Part 4 / Book 5 — Book 5. Appendix.

A. Installation of a chocolate and cacao powder factory.

In constructing a new factory and fixing the situation of the buildings, the first thing to be considered is their convenient arrangement. It is therefore advisable to rely upon an experienced person for the plan to be adopted, and then to leave the proper construction of the works in the hands of the architect. Small operations can be carried on in any building, but in the case of larger works a well devised arrangement of the machines and appliances must be decided upon before hand, that will admit of rational and, to some extent, automatic working. In case of erecting small works which will require only one manager, the best plan would be to have the whole manufacture carried out on one story, or at the most two stories, to facilitate supervision.

The case is different with large works, in which the different departments are controlled by especially qualified persons.

Tables I and II236 represent, in section, a chocolate factory and a cacao powder factory. As both plans represent only a model section, they serve only to show the most convenient arrangement of the machines with each other. In reality there would be more or less machines of the same kind placed together. Such arrangements might, with modifications, serve for medium sized works, as well as for larger ones. In that sense the following explanations of the two plans are to be understood.

PLATE II

Longitudinal Section of a model Chocolate Factory For explanation of figures see text.

Zipperer, Manufacture of Chocolate etc. 3rd edition. Verlag M. Krayn, Berlin W. 10.

PLATE III

Longitudinal Section of a model Cocoa Factory For explanation of figures see text.

Zipperer, Manufacture of Chocolate etc. 3rd edition. Verlag M. Krayn, Berlin W. 10.

1. Chocolate factory (Table I).

By means of the lift (1) all the raw materials, sugar, cacao, packing materials, etc. are carried up to the store rooms (2). In these occur the machines for cleansing and picking the raw cacao beans. The raw cacao is fed into the elevator boxes (3), above the cleansing machine (4) where it is freed from dust; it passes to the continuous band (5) where it is picked and then falls into the movable boxes (6). It is then transferred to the hoppers (7) and is fed, by opening a slide in the hoppers, into the roasting machine (8). The capacity of the hoppers is sufficiently large for holding the quantity of beans for charging the roasting machine. After the roasting is completed, the cacao is emptied into the trucks (9) and carried to the exhaust arrangement (10) where the beans are cooled down and the vapour given off is passed out into the open air. At the same time, the roasting chamber is sucked out through the funnel shaped tube fitted to the cover of the chamber. The roasted cacao is then passed to the boxes (11) to be conveyed by the elevator to the crushing and cleansing machine (12). After being cleansed, the cacao is carried in trucks (13) to the hoppers (14) by which they are fed into the mills (15) in the lower floor. The sugar mill and the sifting apparatus (27) placed near the crushing and cleansing machines are also fed by a hopper from above. The dust sugar, there produced, is carried by the lift (1) to the machine room on the first floor. Cacao and sugar are there supplied to the incorporator (16) to be worked together, before being passed to the rolling mill (17), where the final rubbing is effected. After passing once or oftener through the mill, the finished chocolate mass is then taken to the hot room (18) where it remains in boxes until further treated and it is then taken to the moulding room. In the incorporator (19) the mass acquires the consistence necessary for moulding and also the requisite temperature. The mass is then taken in lumps to the dividing machine (20) and cut into pieces of the desired size and weight. On the table (21) the moulds, lying upon boards, are filled with the pieces of chocolate and they are then taken to the shaking table (22).

From this they succeed to the cooling arrangement, which consists of an endless chain provided with travelling stages at definite and regular intervals. The latter moves slowly through the artificially cooled room and finally brings the moulds to the outlet (25) where the chocolate is removed. It is then transferred on the lift to the packing and despatching apartments specially reserved for these operations, but not distinctly noticeable on our section.

2. Cacao powder factory (Table II).

The course of manufacture of cacao powder is the same as in the manufacture of chocolate, up to the point where the cacao has passed through the crushing and cleansing machines (12). The broken beans are then taken by the elevator (27) to the machine for separating the radicles (28) and thence through the hopper (14) to the mills (15). The liquid cacao mass, passing from these mills, runs into the pans (29) from which as much required for charging the hydraulic presses as is can be drawn up by cocks. The accumulator (31) supplies all the presses with water. The pressed cakes are first put into the boxes of the frame (32). In an adjoining room is the automatic cacao pulverizing apparatus. It is fed through the preliminary crusher (34) from which the cacao is taken by the worm and elevator (35) to the pulveriser (36). The powdered cacao is then taken by a worm and elevator to the sifting machine (38).

The sifted powder falls into the tub (39) while the coarser portion is carried back again to the pulveriser (36). The arrangements for treating and the disintegrating cacao powder can be provided in the manner already described.

In both plans, the boiler and engine house are to be understood as placed in an adjoining building.

Appendix

Containing an account of the methods of preparation and the composition of some Commercial dietetic and other Cacao preparations.

The following statements and recipes have no pretension to be complete; they are only introduced to serve as a brief summary of those commercial cacao preparations, now in commerce, which are mixtures of various kinds of substances with cacao or chocolate and are largely used for dietetic purposes. Notwithstanding its necessary incompleteness, the following account, which has been collected from various sources, will satisfy practical requirement, since the manufacturer, as well as the food chemist, frequently desires to obtain information at once, that even a complete technical library is not always able to supply. Medicinal chocolates have not been considered in the following list, since they belong to the province of pharmacy.

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Acorn-cacao Michaelis’ contains according to an analysis by R. Fresenius: Total nitrogen 2·29 percent, albumin 8·13 percent, sugar 25·17 percent, starch 23·39 percent, fat 14·42 percent, tannin, expressed as gallotannic acid 1·96 percent, cellulose 1·88 percent.

Acorn-cacao of Hartwig & Vogel of Dresden contains water 7·5 percent, ash 3·88 percent, fat 16·54 percent, albumin 11·25 percent, carbohydrates 38·76 percent, tannin 2·50 percent.237

Acorn-cacao of Th. Timpe of Magdeburg contains in the dry substance: albumin 13·88 percent, tannin and cacao-red 5·37 percent, carbohydrates etc. 66·41 percent, fat 10·62 percent, ash 3·73 percent.238

Acorn-cacao can be prepared by mixing 10 parts of pure cacao mass, 20 parts defatted cacao powder, 5 parts roasted barley meal, 35 parts of the meal from shelled and roasted acorns (or 10 parts of an aqueous extract of roasted acorns), 30 parts powdered sugar, and 2 parts pure calcium phosphate.

Acorn-chocolate is a mixture of 100 parts shelled and roasted acorns with 500 parts sugar and 400 parts cacao mass in addition to spices.

Acorn-malt-cacao (Dieterich) is prepared by mixing 1 kilo of acorn malt extract (Dieterich-Helfenberg) with 6 kilos of sugar (dust), and 3 kilos defatted cacao.

Acorn-malt-chocolate (Dieterich) is prepared by accurately mixing 2 kilos acorn malt extract (Dieterich-Helfenberg) with 3½ kilos of powdered sugar and 4½ kilos of cacao mass.

Albuminous chocolate and cacao. Riquet & Co. of Leipsic have protected a process by various patents239 for “The production of a tasty and genuine chocolate or cocoa powder240 rich in albuminous constituents.” The kernels of the thoroughly roasted bean are worked up with a mixture (?) of water and dry albumen, allowed to stand for some time, the water evaporating, and then the beans are worked up once more. Instead of water an aqueous sugar solution may also be employed, and further the addition of albumen may occur at any stage241 and in particular when sugar solution is first taken, then the albumen and sugar necessary for the chocolate mixed up, and finally the cacao material (with additions of cacao oil) added. Still better (than the sugar solution) would it be, if the albumen were incorporated in the chocolate or cocoa material in the form of a mixture with some emulsion (!), especially a mixture with milk.

Barley-chocolate is prepared by mixing 1 kilo of prepared barley meal242 4½ kilos powdered sugar and 4½ kilos cacao mass. The moulded chocolate is to be coated with varnish.

Cacao and chocolate preparations containing milk are prepared according to A. Denayer, Brussels (German patent No. 112220, 4 February 1899) by evaporating, in the open air, a mixture of milk and sugar to the consistency of cream, and to the hot mass, defatted or not defatted cacao is added in the form of powder. The resulting mixture is spread out in thin layers and exposed to the influence of a temperature of 80-100°C. in a rarefied atmosphere, then finally completely dried at a lower or ordinary temperature under the same conditions.

Cacao-egg-cream (so called African punch) is thus prepared: 10 yolks of eggs are beaten up with 300 grammes of syrup (1 part sugar to 2 parts water) and, whilst being continually whisked up, 500 grammes of cacao essence (see next paragraph) are added. The whole is to be iced before being consumed.

Cacao-essence is prepared by macerating 125 grammes of defatted cacao, 2 grammes vanilla, 2 grammes cinnamon, 0·75 gramme cloves, 0·3 gramme mace and 0·10 gramme of ginger with 750 grammes of proof spirit and 250 grammes of water for 8 days, and then filtering into hot syrup, which is prepared with 550 grammes of sugar and 750 grammes water.

Cacao-liqueur. A well tested recipe for the preparation of this liqueur is to the following effect: Defatted cacao 200 grammes, cinnamon powder 5 grammes, vanillin 0·2 gramme, are digested for 6 days with 1500 grammes of water and 1700 grammes of alcohol (90%) and then mixed with 2600 grammes syrup (1400 parts sugar and 1200 parts of water) and filtered.

