The Manufacture of Chocolate and other Cacao Preparations / / Paul Zipperer; ed. by Herm. Schaeffer.

• VerfasserIn: Zipperer, Paul,
• HerausgeberIn: Schaeffer, Herm.,
• Place / Publishing House: Berlin ;, Boston : : De Gruyter, , [1915]; ©1915
• Year of Publication: 1915
• Edition: 3rd ed., Reprint 2022
• Language: English
• Physical Description: 1 online resource (180 p.) :; 132 ill., 21 Tab., 3 pl.
• Other title: Frontmatter --; Preface to the third edition of "The Manufacture of Chocolate" by Dr. Zipperer --; Extracts from the prefaces to the first and second editions. --; CONTENTS --; First Part: The Cacao Tree --; A. Tree and Beans --; B. Chemical Constitution of the Bean --; Second Part: The Manufacture of Cacao Preparations --; A. Manufacture of Chocolate --; B. The Manufacture ol Cocoa Powder and "Soluble" Cocoa --; C. Packing and Storing of the Finished Cacao Preparations --; Third Part: Ingredients used in the Manufacture of Chocolate --; A. Legal enactments. Condemned ingredients --; B. Ingredients allowed --; Fourth Part: Examination and Analysis of Cacao Preparations --; A. Chemical and microscopial examination of cacao and cacao preparations --; B. Definitions of Cacao Preparations --; C. Adulteration of Cacao Wares and their Recognition --; Fifth Part: Appendix --; A. Installation of a Chocolate and Cacao Powder Factory (with 2 plates --; INDEX --; A. Index to literature --; B. Tables --; C. Figures --; D. Authors --; E. Alphabetical index to contents --; Backmatter
• Format: Mode of access: Internet via World Wide Web.
• ISBN: 9783112667262
• DOI: 10.1515/9783112667262
• Access: restricted access
• Hierarchical level: Monograph
• Statement of Responsibility: Paul Zipperer; ed. by Herm. Schaeffer.