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diff --git a/old/55584-0.txt b/old/55584-0.txt deleted file mode 100644 index 974bec8..0000000 --- a/old/55584-0.txt +++ /dev/null @@ -1,15250 +0,0 @@ -The Project Gutenberg EBook of The Manufacture of Chocolate and other -Cacao Preparations, by Paul Zipperer - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: The Manufacture of Chocolate and other Cacao Preparations - -Author: Paul Zipperer - -Editor: Herm. Schaeffer - -Release Date: September 19, 2017 [EBook #55584] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK MANUFACTURE OF CHOCOLATE, CACAO *** - - - - -Produced by Chris Curnow, Les Galloway and the Online -Distributed Proofreading Team at http://www.pgdp.net (This -file was produced from images generously made available -by The Internet Archive) - - - - - - -[Illustration: PLATE I - -The Cacao Tree—Theobroma Cacao, Linné. - - Zipperer, Manufacture of Chocolate etc. 3^{rd} edition. - Verlag M. Krayn, Berlin W. 10.] - - - - - THE - - MANUFACTURE - - OF - - CHOCOLATE - - AND OTHER CACAO PREPARATIONS - - BY - - DR. PAUL ZIPPERER. - - THIRD EDITION - - REARRANGED, THOROUGHLY REVISED, AND LARGELY REWRITTEN. - - EDITOR - - DR. PHIL. HERM. SCHAEFFER - - FOOD CHEMIST AND MANAGING DIRECTOR. - - WITH 132 ILLUSTRATIONS, 21 TABLES AND 3 PLATES. - - [Colophon] - - BERLIN W. - VERLAG VON M. KRAYN. - - LONDON NEW YORK - E. & F. N. SPON LTD. 1915 SPON & CHAMBERLAIN - PUBLISHERS PUBLISHERS - 57 HAYMARKET. 123-125 LIBERTY STREET. - - - - - ALL RIGHTS RESERVED. - - Rosenthal & Co., Berlin NW.21, Alt-Moabit 105 - - - - -Preface to the third edition of “The Manufacture of Chocolate” by Dr. -Zipperer. - - -It is now a decade since the appearance of the last edition, and owing -to continual delays in the compiling of the present volume, the book -has been out of print for several years. These delays ensued because -the editor wished to take into account the most recent determinations -and decrees of the guilds and various legislative factors connected -with the industry; but he was at length forced to the conclusion that -notwithstanding the excellent organisation and lofty standing of the -branch under consideration, it was useless to wait for anything final -and absolute in such a field. Suggestions of possible improvements and -indications of blemishes are therefore earnestly invited, in order -that they may be duly allowed for in the event of a new edition. — The -plan followed by Zipperer has been adopted in the main; a tribute due -to its previous success. Yet on the other hand, the arrangement of the -book has undergone some alteration, and is, at least in the editor’s -opinion, a perceptible improvement. — All scientific, industrial and -technical progress has been treated as fully as possible, the economic -part in particular having been diligently recast. - -It would, of course, have been impossible for the editor to write all -these chapters without external aid, his knowledge of the respective -branches being by no means exhaustive enough. He may therefore -be allowed to express here his obligation and thanks to all his -fellow-workers; and in particular, to the ~Association of German -Chocolate Manufacturers~, Dresden; its managing director, Herr -Greiert; the director of the ~Cocoa Purchase Co.~, Hamburg, -Herr Rittscher, who contributed the whole of the chapter headed; -~Commercial Varieties of Cacao Beans~; further to Prof. Dr. -Härtel, Chief Inspector of the Royal Research Institute, Leipsic; -Dr. R. Böhme, Managing Director of Messrs. Stollwerck Bros. Chemical -Laboratory, Cologne; and to Superintendent Engineer Schneider, of -the firm J. M. Lehman, Dresden, among many others. Mention must also -be made of the manufacturers who so kindly placed material at the -editor’s disposal. Let us hope that the work will meet with a success -corresponding to the pains taken by the editor and publishers, and -prove a really serviceable ~Handbook to the Chocolate Industry~. - - Dr. Schaeffer. - - - - -Extracts from the prefaces to the first and second editions. - - -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 resumé 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. - - * * * * * - -Within the ten years that have elapsed since the first edition of this -work appeared, the manufacture of chocolate has undergone considerable -expansion. Not only has the ~modus operandi~ been simplified -and improved by the introduction of a number of new mechanical -appliances, but the technique of the subject has been so extended, -both from chemical and mechanical points of view, as partly to furnish -a new standard in estimating and determining cacao constituents and -preparations. The author has endeavoured to take due account of all -these advances, and made a point of collecting the material scattered -through the various professional journals, sifting or supplementing -where necessary, in order that all engaged in the industry, ~the -manufacturer as well as the food analyst and the engineer~, may be -in a position to derive a vivid impression of existing conditions in -the chocolate manufacture, from the present volume. - -In consideration of the importance which several branches of the -industry have recently acquired, such as the preparation of cocoa -powder, soluble cocoa, cacao butter, pralinés and chocolate creams, -space has been given to descriptions of the respective details. On the -other hand no attempt has been made to introduce calculations as to the -cost of manufacture, since statements to that effect would possibly be -rather detrimental than otherwise. - -Costs of production as regards cacao preparations is subject to great -variation, according to the scale on which they are carried out, so -that estimates made on the basis of large operations might eventually -lead to the conclusion that a small factory might be profitable, and -with no better result than that of creating undue competition in prices -and occasioning eventual failure. Moreover, the fluctuations in the -market price of cacao and sugar are so frequent, and there is such -possibility of new sources of expense, that calculations can only apply -to the time when they are made; they soon become out of date, and then -afford no trustworthy indication of probable profit and loss. - -The section treating of legislative regulations relating to the trade -in cacao preparations has undergone complete revision to adapt it to -existing conditions. - -To render the book more useful, an appendix has been added in which the -production and composition of a few cacao preparations are treated of, -providing valuable data for reference. - - Dr. Paul Zipperer. - - - - -CONTENTS - - - First Part: =The Cacao Tree= Page - - A. =Tree and Beans= 1 - - a) Description of the Cacao Tree and its Fruit 1 - - b) Geographical Distribution and History of the Cacao Tree 4 - - c) Cultivation of the Cacao Tree; Diseases and Parasites 7 - - d) Gathering and Fermentation 9 - - e) Description of the Beans 12 - - f) The Commercial Sorts of the Cacao Bean 16 - - 1. American Cacao Varieties 19 - - 2. African Cacao Varieties 28 - - 3. Asiatic Cacao Sorts 32 - - 4. Australian Cacao Sorts 33 - - g) The Trade in Cacao and the Consumption of Cacao Products; - Statistics 33 - - B. =Chemical Constitution of the Bean= 43 - - a) The Cacao Bean Proper 43 - - 1. Water or Moisture 49 - - 2. Fat 49 - - 3. Cacao red or Pigment 59 - - 4. Theobromine 62 - - 5. Albumin 67 - - 6. Starch 70 - - 7. Cellulose or crude fibre 72 - - 8. Sugar and plant acids 73 - - 9. The mineral or ash constituents 73 - - b) The Cacao Shells 76 - - Second Part: =The Manufacture of Cacao Preparations= - - A. =Manufacture of Chocolate= 85 - - I. The Preparation of the Cacao Beans 87 - - 1. Storing, cleansing and sorting 87 - - 2. Roasting the Beans 89 - - 3. Crushing, hulling and cleansing 100 - - 4. Mixing different kinds 108 - - - II. Production of the Cacao Mass and Mixing with Sugar 109 - - 5. Fine grinding and trituration 109 - - 6. Mixture with sugar and spices 117 - - 7. Treatment of the Mixture 119 - - a) Trituration 119 - - b) Levigation 123 - - c) Proportions for mixing cacao mass, sugar and - spices 136 - - III. Further Treatment of the Raw Chocolate 138 - - 8. Manufacture of “Chocolats Fondants” 138 - - 9. Heating Chambers and Closets 141 - - 10. Removal of Air and Division 143 - - IV. Moulding of the Chocolate 149 - - 11. Transference to the Moulds 149 - - 12. The Shaking Table 156 - - 13. Cooling the Chocolate 162 - - a) Cooling in Chambers. - - b) Cooling in Closets. - - V. Special Preparations 176 - - a) Chocolate Lozenges and Pastilles 176 - - b) “Pralinés” or coated goods 182 - - B. =The Manufacture of Cocoa Powder and “Soluble” Cocoa= 195 - - a) The various methods of disintegrating or opening up the - tissues of cacao 195 - - b) Methods of disintegration 197 - - 1. Preliminary Treatment of the Beans 197 - - 2. Expression of the Fat 199 - - 3. Pulverising and Sifting the defatted Cacao 209 - - c) Disintegration after Roasting 216 - - 1. Disintegration ~prior~ to Pressing 217 - - 2. Disintegration ~after~ Pressing 224 - - 3. Opinions to these methods 225 - - C. =Packing and Storing of the Finished Cacao Preparations= 228 - - a) General hints 228 - - b) Suitable storage 228 - - c) Machines for packing en masse 229 - - - Third Part: =Ingredients used in the Manufacture of Chocolate= - - A. =Legal enactments. Condemned ingredients= 230 - - B. =Ingredients allowed= 231 - - I. Sweet Stuffs 231 - - a) Sugar 231 - - b) Saccharin and other sweetening agents 234 - - II. Kinds of Starch, Flour 236 - - 1. Potato starch or flour 236 - - 2. Wheat starch 236 - - 3. Dextrin 237 - - 4. Rice starch 237 - - 5. Arrowroot 237 - - 6. Chestnut meal 238 - - 7. Bean meal 238 - - 8. Salep 238 - - III. Spices 238 - - a) General Introduction 238 - - b) Vanilla 241 - - c) Vanillin 243 - - d) Cinnamon 246 - - e) Cloves 247 - - f) Nutmeg and Mace 247 - - g) Cardamoms 248 - - IV. Other Ingredients 248 - - a) Ether oils 248 - - b) Peru balsam and Gum benzoin 249 - - V. Colouring Materials 250 - - - Fourth Part: =Examination and Analysis of Cacao Preparations= - - A. =Chemical and microscopial examination of cacao and cacao - preparations= 253 - - a) Testing 253 - - b) Chemical analyses 254 - - 1. Estimation of moisture 254 - - 2. Estimation of ash 255 - - 3. Estimation of silicic acid in the ash 256 - - 4. Estimation of alkalis remaining in cocoa powders 256 - - 5. Determination of the fatty contents 258 - - 6. Determination of Theobromine and Caffeine 263 - - 7. Determination of Starch 264 - - 8. Determination of crude Fibre 266 - - 9. Determination of Cacao husk 267 - - 10. Determination of Sugar 269 - - 11. Determination of Albuminates 271 - - 12. Investigation of Milk and Cream Chocolate 272 - - c) Microscopical-botanical investigation 275 - - B. =Definitions of Cacao Preparations= 279 - - a) Regulations of the Association of German Chocolate Manufacturers - relating to the Trade in Cacao Preparations 279 - - b) Final Wording of the Principles of the Free Union of German - Food Chemists for the estimation of the Value of Cacao - Preparations 282 - - c) Vienna Regulations 284 - - d) International Definitions 285 - - C. =Adulteration of Cacao Wares and their Recognition= 288 - - a) Introductory 288 - - b) The Principles 288 - - c) Laws and Enactments as to Trade in Cacao Preparations 291 - - 1. Belgium 291 - - 2. Roumania 293 - - 3. Switzerland 294 - - 4. Austria 298 - - 5. Germany 301 - - - Fifth Part: =Appendix= - - A. =Installation of a Chocolate and Cacao Powder Factory (with - 2 plates=) 304 - - 1. Chocolate Factory (Table I) 305 - - 2. Cacao Powder Factory (Table II) 306 - - 3. Appendix containing an account of the methods of preparation - and the composition of some Commercial dietetic and other - cacao preparations 306 - - - INDEX - - A. Index to literature 319 - - B. Tables 320 - - C. Figures 321 - - D. Authors 323 - - E. Alphabetical index to contents 326 - - - - -+Part I.