Cacaol, 70 parts cocoa powder, 10 parts oatmeal, 17·5 parts sugar, 2·5 parts common salt.

Cacao-malt is a mixture of 200 parts defatted cacao, 500 parts sugar with an aqueous extract of 300 parts of kiln dried malt.

Cacaophen Sieberts (Cassel) is a mixture of cacao powder with flour, sugar and milk albumin. It shows the following numbers on analysis: fat 13·23 percent, water 7·7 percent, albumin 24·25 percent, soluble carbohydrates 17·95 percent, insoluble carbohydrates (starch) 26·66 percent, woody fibre 2·27 percent, ash 5·5 percent (calcium oxide 0·82 percent, phosphoric acid (P₃O₅) 0·54 percent).

Children’s-Nährpulver (Lehmann-Berlin) is a mixture of meat extract, cacao powder, salep, sugar and specially treated oyster shells.

Chocleau, (Reichardt) a glucose chocolate material in tin tubes.

Chocolate-cream-syrup (for aërated waters): 125 grammes of rasped chocolate, 62 grammes cacao powder and 325 grammes of water are well mixed and to this add 148 grammes infusion of quillaia (1·8). After standing some time add the contents of a pot of condensed milk with 7·5 grammes of boric acid and make up with 3·8 litres of sugar syrup (american recipe).

Chocolat digestif (Vichy chocolate) is a mixture of chocolate with about 5 percent of sodium bicarbonate.

Chocolate-health-beer, J. Scholz (German patent No. 28819). An extract is prepared from 10 kilos of cacao beans, which have been kiln-dried at 75° C., shelled, broken in small pieces and digested for half an hour with twice their weight of distilled water at 62° C., then boiled for another half an hour and finally allowed to stand for 48 hours at a temperature of 75° C., with an addition of a solution of 10 kilos of sugar in distilled water, then once more boiled until one half of the water, originally added, has been evaporated. It is filtered, in as warm a condition as possible, in order to separate pieces of cacao and fat, and the extract is ready for use. The brewing process is similar to that of brewing Bavarian beer. After the finished wort obtained in that process has been boiled for 3 hours, 100 litres are taken, for which 35 kilos of pale kiln-dried barley meal have been used, and to this are added 200 grammes of the best Bavarian hops and 12 kilos of cacao extract. The whole is once more boiled and the subsequent operation then carried out as usual. The fermentation (at 7·5° C.) occupies 7-8 days and the storage in the fining vats 3-4 weeks.

Chocolat rétablière, a Vienna speciality, contains reduced metallic iron, dried meat, pea and wheat flour, sugar and cacao in uncertain proportions.

Chocolate-syrup (for soda and seltzer water). 250 grammes of defatted cacao powder are rubbed down with 2½ litres of boiling water in a porcelain basin on a steam bath, until it is in the condition of an uniformly thick mass and then 1 kilo pot of condensed milk and 2·5 kilos of powdered sugar are added, and when the sugar is dissolved the vessel is cooled. After cooling, the fatty particles on the surface are carefully removed, and then 30 grammes of commercial vanilla extract and 30 grammes of mucilage (from gummi arabicum) are added, and the whole filtered through a stout cotton cloth (american recipe).

Chocolate-tincture (cacao-tincture) is prepared by macerating 1½ kilos of defatted cacao powder with 10 kilos of dilute alcohol for 8 days and then filtering.

Corn-cacao contains according to Notnagel243: water 6·10 percent, fat 16·96 percent, albuminoids 19·81 percent, theobromine 0·68 percent, fibre 3·30 percent, non-nitrogenous extractives 48·69 percent, ash 4·46 percent. The preparation under the microscope is shown to contain, in addition to the constituents of cacao, a large amount of oat starch, and it may be regarded as corresponding to a mixture of equal parts of defatted cacao and oat meal, based on the above analysis and König’s mean value.

Covering or coating materials have the following composition: 50% sugar, 30-35% fat and 20-15% cacao material free from fat, whereby (especially in Belgium, e. g. Brussels) it is in part supplanted by almonds, nuts etc. In such cases the iodine value of the fat is equal to 41-42.

Diabetic chocolate has the following composition.244 Nitrogenous substance 10·07 percent, fat 25·47 percent, levulose 19·38 per cent, starch and cellulose 25·19 percent, besides non nitrogenous substances 14·54 percent, saccharin 0·5 percent, mineral constituents 2·15 percent.

In this formula there is a disproportionately high percentage of starch and cellulose and, in that respect, the composition appears to be irrational, since the introduction of carbohydrates into food for diabetics should be avoided as much as possible. A more rational preparation would be a simple mixture of:

50 parts levulose | 50 parts cacao mass, and 0·25 parts vanillin.

Aufrecht’s recipe for diabetic cacao is as follows:

cocoa powder 500 grammes

levulose 200 "

wheat flour 280 "

saccharin 5 "

aromatic substances 15 "

In this recipe, also, the substitution of levulose for wheat meal is to be recommended.

Diabetic cacao can be prepared according to J. Apt of Berlin by the following patented process (German patent No. 116 173, 30. 1. 1900). The starch is first gelatinised by long boiling of the coarsely powdered cacao, the mass then dried in a vacuum and heated, or roasted at 130 to 140° C. in order to caramelise the gelatinised starch (!). Before being boiled, it is recommended to de-fat the cacao (with petroleum ether, for example!). Instead of caramelising the gelatinised starch by heat direct, it can be first converted into sugar by means of acid, then heated to caramelisation and as much cacao fat added as may be desirable. In order to increase its capability of emulsifying, dried albumin is to be added.245

Dictamnia of Groult and Boutron-Russel is composed of cacao, prepared wheat flour, starch, sugar and vanilla.

v. Donat’s albumin chocolate (German patent No. 82 434) is prepared by mixing dried albumin in powder or in pieces with chocolate or cacao mass, damped with a liquid medium, which does not dissolve albumin, such as benzol, petroleum ether, ether, acetone, methyl or ethyl alcohol. The mass is further treated in the mixer and finally after being completely mixed, the added liquid is allowed to evaporate.

Eucasin-chocolate and cacao are preparations containing 20 percent of eucasin (ammonium caseinate). Eucasin is prepared by Majert & Ebers of Grünau-Berlin.

Galactogen-Cacao, Thiele & Holzhause-Barleben near Magdeburg, contains 30-32 percent of galactogen, an easily soluble and natural preparation of milk albumin, which is prepared from skimmed milk and contains 70 percent albumin, 3·5-4 percent fat as well as 1·5-1·79 percent phosphoric acid. Galactogen-amylaceous cacao, contains wheaten flour in addition to 20-22 percent galactogen. Galactogen-Speise-Schokolade (eating chocolate with 30 percent galactogen and Galactogen-Koch-Schokolade (cooking chocolate) are also prepared.

Plasmon, Jropon, Somatose and lacto-egg-powder are similar products to galactogen, and are met with in commerce combined with cacao mass and chocolate (see plasmon cacao).

Gaugau is a children’s tea (Vienna) and consists of cacao husk.

Haema chocolate: 25-30 parts cocoa powder, 25-20 parts meal (potato starch), 45 parts sugar, 5 parts haemoglobin and common salt.

Hansa-Saccharin-Cacao is defatted cacao, which contains about 0·5 percent saccharin (270 times as sweet as sugar), 30 percent fat and 20 percent albuminoids (Hahn-Holfert).

Hardidalik, an Asiatic chocolate, is composed according to Chevallier of 42 parts cacao, 180 parts sugar, 112 parts starch flour, 64 parts rice flour and 3 parts vanilla.

Hensel’s Nähr-Cacao, is a mixture of defatted cacao-powder with various inorganic salts, such as calcium carbonate and phosphate; the ash of this preparation was found to contain a larger amount of sulphuric acid, soda and iron, than is present in normal cacao. The fat amounted to only 5·3 percent.

Homeopathic-Chocolate of E. Kreplin, Lehrte, consists of 35 percent pure cacao mass, 20 percent slightly roasted wheat flour and 45 percent sugar (Hager).

Husson’s Mixture contains the following materials: Arrow root 500, oat meal 500, powdered sugar 500, powdered sago 400, cacao 50, calcium phosphate 50, vanilla 1.

Hygiama resembles cacao in appearance and flavour and was introduced into commerce by Dr. Theinhardt’s Nahrungsmittel-Gesellschaft of Cannstatt (Wurtemberg). It is prepared from condensed milk with the addition of a specially prepared cereal and defatted cacao. It contains 22·8 percent of albumin, 6·6 per cent. fat, 52·8 percent soluble carbohydrates, 10·5 percent insoluble carbohydrates, 2·5 percent food salts, 4 percent moisture.

Iceland-moss-chocolate contains 10 percent of iceland moss gelatine.

Kaïffa (Fécule orientale) is a mixture of 500 parts cacao mass, 1250 parts rice flour, 250 parts groats, 250 parts Iceland moss gelatine, 2300 parts starch, 750 parts salep, 1000 parts sago, 6000 parts sugar and 50 parts vanilla.

Kola-Chocolate is prepared by mixing 400 grammes of cacao mass, 450 grammes sugar, 100 grammes kola seeds in powder, 40 grammes cacao fat and 5 grammes vanillin sugar (3 percent).

Kraft-Chocolate (Mering’s). This is a trade preparation in which cacao butter is converted into an emulsion, probably by means of oleic acid, and is thus rendered more digestible. Kraft-chocolate should contain 21 percent of easily digestible fat.

