The Manufacture of Chocolate and other Cacao Preparations

The object of this work is to furnish a source of information and advice for those who are interested in the branch of industry to which it relates. The author of this treatise has therefore endeavoured not only to describe the manufacturing processes; but he has also devoted special attention to the raw materials employed, and endeavoured to make them generally familiar by reference to the literature on the subject, as well as by providing a precise account of the chemical constituents of these substances and discussing the consequently necessary procedure to be observed in the course of manufacture. The art of chocolate making is no longer what it was a few decades ago; it has for the most part passed from small operators into the hands of large manufacturers. A short historical resum will serve as a sketch of this development and a cursory description of some forms of apparatus which have now merely historical interest will serve to show how improvement in the industry has been effected. Chocolate is a favourite and most important article of food, and in that sense it is subject to legal regulations for which allowances must be made, as well as for the most suitable analytical methods by means of which a manufacturer can ascertain the presence of unlawful mixtures in competing products, so that knowing the regulations in force, he may avoid any infringement of the same. ......Buy Now (To Read More)

Product details

Ebook Number: 55584
Author: Zipperer, Paul
Release Date: Sep 19, 2017
Format: eBook
Language: English

Contributors

Editor: Schaeffer, Herm. (Hermann)