This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1892 Excerpt: ...in a mill, the roller of which are usually heated by steam, so as to soften the cocoa butter; and in thi way a paste is formed which is mixed with refined sngar, and very often other sub stance, and pressed into molds. The Association of Swiss Analytical Chemists2 has adopted the fol lowing definitions of terms: (1) ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1892 Excerpt: ...in a mill, the roller of which are usually heated by steam, so as to soften the cocoa butter; and in thi way a paste is formed which is mixed with refined sngar, and very often other sub stance, and pressed into molds. The Association of Swiss Analytical Chemists2 has adopted the fol lowing definitions of terms: (1) Cacao-masne (pure pate). The beans are roasted, husked, ground, and pressed into forms. (2) Cacao deprived of its fat is prepared by heating cacao-masse, removingabout one-half of its oil by pressure, and pulverizing the residue. (3) Soluble cacao-powder is prepared by treating the cacao deprived of its fat with ammonia, alkaline carbonates, or steam, so as to destroy the cellular structure and convert the albumenoid constituents into a soluble modification. (4) Cacao-powder is cacao-masse, wholly or partially deprived of fat and flavored with spices (vanilla, cinnamon, cloves, allspice, etc.). (5) Chocolate is pure cacao-masse mixed with sugar and pressed into forms or powdered. Other admixtures, such as spices, flour, etc., must be designated on the package. (6) Courerture, (7) Chocolat a la noisette, etc., are prepared from the above by adding almonds, hazelnuts, etc. Moeller3, writing in Germany, notes the following preparations: The cocoa preparations of commerce and consumption are cocoa flour or cocoa deprived of fat, cocoa butter, Holland cocoa, cocoa tea, and, most important of all, chocolate. Cocoa seeds contain 35 per cent to 54 per cent of fat, which renders them difficultly digestible for children and convalescents, to whom a nourishing and stimulating food must be given. Therefore, the greater part of the fat is removed by pressure and the press residue designated as cocoa deprived of fat. If the fat is not entirely removed by the ...
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