Lipanin-Chocolate contains 42·38 percent fat, albumin 8·07 percent, starch 2·7 percent, sugar 31·44 percent, in addition to non-nitrogenous substances 18·19 percent, ash 0·68 percent, as well as some vanillin and Peruvian balsam (Aufrecht).

Malt-cacao according to Franz Abels (German patent No. 96 318, 9. May 1896) is prepared in the following manner: The cacao mass after being mixed with malt meal is defatted by strong hydraulic pressure in order that the malt may be permeated with cacao fat. It is then pulverized.

Malt-cacao-syrup or malted chocolate is prepared by mixing 240 grammes malt extract and 24 ccm vanilla extract with about 950 grammes of chocolate syrup. Vanillin or essence of cinnamon may be used instead of vanilla extract. This preparation serves for the making of american effervescing lemonade.

Malt-chocolate. 2 kilos of finely powdered malt and 3½ kilos powdered sugar, both well dried, are mixed in small quantities with 4½ kilos cacao mass in the mixing machine. The tablets are to be coated with varnish to preserve them. (E. Dieterich.)

Malt-extract-chocolate. 4½ kilos of the finely rubbed down cacao mass, contained in the mixing machine, are intimately mixed with 1 kilo dried malt extract and 4½ kilos powdered sugar. The finished tablets are to be coated with varnish. (E. Dieterich.)

Malto-leguminose-cacao gives the following numbers on analysis: water 7·38 percent, nitrogenous substance 19·71 percent (18·26 percent digestible), theobromine 0·71 percent, maltose 1·88 per cent., dextrin etc. 3·53 percent, starch 27·82 percent, besides non-nitrogenous extractives 13·8 percent, fibre 2·36 percent, ash 4·94 percent potash 1·74 percent, phosphoric acid 1·51 percent.

Meat-extract-chocolate is prepared by placing 500 grammes of meat extract (Cibil’s or Liebig’s) in a porcelain basin and evaporating as much as possible on the water bath: 4·7 kilos of powdered sugar are then added and the whole rubbed down with the pestle until the extract is homogeneous. 5 kilos of cacao mass are added and the chocolate finished in the mixer. The moulded tablets must be coated with varnish (Dieterich).

Milk-cacao is prepared with 1 kilo of condensed milk (prepared in a vacuum with the addition of 10 percent of milk-sugar246 500 grammes milk sugar and sufficient powdered arrowroot to produce a paste, which is then rolled out, broken up and lightly baked. This milk biscuit is ground and passed through a fine hair sieve. 750 grammes of the pulverized milk biscuit are then carefully mixed with 250 grammes of defatted cacao and 10 grammes of an aromatic mixture and the preparation finally preserved in metallic boxes.

A more bitter milk-cacao can also be prepared with 50 kilos cacao powder and 50 kilos pure milk powder. This proportion may also be varied, so that more milk powder may be used, as for example 40 kilos cacao powder and 60 kilos pure milk powder or 30 kilos cacao powder and 70 kilos pure milk powder.

A sweet-milk-cacao can be obtained thus:

a) 30 kilos cacao powder,

20 " powdered sugar,

50 " pure milk powder

b) 20 kilos cacao powder,

30 " powdered sugar,

50 " pure milk powder,

c) 15 kilos cacao powder,

35 " powdered sugar,

50 " pure milk powder.

Milk-chocolate is prepared with 28 kilos of cacao mass, 36 kilos of powdered cane sugar, 24 kilos of milk powder and 12 kilos of cacao butter. The material is very finely rolled at 60-70°C. in the grinding machine described on page 000, and the finished mass not allowed to remain in the hot closet, but almost immediately moulded and packed. The mild kinds of cacao (Ariba, Caracas, Ceylon, Java) are the most suitable for making milk chocolate.

In the manufacture of pure milk cacao, the cacao powder is worked up for some time in the warmed mixing machine, the sugar and the milk powder being added successively. Cacao preparations, which are only used as beverages with water, should have at least two parts of pure milk powder to one part of cacao powder in order to yield a suitable preparation.

Mutase-cacao with 20 percent mutase: contains water 5·66 percent, fat 25·24 percent247, albumin 28·31 percent, fibre 3·81 percent, theobromine 1·67 percent, non-nitrogenous extractives 30·72 per cent., ash 6·26 percent.

Mutase-chocolate (with 20 percent mutase) contains 16-17 percent of albumin. Mutase is an albumin preparation obtained, without the use of chemical reagents, from nutritive plants, also containing the nutritive salts of the plant (10 percent). Mutase contains 60 percent of albumin.

Nährsalz-cacao (Lahmann), i. e. “Food-salt cacao It contains water 8 percent, nitrogenous substance 17·5 percent, theobromine 1·78 percent, fat 28·26 percent, starch 11·09 percent, non-nitrogenous extractives 26·24 percent, fibre 4·21 percent, ash 4·7 percent (potash 1·66 percent, phosphoric acid 1·56 percent). Nährsalz-cacao or chocolate is prepared by mixing a vegetable extract (from leguminous plants) with cacao or chocolate. The analysis of Lahmann’s Nährsalz-chocolate gave the following numbers: fat 24·5 percent, ash 1·36 percent, water 1·08 percent, albumin 6·25 percent, phosphoric acid (P₂O₅) 0·44 percent.

Nähr-und Heilpulver. (Food and health-powder) of Dr. Koeben contains sugar, cacao, pollards and acorn coffee. (Hager’s Handbuch der Pharmaceutischen Praxis.).

Natur-cocoa and natur-chocolate (natural cacao etc.) Spindler, Stuttgart (German patent No. 47226) are obtained by mixing cacao mass with hot honey. This effects a defatting of the cacao mass by spontaneous separation of the fat. The defatting can be suitably carried further by pressing. Instead of using honey, the defatting can be carried out with syrups, malt extract, condensed milk, fruit juices or plant mucilage (extracts from pulse).248

Nuco-cocoa is a mixture of cacao with “nuco”, which is a highly praised preparation of albumin. The analysis of nuco cacao gave ash 4·06 percent, moisture 6 percent, fat 15·23 percent, albumin 47 percent, the iodine value of the fat is = 86. The fragments of tissue under the microscope appear completely analogous to that of earth nut (arachis hypogaea). Nuco-cacao is consequently nothing more than a mixture of defatted cacao with defatted earth nut (earth nut cake).

Oat-cocoa, Hallenser (half and half) contains 6·5 percent moisture, 4·1 percent mineral constituents, 89·4 percent organic substances (containing 4·3 percent nitrogenous matter) digestible albumin 14·7 percent, fat 17·2 percent, theobromine 0·77 percent, starch and other non-nitrogenous extractives 48·93 percent, cellulose 3·5 percent. This is evidently a mixture of equal parts of oat meal and cacao powder as the name implies.

Oat-cacao Kasseler (Hansen & Co.) is prepared according to the German patent No. 93500, 28th June 1896, by mixing oat meal with cacao. This mixture is moulded, pressed and, after being wrapped in perforated tin foil, defatted by ether. It contains 7·2 percent moisture, 3·5 percent mineral substances, 89·3 percent organic substances, which are composed of nitrogenous substance 3·9 percent digestible albumin 18·8 percent, fat 18·3 percent, theobromine 0·46 percent, starch and other non-nitrogenous extractives 44·94 percent, cellulose 2·9 percent.249 It is likewise a mixture of 50 percent of oat meat with 50 percent of cacao.

Oat-cocoa can be simply prepared by mixing cacao powder with an equal part of prepared oat meal, such as is produced by Hohenlohe’s Präservefabrik, by Knorr of Heilbronn and by the Quaker Oats Company. In order to cover the taste of the oat meal 1-2 percent of sodium chloride is to be added.

J. Berlit, German patent No. 72449, describes the following method for the preparation of oat-cacao, Oats are cleaned, bruised, slightly roasted and ground. The powder is wetted and by means of a kneading machine worked up to a paste which is dried in a vacuum, finally ground and mixed with defatted cacao in the required proportions.

Palamoud des Turcs consists of cacao mass, rice-meal, starch and sandal wood.

Peptone-cocoa contains: water 4·08 percent, nitrogenous substance 20·56 percent, albumose 8·25 percent, peptone 4·41 percent, theobromine 1·03 percent, sugar 49·51 percent, besides non-nitrogenous constituents 9·37 percent, woody fibre 1·43 percent, mineral substance 4·17 percent (potash 1·97 percent, phosphoric acid 1·21 percent).

Peptone-powder-cocoa (20 percent) is prepared by mixing 20 parts of Koch’s meat peptone in the form of extract with 50 parts of sugar and 40 parts cacao powder.

Peptone-chocolate contains 10 percent of dry peptone.

Plasmon-chocolate and cocoa contains 20 percent plasmon250 (Siebold).

Racahout des Arabes see page 00, note.

Raspberry chocolate (Sarotti), German patent 181760 and 204603, prepared with addition of the juice of the raspberry.

Saccharin-cocoa gives the following results on analysis: water 7·26 percent, nitrogenous substance 20·5 percent, theobromine 2·09 percent, fat 32·25 percent, saccharin 0·4 percent, starch 13·02 percent, non-nitrogenous extractives 13·51 percent, woody fibre 5·27 percent, ash 5·93 percent, (potash 2·16 percent, phosphoric acid 1·69 percent). See also Hansa-Saccharin-cacao on page. 00.