+ - -The Cacao Tree. - - -A. Tree and Beans. - - -a) Description of the Cacao Tree and its Fruit. - -The cacao tree with its clusters of red blossom and golden yellow -fruits is conspicuous even in tropical vegetation. Of considerable -diameter at the base, it often attains a height of eight metres. Its -wood is porous and light; the bark is cinnamon coloured, the simply -alternating leaves are from 30 to 40 cm. in length and from 10 to 12 -cm. broad, growing on stalks about 3 cm. long. The upper surface of -these leaves is bright green, and the other one of a duller colour, and -slightly hairy. - -The flowers, which are often covered with hairs, occur either singly or -united in bunches not only on the thicker branches but also all along -the trunk from the root upwards. (Fig. 1 A.) - -The formation of the fruit takes place only from the flowers of the -stem or thicker branches, and for a thousand flowers there is only one -ripe fruit. - -The flowers (fig. 1 B & C) are very small and of a reddish white -colour. Calyx and corolla are five partite, the ten filaments are -united at their base (fig. 1 G) and only half of them are developed to -fruitful organs, such as bear pollen (fig. 1 J) in their four separate -anther compartments (fig. 1 H). - -The pistil is formed of five united carpels and bears in each of its -five compartments eight ovules. (Fig. 1 E & F). - -The fruit is at first green, and afterwards turns yellow, but with -streaks and tints of red occurring; many varieties also are entirely -crimson. Resembling our cucumber in size, shape and appearance (see -fig. 2 A & B), it has a length of about 25 cm. and a diameter of 10 -cm., and the thickness of its shell is from 15 to 20 mm. This shell is -of rather softer consistency than that of the gourd, and has five deep -longitudinal channels, with five others of less depth between them. - - [Illustration: Fig. 1. (After Berg & Schmidt, Atlas.) - - _A_ Twig in bloom (1/2). _B_ Flower (3/1). _C_ Flower in vertical - section (3/1). _D_ Leaf of flower (6/1) _E_ Bean-pod in vertical - section (6/1) _F_ Bean-pod in cross section (9/1). _H_ Anther. _J_ - Pollen.] - -The shell encloses a soft, sweetish pulp, within which from twenty-five -to forty almond shaped seeds are ranged in five longitudinal rows, -close to each other. The white colour of these seeds is frequently -tinged with yellow, crimson, or violet (Sec. Fig. 2 C. D. & G). - - [Illustration: Fig. 2. (After Berg & Schmidt). - - _A_ Fruit with half of shell removed (1/2). _B_ Fruit in cross section - (1/2). _C_ Side view of seed (1/3). _D_ Front view of seed (1/1). _E_ - Seedling (1/1). _F_ Kotyledon or Seed-leaf (1/1). _G_ Seed in cross - section (1/1).] - -The fruits ripen throughout the whole year, though but slowly during -the dry season; and the time needed for its full development is about -four months. It may be gathered at all times of the year, although -there are regular gathering seasons, determined and modified by the -respective climatic conditions. So, for example, we find that in Brazil -the principal gathering takes place in February and July, whilst in -Mexico it is in March and April. In the primeval Amazonian forests the -fruit of the cacao tree is gathered and brought to market at all times -of the year, wherever Indian tribes obtain. - - -b) Geographical Distribution and History of the Cacao Tree. - -The cacao tree flourishes in a warm, moist climate. It is therefore -indigenous to tropical America, from 23° north to 15° or 20° south -latitude. - -Consequently the area in which it grows comprises the Central American -republic of Mexico down to the Isthmus of Panama; Guatemala, the -Greater and Lesser Antilles, Martinique, Trinidad, St. Lucia, Granada, -Cuba, Haiti, Jamaica, Puerto Rico, Guadeloupe, and San Domingo; in -South America, the republics of Venezuela, Columbia, Guiana, Ecuador, -Peru and the northern parts of Brazil, especially the districts lying -along the middle Amazon. - -In all other countries where the cacao tree now flourishes, it has been -naturalised, either by colonists, or with government aid, as in Asia, -where the Philippine Islands, Java, Celebes, Amboyna and Ceylon in -particular are deserving of mention; and in Cameroon (Bibundi, Victoria -and Buea), Bourbon, San Thomé and the Canary Islands in Africa, where -the tree is sometimes found growing at an elevation of about 980 ft. -above sea level. Ceylon offers an instructive illustration of the zeal -with which the cultivation is carried on in some districts. According -to information furnished by Mr. Ph. Freudenburg, late German Consul -at Colombo, cacao had been planted in a few instances during the time -Ceylon was in possession of the Dutch, but only since 1819 has seed -been distributed out of the botanical gardens at Kalatura, and it was -still later before planters could obtain it from those established -at Peradenija. Systematic cultivation for commercial purposes was -commenced in 1872 or 1873. The principal seats of cacao plantations are -Dumbara, Kurunegalla, Kegalla and Polgahawella, together with North, -East and West Matala, Urah and Panwila.[1] According to statistical -records, the relation between the growth and export of cacao is shown -by the following table, which also shows the development of its -cultivation: - - Year Area under Exports - cultivation (acres) (cwts) - - 1878 300 10 - 1879 500 42 - 1880 3000 121 - 1881 5460 283 - 1885 12800 7247 - 1892 14500 17327 - 1895 18278 27519 - 1898 22500 32688 - 1908 39788 62186 - -Like all other articles of human food, cacao has a history of some -interest, the most essential points of which are here summarised from -the excellent work of A. Mitscherlich.[2] - -A knowledge of the cacao tree was first brought to Europe in 1519 by -Fernando Cortez and his troops. He found in Mexico a very extensive -cultivation of cacao, which had been carried on for several centuries. -In the first letter addressed by Cortez to Charles the Fifth, he -described cacao beans as being used in place of money. Cortez applied -to the cacao tree the name of “Cacap”, a word derived from the old -Mexican designation “Cacava-quahitl”. The Mexicans called the fruit -“Cacavacentli”, the beans “Cacahoatl” and the beverage prepared from -them “Chocolatl”[3], said to be derived from the root “Cacava” and -“Atl”, water. This term was adopted by the Spaniards, and it gave rise -in the course of time to the word “Chocolate”, which is now universal. - -The botanical definition of the typical form of the cacao tree, which -belongs to the family BUTTNERIACEAE, is referable to Linnaeus, who gave -it the name “Theobroma Cacao” (food of the gods, from “Theos”, God, -and “Broma”, food). Probably chocolate was a favourite beverage with -Linnaeus, who may have been acquainted with the work of the Paris -physician Buchat, published in 1684, in which chocolate is alluded -to as an invention more worthy of being called food of the gods than -nectar or ambrosia. Clusius first described the cacao tree in his -“Plantae exoticae”. The taste for chocolate soon spread throughout -Spain after the return of Cortez’ expedition from the New World, not, -however, without encountering some opposition, especially on the part -of the clergy, who raised the question whether it were lawful to -partake of chocolate on fast days, as it was known to possess nutritive -properties. However, it found an advocate in Cardinal Brancatio, who -described it as an article belonging, like wine, to the necessaries of -life, and he therefore held that its use in moderation could not be -prohibited. In 1624 Franciscus Rauch published a work at Vienna, in -which he condemned the use of chocolate and suggested that the monks -should be prevented from partaking of it, as a means of preventing -excesses. About the commencement of the 17th century, the use of -chocolate spread from Spain to Italy, where it was brought to the -notice of the public by the Florentine Antonio Carletti (1606), who had -lived for some time in the Antilles. The method of converting cacao -beans into chocolate was also made known in Europe by Carletti, while -the Spaniards had kept it a secret. Under Theresa of Austria, wife of -Louis XIV, the habit of taking chocolate appears to have become very -common in France after the partial introduction of cacao by importation -from Spain. The first cacao imported from the French colony of -Martinique arrived in Brest in 1679 in “Le Triomphant”, the flagship of -admiral d’Estrées. Opinion in France as to chocolate was then divided: -Madame Sévigné, once an admirer of chocolate, afterwards wrote to her -daughter: “il vous flatte pour un temps et puis il vous allume tout -d’un coup fièvre continue qui vous conduit à la mort”, a theory which -nowadays must necessarily be regarded as ridiculous. - -Chocolate was in general use in England about the middle of the 17th -century. Chocolate houses, similar to the coffee houses of Germany, -were opened in London. Bontekoë, physician to the Elector Wilhelm of -Brandenburg, published in 1679 a work entitled “Tractat van Kruyd, -Thee, Coffe, Chocolate,” in which he spoke very strongly in favour -of chocolate and contributed very sensibly to the increase of its -consumption in Germany. The first chocolate factory in Germany is said -to have been erected by Prince Wilhelm von der Lippe about the year -1756 at Steinhude. This prince brought over Portuguese specially versed -in the art of chocolate making. - - -c) Cultivation of the Cacao Tree; Diseases and Parasites. - -The first information regarding the cultivation of the cacao tree -in Mexico is that obtained on the invasion of the country by the -Spaniards. Prior to that time there is a total absence of anything -definite. The tree flourishes best in situations where the mean -temperature is between 24° and 28° C. The farther the place of -cultivation from the equator the poorer is the product. The other -most essential conditions are long continued moisture of the soil -and a soft, loose texture with abundance of humus, and above all, -shelter from the direct rays of the sun. For these reasons, planters -select for their cacao areas ground the virgin soil of which has not -been exhausted by the cultivation of other plants. The plants are -either raised in a nursery until they reach the most suitable age -for transplanting, or the seeds are sown on the ground selected for -the plantation. The transport of live seed for new plantations is -attended with some difficulty, since the seeds very quickly lose their -vitality. C. Chalot[4] recommends that this vitality be preserved by -gathering the fruit before it is perfectly ripe, immersing it in melted -paraffin oil, and then wrapping it in paper; on which the fruit may be -transported without losing any of its nutritive qualities. - -In the sheltered valleys of tropical countries, where the soft soil, -rich in humus, is kept constantly moist by large rivers, the cacao tree -blossoms throughout the whole year. When growing wild it is generally -isolated under the shadow of larger trees; when cultivated, the young -plant is placed under the shelter of banana trees, and at a later -period of its growth shelter is provided by the coral (called Erythrina -corallodendron or Erythrina indica), further known as “Coffie-mama” -among the Surinam Dutch and madre del cacao among the Spaniards. Yet -this tree, like the Maniok, is said not to enjoy so long a life as the -cacao plant, which sometimes reaches an age of forty years. On this -account the Castilloa or also Caesalpina dashyracis have recently been -recommended as a more lasting protection. The fact that it does not -lose its leaves during the dry season (e. g. on Java, during the East -Monsoon) is an additional advantage. - -A cacao plantation requires a considerable area, in the proportion of -50 hectares for 20,000 trees. The quantity of fruit to be obtained -from that number of trees, as an annual crop, would be worth from -£ 1,200-1,300. In planting the seeds, they are set in rows that are -from 8 to 10 m. apart, four or five seeds being planted within from -1 to 2 m, the shading trees being planted between the rows. Of each -five seeds planted the greater number often fail to germinate, either -in consequence of unfavourable weather or as the result of attacks -by insects etc.; but if more than one plant grows, the weaker ones -are pulled up. Until the plants are two or three years old, they are -protected by a shed open at one side, and they are transplanted after -they have attained a height of 3 ft. The chief enemies of tropical -cultivation—weeds, aerial roots, insects, bacterial infection—have to -be provided against continually, so as to prevent damage; accordingly -if the ground be not moist enough, it should be systematically watered, -and so drained if marshy, for the tree requires most careful nursing -if it is to develop into a prolific fruit-bearing specimen. The seed -germinates about fourteen days after being planted; but flowers are not -produced till after 3 or 5 years. After the tree has once born fruit, -which may occur at the end of the fourth year it often continues to -do so for fifty years. The tree is most prolific when from twelve to -thirty years old. - -As in the case of all cultivated plants and domestic animals, the -existence of which does not depend on the principal of natural -selection, and among which life is not a continuous development of -endurance in the face of adverse elements, the cacao tree has its -peculiar diseases. Indeed, it would seem as though it were beset by all -vermin extant. The reader may obtain some idea of the extent of the -damage done to cacao plantations by such noxious agents, if he turns up -the clear and exhaustive account published by the Imperial Biological -Institute for Agriculture and Forestry (Germany).