II. Production of the Cacao Mass.
5. Fine grinding and trituration.
Formerly the roasted, crushed, and decorticated beans were frequently ground before being transferred to the “Melangeur”,—a machine that will be described later—, in which they were then reduced to a finer state of sub-division and lastly mixed with sugar. For this grinding, mills of various construction were employed (as Weldon, Pintus etc.). But as time rolled on the Melangeur took the place of these preliminary grinding mills, and in this it was endeavoured to effect that fine division of the cacao mass which is essential to the production of a homogeneous cacao and sugar intermixture, but without complete success. Cylinder rolling machines (French method) were the first to attain this result.
At the present time, the roasted and cleansed kernels are ground so fine as to become a semi-liquid when subjected to heat, and that is done whatever the ultimate destiny of the cacao, whether it be intended for chocolate or cocoa powder. This object is obtained by means of special mills, constructed with “Over-runners
Fig. 23.
Fig. 24 a.
These cacao mills, which were formerly but seldom met with in chocolate factories, have now become indispensable necessaries, since they have the advantage:
1. of rendering the cacao mass in this semi-glucose form more easily miscible with sugar, a factor of the highest importance for the commoner and cheaper qualities of chocolate;