Somatose-cocoa with sugar and somatose-chocolate contains about 10 percent somatose251; the first preparation contains 20·71 per cent total nitrogenous substance, and the latter 10·24 percent, of which about 1/3 consists of soluble nitrogenous compounds. (Mansfeld.) The first preparation could be readily prepared by mixing 10 parts of somatose (Farbwerke Bayer &. Cie., Elberfeld) with 50 parts of sugar and 40 parts of cocoa powder.

Theobromade (theobromine) is a dry extract from cacao husks.

Dr. Thesen’s Proviant comes into commerce in the form of chocolate and is chocolate with an addition of albumin. Its analysis gives the following results: Albumin 20·5 percent, theobromine 0·56 percent, fat 39·79 percent, carbohydrates a) (soluble) 26·95 per cent, b) (insoluble) 5·66 percent, ash 2·25 percent, water 1·57 percent. A similar product to Thesen’s Proviant results from mixing: albumin 12·5 parts, fat (cacao butter) 10 parts, fat (cocoa nut butter 7·5 parts, sugar 25 parts, cacao 45 parts.

Tropon-cocoa is a varying mixture of tropon, 15-33-1/3 percent, with cacao powder. A tropon cocoa containing 20 percent of tropon gave on analysis: water 5·75 percent, albumin 38·49 per cent., fat 27·77 percent, fibre 3·76 percent, ash 4·51 percent, theobromine 1·6 percent, extractives 22·78 percent.

Tropon-chocolate is a chocolate containing 25 percent tropon.252

Tropon-Oat-cocoa contains 20 percent of tropon, 30 percent of oat meal and 50 percent of cocoa powder.

Wacaca des Indes consists of 60 parts cacao powder, 165 parts sugar, 8 parts cinnamon, 2 parts vanilla and some tincture of ambergris.

White chocolate contains sugar 3000 parts, rice meal 860 parts, potato flour 250 parts, cacao butter 250 parts, gum arabic 125 parts and vanilla tincture 15 parts.253

A. Index to literature.

In the following list are specified in chronological order only those works and memoirs which refer to the culture of cacao and the manufacture of cacao preparations. The remaining literature on the subject, so far as it refers to the scientific side, has already been mentioned in the form of footnotes.

a) Cultivation.

Jumelle Henry, Le Cacaoyer, sa culture et son exploitation dans tous les pays de production, Paris 1900.

J. Hinchley Hart, F. L. S., Cacao, A treatise on the cultivation and curing of cacao. II. Edition. Trinidad 1900.

b) Technology.

Dictionnaire technologique ou nouveau Dictionnaire universel des arts et métiers et de l’économie industrielle par une société de savans et d’artistes. Paris 1823 et 1824. Tomes 4 et 5.

J. J. R. von Prechtl’s Technologische Encyclopädie, Stuttgart Bd. III und Supplement-Bd. II. Stuttgart 1859.

Mitscherlich, A., Der Kakao und die Schokolade. Berlin 1859.

Zipperer, P., Die Neuerungen in der Fabrikation von Schokoladen und diesen verwandten diätetischen Produkten. Chemiker-Zeitung 1892 No. 58; 1893 No. 54; 1895 No. 21.

Gordian, A., Die deutsche Schokoladen-und Zuckerwaren-Industrie. Hamburg 1895.

Gordian, Zeitschrift für die Kakao-, Schokoladen und Zuckerwaren-Industrie etc., Hamburg, seit 1896.

De Belfort de la Roque, L., Guide practique de la Fabrication du chocolat. Paris 1895.

Filsinger, F., Fortschritte in der Fabrikation von Schokolade und ihr verwandten diätetischen Präparaten in den Jahren 1895-1899, Chemiker-Zeitung 1897, No. 22 des Jahres 1897; ibid. 1898, No. 42 des Jahres 1898; des Jahres 1899, ibid. 1899, No. 48.

Spamer’s, O., Buch der Erfindungen, Gewerbe und Industrieen. Leipzig 1897, Band IV.

Muspratt’s Theoretische, praktische und analytische Chemie in Anwendung auf Künste und Gewerbe, begonnen von F. Stohmann und B. Kerl, herausgegeben von H. Bunte. Braunschweig 1898, Bd. VI.

Villon, A. M., Dictionnaire de Chimie industrielle, contenant les applications de la chimie à l’industrie, à la metallurgie, à l’agriculture, à la pharmacie, à la pyrotechnie et aux arts et métiers. Paris 1898, Tome premier.

Luegers, O., Lexikon der gesamten Technik und ihrer Hilfswissenschaften. Stuttgart und Leipzig 1899.

Ettling, Der Kakao, seine Kultur und Bereitung, Berlin 1903.

Kindt, Die Kultur des Kakaobaues und seine Schädlinge. Hamburg 1904.

Faber, Dr. F. C. von, Die Krankheiten und Parasiten des Kakaobaums. Berlin 1909. (Arb. aus der Kais. Biolog. Anstalt f. Landund Forstwissenschaft).

B. Tables.

Table

1. German Imports and Exports of cacao products 1907-1910 35

2. Imports in Germany 1900-1908 37

3. Imports or Consumption in the various countries 38

4/5. Analysis of hulled bean 43/44

6/7. Analysis of raw shelled bean (kernel) 44/45

8. Analysis of Ridenour 45

9. Analysis of roasted, shelled cacao (Matthes & Müller) 46

10. Analysis of commoner varieties of cacao (Matthes & Müller) 47

11. Analysis of cacao (defatted and free from alcali) 48

12. Physical and chemical analysis of the various kinds of pressed Stollwerck Cacao Butter (Fritzsche) 56

13. Constituents of different fats and oils contained in cacao 58

14. Analysis of the ash of cacao beans by R. Bensemann 74

15. Composition of cacao shells (Laube & Aldendorff) 76

16. Analysis of unroasted cacao husks (Zipperer) 76

17. Constituents contained in the ash of roasted cacao husks by R. Bensemann 77

18. Fodder value of cacao husks (Maercker) 83

19. Percentage of butter to be extracted 203

20. Percentage of butter remaining in the finished cacao powder 204

21. Adulteration and their detection 289

C. Illustrations.

Page

Fig. 1. Branch of cacao tree with blossom and leaves 2

Fig. 2. Fruit and single seeds in long and cross section 3

Fig. 3. Cross section of the cacao shell (enlarged) 14

Fig. 4. Cross section of edge of seed leaf (enlarged) 15

Fig. 5. Graph showing consumption of raw cacao 40/41

Fig. 6. Graph per head of population in Germany 42

Fig. 7. Grains and starch in cacao bean (section of ariba, enlarged 750 times) 70

Fig. 8. Plan of cacao shell (enlarged) 80

Fig. 9. Spongy paranchyma (enlarged) 80

Fig. 10. Dry cells or skereides (enlarged) 80

Fig. 11. Silver membrane with Mitscherlich particles (enlarged) 81

Fig. 12. Preliminary cleansing machine (J. M. Lehmann) 90

Fig. 13. Preliminary cleansing machine (J. M. Lehmann) 91

Fig. 13a. Brushing machine for cacao beans (Bauermeister) 92

Fig. 14. Cylindrical roasting machine (Lehmann) 93

Fig. 14. and b. Same in section 94/95

Fig. 15. a and b. Spherical safety roasters (Bauermeister) 96/97

Fig. 16. Roaster with gas heating (Lehmann) 98

Fig. 17. Cooling carriage with exhauster (Lehmann) 99

Fig. 18. Crusher and cleanser (Lehmann) 101

Fig. 19. Dust cleanser (Lehmann) 103

Fig. 20. Electro-magnetic selecting machine (Lehmann) 104

Fig. 21. Seed picking machine (Lehmann) 105

Fig. 22. Seed picking (sectional drawing) 106

Fig. 23. Simple cacao mill (Lehmann) 110

Fig. 24a. Triple cacao mill (Lehmann) 111

Fig. 24b. Triple cacao mill (Bauermeister) 112

Fig. 24c. Triple cacao mill (Franke) 113

Fig. 25. Fourfold cacao mill (Lehmann) 115

Fig. 26. Cacao mill and roller apparatus combined (Bauermeister) 116

Fig. 27. Warming through (Lehmann) 117

Fig. 28. Preliminary mixing machine (Lehmann) 118

Fig. 29. First melangeur (Hermann) 119

Fig. 30. Design of modern melangeur (Franke) 121

Fig. 31. Modern melangeur with outlet at side (Lehmann) 122

Fig. 32. Larger melangeur with cover and outlet (Lehmann) 124

Fig. 33a. Design of first roller machine, front elevation (Savy) 125

Fig 33b. do. Plan 125

Fig. 34. Later machine (Savy) 126

Fig. 35. Modern six roller machine by Lehmann 127

Fig. 36. Nine roller apparatus (Bauermeister) 128

Fig. 37. Same in design 129

Fig. 38. Three roller machine with cast iron rollers (Lehmann) 130

Fig. 39. 2 three roller machines, attached to a “Battery” 130

Fig. 40. Three roller machine with cast iron rollers (Franke) 131

Fig. 41. and b. Four and five roller machines with cast iron rollers (Lehmann) 132/3