[5] Unfortunately we -have not space here to mention more than a few of the most frequently -occurring and important diseases, such as the GUM DISEASE, which is -especially destructive, gum formations in the wood tissue and bark of -the tree eventually killing it. Next to be dreaded are the various -fungus growths, cancers and cancer-like incrustations (“Krulloten”) and -broom formations. It often happens that specii of beetle attack the -tree, causing decay and rot to set in; such e. g. are the wood-borer, -bark bug, and woodbeetle. Other parasites, again, do not destroy the -whole tree, but are equally detrimental, as they also preclude all -prospects of a harvest. Fruit rot and its like, fruit cancer, and -cacao moths, are notorious in this connection. There are also several -larger creatures which betray a preference for the nutritious fruit of -the cacao tree, various species of rat, and the squirrel, which unite -to make the planter’s life a burden. - - -d) Gathering and Fermentation. - -The gathering of the fruit is effected by means of long rods, at -the end of which is a semi-circular knife for cutting through the -stalk. The fruits are then split in two, the beans separated from the -surrounding pulp and spread out on screens to dry, or exposed to the -sun on bamboo floors. Beans so prepared are described as unfermented. - -In most lands where cacao is cultivated, another process is adopted, -calculated to heighten the flavour of the fruit and develop its -nutritious constituents. The newly gathered beans are first partially -freed from the fruity substances always adhering, then piled up into -heaps and covered with banana skins or cocoa-nut matting, in order -that they may be shut off as far as possible from all atmospheric -influence, and so left for some time, while the chemical processes of -warming and fermentation are gradually consummating. This procedure -is alternated with repeated exposures to the sun, according to the -maturity and species of the cacao bean, and the prevailing weather -conditions; though details as to the length of time and number of -repetitions necessary to the production of a marketable article -still await determination.[6] It may be taken as a general rule that -fermentation should proceed till the bean, or rather the cotyledon, -has acquired the light brown colour characteristic of chocolate. This -principle is nevertheless often violated, especially as loss of weight -in the bean is often intimately connected with complete fermentation. -Unsufficiently fermented varieties, but which were fully ripe when -gathered, develop a violet colour during this process; it is possible -for them to pass through what is known as “After fermentation” before -reaching the factory. This is not so in the case of beans developing -from unripe fruit, for obviously the valuable constituents of the -cotyledon are here not prominent, and scarcely calculated to ferment -properly. Such can be recognised by their betraying a bluish grey -colour in the drying processes, and the soft and smooth structure which -they then acquire. A normal progress of fermentation is indicated where -the interior of the mass of beans registers, on the first morning after -gathering, a temperature not exceeding 30-33° C, 35-38° on the second -day, and on the third morning a temperature not exceeding 43° C. If the -outer shells are marked, the heating has been too severe. In countries -where the harvest season suffers from the periodical rains, drying over -wooden fires[7] is often resorted to. The value of many specimens is -hereby greatly diminished when the roasting is carelessly managed, for -the smoke must on no account be allowed to come into contact with the -bean. Yet “Smoky” lots among the St. Thomas, Accra, and Kameroon sorts -were formerly much more frequent in commerce than now, for the planter -has learned to avoid this evil. After they have been fermented, the -beans are washed, or trodden with the naked foot, in some countries, -and so cleansed from the pulp remains still adhering. They are then -allowed to dry in the open air, and packed into sacks; contact with -metal or stone is strictly to be avoided, which as good conductors of -heat and rapid cooling agents are most disadvantageous. Instead of -piling the beans up in loose heaps, they may be fermented in “Tanks” -made of wood, and where possible, provided with partitions. According -to Kindt, cedar wood has been proved best for this purpose, because -of its enormous resisting capacity. It used to be thought that in -fermentation ensued a germination of the seed,[8] as in the preparation -of malt; but this idea has been proved erroneous. The contrary is -rather the case, for the process almost kills the seed; and when the -sensitiveness of the latter is taken into consideration, and also -the fact that it only develops under the most favourable conditions, -it must be allowed that the statement contains an obvious truth. Yet -chemical change does take place in the fermentation of the seed; but -as to its precise nature, owing to the lack of scientific research on -the scene of operations, we are still unable to dogmatise. It would -therefore be useless to discuss the manifold theories and speculations -bearing on this point, and waste of time to discuss the various -kinds of fermentation and the chemical processes therein involved. -Yet it may almost be taken for granted, that the fresh-plucked bean -contains a so-called glycoside[9] which decomposes into grape sugar, -into an equally amyloids colour stuff (the so-called cacao-red), and -the nitrogeneous alkaloids Theobromine and Kaffein; a change probably -incidental to the fermentation.[10] The sugar might further split -up into Alcohol and Carbonic Acid Gas, although this is by no means -established. - -Whilst we have lost our bearings as far as the chemical aspect of -this process is concerned, we are much more firm in respect to the -biological, thanks to researches which Dr. v. Preyers has conducted on -the spot in Ceylon. Preyer’s[11] experiments leave absolutely no room -for objection, and it can safely be accepted that there are no bacteria -present in fermentation, but a fungus-like growth rich in life, a -kind of yeast by him called Saccharomyces Theobromae, and described -in passing;[12] facts which constitute the gist of his findings. He -further establishes that the presence of bacteria often noticed is -absolutely undesirable, and that better results are obtained when all -life is energetically combated, and especially these bacteria. We -should, then, be confronted with the same phenomenon in the preparation -of cacao as are already met with in beer brewing, and the pressing of -wine and which are still waited for in the preparing of tea and tobacco. - -The kernel of the fresh bean, “Nips”, is white and has a bitter taste -and alternates in colour between whitish yellow, rose and violet; the -mere influence of solar heat is sufficient to produce the brown cacao -pigment, but drying is not so effective as fermentation in removing -the harsh bitter taste and hence fermented beans are always to be -preferred. These have often acquired a darker colour in the process, -their weight is considerably diminished, and their flavour modified to -an oily sweetness, without losing an atom of the original aroma[13]. - -Commercially and for manufacturing purposes only the seeds of the -cacao tree are of importance. The root bark is said by Herr Loyer of -Manila to be of medicinal value as a remedy for certain common female -complaints and is employed by the natives of the Philippine Islands as -an abortifacient. According to Peckoldt[14] the fruit shell contains -a considerable amount of material that yields mucilage and might -therefore be utilised as a substitute for linseed. - - -e) Description of the Beans. - -The varieties of the cacao tree which yield the beans at the present -time occurring in commerce are. - -Theobroma cacao, Linné the ~true cacao~, spread over the widest -area, and almost ~exclusively cultivated on plantations~, with -many varieties (Crillo, Forastero etc.) and Theobroma ~bicolor~, a -party-coloured cacao tree the seeds of which are mixed with Brazilian -and Caracas beans. - -Theobroma speciosum Wildenow, which yields, like Theobroma cacao, -Brazilian beans (magnificent tree). - -Theobroma quayanense, yielding Guiana beans. - -Theobroma silvestre or forest cacao. - -Theobroma subincanum, ~white-leaved-cacao~, and Theobroma -microcarpum, ~small-fruited cacao~, ~are met with as -admixtures~ in Brazilian beans. - -Theobroma glaucum, ~grey cacao~, fruits of which variety are found -among Caracas beans. - -Theobroma angustifolium the ~narrow-leaved~ and Theobroma -ovatifolium, ~oval leaf~, may be regarded as characteristic of -Mexican cacao. - -Before describing the commercial kinds of cacao, a knowledge of which -is of first importance to manufacturers, it is desirable to consider -the beans in regard to external form and microscopial structure, in -order that the use of some indispensable scientific expressions in the -subsequent description of particular commercial kinds of cacao may be -intelligible. - -The bean, page 3 Fig. 2 C-G, consists, according to Hanousek[15], of -a seed-shell, a seed-skin and the embryo or kernel with the radicle. -The oval-shaped seed is generally from 16 to 28 mm. long, 10 to 15 -mm. broad and from 4 to 7 mm. thick. At the lower end of the bean -there is a depressed, flattened and frequently circular hilum visible, -from which a moderately marked line extends up to the apex of the -bean where it forms the centre of radiating longitudinal ribs— -vascular bundles-extending to the middle of the bean through the outer -seed-coating back to the hilum. - -The outer seed shell (cf. Fig. 3) is of the thickness of paper, -brittle, scaly externally and reddish brown, lined with a colourless -translucent membrane peeling to the so-called silver membrane -(previously but falsely known as seed envelope) and penetrating into -the convolutions of the kernel in irregularly divided folds. The shells -of some of the better sorts of beans, such as Caracas, are frequently -covered with a firmly adherent, dense, reddish-brown powder, consisting -of ferruginous loam originating from the soil on which the beans have -been dried and serving as a protection against the attacks of insects. -But opinions are divided as to, the utility of this process. - -The fermented kernel consists of two large cotyledons occupying the -whole bean; it is of fatty lustre, reddish grey or brown colour and -often present a superficial violet tinge; and under gentle pressure -readily breaks up into numerous angular fragments the surfaces of -which are generally bordered by the silver membrane. The fragments can -be easily recognised when laid in water. At the contact of the lobes -there is an angular middle rib and two lateral ribs are connected with -the radicle at the broader end of the bean. The ripe fresh-gathered -cacao-kernel is undoubtedly white and the reddish brown or violet -pigment is formed during the fermenting of the bean. But there is -also a white cacao, though seldom met with. According to information -furnished by Dr. C. Rimper of Ecuador, it is of rare occurrence and is -not cultivated to any great extent. In Trinidad also a perfectly white -seeded cacao, producing large fruit and fine kernels, was introduced -from Central America by the curator of the Botanic Gardens in 1893. - -The microscopic structure of the shell, Fig. III., presents no -remarkable peculiarity that requires to be noticed here. - -The delicate inner membrane (fig. 3) coating the cotyledons and -penetrating into their folds consists of several layers. Connected -with it are club-shaped glandular structures, fig. 4, consisting of -several dark coloured cells that are known as the ~Mitscherlich -particles~. According to A. F. W. Schimper[16] they are hairs fallen -from the epidermis (fig. 4) of the cotyledon and do not originate, as -was formerly supposed, in the inner silver membrane. - -These structures, named after their discoverer, were formerly supposed -to be algae, or cells of the embryo sac, unconnected with the tissues -of the seed cells. They are, however, as true epidermoid structures, -similar to the hairs of other plants. - - [Illustration: Fig. 3. Cross Section of Shell of Cacao Bean - (Tschirsch). - - _gfb_ vascular bundles - _co_ cotyledon - _pc_ ducts - _f_ pulp - _fe_ endocarp, or inner coat of fruit - _se_ epicarp, or skin - _sch_ mucilagenous, or slime cells - _lp_ parenchyma, or cellular tissue - _st_ sklerogenous, or dry cells - _is_ silver membrane - _co_ cotyledon - _gfb_ vascular bundles] - -These Mitscherlich particles are not only ~characteristic of the seed -membrane~, but also of the entire seed as well as the preparations -made from it. Wherever ~cacao is mixed with other materials~, -its presence may be ascertained by microscopical detection of these -structures, which are peculiar to cacao. - -In the large elongated, hexagonal cells of the seed membrane there are -two other structures to be seen with the aid of high power (250 fold), -one appearing as large crystalline druses, while