The Manufacture of Chocolate and Other Cacao Preparations / Paul Zipperer ; Herm. Schaeffer, editor.

Format:

Book

Author/Creator:

Zipperer, Paul, -1903, author.

Contributor:

Schaeffer, Herm., editor.

Language:

English

Subjects (All):

Chocolate.

Cacao.

Physical Description:

1 online resource (180 p.) : 132 ill., 21 Tab., 3 pl.

Edition:

Third edition.

Place of Publication:

Berlin : M. Krayn, 1915.

Language Note:

In English.

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

Notes:

Includes index.

Description based on print version record.

ISBN:

9783112667262

3112667263

OCLC:

1350570554