Fig. 41c. Five roller machine with cast iron rollers (Bauermeister) 134

Fig. 42. Three roller machine with electric motor (Lehmann) 135

Fig. 43. Front elevation of triturating machine (Conche) by Franke 138

Fig. 43a. Conche (Lehmann) 139

Fig. 44. Conche room (Lehmann) 140

Fig. 45. Warming closet with steam heating (Lehmann) 142

Fig. 46. Small melangeur with one runner (Lehmann) 143

Fig. 47. Do. modern construction (Lehmann) 144

Fig. 48. Modern tempering machine (Lehmann) 145

Fig. 49. Design of air exhausting machine (Lehmann) 147

Fig. 50. Air exhausting machine (Lehmann) 147

Fig. 51. and b. Chocolate dividing machines (Lehmann and Bauermeister) 148/9

Fig. 52. Moulding and layering machine (Lehmann) 150

Fig. 53. Reiche’s mould cleansing and polishing machine 155

Fig. 54. Design of shaking table 156

Fig. 55. do, (Lehmann) 157

Fig. 56. do, (Lehmann) 157

Fig. 57. do, modern construction (Lehmann) 158

Fig. 57a. do, Front elevation 159

Fig. 58, 58 a. and b. Shaking table batteries (Lehmann) 160/1

Fig. 59. a. and b. Cooling plant (Wegelin & Hübner) 1655/6

Fig. 60. do, perspective 167

Fig. 61. Modern air cooling apparatus (Escher, Wyss & Co.) 169

Fig. 62. Cooling plant of Cole’s Arctic Patent Dry Cold Air Machine 170

Fig. 63. a. and b. Cooling chambers by Lehmann 173/4

Fig. 63c. Automatic moulding and cooling plant by Lehmann 175

Fig. 64/65. Pastille machines (Reiche) 177

Fig. 66a-i. Moulds to these machines 178

Fig. 67. Pastille machines for thin chocolate material (Reiche) 179

Fig. 68. Pastille and praliné metal hurdle (Reiche) 180

Fig. 69. Mould metal Durabula Reiche 181

Fig. 70. Fondant machine (Lehmann) 183

Fig. 71. do, modern construction (Lehmann) 184

Fig. 72. Fondant casting machine (Lehmann) 185

Fig. 73. Fondant powdering off machine, for hurdles (Lehmann) 186

Fig. 74. do, non-stop (Lehmann) 187

Fig. 75. Coating machine (Lehmann) 188

Fig. 76. Stirring apparatus for coating material (Lehmann) 188

Fig. 77/78. Coating or dipping machines (Reiche) 189

Fig. 79/80. Grating to these 190/1

Fig. 81. Modern dipping machine constructed by Lehmann 193

Fig. 82. Cacao press, 400 atmospheres (Lehmann) 201

Fig. 83a. Cacao butter filter, design (Hänig & Co.) 202

Fig. 84. Cacao press on larger scale (Lehmann) 205

Fig. 84a. Pump for cacao press (Lehmann) 206

Fig. 84b. Cacao cake crusher (Seek) 207

Fig. 85a. do, (Bauermeister) 208

Fig. 85b. do, (Lehmann) 209

Fig. 86. Pulveriser (Lehmann) 210

Fig. 87. Pulverising and sifting machine (Lehmann) 211

Fig. 88. Centrifugal sifting machine, modern construction (Lehmann) 213

Fig. 89. Automatic pulverising plant (Lehmann) 215

Fig. 90a. Mixing machine (Lehmann) 217

Fig. 90b. Universal kneading and mixing machine (Werner & Pfleiderer) 218

Fig. 91a. Vacuum kneader, closed (Werner & Pfleiderer) 219

Fig. 91b. Vacuum kneader, open and upturned (Werner & Pfleiderer) 221

Fig. 92. Filling and packing machine 229

Fig. 93. do, “Triumph” (Fritz Kilian) 229

Fig. 94. Edge-runner mill 231

Fig. 95. Drum sifting machine (Lehmann) 232

Fig. 96. Combined sugar-grinding and sifting apparatus (Lehmann) 233

Fig. 97. Spice and stamping apparatus (Lehmann) 239

Fig. 98. Pulverising mill (Savy) 240

Fig. 99. Sifting machine (Savy) 241

Fig. 100. Parenchyma of the cotyledon, enlarged 275

Fig. 101. Cocoa powder, enlarged 276

Fig. 102. do, enlarged 277

Plate I. The Cacao Tree

Plate II: Chocolate factory (design) 305

Plate III: Cocoa powder factory (design) 306

D. Authors. Alphabetical index.

Abels, Franz, 313

Albanese, 64

Aldendorf & Laube, 44, 76, 77

Allihn, F., 265

Altschul, J., 244

Abt, J., 311

Arning, 243

Aufrecht, 310, 311

Baier, 272, 273

Bastin, E. S., 70

Baudrimont & Chevalier, 50

Baudonin, 59

Bauermeister, H., 148, 214

Bayer & Co., 317

Beam & Leffmann, 276

Beckurts, H., 74, 228, 236, 261

Beddies, Alfr., 316

Benedict, 55, 57, 59, 261

Bensemann, R., 74, 77

Berg & Schmidt, 2, 3

Berger, Th., 153

Berlit, J., 316

Beythien, 277

Bilterist, 272

Björklund, 53, 261, 262

Boehme, Dr. Rich., 258, 285

Börnstein, 236

Bondzynski & Gottlieb, 64

Bonnema, 245

Bonteköe, 6

Bordas & Touplain, 271

Bourot & Jean, 59

Boussignault, 83

Bozelli, 85

Branlatio, 6

Brissemoret, 65

Buchat, 6

Buisson, 85

Burstyn, 53, 54, 55

Busse, W., 241, 243

Carletti, Antonio, 6

Chalot, C., 7

Charles V., 5

Chevalier & Baudrimont, 50

Cibil, 314

Clusius, 6

Cohn, 56, 260

Cole, 170

Cortez, Fernando, 5

David & Söhne, 271

Dekker, 65, 267

Denayer, A., 308

Desprez, 199

Dieterich, E., 307, 308, 313, 314

Dietrich, K., 51, 249, 250

Dingler, 53

Donat, von, 311

Dove, 85

Dowson, 97

Dragendorff, 66

Drave, 267, 268

Ducleaux, 75

Eminger, 65, 263, 264

Escher Wyss & Co., 168

Ester, 264

d’Estrées, 6

Ettling, K., 320

Faber, Dr. F. C. von, 8, 87, 320

Faelli, Prof., 83

Fahlberg, 234

Farnsteiner, 255, 256, 258

Fehling, 71, 237,, 271

Filsinger, 44, 52, 53, 54, 57, 72, 81, 83, 107, 261, 267, 268, 269, 288, 299,, 319