the other consists of -extremely fine needles united in bundles. - - [Illustration: Fig. 4. - - Cross section of the cotyledon, showing “Mitscherlich particles” - (Moeller).] - -By addition of petroleum spirit the former, consisting of fat acid -crystals, are dissolved, the latter, remaining unaltered, are -considered by Mitscherlich to be theobromine crystals, since their -crystalline form closely resembles that of theobromine. A more -scientific explanation has not been forthcoming. - -The cotyledons are seen under the microscope to consist of a tissue -of thin walled cells, without cavities, lying close together, and -here and there distributed through the tissue, cells with brownish -yellow, reddish brown, or violet coloured contents. These latter are -the pigment cells which contain the substance known as cacao-red and -analogous to tannin; it, together with theobromine, gives rise to -the delicate taste and aroma of cacao. The other cells of the tissue -are filled with extremely small starch granules the size of which -rarely exceeds 0.005 mm.; with them are associated fat, in the form of -spear-shaped crystals, and albuminoid substances. - -In order to discriminate between these substances they must be stained -by various reagents. According to Molisch[17], theobromine may be -recognised, in sections of the seed, by adding a drop of hydrochloric -acid and after some time an equal drop of auric chloride solution (3 -%) After some of the liquid has evaporated, bunches of long yellow -crystals of theobromine aurochloride make their appearance. On addition -of osmic acid the fat is coloured greyish brown. On addition to the -microscopic section a drop of iodine solution, or better iodozine -chloride, the starch becomes blue, while albuminous substances are -coloured yellow. Cacao starch granules are very small and cannot well -be mistaken for other kinds, except the starch of some spices such -as pimento or that of Guarana, prepared from the seeds of Paulinna -sorbilis. According to Möller the blue iodine colouration of cacao -starch takes place very slowly and it is probably retarded by the large -amount of fat present; but the point has been contested by Zipperer and -later investigators. - -In order to make the starch granules of cacao and the cells containing -cacao-red distinctly visible under the microscope, it is advisable -to immerse the section in a drop of almond oil, because the addition -of water renders the object indistinct in consequence of the large -amount of fat present. Another excellent medium for the microscopic -observation of cacao is the solution of 8 parts of chloral hydrate in 5 -parts of water, as recommended by Schimper.[18] - -By these means it may easily be seen that the pigment or cacao red in -different sorts of cacao varies more or less in colour. - -To complete the account of the microscopic characters of the cacao -cotyledon, mention must be made of the small ~vascular bundles~, -generally spiral, that are distributed throughout the tissues of the -cotyledons and are readily made visible by adding a drop of oil or a -drop of chloral hydrate solution. - - -f) The Commercial Sorts of the Cacao Bean. - -Mindful of Goethe’s dictum: ~Friend, the paths of theory are -uncertain, and hid in gloom~, we propose to devote this chapter -to an exclusively practical discussion of the commercial value of raw -cacao, and from the merchant’s point of view. - -Such differences of opinion prevail in manufacturing circles as to -the possible uses of each separate sort, that for this reason alone -any other than a purely geographical classification would scarcely be -feasible. But apart from this, varying as it does with the protective -duties imposed, the commercial value of cacao can by no means remain -a universal constant; and it must be noted that variations in the -national taste serve to heighten its instability. - -This latter circumstance also causes a deviation from the nearly -related principal that the Motherland becomes chief consumer of the -varieties grown in her colonies. The cacao sorts of the English -Gold-Coast running under the collective name of ~Accra~, have -taken complete possession of the German market; Trinidad cacao enjoys -immense popularity in France, and the Dutch pass on the larger part of -their Java importations to other consuming nations. As regards this -latter sort, however, the fact they are chiefly employed as colouring -and covering stuffs for other cacaos must be taken into consideration. - -In most cases either the producing country or a principal shipping -port gives its name to the different sorts. Yet paradoxical exceptions -will at once occur to the reader. The inferior and mediocre Venezuelan -varieties of the Barlovento district shipped from La Guayra are -generally denominated as ~Caracas~, notwithstanding the fact -that the capital of the republic Venezuela, situated as it is 1000 -metres above sea level (being about 3300 feet), and therefore quite -outside the cacao zone, has practically no connection with the cacao -trade. The collective name, Samana still holds good for the cacaos -of the Dominican republic, at least in Germany, although this outlet -of a tiny mountainous peninsular has long ceased to export any but -very insignificant quantities. Consequently, and rightly, the French -merchant specifies these sorts as ~Sanchez~, adopting the name -of the principal cacao exporting port of the republic. Arriba, the -choicest product of Ecuador (port, Guayaquil) takes its name from the -Spanish word arriba, above, the plantations being situated along the -upper sources of the Rio Guayas (to wit, the rivers Daule, Vinces, and -Zapotal). Other Guayaquil cacaos are named after the rivers (Balao, -Naranjal) and districts (e. g. Machala) where they are most cultivated. - -As in the case of so many other cultivated plants, distinguishing -characteristics of the various sorts are not only determined by the -different species of tree, but are rather and principally dependant on -the combined effect of physical and climatic conditions. So whether -the seedling Criollo, the splendid Creole bean native to Venezuela, -belongs also to the more fruitful Forastero species (spanish forastero, -foreign), a variety less sensitive and consequently commoner, is a -problem which can only claim secondary consideration. - -Apart from the geographical influences mentioned, method and nicety -of procedure are of prime importance in the preparation of the cacao -sorts. Yet technically perfect implements do not always prove the -best means to an attainment of this end; it being a fact recorded by -experience that the chemical constituents of the cacao bean reach -their fullest developement in such simple and primitive processes as, -e. g. are still patronised in Ecuador and Venezuela. It is scarcely -necessary to observe that these simple and primitive methods postulate -nicety and carefulness, which failing, there will be no lack of defects -in the cacao prepared. On the Haiti/Domingo island, e. g. a variety -of cacao is harvested which is in itself very profitable, as stray -specimens finding their way to the market testify, but which as an -article of commerce proves most unreliable, being generally brought -on the market in such an unprepared state, that fermentation first -takes place on the sea voyage, and then of course only in insufficient -measure. During this period appear those disagreeable and accompanying -symptoms technically known as “Vice propre” and the beans, which -were not completely ripe in the first place, do not develop further, -and greenish breakings in the skin become pronounced, and remain a -source of terror to the manufacturing world. All attempts made in -European interests to bring about an alteration in this deplorable -state of affairs have hitherto been lost on the indolence of the -native planters. Indeed, until the political and economical conditions -prevalent among the mixed Negro population of Haiti/Domingo are -thoroughly reformed, no perceptible improvement can be expected in -the qualities of the Samana and Haiti cacaos, for which reason, with -rapidly disappearing exceptions, there are scarcely any well organised -plantations in these parts. - -Turning to the Old World, we find in the West African Gold Coast a -typical example of the possibilities of cultivation on a small scale, -under proper and competent guidance, and with primitive processes; -for not only as far as quantitative progress is concerned, but also -in respect to quality, the varieties produced by the natives of this -English colony improve from year to year. Kameroon, a district which -like the Gold Coast has only taken to the cultivation of cacao of -late years, provides us with an exactly opposite instance. Here the -plantation system has been in force right from the commencement of -the industry, with all its technically perfected implements, yet -nevertheless the perfecting of the cacao proceeds very slowly, and -it will be a long time before the produce of this land can lay any -serious claim to specification as a variety for consumption. Its large -proportion of acid ingredient has been above all detrimental, almost -completely precluding its use as any other but a mixing sort, although -some plantations have been yielding comparatively mild cacaos now for -several years. We cannot stay to discuss the problem of causes in this -instance, and whether the fact that the Forastero species has been -exclusively planted prejudices the developement of the cacao, or the -climatic conditions, must remain an open question. Let it be noted -in passing that the Forastero Bean has taken universal possession of -Africa, as well in Kameroon, as in the Gold Coast, on the island of St. -Thomas and also in the Congo Free State. The Bahia cacao, again, owes -its origin to the Forastero seedling. - -We will refrain from any further elaboration of this introduction, -however, so as not to anticipate the following review of the various -commercial sorts of cacao. - - -f) I. American Cacao Varieties. - - -A. Central America. - -We begin with - -~Mexico~, the classical cacao land, scarcely of importance to the -general trade, as the greater part of its entire produce, comprising -about three thousand tons yearly, is consumed in its native country. Of -the other Central American states, next to - -~Nicaragua~, whose large Venezuelan-like beans find their way to -the Hamburg market from time to time, - -~Costa Rica~ is above all worthy of mention. This state began to -export its home produce in 1912, averaging for that year about 60 tons; -and in 1909, the export had already increased to 350 tons, mostly to -England and North America, through the shipping port called Port Limon. - - -B. South America. - -~Columbia.~ From this republic come two distinct sorts; the rare, -rounded, and native - -~Cauca~ bean, which is nearly related to the Maracaibo variety, -and which cultivated along the Magdalena river is in the main shipped -from Baranquille, on the Caribbean sea, occasionally also from -Bueneventura on the Pacific coast; and then the - -~Tumaco Cacao~, so named from the small shipping port on the -Ecuador border, which resembles the inferior sorts of the Ecuador coast. - -Cauca-and Tumaco-cacaos are only seldom free from defective beans -and worm-eatings, probably less caused by the primitive processes of -preparation than the difficult means of communication in this country. -Then also considerable quantities are retained for home consumption. - -~Ecuador~ is the home of the cacao richest in aroma, the country -which first developed the plantation system on a large and well -organised scale, and which was still at the head of cacao-harvesting -lands a few years ago, with a yearly produce of about 32,000 tons. -Yet although it had increased this amount to 40,000 tons in the year -1911, Ecuador can only take second rank among cultivating lands, the -Gold Coast coming first. The following and most valuable varieties are -embraced under the name of the chief shipping port. - -GUAYAQUIL. They are: - -1. ~Arriba~, i. e. above, these cacaos coming from the upper -tributaries of the rio Guaya (the rivers Daule, Vinces, Publoviejo, and -Zapatol). The Arribas, like the Guayaquil cacaos generally, are chiefly -used in the preparation of cacao powders. They form e. g. the principal -constituents of the Dutch cacao powders, especially the so-called -superior Summer-Arriba, harvested from the month of April to July. All -that is gathered in other seasons falls into the general class “Arriba -superior de la época - -The cacaos of the months immediately following on Summer, the -~rebuscos~, after crop, are as a rule the most inferior varieties -of arriba, whilst the Christmas harvest of the months of January and -February (cosecha de Navidad) often yields quite excellent sorts. - -2. ~Machála~, second in importance among the Guayaquil sorts, -rather more fatty than the ariba, and differing from this again in -Aroma and the colour of its kernel, which is of a rather darker brown. -Chief cultivation occurs in the low lying land bordering on Peru and -lying opposite the island of Jambeli, where the prevailing climatic -conditions are quite different from those in the arriba districts, -although these are not far removed. August and September are the -harvest months for Machala. Ten years ago this sort was shipped in -large measure from the then newly created harbour Puerto Bolivar. But -since large ocean going steamers no longer call there, it now takes the -more roundabout route via Guayaquil. - -3. ~Baláo.