Dr. Paul Zipperer.
CONTENTS
| First Part: The Cacao Tree | Page | |||
| A. Tree and Beans | [1] | |||
| a) | Description of the Cacao Tree and its Fruit | [1] | ||
| b) | Geographical Distribution and History of the Cacao Tree | [4] | ||
| c) | Cultivation of the Cacao Tree; Diseases and Parasites | [7] | ||
| d) | Gathering and Fermentation | [9] | ||
| e) | Description of the Beans | [12] | ||
| f) | The Commercial Sorts of the Cacao Bean | [16] | ||
| 1. | American Cacao Varieties | [19] | ||
| 2. | African Cacao Varieties | [28] | ||
| 3. | Asiatic Cacao Sorts | [32] | ||
| 4. | Australian Cacao Sorts | [33] | ||
| g) | The Trade in Cacao and the Consumption of Cacao Products;Statistics | [33] | ||
| B. Chemical Constitution of the Bean | [43] | |||
| a) | The Cacao Bean Proper | [43] | ||
| 1. | Water or Moisture | [49] | ||
| 2. | Fat | [49] | ||
| 3. | Cacao red or Pigment | [59] | ||
| 4. | Theobromine | [62] | ||
| 5. | Albumin | [67] | ||
| 6. | Starch | [70] | ||
| 7. | Cellulose or crude fibre | [72] | ||
| 8. | Sugar and plant acids | [73] | ||
| 9. | The mineral or ash constituents | [73] | ||
| b) | The Cacao Shells | [76] | ||
| Second Part: The Manufacture of Cacao Preparations | ||||
| A. Manufacture of Chocolate | [85] | |||
| I. | The Preparation of the Cacao Beans | [87] | ||
| 1. | Storing, cleansing and sorting | [87] | ||
| 2. | Roasting the Beans | [89] | ||
| 3. | Crushing, hulling and cleansing | [100] | ||
| 4. | Mixing different kinds | [108] | ||
| II. | Production of the Cacao Mass and Mixing with Sugar | [109] | ||
| 5. | Fine grinding and trituration | [109] | ||
| 6. | Mixture with sugar and spices | [117] | ||
| 7. | Treatment of the Mixture | [119] | ||
| a) | Trituration | [119] | ||
| b) | Levigation | [123] | ||
| c) | Proportions for mixing cacao mass, sugar and spices | [136] | ||
| III. | Further Treatment of the Raw Chocolate | [138] | ||
| 8. | Manufacture of “Chocolats Fondants” | [138] | ||
| 9. | Heating Chambers and Closets | [141] | ||
| 10. | Removal of Air and Division | [143] | ||
| IV. | Moulding of the Chocolate | [149] | ||
| 11. | Transference to the Moulds | [149] | ||
| 12. | The Shaking Table | [156] | ||
| 13. | Cooling the Chocolate | [162] | ||
| a) | Cooling in Chambers. | |||
| b) | Cooling in Closets. | |||
| V. | Special Preparations | [176] | ||
| a) | Chocolate Lozenges and Pastilles | [176] | ||
| b) | “Pralinés” or coated goods | [182] | ||
| B. The Manufacture of Cocoa Powder and “Soluble” Cocoa | [195] | |||
| a) | The various methods of disintegrating or opening up thetissues of cacao | [195] | ||
| b) | Methods of disintegration | [197] | ||
| 1. | Preliminary Treatment of the Beans | [197] | ||
| 2. | Expression of the Fat | [199] | ||
| 3. | Pulverising and Sifting the defatted Cacao | [209] | ||
| c) | Disintegration after Roasting | [216] | ||
| 1. | Disintegration prior to Pressing | [217] | ||
| 2. | Disintegration after Pressing | [224] | ||
| 3. | Opinions to these methods | [225] | ||
| C. Packing and Storing of the Finished Cacao Preparations | [228] | |||
| a) | General hints | [228] | ||
| b) | Suitable storage | [228] | ||
| c) | Machines for packing en masse | [229] | ||
| Third Part: Ingredients used in the Manufacture of Chocolate | ||||
| A. Legal enactments. Condemned ingredients | [230] | |||
| B. Ingredients allowed | [231] | |||
| I. | Sweet Stuffs | [231] | ||
| a) | Sugar | [231] | ||
| b) | Saccharin and other sweetening agents | [234] | ||
| II. | Kinds of Starch, Flour | [236] | ||
| 1. | Potato starch or flour | [236] | ||
| 2. | Wheat starch | [236] | ||