Filsinger & Henking, 52

Fischer, B. & Grünhagen, 267

Fischer, Emil, 63, 68

Forster, 69

Franke, Paul & Co., 233

Fresenius, C. R., 256

Freudenberg, Ph., 4

Freudenberg, W., 5

Fritzsche, Dr., 55

Gädke, 225

Galippe, 75

Gérard, 264

Gieseler, 243

Goethe, J. W., 16

Gordian, 87, 319

Gottlieb & Bondzynski, 64

Graf, 50

Gram, Chr., 64

Greiert, 39

Greiner, 270

Groult & Boutron-Russel, 311

Grünhagen, B. & Fischer, 267

Gruson, 239

Guenez, E., 277

Guerin, 243

Haarmann, W., 244

Haarmann & Reimer, 244

Hänig, Volkmar & Co., 202

Härtel, 273

Hager, 51, 312

Hahn-Holfert, 307, 312

Hanausek, J. V., 12, 238

Hausen & Co., 312, 316

Hart, J. Hinchley, 10

Hartwig & Vogel, 307

Haubold, C. G., 164

Hauswaldt, W., 87, 88

Hefelmann, 245

Heisch, C., 44

Henking & Filsinger, 52

Henneberg, 72, 267

Henning, 246

Hensel, Dr. & Co., 222

Hermann, G., 86, 120, 123, 126

Hess & Prescott, 245

Hesse, William, 243

Hilger, 11, 60, 61

Hilger & Lazarus, 61

Hockauf, 74

Hohenlohe, 316

van Houten, C. J., 59, 195

von Hübl, 53, 56

Husson, 312

Jean & Bourot, 59

Jeserich, 269

Kathreiner, 82

Keller, C. C., 65

Kilian, Fritz, 229

Kindt, L., 9, 10, 320

Kingzett, 50

Kjeldahl, 171

Klimont, 50

Knorr, 316

Knoch, 317

Koeben, Dr., 315

König, 72, 76, 266, 267

Köttsdorfer, 54

Kreplin, E., 312

Krupp, 125, 239

Lahmann, 315

Lagerheim, G., 267

de Laire, G., 244

Lampadius, 43

Laube & Aldendorff, 44, 76, 77

Laxa, 273, 274

Lazarus & Hilgers, 61

Leffmann & Beam, 277

Lehmann, Berlin, 309

Lehmann, J. M., 100, 105, 121, 132, 148, 172, 202, 210, 233

Létang, 154

Lewkowitsch, 50, 51, 262

Leys, 271

L’Hôte, 74

Liebig, 314

Linné, 6

Lobeck & Co., 224

Loher, 11

Louis XIV., 182

Louis XVI., 6

Lueger, O., 320

Lührig, H., 267, 271

Macquer, 199

Maerker, 82

Majert & Ebers, 311

Mansfeld, 317

Matthes, 72

Matthes & Fritz Müller, 45, 74, 77

Maupy, 66

Mayfarth, 10

Meissl-Reichert, 53, 55, 260, 273, 274

Merck, E., 252, 264

Mering, 313

Merz, 54

Meyer-Finkenburg, 302

Michaelis, 306

Michel, Alfr., 82

Mitscherlich, A., 5, 13, 43, 63, 85, 92, 126, 199, 276

Moeller, 15, 16, 79, 237, 241

Molisch, 16, 67, 75

Moser & Co., 216

Müller, Matthes & Fritz, 45, 74, 77

Muspratt, 120, 126, 320

Nencki, L., 235

Neumann, R. O., 203, 226

Notnagel, 310

Oldam & Withe, 52

Onfroy, P., 255

Paris, G., 76

Payen, 43

Peckoldt, Th., 12

Pelletier, 86

Petzholdt, J. S., 148

Pieper, 198

Pintus, 109

du Plessis, 182

Polenske, 56

Posetto, 266

Pralin, 182

von Prechtl, 319

Prescott & Hess, 245

Preyer, Dr. A. von, 11

Py, 277

Rammsberger, 51

Rauch, F., 6

Reichardt, 309

Reiche, Anton, 119, 152, 153, 178, 182, 189

Reichert-Meissl, 53, 55, 260, 273, 274

Reinhardt, G., 88

Ridenour, 44, 45

Riederer, 264

Rimbach, Dr. C., 13

Riquet & Co., 307

Rocques, 55

Roque, Belfort de la, 85, 319

Rost, 64

Rouché, 244

Royer, 228

Rüger, Otto, 217, 224

Ruffin, A., 57

Savy, A. & Co., 228

Sarotti, 317

Schimper, A. F. W., 13, 16

Schmidt, 51

Schmidt & Berg, 2, 3

Schrader, 62

Scholz, J., 309

Schröder, W. von, 64

Schütte-Felsche, Wilh., 102

Schweitzer, C., 11, 60, 61,, 73

Seck, Gebr., 207

See, G., 64

Sévigné, Madame de, 6

Sieberts, 309

Siebold, 317

Skalweit, 75

Soltsien, 71

Soxleth, 259, 264, 273

Spamer, O., 320

Spindler, 315

Stähle, C., 197

Steinmann, A., 271

Stollwerck, Dr. W., 34

Stollwerck Broth., 56, 88, 258

Strecker, 62

Streitberger, 72

Strohl, 54

Strohschein, 82

Stutzer, A., 69

Suringar & Tollens, 72, 267

Theinhardt, Dr., 312

Theresia of Austria, 6

Thesen, Dr., 317

Thiele & Holzhause, 312

Timpe, Th., 307

Tollens & Suringar, 72, 267

Touplain & Bordas, 271

Trojanowsky, 74

Tschirch, 14

Tuchen, 74

Ulzer, Benedict-, 57, 261

Villon, 320

Villon-Guichard, 169

Wagner, L., 229

Weender, 72, 108, 266

Wegelin & Hübner, 165

Weldon, 109

Welmans, 5, 53, 55, 245, 258, 260, 266, 268, 269, 271, 275, 276, 277

Wendt, G., 198

Werner & Pfleiderer, 137, 219

White, 51

White & Oldam, 52

William, Prince of Lippe, 6

William of Brandenbourg, 6

Wolfram, 66

Woseressenzky, 62

Woy, Rud., 270, 271

Zeiss, 55, 261

Zipperer, 16, 44, 52, 74, 76, 77, 83, 229, 270

E. Index.

Accra-Cacao, 17, 29

Acid benzoic, 243

Acid hydrochloric, 16

Acid yellow, 251

Acids, solid, fatty, 53

Acids volatile, 53

Acids, sugar and plant—, 73

Acid value, determination of, 54

Acorn-Cacao, Michaelis, 306

Acorn-Cacao, Hartwig & Vogel, 307

Acorn-Cacao, Th. Timpe, 307

Acorn-Chocolate, 307

Acorn-Malt-Cacao, Dieterich, 307

Acorn-Malt-Chocolate, 307

Acrolein, formation of, 50, 93

Adraganth, 255

Adulteration of cocoa goods and its detection, 288

African cacao varieties, 28

Air, removal of, 143

Air extracting machines, 144

Albumin, 67

Albuminates, determination of, 271

Albuminous chocolate and cocoa, 307

Albumoses, 67

Alcohol ether test, Filsinger’s, 262

Aleuron granules, 67

Alizarin blue, 251

Alkali solution, 222, 224

Alkalis for soluble cocoa, 196, 216, 222

Alkalis fixed, 198

Alkalis remaining in the cocoa, estimation of, 256

Alkaloids, 63

Amaranth, 251

American cacao varieties, 19

Ammonia, 164

Analysis of cacao, 48

Analysis of cacao-butter, 58

Analysis of mixtures of different blends, 109

Analysis of the raw shelled bean, 44, 45

Analysis of the various kinds of pressed Stollwerck cocoa butter, 56

Analysis of waste products, 108

Analysis and examination of cocoa preparations, 253

Anilin blue, 251

Anilin colours permissible, 250

Antifebrin, 245

Aroma of the bean, 59

Arriba cacao, 17, 20

Arrowroot, 237

Arctic Machines, Cole’s, 170

Artificial refrigeration, 163

Ash, estimation of, 255

Ash or mineral constituents, 73

Ash remaining in raw and shelled cacao beans, 74

Asiatic cacao varieties, 32

Aspergillus, 242

Australian cacao varieties, 33

Automatic dividing machines, 146

Automatic filling and packing machine 229

Bahia Cacao, 22

Bahia de Caraquez, 21

Balao, 21

Barley-Chocolate, 308

Battery-Refiners, 132

Battery-Shaking Tables, 160

Beans, in general, 1

Beans, description of, 12

Beans, preliminary treatment of, 197

Beans, preparations of, 85

Bean meal, 238

Benzoic acid, 243

Benzoic tincture, 243

Benzoin, gum-, 249

Björklund’s ether test, 262

Bordeaux red, 251

Botanical definition of the cacao tree, 5

Brazil cacao, 22

Brilliant blue, 251

Brine for cooling purposes, 165

Brushing machine for cacao beans, 89

Burning of chocolate mass, avoiding it, 134

Butter of Cocoa, 58, 138, 187, 195, 284, 286

Buttneriaceae, 5

Butyro-refractometer, 55

By-products in the cocoa industry, 81

Cacaohoatel, 5

Cacao beans, 1

Cacao beans, description of, 12

Cacao beans, preparation of, 85

Cacao beans, preliminary treatment of, 197

Cacao blanco, 13

Cacao butter, 58, 138, 187, 195, 284, 286

Cacao butter filters, 202

Cacao butter, percentage to be extracted, 203

Cacao butter, remaining in the finished cocoa, 204

Cacao cake crusher, 210

Cacao egg-cream, 308

Cacao essence, 308

Cacao fruit and flowers, 1, 2

Cacao glycoside, 60

Cacao husk, determination of, 267

Cacao liqueur, 308

Cacao, malt, 308

Cacao mass, production of, 109, 282, 285

Cacao mills, 110

Cacao plantation, 7

Cacao powder, 105, 187, 195, 210, 282, 285, 290

Cacao powder-factory, installation of, 306

Cacao preparations, definition of, 279

Cacao presses, 199

Cacao red, 43, 59

Cacao shells, 1, 2, 76, 82

Cacao soluble, 105, 195

Cacao, substances of, 49

Cacao tincture, 310

Cacao tree, cultivation, diseases and parasites, 7

Cacao tree, description of, 1

Cacao tree, distribution and history, 4

Cacao and chocolate preparations containing milk, 308

Cacaol, 308

Cacaophen Sieberts, 309

Cacap, 5

Cacava-quahitl, 5

Cacogna, 195

Caesalpina, 7

Caffeine, determination of, 263

Caracas, 17, 25

Caraquez, 21

Carbonic acid for cooling purposes, 164

Cardamoms, 248

Cardamom oil, 249

Carob in the cacao, 278

Carupano cacao, 25

Castilloa, 7

Cauca bean, 20

Cellulose or crude fibre, 72, 266

Centrifugal sifting machine, 210

Ceylon Cacao, 5, 32

Chemical and microscopical examination of cocoa preparations, 253

Chemical constitution of the bean, 43

Chestnut meal, 238

Children’s Nährpulver, 309

Chilled metal rollers, 125, 130

Choclean, 309

Chocolate, manufacture of, 85, 283

Chocolate-cigars, 152

Chocolate cooling plants, 166

Chocolate cream syrup, 309

Chocolate croquettes, 181

Chocolate, crumb-, 153

Chocolate digestif, 309