~ This variety can be described as a mean between -Machala and Arriba. It has some of the characteristics of both, the -bean being somewhat rounder. - -4. ~Naranjal~ and ~Tenguél~ are likewise subdivisions of -the foregoing, except that the bean is here much larger and flatter. -As the production of all three sorts, and especially of Balao, is -substantially greater than what finds its way to the market, we may -reasonably assume that a large proportion is used for mixing purposes, -and sails on commercial seas, as it were, under false colours. -Cultivating district: the Machala district situated along the Jambeli -canal, and the stretch of coast watered by the rivers Balao and -Naranjal. - -5. Pegados (i. e. stuck together) or Pelatos (balls) is the description -of the cacaos comprised of series of 4-10 beans rolled together, -generally developing from overripe fruit. They experience a particular -kind of fermentation, apparently the result of the fruity substances -still evident, which gives the light coloured kernels a soft aromatic -flavour. For several years these sorts have rarely been seen on the -European market, they being generally reserved for home consumption. - -6. ~Oscuros~, i. e. dark coloured, a refuse sort rightly viewed -with suspicion in manufacturing circles—Pelotas soaked in water, or -beans left in the clefts and fissures of the drying chamber floors.—The -black shell of the bean encloses a brownish and dirty-looking kernel, -the colour sometimes approaching black: the whole bean giving a -disagreeable impression, as it is often disfigured with mould, and -possessed of a disagreeable odour. For several years this variety -served the “crooks” of the commercial world as mixing material for -the so-called “flavouring” of Machala, but it now again appears as a -distinct sort. - -The shipping port for all these cacao sorts is Guayaquil; though other -harbours also handle valuable varieties. Such, for example, are - - a) ~Bahia de Caraquéz~, and the small haven of Manta lying - south of this town, which deals in a sort resembling a blended - Machala-Balao, though occasionally light brown in appearance and of - aromatic flavour. This cacao is generally labelled as ~Caraquéz~ - for short, and is to be distinguished from ~Caraque~, the French - term for Caracas cacao. - - The chief harvesting months are June and July; the April-May arrivals, - however, are usually better, as the setting-in of the rainy season - increases the difficulties of drying. The harvest in 1909 reached - 3,000 tons, and is normally from 2000 to 5,000 tons yearly. - - b) ~Esmeraldas~, similar to the foregoing, but of perceptibly - inferior output, possesses only a very insignificant yield (about 150 - tons a year), and this in spite of the cultivating capacities of the - interior. - -~Peru~, the most southerly producing land on the west coast can -likewise only boast of a very insignificant yield, chiefly destined for -home consumption. - -~Brazil~, with its two great sorts for consumption, Bahia and -Para cacao, and a yearly production of round 33,000 tons, has from the -years 1906-1909 far outrun all other harvesting lands. Yet although it -was able to increase this to 36,250 tons in 1911 it must nevertheless -take second place among cultivating lands, the Gold Coast and Ecuador -preceding. - -A most important factor on the market is included under the -specification ~Bahia~-cacao. Here again the shipping port has -given its name to the cacao sort. It is harvested in three southerly -situated districts, Ilheos, Belmonte, and Canavieiras, and is -despatched to Bahia from harbours of the same name, in sailing vessel -which sometimes ship a thousand sacks. - -Ilheos despatches the inferior of the two principal varieties “Fair -fermented” and “Superior fermented” that is, the first-named, and so -furnishes two-thirds of the Bahia crop. The cacao areas in the district -of Ilheos are situated on rather high and mountainous ground, where -arresting atmospheric conditions often predominate. Also the absence of -any waterway whatever renders it a necessity to despatch the cacao to -Bahia on beasts of burden, which during the rainy season can scarcely -find a footing on the beaten tracks. It is, then, the unfavourable -atmospheric conditions, combined with a certain carelessness on the -part of the planter in the preparing processes, which prejudices the -otherwise excellent quality of the Bahia bean, and more especially in -the months of June, July and August. - -At this period it is no rarity to find from 10 to 20 percent of waste -beans, and in general only the December-February months offer anything -approaching a guarantee as to quality. But here no hard and fast rule -can be adduced. - -Belmonte and Canavieiras are the districts of the “Superior fermented” -cacaos. The lower lay of the land is responsible for other climatic -conditions, and in addition, both harbours here are situated at the -mouths of rivers which afford an easy and sure means of transport. So -the cacao, which is also better roasted,—a few planters even drying in -ovens—reaches the market in a much better condition, and fetches at -least from 3-4 sh. a cwt. more than the “Fair Fermented” variety. - -In all three districts, the beans are prepared in wooden boxes, covered -with banana skin, in which the Ilheos variety is allowed to ferment -from 2-3 days, and the superior from 2-5 days: this after they have -been well shaken up. In Belmonte considerable drying takes place on the -sand there deposited by the river in large quantities. - -The harvesting is generally reckoned from April 1st. to March 31st. -In June and July is the intermediate harvest, whilst the months from -October to February supply the bulkiest crops. - -The Bahia district yields yearly about 33,500 tons, a fourth part of -which is devoted to the consumption of the United States, the remainder -chiefly going to Germany, France and Switzerland. The return is still -on the increase, and large stretches of land await cultivation. - -~Para~ cacao is the denomination of all those sorts shipped from -the tracts of land lying along the banks of the Amazon and its mighty -tributaries, more especially from Manaos and Itacoatiara, through Para, -a port situated on the eastern arm of the delta. These varieties may -be classed as intermediary between Bahia and good Sumana. The yearly -yield (harvest months June-August) amounts to about 5,000 tons, a -comparatively small figure in view of the enormous expanses capable -of planting, where the cacao tree at present grows wild, or at least -uncultivated. It is true that the returns for 1891 reached 6,500; only -to be diminished by half in 1908. France is by far the chief country -consuming Para cacao; the sort not meeting with especial favour in -other states. - -~Guiana.~ Of the three colonies belonging to France, Holland, -and Great Britain respectively, which go under this name, only the -intermediate one, Dutch Guiana, is of importance in the world’s cacao -trade. It comes into consideration under the name of - -~Surinam~ cacao. The yield, which should in normal years amount -to about 3,000 tons (1899 providing the record with approximately -4,000 tons), has been considerably impaired by tree diseases and -parasites. The return for 1904 only amounted to 850 tons, for example. -But meanwhile Holland had hit upon excellent measures to battle against -the enemies of the tree, and the years 1909 and 1910 had in consequence -already improved this to 2,000 tons. The bean has some resemblance to -the Trinidad bean, as far as quality is concerned. - -~Venezuela~, one of the earliest cultivating lands, is the -home of the Criollo bean, and of the most splendid specimens of -bean in general, sorts which play a prominent part in the Chocolate -Manufacture. The Venezuelan bean is rather long and round, and -its kernel of a beautiful light brown, with a mild sweet flavour. -Unfortunately the plantations have recently been interspersed with -Forastero or Trinidad-Criollo trees—called in Venezuela “Trinitarios -because brought over from Trinidad, a species which requires less -attention and bears more fruit, but which just on that account supplies -commoner and mediocre beans, slowly fermenting, and often developing a -violet hue. The preparation is here of the simplest; the beans e. g. -are dried on clay-covered floors, and in rainy weather earthy fragments -often adhere to them. Yet such “Patios” or “Then-dales”, (clay floors) -are only in use on the small “haciendas” (plantations). The colouring -of the Venezuelan bean with an ocre-like earth constitutes an especial -peculiarity. It is adopted in particular for the medium and finer -sorts. The earth is mostly sent from the neighbourhood of Choroni to -the two large shipping ports Puerto Cabello and La Guayra, where the -colouring or “Earthification” of the cacaos to be exported ensues. The -earth, varying in colour from a dirty yellow to brick-red, is mixed to -a thin paste with sea-water, and afterwards placed in the sun on large -sieves, or spread over cement floors. Where the colouring takes place -immediately on the plantation, the yellowish brown earth everywhere -available is utilised; and where sea-water cannot be obtained, as on -the Rio Tuy, for example, there the beans are coloured with a mixture -prepared from crushed and almost liquid cacao fruits and this same -yellowish brown earth, as the use of fresh water is thought to afford -but inferior protection against mould growths. Such juice-coloured -cacaos, and occasionally also the Ocumare sorts, are often covered -with a rather thick earthy crust. Professional opinion concerning the -utility of this colouring varies greatly. In France, the principal -country consuming Venezuelan cacao, it is still maintained that the -thin earthy crust not only enables the bean to resist the penetration -of mildew, but also admits of a kind of after-fermentation, together -with developement and preservation of the most valuable constituents -of the cacao bean. Colouring is then the rule for the finer Caracas -sorts, and all varieties shipped through Puerto Cabello; it is also in -use at Carupano, for export to Spain. - -The Venezuelan cacaos are divided as follows, and with one exception -take their names from the chief shipping ports, to which they are -brought in small sailing vessels tapping the villages dotted along the -coast. - - 1. ~Maracaibo~ cacao, the noble, large, and always uncoloured - bean found on the shore of Sea of Maracaibo. - - 2. ~Puerto Cabello~, quite the finest of all cacao sorts, with - the following sub-classes, each named after tiny harbours in the - vicinity: Chuáo, Borburato, Chichiriviche, San Felipe (coloured with - its own peculiar light brown earth) Ocumare, Choroni. - - 3. ~Caracas~ cacao, exceptionally so-called, although quite a - small proportion, namely that brought over the mountains from the Rio - Tuy district in donkey caravans, now touches the republican capital. - La Guayra, rather, is the shipping port for the so-called Caracas - sorts, to which belong all the cacaos from the fertile Barlavento - district east of La Guayra, a region watered by two rivers, Rio Tuy - and Rio Chico, and with the following outlets; Rio Chico (which gives - its name to the most ordinary of sorts), Higuerote, and Capaya. The - plantations hard on the mountainous coastal slopes produce a very fine - bean, of equal value with the Puerto Cabello. - - 4. ~Carupano~ cacao, a sound Venezuelan medium sort, generally - coming into use uncoloured; the arrivals from the easterly harbour Rio - Caribe also belong to this sort, and also the cacaos of Irapa, Guiria, - and Cano Colorado, often shipped from the port of Trinidad lying - opposite. - - From ~Angostura~ (Ciudad Bolivar) on the Orinoco and San Fernando - on the Apure, only very insignificant quantities arrive. - - They speak of a Christmas and a Summer (June 21st) harvest in - Venezuela; but the first four months of the year are generally the - most productive. The total produce of Venezuela amounts to about - 16,000 tons, of which as export there fall to - - La Guayra about 8,000 tons. - Puerto Cabello about 3,000 tons. - Carupano about 4,500 tons. - Maracabio and via Trinidad about 500 tons. - - -C. The Antilles. - -Trinidad produces a cacao which on many plantations, or estates, as -they are called, receives preparation at the hands of