| 3. | Dextrin | [237] | ||
| 4. | Rice starch | [237] | ||
| 5. | Arrowroot | [237] | ||
| 6. | Chestnut meal | [238] | ||
| 7. | Bean meal | [238] | ||
| 8. | Salep | [238] | ||
| III. | Spices | [238] | ||
| a) | General Introduction | [238] | ||
| b) | Vanilla | [241] | ||
| c) | Vanillin | [243] | ||
| d) | Cinnamon | [246] | ||
| e) | Cloves | [247] | ||
| f) | Nutmeg and Mace | [247] | ||
| g) | Cardamoms | [248] | ||
| IV. | Other Ingredients | [248] | ||
| a) | Ether oils | [248] | ||
| b) | Peru balsam and Gum benzoin | [249] | ||
| V. | Colouring Materials | [250] | ||
| Fourth Part: Examination and Analysis of Cacao Preparations | ||||
| A. Chemical and microscopial examination of cacao and cacao preparations | [253] | |||
| a) | Testing | [253] | ||
| b) | Chemical analyses | [254] | ||
| 1. | Estimation of moisture | [254] | ||
| 2. | Estimation of ash | [255] | ||
| 3. | Estimation of silicic acid in the ash | [256] | ||
| 4. | Estimation of alkalis remaining in cocoa powders | [256] | ||
| 5. | Determination of the fatty contents | [258] | ||
| 6. | Determination of Theobromine and Caffeine | [263] | ||
| 7. | Determination of Starch | [264] | ||
| 8. | Determination of crude Fibre | [266] | ||
| 9. | Determination of Cacao husk | [267] | ||
| 10. | Determination of Sugar | [269] | ||
| 11. | Determination of Albuminates | [271] | ||
| 12. | Investigation of Milk and Cream Chocolate | [272] | ||
| c) | Microscopical-botanical investigation | [275] | ||
| B. Definitions of Cacao Preparations | [279] | |||
| a) | Regulations of the Association of German Chocolate Manufacturersrelating to the Trade in Cacao Preparations | [279] | ||
| b) | Final Wording of the Principles of the Free Union of GermanFood Chemists for the estimation of the Value of Cacao Preparations | [282] | ||
| c) | Vienna Regulations | [284] | ||
| d) | International Definitions | [285] | ||
| C. Adulteration of Cacao Wares and their Recognition | [288] | |||
| a) | Introductory | [288] | ||
| b) | The Principles | [288] | ||
| c) | Laws and Enactments as to Trade in Cacao Preparations | [291] | ||
| 1. | Belgium | [291] | ||
| 2. | Roumania | [293] | ||
| 3. | Switzerland | [294] | ||
| 4. | Austria | [298] | ||
| 5. | Germany | [301] | ||
| Fifth Part: Appendix | ||||
| A. Installation of a Chocolate and Cacao Powder Factory (with2 plates) | [304] | |||
| 1. | Chocolate Factory (Table I) | [305] | ||
| 2. | Cacao Powder Factory (Table II) | [306] | ||
| 3. | Appendix containing an account of the methods of preparationand the composition of some Commercial dietetic and othercacao preparations | [306] | ||
| INDEX | ||||
| A. Index to literature | [319] | |||
| B. Tables | [320] | |||
| C. Figures | [321] | |||
| D. Authors | [323] | |||
| E. Alphabetical index to contents | [326] | |||
Part I.
The Cacao Tree.
A. Tree and Beans.
a) Description of the Cacao Tree and its Fruit.
The cacao tree with its clusters of red blossom and golden yellow fruits is conspicuous even in tropical vegetation. Of considerable diameter at the base, it often attains a height of eight metres. Its wood is porous and light; the bark is cinnamon coloured, the simply alternating leaves are from 30 to 40 cm. in length and from 10 to 12 cm. broad, growing on stalks about 3 cm. long. The upper surface of these leaves is bright green, and the other one of a duller colour, and slightly hairy.
The flowers, which are often covered with hairs, occur either singly or united in bunches not only on the thicker branches but also all along the trunk from the root upwards. (Fig. 1 A.)