Chocolate, dividing it, 143

Chocolate eggs, 153

Chocolate factory, installation of, 305

Chocolate, Fondants-, 138, 189

Chocolate, health-beer-, 309

Chocolate, hygienic, 136

Chocolate lozenges and pastilles, 176

Chocolate, milk-, 141, 222, 272, 284, 286

Chocolate, moulding it, 150

Chocolate moulds various, 151, 152, 153, 154

Chocolate powder, 283, 286

Chocolate raw, treatment of, 138

Chocolate rétablière, 309

Chocolate spiced, 136

Chocolate syrup, 310

Chocolate tincture (cacao tincture), 310

Chocolate vanilla, 136

Chocolate varnish, 250

Chocolatl, 5

Christmas tree articles, 181

Cinchona red, 60

Cinnamon, 246

Cinnamon oil, 249

Cleaning machine for moulds, 154

Cleaning machine for beans, 90, 91

Cleaning, storing and sorting of the beans, 87

Cloves, 247

Clove oil, 249

Coated chocolates, 182, 187

Coating materials, 138, 141, 182, 187, 283, 286, 310

Coffie-mama, 7

Cole’s Arctic Machines, 170

Colour of the cotyledon, 9

Colouring of cocoa powder, 204

Colouring materials, 250

Coloration of starch with iodine, 71

Columbia, 19

Combined cocoa mill and refiner, 116

Commercial kinds of cacao, 12, 16

Commercial value of raw cacao, 17

Compressor, 164

Composition of the hulled bean, 43

Conches, 138

Condenser, 165

Constituents, mineral or ash-, 73

Constituents of cacao husks, 76

Constituents in ash of cacao husks, 77

Constitution of the bean, chemical, 43

Consumption of cocoa products, 33, 38, 42

Consumption of coffee, cocoa and tea, comparison, 39

Cooling cellars, 168

Cooling chambers, 162

Cooling the chocolate, 162

Cooling the roasted beans, 100

Cooling trucks with exhaust apparatus, 100

Copper in the ash of beans and husks, 75

Coriander oil, 249

Corn cacao, 310

Costa Rica, 19

Cotyledon, 15

Covering or coating materials, 138, 141, 182, 187, 283, 286,, 310

Cream chocolate, examination of, 272, 284

Criollo, 18

Crude fibre, 72, 266

Crumb chocolate, 153

Crushing of cocoa and sugar lumps, 122, 210

Crushing, hulling and cleaning of the beans, 100

Crushing, hulling and cleaning machines, 101

Crystal sugar, 231

Cuba, 28

Cultivation of the cacao tree, 7

Cumarin, 244, 245

Declaration of added ingredients, 281

Defatted cocoa, 203, 208

Definitions of cocoa preparations, 279

Depositing machine, 186

Description of the beans, 12

Dextrin, 237

Dextrose, 71, 265

Diabetic chocolate, 310

Diabetic cocoa, 311

Dictamnia, 311

Dietetic cocoa preparations, 306

Diorit rollers, 125

Dipping machine, 192

Dipping of pralinés, 187, 189

Diseases of the cocoa tree, 7

Disintegrating the cocoa tissues, 195

Disintegration, methods of, 197

Disintegration before roasting, 197

Disintegration after roasting, 216

Disintegration prior to pressing, 217

Disintegration after pressing, 224

Disintegrators, 233

Distribution of the cacao tree, 4

Diureides, 62

Diuretin, 64

Dividing machines, 148, 149

Division of chocolate, 143

v. Donat’s albumin chocolate, 311

Double cocoa mills, 114

Dowson gas, 97

Dry cocoas, 208

Dulcin, 235

Durabula-moulds, 182

Dust particles in cacao beans, 102

Dutch cocoas, 195, 203

Dutch IIa cocoa butter, 82

Earth nut in the cocoa, 278

Easin, 251

Ecuador, 20

Electric motors, 134, 168

Electro-magnetic metal extracting machine, 103

Erythrina indica, 7, 8

Erythrosin, 251

Esmeraldas, 22

Estates, 26

Estimation of alkalis remaining in the cocoa powder, 256

Estimation of albuminates, 271

Estimation of ash, 255

Estimation of cocoa husk, 267

Estimation of crude fibre, 266

Estimation of the fatty contents, 258

Estimation of moisture, 254

Estimation of silicic acid in the ash, 256

Estimation of starch, 264

Estimation of theobromine and caffeine, 263

Ether oils, 248

Ether test, Björklund’s, 262

Eucasin chocolate and cocoa, 311

Evaporator, 164

Examination and analysis of cocoa preparations, 253

Exports from Germany, 35

Extraction of cocoa butter, 195, 199, 203, 204

Fair shipping cocoa, 26

Fat contained in cocoa, 49

Fat contained in cocoa shells, 57

Fat, extraction of, 195, 199, 203, 204

Fatty contents, determination of, 258

Fermentation of the beans, 9, 60, 198

Fermentation secondary, 87

Fermentation tanks, 10

Fernando Po, 32

Fibre, determination of, 108

Fibre crude, 72, 254, 266

Fibre woody, 108

Filsinger’s alcohol ether test, 262

Filters for cocoa butter, 202

Flavour of the finished cocoa powder, 206, 226

Flavouring matter (spices), 287

Flour, 236

Fodder value of the husks, 83

Fondant chocolate, 138, 182

Fondant machines, 183, 184

Food salt cocoa, 315

Food and health powder, 315

Forastero, 19

Fuchsin, 251

Galactogen cocoa, 312

Gathering and fermentation of the beans, 9

Gauga, 312

Gelatine, 255

Geographical distribution and history of the cacao tree, 4

Germ separating machine, 105

Globoids, 75, 276

Globulins, 68

Glucin, 235

Glucose, 71, 138

Glycoside, 11, 60, 253

Gold Coast, 28

Granite rollers, 123

Granulated sugar, 231

Grinding and trituration of the cocoa mass, 109

Guadeloupe cacaos, 26

Guarana paste, 16

Guayaquil cacaos, 17, 20

Guiana, 23

Gum benzoin, 249

Gum disease, 8

Haema chocolate, 312

Haiti cacaos, 27

Hansa saccharin cocoa, 312

Hardidalik, 312

Hazelnut pulp in cocoa, 278

Heating of the cocoa mass, 117

Heating trough, 117

Heating chambers and closets, 141, 142

Heliotropium, 242

Hensel’s Nähr-cacao, 312

Hetero albumose, 68

Hetero xanthine, 64

History of the cacao tree, 4

Homeopathic chocolate, 312

Hulled bean, composition of, 43

Hulling the cacao beans, 100

Husks of cocoa, 76, 82, 267

Husks, fodder value of, 83

Husson’s mixture, 312

Hydraulic presses, 199

Hygiama, 312

Hygienic chocolate, proportions for mixing it, 136

Iceland moss chocolate, 313

Imports to Germany, 35, 37

Imports or consumption in the various countries, 38

Index, refractive-, 55

Indigo, 60

Indigosulfone, 251

Induline, 251

Ingredients added, declaration of, 281

Ingredients condemned, 230

Ingredients used for chocolate, 230

Iodine value, 53, 54

Java cacao, 17, 33

Kaiffa, 313

Kameroon cacaos, 19, 29

Kernels, analysis of, 44, 45, 76

Kneading and mixing machines, 217

Kola chocolate, 313

Kola nut, 60

Kongo, 30

Kraft chocolate, 313

Lagos, 29

Leguminous meals, 238

Levigation of chocolate, 81, 123

Lipanin chocolate, 313

Loss of weight by roasting, 96

Lozenges, 176

Mace, 247

Mace oil, 249

Machalla, 20

Malachite green, 251

Malt cacao, 313

Malt cacao-syrup or malted chocolate, 313

Malt chocolate, 313

Malt extract-chocolate, 313

Malto-leguminose cacao, 313

Manioc, 7

Manufacture of cocoa powder and soluble cocoa, 195

Manufacture of cocoa preparations 85, 282

Manufacture of chocolate, 85, 283

Maracaibo, 25

Martinique cacaos, 26

Meat-extract-chocolate, 314

Melangeurs, 121, 122, 124, 209,, 217

Melting kettle, 187, 188

Melting point of the cocoa butter, 52, 117, 261

Methylviolet, 251

Mexican cacaos, 19

Microscopic-botanical investigation, 275

Microscopic-chemical examination of cocoa preparations, 253

Milk chocolate, manufacture of, 141, 222, 286, 314

Milk cocoa, 314

Milk and cream chocolate, examination of, 272, 284

A more bitter milk cocoa, 314

Milk cocoa sweet, 314

Mill and refiner combined, 116

Mineral or ash constituents, 73

Mitscherlich particles, 13

Mixing cocoa powder with alkalis, 223

Mixing different kinds of cocoa, 108, 109

Mixing machines, 118, 210, 217

Mixture with sugar and spices, 117

Moisture, contained in cocoa, 49

Moisture in cocoa powder, 222

Moisture, estimation of, 254

Monomethyl xanthine, 64

Motors, electric, 134, 168

Moulds, 151, 152

Mould cleaning machines, 154

Moulding the chocolate, 149

Moulding machines, 150

Mucor circinelloids, 242

Murexide reaction, 66

Mutase-cacao, 315

Mutase-chocolate, 315

Nährsalz-cacao (Lahmann), 315

Nähr- und Heilpulver, 315

Naphtolyellow, 251

Naranjal, 21

Natural cocoa and chocolate, 315

Nicaragua cacao, 19

Nips, 11

Nuco-cacao, 315

Nutmeg, 247

Nutmeg oil, 249

Oat-cocoa Berlit, 316

Oat-cocoa Hallenser, 316

Oat-cocoa Kasseler, 316

Official enactments respecting the trade in cocoa preparations, 280

Official enactments respecting the trade in cocoa preparations Belgium, 291

— Roumania], 293

— Switzerland, 294

— Austria, 298

— Germany, 301

Oidium of cocoa, 228

Oils, ether-, 248

Oil sugar, 249

Opening up the cacao tissues, 195

Orange I, 251

Orange L, 251

Ornamented goods, 181, 189

Oscuros, 21