experts, and -is very highly esteemed in commerce, and especially in England and -France. The best and generally slightly coloured sorts are specified -as “Plantation”, the medium “Estates”, after the English name, and the -inferior “Fair Trinidad shipping cacao The bean “Trinidad criollo” is -oval, yet not so rounded as the Venezuelan; its kernel is for the most -part dark-coloured, still brown in the better varieties, but inky black -among the inferior. It is customary in Trinidad to trade the cacaos as -prime specimens and to assign to them the name of a species which not -infrequently furnishes no true indication of their origin. “Soconusco” -and “San Antonio” are particularly high-sounding; mention can further -be made of “Montserrat”, “La Gloria”, “Maraval”, “Belle Fleur”, “El -Reposo” etc. Chief harvest, December to February inclusive, by-harvest -May to August. - -The total export from Trinidad amounts to about 22,500 tons yearly. -The substantially smaller island of Grenada, also British, contributes -about 6,000 tons a year to the world’s supply. Owing to the prevalence -of like climatic and geological conditions, the yield and quality are -here the same as on the neighbouring island of Trinidad. The chief -consumer of the Grenada cacaos is the Motherland, and the same holds -good for the small British islands of St. Vincent, St. Lucia and -Dominique, all of little import in the general trade of the world. - -Martinique-and Guadeloupe-cacaos, hailing from the French islands so -named, with a yearly production varying from 5,000 to 7,500 tons, -only come into consideration for the consumption of the Motherland, -which affords them an abatement of 50 percent in connection with the -tariffs. San Domingo, the larger and eastern part of the Haiti island, -already contributes about 20,000 tons yearly to the universal harvest. -Especially in the last ten years has the cacao cultivation here -received considerable expansion (yield 1894 2,000 tons, 1904 13,500 -tons) and as vast suitable tracts of land are to hand, this country -would justify the highest expectations, if the general political and -economical relations of the double republic and a certain indolence of -the planters, all small farmers, had not to be allowed for. - -A methodical preparation only seldom takes place. Processes are limited -to a very necessary drying, as a rule, so that the cacao, excellent in -itself, takes rank among the lowest as a commercial quality. The chief -gatherings occur in the months of May, June and July. The shipping -ports are Puerta Plata on the north-coast, Sanchez and Sumana on the -Bight of Samana, and La Romana, San Pedro de Macoris and Santo Domingo -(the capital) on the south coast. Tiny Samana, situated on a small -tongue of land, and so outlet for no extensive region, has given its -name to Domingo cacao as a commercial sort, as from here the first -shipments were dispatched. - -~Sanchez~ cacao, so named because Sanchez, where the transports -come from the fruitful district of Cibao as far as La Vega, is the -chief exporting harbour of the republic. From the same district, -starting at Santiago, there is yet another line, this time running -northwards to Puerto Plata on the coast. The cacao of this northerly -province of Cibao is generally held in higher esteem than that coming -from the southern harbours. - -The United States, which have recently developed an interest in -the land for political reasons, have been promoted to first place -among its customers during the last few years; and then follow -France and Germany. It can only be hoped that this influence grows, -in view of the thereby doubtlessly accelerated improvements in the -preparation processes. Up to the present, varieties free from blame are -conspicuously rare. Uniformity as regards the weight of the sacks has -not been possible, owing to the diversity of the means of transport. -Districts lying along the railways, or close to the harbours, make use -of 80-100 kg. sacks (about 176-220 lbs.) But where transport must be -made on beasts of burden, sacks of from 65-70 kilos (143-154 lbs.) are -the rule. - -~Haiti~ cacao, coming from the Negro republic of the same name, -is the most inferior of all commercial sorts, chiefly on account -of the incredibly neglective preparation which it undergoes, for -exceptions prove that the bean is capable of being developed into a -very serviceable cacao. Beans covered with a thick gray coloured earthy -crust, often even mixed with small pebbles and having a gritty, and -where healthy, black-brown beaking kernel. The “Liberty and Equality” -of the Negros and Mulattos in this corrupted republic are mirrored -in its plantation system, the land being cultivated but little, and -running almost wild. To effect a change in this state of affairs, that -island law must first of all be abolished, whereby every stranger is -prevented from acquiring landed estate in Haiti. - -The yield, about 2,500 tons, is chiefly exported from Jérémic, then -also from the harbours Cap Haitien, Port de Paix, Petit Goave, and Port -au Prince. France and the United States are the principal customers. -The neighbouring island of - -~Cuba~ also delivers the greater part of its cacao produce to -the United States, amounting to between 1,000 and 3,000 tons, a fact -explained by geographical, political and freight considerations. - -Thanks to its careful preparation, this bean, which resembles the -Domingo in many respects, is preferred, and fetches a correspondingly -higher price. The shipping port is Santiago de Cuba, situated in the -south-eastern portion of the island. - -Jamaica, with its yearly harvest of about 2,500 tons, principally -attends to the wants of the Mother Country. - - -II. African Cacao Varieties. - -Cacao cultivation in Africa is of comparatively recent date. The -plantations found on the three islands San Thomé and Principe -(Portuguese), and Fernando Po (Spanish), lying in the Gulf of Guinea, -are the oldest. To the first-named island may be traced much of the -impulse given to cacao plantation in other African districts, so rapid -has been its success here, under the energetic guidance of the skilful -Portuguese planter, and the yet more effective propitious climatic -influences and favourable industrial conditions. - -Rare sorts are nowhere to be met with, for the Forastero bean has -conquered the whole of Africa. The sorts produced are accordingly -rather adapted for general consumption. St. Thomas and the Gold Coast -provide a third of the world’s present-day cacao supply, and in the -English colony especially, the geological and climatic conditions are -of such a kind, that the - -~Gold Coast~ might very well become to the raw cacao market of the -future what the Brazilian province, San Paulo, is now to the coffee -trade. - -In the middle of the “Eighties”, the Swiss Missionary Society planted -in the vicinity of their station, and so started the cultivation of -the cacao tree now flourishing throughout the land. The first fruits -came to Europe in 1891, and in 1894 already totalled 20 tons. In 1901 -it was 1,000 tons, 1906 approaching 10,000 tons, and the year 1911 -provided the record with about 40,000 tons. It is true that complaints -were long and rightly lodged concerning the inferior quality, due to -carelessness on the part of the natives in conducting the processes -of preparation. But since the year 1909, there have appeared on the -market side by side with the inferior and so-called current qualities, -which still retains more or less of the defects of the earlier produce, -another and properly fermented cacao, in no mean quantities; it is very -popular in all cacao-consuming lands, and fetches from 2 to 3 shillings -per cwt. more than the current qualities. All this has been achieved -through intelligent and sympathetic guidance and control of the small -native planter on the government’s part, without resource to any large -organised plantation system. - -~Accra~ cacao, then, as the sorts of the African Gold Coast are -collectively named, also promises to be the cacao of the future, if -it can maintain its quantitative and qualitative excellence. There is -indeed no want of soil and adequate labour strength in that province. -Apart from Accra, Addah, Axim, Cape Coast Castle, Prampram, Winebah, -Saltpond, Secondi must be mentioned above all. The chief harvest is -from October to February. - -~Togo~, the small German colony adjoining the British Gold Coast, has -till now had only a yearly yield of 250 tons in a variety resembling -Accra. The excellent beans prepared on the plantations fetch several -shillings a cwt. more than Accra, whilst the deliveries of the natives -rank below the current specimens of this sort. Its port is Lome. - -~Lagos~, the British Colony bordering on Dahomey and east of the Gold -Coast, is watered by the Niger and possesses cacao exporting ports in -Lagos, Bonni and Old Calabar, and exports about 4,000 tons of a sort -resembling Accra, but nevertheless not so well prepared and so of -inferior value. - -The cacao plantations of the Lagos colony,—more properly known as -Southern Nigeria—lie on either side of the great Niger delta, in low -lying land where the climatic and geological conditions are quite -different from those in the neighbouring German possession of - -~Kameroon~, in which country steep slopes and the narrow coastal strip -at the foot of the Kameroon range, lofty mountains, perhaps 13,000 -ft. high, constitute the cacao cultivating region. Consequently the -same variety of seed, the Forastero, here produces a different kind of -fruit. The Kameroon bean has its own peculiar characteristics; although -there is some resemblance to that produced on the opposite islands of -Fernando Po, Principe, and St. Thomas; and the milder sorts from the -“Victoria” and “Moliwa” plantations often do duty as a substitute for -the latter variety. There is no other bean which contains so much -acid as the Kameroon, and although this statement must be modified in -view of improvements in recent years, the fact prevents the largest of -German colonial sorts from serving as any other than a mixing variety. - -Cultivation is the rule throughout Kameroon, with the exception of -Doula, and the produce of the separate plantations, such as Victoria, -Bibundi, and Moliwe, Bimbia, Debundscha and so forth, all of which -belong to large Berlin and Hamburg companies, is influenced and -differentiated by variations in the technique of preparation. There -are smooth beans with blackish-brown shells, and others of a red-brown -hue and shrivelled, some with traces of fruit pulp, and others again -quite light-coloured, with occasional black specks resulting from a too -thorough drying. - -The chief gathering begins in September and ends in January. -Exportation began in the year 1899 with 5 cwts. The produce in 1898 -figured at 200 tons and it had in the year 1910 grown to 3,500 tons. -Germany is of course the principal consumer, although England has since -1909 bought very much Kameroon cacao as St. Thomas. - -~Kongo~ is a bean resembling the finer St. Thomas, but smaller and -often smoky. It comes on the market via Antwerp. Up to the present -French Congo has only produced a few thousand hundredweights yearly, -but the Belgian Congo Free State has managed to achieve an annual -output of 900 tons towards the close of the last decade; and when this -country takes the Gold Coast as model, perhaps Congo cacao will one day -play an important rôle in the world of commerce. - -~St. Thomas~, the small Portuguese island lying in the Gulf of -Guinea, and almost on the Equator, produces a sort which enjoys immense -popularity, and especially in Germany, which traces a fourth part of -its consumption back to this island. The export figures are - - 1889 2,000 tons. - 1894 6,000 tons. - 1899 11,500 tons. - 1904 18,000 tons. - 1910 38,000 tons. - -These are estimates which make the Portuguese planter worthy of all -respect. It is true that “Black ivory” has been utilised on a large -scale, the exploiting of black labour having resulted in a boycotting -of these St. Thomas sorts on the part of some English manufacturers, -but less on account of harsh treatment on the plantations themselves as -the manner of recruiting in Angola. - -Fine Thomas is the description of those sorts which have been used -in an unmixed condition owing to their indigestibility, but properly -gathered and fermented. The inferior and slightly damaged cacaos picked -out from these are called by the Portuguese planter “Escolas”, or -assorted. Yet they do not come into commerce under this designation, -being mostly used for making up sample collections which illustrate the -difference between these and ~Fine Thomas~. The latter is traded -through Lisbon “On Approval of Sample - -All the St. Thomas cacao trade passes through Lisbon; for the tariff -regulations of the Portuguese government make direct connection between -the island and the consuming land practically impossible. France