The Manufacture of Chocolate and other Cacao Preparations

by Paul Zipperer

[162] Ztschr. öffentl. Ch. 1900, page 324, 325.

[163] Ztschr. öffentl. Ch. 1900, p. 478.

[164] Journ. de Pharm. et Chim. 1898, Vol. 2, page 7.

[165] See also Farnsteiner Z. U. N. & G., vol. 23 (1907), page 308.

[166] See Farnsteiner’s method, Z.U.N. & G., Vol. 13 (1907), page 308.

[167] 6th. edition, 2nd vol., page 644.

[168] Compare: Froehner & Lührig, Z.U.N. & G. IX (1903), p. 257 and Lührig ibid. IX p. 263.

[169] cf. the methods of Farnsteiner Z.U.N. & G. XIII, 1907 p. 308.

[170] cf. also Farnsteiner Z.U.N. & G. XVI 1908, p. 642 yet according to information from Dr. Böhme from the laboratory of Stollwerk Bros, bluing from red or violet litmus paper should also take place in the case of cacao prepared with potash, and on the contrary the Kurkuma brown not result.

[171] Ztschr. für öffentl. Chemie 1900, page 304.