Packet filling machine, 228

Packing and storing of finished cocoa preparations, 227

Palamoud des Turcs, 316

Para cacao, 23

Parasites of the cacao tree, 7

Pastilles, 176

Pastille machines, 177, 179

Paternoster, 192

Pegados, 21

Pelatos, 21

Peptons, 68

Peptone-cocoa, 316

Peptone-chocolate, 317

Peptone-powder-cocoa, 317

Percentage of butter to be extracted, 203

Percentage of butter remaining in the finished cocoa, 204

Peru, 22

Peru balsam, 249

Peruviol, 249

Phloxin, 123

Pigment, 59

Plansieves for cocoa powder, 214

Plantation, 26

Plasmon chocolate and cocoa, 317

Polen’s value, 260

Ponceau red, 251

Porcelain rollers, 215, 133

Porphyry rollers, 123

Potato starch, 236

Powder, chocolate-, 283

Pralinés, 182, 187, 189

Preliminary crushers, 212

Preparation of the cacao beans, 85

Presses, hydraulic-, 199

Production of the cocoa mass, 109

Proportions for mixing cocoa mass, sugar and spices, 136

Proteins, 67

Proteoses, 68

Puerto Cabello, 25

Pulverisation of the cocoa, 195

Pulverisation of the seeds, 199

Pulverisers, 210, 233, 239

Pulverising plant, 211, 212

Pulverising and sifting the defatted cocoa, 209

Pulverising the sugar, 233

Quadruple cocoa mills, 115 348

Racahout des Arabes, 317

Raspberry chocolate, 317

Raw fibre, 254

Raw shelled bean (kernel) analysis of, 44, 45

Refining machines (rollers), 126, 134

Refiner and mill combined, 116

Refractive index, 55

Refractometer-butyro, 55

Refrigeration, artificial-, 163

Reichert-Meissl value, 55

Removal of air and division of the chocolate, 143

Rice starch, 237

Roasting the cacao beans, 89, 199

Roasting machines, 93

Root bark of cacao, the use of it, 11

Roscellin, 251

Saccharin, 234

Saccharin-cocoa, 317

Salep, 238

Samana, 17

Samoa, 33

San Antonio, 26

San Thomas, 30

Sanchez, 17, 27

Santo Domingo, 27

Saponification of cocoa fat, 53, 54

Secondary fermenting, 87

Seed membrane of the bean, 11, 15

Semi-dipped goods, 192

Shaking tables, 156

Shaking table-batteries, 160

Shellac bleached, 250

Shell of the cacao bean, 14, 76

Shelling of the cacao beans, 100

Sifting the defatted cocoa, 209

Sifting machines, 210, 232

Silicic acid in the ash of cocoa, 256

Silver membrane, 79

Simple cocoa mills, 110

Soconusco, 26

Soluble cocoa, 105, 195

Somatose-cocoa with sugar, 317

Somatose-chocolate, 317

Spices and sugar, 117, 238, 287

Spiced chocolate, proportions for mixing it, 136 349

Starch cleaning machines, 186, 187

Starch, coloration of, with iodine, 71

Starch determination of, 264, 277

Starch foreign in cocoa, 275

Starch granules, 16, 70, 275

Starch, kinds of, 236

Starch powder, 185

Starch sugar, 71

Statistics of the cocoa trade, 35

Steel rollers, 125, 130

Stirring machines, 187

Storing and packing of finished cocoa preparations, 227

Storing and sorting of the beans, 87

Substances albuminous, 67

Substances occurring] in cacao, 49

Sucramin, 235

Sugar, determination of, 269

Sugar and plant acids, 73

Sugar and spices, 117, 231, 238, 287

Sugar, boiling it, 183

Sugar dust, 231

Sugar flour, 231

Sugar pulverising machines, 233

Sugar sifting machines, 232

Suisse Fondant machines, 138

Surinam cacao, 23

Sweetmeats, 186

Sweetening stuffs, 231

Sweets laquer, 250

Sykorin, 234

Sykose, 234

Syrup, 183

Temperature in cooling chambers, 172

Temperature in heating chambers, 141

Temperature for chocolate fondant and milk chocolate, 141

Temperature for moulding chocolate, 150

Temperature for roasting the beans, 89

Tempering machines, 144, 145, 188

Tenguel, 21

Testing the cocoa powder and chocolate, 253

Theobroma cacao, 5, 12

Theobromade, 317

Theobromine, 16, 43, 62, 263

Dr. Thesen’s Proviant, 317

St. Thomas, 30

Tin boxes, 227

Tincture of benzoin, 243

Togo, 29

Trade in cocoa, 32

Tragacanth in cocoa goods, 277

Treatment of the cocoa mixture, 119

Trinidad-Criollo, 26, 32

Triple cocoa mills, 111

Trituration of the cocoa mass, 109, 119

Tropaedlin, 251

Tropon-cocoa, 317

Tropon-chocolate, 318

Tropon-oat-cocoa, 318

Trough, heating-, 117

Tumaco-cacaos, 20

Ureides, 62

Uropherin, 64

Vacuum kneader, 220

Vanilla, 241

Vanilla-chocolate, proportions for mixing it, 136

Vanillin, 119, 241, 243

Vascular bundles, 16

Venezuelan cacao, 17, 24

Volatile acids, 53

Wacaca des Indes, 318

Walnut pulp in the cocoa, 278

Waste products in cleaning, 106

Waste products in sifting, 107

Waste products in sorting, roasting, crushing and hulling, 107

Water blue, 251

Water cooling of steel rollers, 131

Water or moisture contained in the cacao, 49, 254

Weighing-machines, 148, 149

Wheat starch, 236

White chocolate, 318

Woody fibre, 108

Yellow acid R, 251

Zuckerin, 234

FOOTNOTES:

German Text to Fig 5.

Ausgestellt vom Verband deutscher Chocoladefabrikanten.

Sitz Dresden

Verbrauch von Rohkakao 1896-1901 in Frankreich. Grossbrittanien. Holland den Verein. Staaten v. N-A. und Deutschland in 1000 Dz. (100 kg). Einfuhr von Rohkakao über die Deutsche Zollgrenze 1883-1901 in Doppelzentnern. Prozentuale-Steigerung des durchschnittl. Verbrauchs von Kakao (in Bohnen) Kaffee u. Tee in Deutschland verglichen mit dem Stande von 1840.

ANTONREICHE A. G. :DRESDEN:

Manufacturer of Chocolate Moulds, decorated tin Boxes etc.

ESTABLISHED 1870

Chocolate Moulds of every description latest are

“Plattinol” Moulds which impart a rich lustre and finish to the chocolate

Chocolate Drop Presses for Paste Chocolate for hand and for liquid chocolate, Automatic Power

Chocolate Covering Apparatus

Machine for granulated Chocolate (Streussel-Machine)

Decorated Tin Boxes

WRITE FOR CATALOGUES AND PRICES About 2000 employees

J. M. LEHMANN ∘ DRESDEN Founded 1834

Oldest and largest Engineering Works for the construction of modern Machines for the Manufacture of Cocoa and Chocolate

PARIS, 1, Passage St. Pierre Amelot. NEW YORK, 13/15, Laight Street.

Sole Agents for Great Britain: Bramigk & Co., London E, 5, Aldgate

Hydraulic Cocoa Presses

Total Pressure over 1000 Tons

Pressure on the Cocoa over 4 Tons per square inch.

Strongest Press in the market for the Extraction of Cocoa Butter

Automatically working Pulverising Plants for the Manufacture of Pure and Soluble Cocoa

Execution of complete installations. Alterations in existing systems carried out after the most approved methods.

Plans and Estimates at request.

J. M. LEHMANN ∘ DRESDEN Founded 1834

Oldest and largest Engineering Works for the construction of modern Machines for the Manufacture of Cocoa and Chocolate

PARIS, 1, Passage St. Pierre Amelot. NEW YORK, 13/15, Laight Street.

Sole Agents for Great Britain>: Bramigk & Co., London E, 5, Aldgate

Melangeurs of latest construction

Capacities from ½ to 6 Cwt.

With automatic discharge, saving Time and Labour.

Easy handling and economical working

Refining Machines

with 3, 4, 5, 6 and 9 rollers of granite or chilled metal (steel) with water-cooling

Very large output, great saving of space and driving power. Extraordinary Fineness of the finished material

J. M. LEHMANN ∘ DRESDEN Founded 1834

Oldest and largest Engineering Works for the construction of modern Machines for the Manufacture of Cocoa and Chocolate

PARIS, 1, Passage St. Pierre Amelot. NEW YORK, 13/15, Laight Street.

Sole Agents for Great Britain: Bramigk & Co., London E, 5, Aldgate

Chocolate Cooling Plants improved construction

Mechanical Cooling Plant in conjunction with Tempering and Moulding Machines

Melting Pan, automatic Tempering Machine, one or more Moulding Machines, Shaking Tables and continuously working Cooling Chamber with forced air circulation

Largest output. Great Saving of time and Labour. Automatic conveyance of the full moulds over the shaking table and through the cooling chamber to the packing room, and conveyance of the empty moulds back to the moulding machine

Kunstanstalt vorm. ETZOLD & KIESSLING A.-G.

CRIMMITSCHAU, SAXONY

The Chromolithographic Institute

Patent Folding & Fancy Paper Boxes of all kinds, for commercial and other purposes, Showcards, Labels, Wrappers etc., Calendars, Catalogue Covers, Reproduction of articles of merchandise in actual colours, Insets and Advertising Novelties

Specialists in Chocolate Wrappers and Boxes

All machines for the manufacture of Chocolate, Cocoa and Confectionery

Paul Franke & Co. Engineering Works Leipzig-Böhlitz-Ehrenberg

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