indeed -chooses the route via Madeira, unloading and reloading, to avoid the -additional duties. The cacao is at Lisbon stored in the two great -Custom-houses there, and prepared for despatch to the respective lands. -Fine St. Thomas is reshipped in the original sacks. - -The samples are offered under various marks, either the initials of -the planter or the name of a plantation. We mention a few of the best -known; U. B., D. V., R. O., “M. Valle Flor”, “Boa Entrada”, “Monte -Café”, “Santa Catarina”, “Pinheira”, “Agua Izé”, “Colonia Acoriana”, -“Queluz”, “Gue Gue”, “Rosema”, “Pedroma”, “Monte Macaco - -The beans vary, as far as shell and kernel are concerned, according -to the mode of preparation on the plantations and the structure of -the soil from which they spring. Many which were formerly universally -esteemed are now no longer preferred because the soil in the meantime -has been worked out; and many are now described under different marks. -Yet particular characteristics still continue; there are mild and -strong sorts, smooth and shrivelled varieties which look as though they -have been washed, and others black like the Cameroon bean. All are -offered as Fine Thomas, and enjoy an immense popularity. - -Good ~medium Thomas~ is the commercial designation of those -cacaos hailing from small plantations which have undergone a scarcely -sufficient preparation owing to the lack of proper apparatus, and -which are always interspersed with black or sham beans. In so far -as these are delivered from large plantations, they generally owe -their origin to overripe fruit, probably overlooked in the gathering -season; or fruits bitten by the rats which infest this island may also -contribute such beans. Almost all these inferior cacaos are sorted -in the Lisbon custom-houses, and thinned down to the quality “Medium -Thomas” free from objection or “Good Medium Thomas The two months of -the Summer harvest, July and August, supply a somewhat better variety -of cacao, known in commerce as “Pajol”, i. e. literally, “Hailing from -the country”, which generally fetches a rather higher price. During -the Winter harvest from November to February the medium St. Thomas -varieties come on the market, but not before the beginning of the -year, as previous to that point of time only the regular harvest of -~Fine St. Thomas~ comes into consideration. All attempts on the -part of consumers to effect an improvement in the quality of the medium -varieties have unfortunately hitherto proved abortive, for they are -regarded as by-produce on the larger estates, and the small ones do not -possess the apparatus necessary for a thorough preparation. Then again -it is seen that these inferior sorts are taken off the market at very -reasonable prices. - -Fernando Po, a mountainous island, situated immediately off Cameroon, -may be regarded as a source of supply for the Motherland, Spain, -and only as such, for its yearly output of 2500 tons need fear no -competition, thanks to the excessive tariffs laid on the produce of -other lands here. The qualities here are inferior to those from St. -Thomas and Cameroon, chiefly because most plantation are in the hands -of blacks and consequently not well managed. - -~German East Africa~, ~Madagascar~, ~Mayotta~ (Comoren) and ~Réunion~ -with their dwarfish yield are only worthy of passing mention. - - -III. Asiatic Cacao Sorts. - -The only cacao plantations deserving the name on the continent of -Asia are those occurring on the two islands of Ceylon and Java, both -producing a sort differing entirely from the Africans, the predominant -seedling here planted being the Trinidad-Criollo. The Ceylon-Java bean -is, like the genuine Criollo, oval shaped, inclining to a sphere; its -kernel is light brown and among the finer sorts even whitish. So both -varieties are principally used for colouring and covering the cacao -mass, for neither has a very pronounced flavour. The shell is light -brown or reddish brown after washing, and appears free from all traces -of pulp. It sits loosely on the kernel, at least in the case of the -Java bean, and is consequently often met with broken. - -~Ceylon~, with the shipping port of Colombo, produces in a good -year from 3,500 to 4,000 tons, about two-thirds of which are traded -through London. Direct shipments to Germany have recently been more -and more frequent; Australia also claims consideration as a consuming -land. - -The different sorts, or rather, qualities, for a very careful -preparation ensures the excellence of the goods, go under the -description fine, or medium, or ordinary, and occasionally are -utilised as typical examples. The better sorts come exclusively from -plantations, and the ordinary are the result of native enterprise. - -~Java~ also produces a large quantity, the cacao here being chiefly -planted on the north side of this long, narrow island. More than a half -is exported from the port of Samarang, then follow Batavia, Soerabaja -and a few minor places, with a total output of about 2,500 tons. The -larger proportion of this cacao is sold in the markets of Amsterdam -and Rotterdam to Dutch merchants, who pass it on to other consuming -countries. England, North America, Australia, China and the Philippines -are the chief customers. - -Those sorts coming from the neighbouring islands of Celebes, Timor, -Bali, Amboina and Lombok may also be considered as sub-classes of the -Java; but they do not total more than 75 tons. - - -IV. Australian Cacao Sorts. - -Cacao plantation in Australia is still in its early stages. Most -progressive is - -~Samoa~, which has increased its 1900 export of 30 cwt. to 200 tons at -the present time, among which right excellent qualities occur, culled -from Criollo trees. The deteriorated Forastero has also recently been -planted, which we must allow to be more fruitful and less dependent on -careful nursing. The Samoa Criollo bean resembles the large fine Ceylon -variety, except that it has a more pronounced flavour. - -~New Guinea and Bismarck-Archipelagoes~ can only claim casual mention -as experimentally interested in cacao cultivation. - - -g) The Trade in Cacao and the Consumption of Cacao Products; Statistics. - -Although cacao and cacao products have always been held in the highest -esteem, ever since they first became known in Europe, yet price -considerations long prevented them from enjoying the same widespread -popularity among the lower classes as tea and coffee. Thanks, however, -to the improved means of transport established in the course of -the last fifty years, which has cheapened all exotic produce, the -demand for these wares has of late been more frequent and urgent, -and is reflected in the constantly increasing influx of cacao on the -European markets and the systematic opening out of new regions to the -raw material, just as corresponding extensions in the factory world -contribute towards a reduction in the cost of the products. Hence cacao -may now be described as a luxury within the reach of everyman. Its -diffusion among all grades of the population may be regarded as a great -blessing, for in it has arisen a new [Transcriber’s Note: a line is -missing here] merely a stimulant, like tea or coffee, but a beverage in -the proper sense of the term, analytically so established. - -It will accordingly prove of interest to glance through the returns -in connection with the trade in these goods, their importation -and exportation, commercial values of the same, and the relative -consumption of cacao, tea and coffee. - -Such figures are always at hand. The surprisingly rapid growth of the -cacao cultivation, and the manufacture of cacao products, is e. g. -at once apparent in statistics furnished by the French government. -In 1857 the number of 5,304,207 kilos of beans were consumed there. -The importations of the year 1895, on the other hand, amounted to -32,814,724 kilos, having in the space of 38 years increased more than -sixfold. Of this quantity, almost the half, comprising about 15,234,163 -kilos, is disposed of retail. - -Turning to the trade in Germany, the cacao industry here and its -consumption,[19] we are again greeted with cheery prospects. According -to the official inquiry, German trade in Cacao products for the years -1907-1910 is shown in the following table: - -~Table~ 1. - - ========================+===================+============================ - No. on offic. statistics| | Exports from Germany - +———————————————————+ |Duty| - |Description| Imports to Germany |Free|—————— inclusive ————— - | | 1907 | 1908 | 1909 | 1910 |1910| 1907| 1908| 1909| 1910 - ====+===========+======+======+======+======+====+=====+=====+=====+===== - | | | | | | | | | | - 63 |Cacao Bean | | | | | | | | | - | raw |345154|343519|407248|439413| — | 1390| 1186| 1429| 1620 - | | | | | | | | | | - 64 |Cacao Shell| | | | | | | | | - | whole | 55| 1| 6| 6| — |12802| 9901|11825|17006 - | | | | | | | | | | - 168 |Cacao Butter| | | | | | | | | - | Cacao Oil | 243| 106| 208| 263|22223|20804|18494|27291|22465 - | | | | | | | | | | - 203a|Cacao Mass,| | | | | | | | | - |Ground Cacao| | | | | | | | | - | shells | 165| 1196| 128| 58| 125| 3430| 3519| 3694| 5219 - | | | | | | | | | | - 203b|Cacao | 6792| 8148| 6497| 6446|2599| 3050| 1752| 2803| 3755 - | Powder | | | | | | | | | - | | | | | | | | | | - 204a|Chocolate &| | | | | | | | | - | Chocolate | | | | | | | | | - |Equivalents| 11636| 10050| 12197| 15183|1513| 5021| 3671| 4609| 4712 - | | | | | | | | | | - 204b|Products | | | | | | | | | - |from Cacao | | | | | | | | | - |Mass, Cacao| | | | | | | | | - | Powder, | | | | | | | | | - |Chocolate | | | | | | | | | - | and | | | | | | | | | - | Chocolate | | | | | | | | | - |Equivalents,| | | | | | | | | - | Acorn, and| | | | | | | | | - | Oat cacaos| 1239| 1281| 1258| 1140|2027| 4260| 4439| 4555| 4964 - -The year 1910 brought a total import of 878,413 cwts. of raw cacao, -thus overtopping the figures of the previous year, which had created a -record with 814,496 cwts., by 64,330 cwts. - -Coming to the geographical distribution, we find that they were -imported into Germany in the following proportions, namely: - - Comparison - 1910 1909 with - previous - years - British West Africa cwts. 206 180 189 686 + 6 494 - Port. West Africa (St. Thomas etc.) " 239 756 181 230 + 58 526 - Brazil (Bahia) " 128 760 137 396 - 8 636 - Ecuador (Guayaquil) " 97 454 101 038 - 3 584 - Dominican Republic (Samana) " 64 932 66 210 - 1 278 - The Rest of British America " 21 266 40 658 - 5 08 - Venezuela " 40 068 36 002 - 44 26 - Cameroon " 20 426 22 026 - 1 420 - Ceylon " 15 892 12 488 - 3 402 - East Indies (Dutch) " 8 802 6 772 - 2 030 - Cuba " 2 610 3 066 - 456 - Haiti " 3 676 2 614 - 1 562 - Samoa " 3 216 2 230 - 314 - Togo " 564 250 - 314 - -These figures, which we quote from the Thirty First Year’s Report of -the Association of German Chocolate Makers, speak volumes for the -recent development of the cacao trade. It is interesting, in view of -recent occurrences, to note the quantities despatched from the various -places. The importations from St. Thomas, for instance, show a striking -increase. They stand at the head of the raw cacao products coming into -Germany, with 239,756 cwts., and have pushed Accras down to second -place, this variety having failed to maintain its 1909 lead, for 1910 -did not add more than 6,496 cwts. to its previous total of 199,686 -cwts. Bahias came third, then as now, with 128,760 cwts. This order has -not always remained constant, but has suffered considerable deviations -in progressive years. We give below a table showing the chief cacao -producing lands and their imports into Germany between 1900 and 1908. - -~Table~ 2. =Imports in Germany in tons.