The Manufacture of Chocolate and other Cacao Preparations / / Paul Zipperer; ed. by Herm. Schaeffer.
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| Place / Publishing House: | Berlin ;, Boston : : De Gruyter, , [1915] ©1915 |
| Year of Publication: | 1915 |
| Edition: | 3rd ed., Reprint 2022 |
| Language: | English |
| Online Access: | |
| Physical Description: | 1 online resource (180 p.) :; 132 ill., 21 Tab., 3 pl. |
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Table of Contents:
- 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