= - - —————————————————————————————————————————————————— - | 1900 | 1901 | 1902 | 1903 | 1904 | - ————————————+——————+——————+————————+——————+——————+ - Brit. West | | | | | | - Africa | | | | | | - Gold Coast| | | | | | - (Accra) | —— | —— | 559·1| 935·2|1580·9| - Portuguese | | | | | | - West | | | | | | - Africa | | | | | | - (St. | | | | | | - Thomas) |2501·6|3116·0| 4069·2|3878·8|4526·6| - Brazil | | | | | | - (Bahia) |3776·8|3239·0| 3125·5|2599·8|4130·4| - Ecuador | | | | | | - (Guaquil) |5397·9|4744·8| 4728·6|5092·7|5689·8| - Dominican | | | | | | - Republic | | | | | | - (Samana) | 586·1|1853·0| 2448·8|3116·0|4562·4| - Rest of | | | | | | - British | | | | | | - North | | | | | | - America |1436·9|1195·6| 1544·7|1292·3|1851·5| - Venezuela | | | | | | - (Caracas) |1158·5| 956·6| 893·2| 829·4|1280·3| - Cameroon | —— | 190·9| 361·5| 470·7| 647·5| - Ceylon | —— | 107·4| 344·9| 350·1| 497·7| - East Indies | | | | | | - (Dutch) | —— | —— | —— | —— | —— | - Cuba | —— | 299·8| 345·3| 144·7| 189·0| - Samoa | —— | —— | —— | 101·3| 203·8| - Columbia | —— | 112·6| 104·3| 52·6| —— | - Togo | —— | —— | —— | —— | 3·7| - via The | | | | | | - Nether- | | | | | | - lands | 122·1| 363·9| 357·6| 60·9| —— | - via Portugal| | | | | | - (probably | | | | | | - Thomas) | 988·1|1311·4| 1349·1|2447·7|1734·9| - Haiti |1796·0| 340·4|In con- | —— | —— | - | | |sequence| | | - | | |of | | | - | | |tariff | | | - | | |struggle| | | - - ———————————————————————————————————————- - | 1905 | 1906 | 1907 | 1908 - ————————————+——————+——————+——————+—————— - Brit. West | | | | - Africa | | | | - Gold Coast| | | | - (Accra) |2775·9|4045·9|6009·2|5752·5 - Portuguese | | | | - West | | | | - Africa | | | | - (St. | | | | - Thomas) |4259·3|4969·6|5559·9|7303·8 - Brazil | | | | - (Bahia) |4506·4|6106·1|6937·2|6233·7 - Ecuador | | | | - (Guaquil) |5350·3|4693·6|4245·0|4123·6 - Dominican | | | | - Republic | | | | - (Samana) |4514·1|5663·8|4037·4|4574·3 - Rest of | | | | - British | | | | - North | | | | - America |2009·0|2503·6|2293·2|2083·7 - Venezuela | | | | - (Caracas) |1380·9|1685·9|2365·0|1435·6 - Cameroon | 839·4|1199·0|1240·3|1397·7 - Ceylon | 589·3| 588·0| 788·0| 604·7 - East Indies | | | | - (Dutch) | —— | —— | 333·4| 347·2 - Cuba | 195·6| —— | 331·4| 120·6 - Samoa | 140·0| —— | 52·9| 124·2 - Columbia | —— | —— | 75·2| 66·7 - Togo | 6·0| —— | 15·0| 18·6 - via The | | | | - Nether- | | | | - lands | —— | —— | —— | —— - via Portugal| | | | - (probably | | | | - Thomas) |2853·4|2714·9| 103·3| —— - Haiti | —— | —— | —— | —— - - -The consumption of cacao in other civilised countries shows a -corresponding increase, although with occasional divergencies and -astounding relapses. We give the following table (3) to indicate its -progress between the years 1901 and 1908, and to facilitate comparison. - -It must be borne in mind, when making use of this table (specially in -connection with Germany) that the falling off in the years 1907-8 is to -be attributed to the abnormally bad harvests and consequent increase in -prices. - -~Table~ 3. =Import or Consumption in the Various Lands in tons.= - - ————————————————-+————————-+————————-+————————-+————————-+ - | 1901 | 1902 | 1903 | 1904 | - =================+=========+=========+=========+=========+ - The United States| | | | | - of North America|2066595·8|2312072·8|2850808·2|3216415·6| - Germany |1841000·0|2060170·0|2163440·0|2710140·0| - France |1791650·0|1934300·0|2074150·0|2179450·0| - England |1890800·0|2038600·0|1868119·2|2054250·4| - Holland |1437300·0|1466627·4|1073047·4|1218440·0| - Spain | 593107·7| 925997·6| 602675·2| 581635·9| - Switzerland | 436330·0| 570700·0| 585650·0| 683910·0| - Belgium | 186548·7| 227763·3| 276779·1| 279200·8| - Austria-Hungary | 168650·0| 182010·0| 203460·0| 251010·0| - Russia | — | — | 190068·0| 205570·0| - - ————————————————-+————————-+————————-+————————-+————————- - | 1905 | 1906 | 1907 | 1908 - =================+=========+=========+=========+========= - The United States| | | | - of North America|3523164·5|3794857·5|3752650·5|4261529·3 - Germany |2963310·0|3526050·0|3451540·0|3435190·0 - France |2174760·0|2340380·0|2318030·0|2044450·0 - England |2119071·2|2013204·0|2015947·2|2105152·0 - Holland |1073740·0|1122400·0|1221924·9|1582100·0 - Spain | 610171·2| 563682·1| 562823·9| 658011·3 - Switzerland | 521840·0| 646690·0| 712420·0| 582050·0 - Belgium | 301899·7| 386168·6| 325396·7| 455408·1 - Austria-Hungary | 266850·0| 331280·0| 347170·0| 370730·0 - Russia | 222768·0| 267094·0| 247338·0| 258806·0 - -The relative consumption of coffee, tea and cacao has also inclined in -favour of the latter as far as Germany is concerned. According to the -19th. Report of the Association of German Chocolate Makers, No. 7, -the imports which passed through the custom-houses of that country, and -intended for consumption, figured at the following in tons; though in -this connection it is as well to remember that the German ton is about -50 lbs. less than the English. - - Coffee Cacao Tea - (raw in bean) (raw in bean) - 1886 12 360·5 3 686·7 1618·5 - 1887 101 833·4 4 295·0 1760·0 - 1888 114 658·1 4 979·8 1778·4 - 1889 113 228·5 5 565·1 1875·0 - 1890 118 126·3 6 246·5 1995·0 - 1891 125 611·2 7 087·0 2221·0 - 1892 122 031·9 7 460·9 2479·0 - 1893 122 190·5 7 960·9 2676·0 - 1894 122 357·5 8 319·9 2840·0 - 1895 122 390·2 9 950·9 2544·0 - 1896 129 896·6 12 209·5 2471·0 - 1897 136 395·0 14 692·5 2852·0 - 1898 153 270·4 15 464·9 3661·9 - -From the above columns it will be seen that the importation of coffee -has only increased 24 percent, that of tea 125 percent, but that -of cacao at the surprising rate of 330 percent. A comparison of the -totals for coffee, tea and cacao in the years 1886, 1898 & 1906 will -make the proportions still more evident. - - 1886 1898 1906 - —————— —————— —————— - Coffee 96·0% 89·0% 82·6% - Cacao 2·8% 8·9% 15·6% - Tea 1·2% 2·1% 1·8% - ———————————————————————— - Total 100·0% 100·0% 100·0% - -So that whilst in the year 1886 thirty-five times as much coffee as -cacao found its way into Germany, the imports for 1898 were ten, and in -1906 only five and a half times greater in the case of the first named -article. It follows that there has been a corresponding increase as -regards cacao consumption in Germany. A momentary survey of the graphs -in Fig. 5, which we owe to the kindness of Herr Greiert, Managing -Director of the Association of German Chocolate Manufacturers, will -make this clear to the reader; and the diagram there illustrates the -relative growth of cacao consumption in Germany, when compared with -other countries. On calculating the quantity of cacao consumed per -head of the population, we get a graph (fig. 6) which puts the rapid -increases in this direction at a glance. - - [Illustration: Fig. 5. _Ausgestellt vom Verband deutscher - Chocoladefabrikanten._ - - Sitz Dresden - - _Verbrauch von Rohkakao_ 1896-1901 - - in _Frankreich_. _Grossbrittanien._ _Holland_ den _Verein. Staaten v. - N-A._ und _Deutschland_ in 1000 Dz. (100 kg). - - _Einfuhr von Rohkakao über die Deutsche Zollgrenze_ 1883-1901 _in - Doppelzentnern_. - - _Prozentuale-Steigerung_ des durchschnittl. Verbrauchs von _Kakao_ (in - Bohnen) _Kaffee_ u. _Tee_ in _Deutschland_ verglichen mit dem Stande - von 1840. ] - - [Illustration: Fig. 6. - - Consumption of Cacao in Germany. - - Gramm Kakao auf den Kopf der Bevölkerung - - Graphical representation per head of the population for the last 75 - years.] - -The curve for the last ten years represents enormous advances, and -contrasts with the more even line developed in earlier years. According -to official reports, the average consumption of cacao per head between -the years 1861-5 amounted to 0·03 kg. (tea 0·02 kg. and coffee 1·87 -kg.) but had in 1910 risen to an average of 0·53 kg. per head. - - - - -B. Chemical Constitution of the Bean. - - -a) The Cacao Bean Proper. - -Just as the beans of the cacao fruit are included under the botanical -concept “Seed”, so also their chemical constituents closely resemble -those common to every other seed. There are the usual reserve stuffs -inherited from the mother plant, which serve as sustenance for the -yet undeveloped organs, and compare with albumen in the feathered -world. Apart from the constituents incidental to all plant life at -this stage, such as albumin, starch, water, fat, sugar, cellulose and -mineral stuffs such as ash, the cacao seed has two other components -peculiar to itself; ~Theobromine~ and ~Cacao-red~. We adjoin -a succession of chemical determinations respecting the quantitative -proportions of these substances in the seed, and think further that we -may be allowed to cite the results of fore-time investigators in this -sphere, especially as their work has formed the basis for all future -operations, and again, in view of the doubt which still prevails in -scientific circles as to the “Normal” composition of the cacao bean. - - -~Table~ 4. - -Percentage Composition of the Hulled Bean. - - =====================+=============+================================== - Analyst | Payen[20] |Lampadius[20]| Mitscherlich[20] - =====================+=============+=============+===========+======== - Constituents percent| Undescribed | West Indies | Guayaquil | Caracas - =====================+=============+=============+===========+======== - 1. Water | 10·0 | 3·40 | 5·60 | — - 2. Nitrogenous matter| 20·0 | 16·70 | 14·39 | — - 3. Theobromine | 2·2 | — | 1·20 | — - 4. Fat | 52·0 | 53·10 | 45-49 | 46-49 - 5. Cacao-red | — | 2·07 | 3·50 | — - 6. Sugar | — | — | 0·60 | — - 7. Gum and Starch | 10·0 | 7·75 | 14·30 | 13·5 - 8. Woody fibre | 2·0 | 0·90 | 5·80 | — - 9. Ash | 4·0 | 3·43 | 3·50 | — - - -~Table~ 5. - - Laube & Aldendorff - |—————————————————|—————————————————————————| - ========================+========+=========+========+=======+========+ - Constituents |Caracas |Guayaquil|Trinidad|Puerto |Surinam | - percent | | | |Cabello| | - ========================+========+=========+========+=======+========+ - 1. Water | 4·04 | 3·63 | 2·81 | 2·96 | 3·76 | - 2. Nitrogenous | | | | | | - matter | 14·68 | 14·68 | 15·06 | 15·03 | 11·00 | - 3. Fat | 46·18 | 49·04 | 48·32 | 50·57 | 54·40 | - 4. Starch | 12·74 | 11·56 | 14·91 | 12·94 | — | - 5. Other non-nitrogenous| | | | | | - matter | 18·50 | 12·64 | 12·06 | 11·49 | 28·32 | - 6. Woody fibre | 4·20 | 4·13 | 3·62 | 3·07 | — | - 7. Ash | 3·86 | 3·72 | 3·22 | 3·94 | 2·35 | - - C. Heisch - |—————————————————————————————————| - ========================+=========+=======+=======+=======+ - Constituents | Granada | Bahia | Cuba | Para - percent | | | | - ========================+=========+=======+=======+=======+ - 1. Water | 3·90 | 4·40 | 3·72 | 3·96 - 2. Nitrogenous | | | | - matter | 12·45 | 7·31 | 8·56 | 12·50 - 3. Fat | 45·60 | 50·30 | 45·30 | 54·30 - 4. Starch | — | — | — | — - 5. Other non-nitrogenous| | | | - matter | 35·70 | 35·30 | 39·41 | 26·33 - 6. Woody fibre | — | — | — | — - 7. Ash | 2·40 | 2·60 | 5·90 | 3·06 - -The analyses carried out by Zipperer in the year 1886 yielded the -following results[21]: - -~Table~ 6. - -A) Analysis of the Raw Shelled Bean (Kernel). - - =========================+============================================ - | Names of Sorts - Constituents +—————————-+—————————-+—————————-+—————————-+ - percent | Ariba | Machala | Caracas | Puerto | - | |Guayaquil | | Cabello | - =========================+==========+==========+==========+==========+ - 1. Moisture | 8·35 | 6·33 | 6·50 | 8·40 | - 2. Fat | 50·39 | 52·68 | 50·31 | 53·01 | - 3. Cacaotannic acid, | | | | | - sugar, decomposition | | | | | - products, phlobaphene| 8·91 | 13·72 | 10·76 | 7·85 | - 4. Theobromine | 0·35 | 0·33 | 0·77 | 0·54 | - 5. Starch | 5·78 | 8·29 | 7·65 | 10·05 | - 6. Cellulose and proteins| 22·10 | 14·45 | 19·84 | 15·83 | - |Proteins |Proteins |Proteins |Proteins | - | to | to | to | to | - |cellulose |cellulose |cellulose |cellulose | - 7. In the ratio | 7·3:1 | 5:1 | 6·6:1 | 5·3:1 | - 8. Ash | 5·12 | 4·17 | 4·17 | 4·32 | - =========================+============================================ - - | Names of Sorts - Constituents +—————————-+—————————-+—————————-+————————- - percent | Surinam | Trinidad | Port au | Average - | | | Prince | - =========================+==========+==========+==========+========= - 1. Moisture | 7·07 | 6·20 | 6·94 | 7·11 - 2. Fat | 50·86 | 51·57 | 53·66 | 51·78 - 3. Cacaotannic acid, | | | | - sugar, decomposition | | | | - products, phlobaphene| 8·31 | 9·46 | 11·39 | 10·02 - 4. Theobromine | 0·50 | 0·40 | 0·32 | 0·45 - 5. Starch | 6·41 | 11·07 | 8·96 | 8·33 - 6. Cellulose and proteins| 24·13 | 18·43 | 15·81 | 18·71 - |Proteins |Proteins |Proteins | Proteins - | to | to | to | to - |cellulose |cellulose |cellulose | cellulose - 7. In the ratio | 8:1 | 6:1 | 5·25:1 | 6·2:1 - 8. Ash | 2·72 | 2·87 | 2·92 | 3·60 - - -In addition to these, there is an exhaustive succession of analyses -conducted by Ridenour,[22] which we accordingly submit as Table 8. -Following Filsinger,[23] we cannot regard these analyses as an -absolutely trustworthy representation of the “Normal” composition of -the cacao bean, the values in starch, albumin and ash considerably -deviating from all that have been established up to the present time. -Among more recent researches, we cite those carried out by Matthes and -Fritz Müller.[24] - -~Table~ 7. - -=B) Analysis of the Raw Shelled Bean (Kernel).= - - ===============+=============================================== - | Names of Sorts - +——————-+——————-+——————-+——————-+——————-+——————-+ - Constituents | |Machala| | | | | - percent | Ariba | Guaya-|Caracas|Puerto |Surinam|Trini- | - | | quil | |Cabello| | dad | - ===============+=======+=======+=======+=======+=======+=======+ - 1. Moisture | 8·52 | 6·25 | 7·48 | 6·58 | 4·04 | 7·85 | - 2. Fat | 50·07 | 52·09 | 49·24 | 48·40 | 49·88 | 48·14 | - 3. Cacaotannic | | | | | | | - acid, sugar | | | | | | | - and phloba- | | | | | | | - phene | 8·61 | 7·84 | 6·85 | 8·25 | 8·08 | 7·69 | - 4. Theobromine | 0·30 | 0·31 | 0·05 | 0·52 | 0·54 | 0·42 | - 5. Starch | 9·10 | 11·59 | 9·85 | 10·96 | 10·19 | 8·72 | - 6. Cellulose | | | | | | | - and protein | | | | | | | - bodies | 19·43 | 18·17 | 22·16 | 21·21 | 24·39 | 23·06 | - Proteins | Pro | Pro | Pro | Pro | Pro | Pro | - to | : | : | : | : | : | : | - cellulose| cel | cel | cel | cel | cel | cel | - 7. In the ratio| 6·5:1 | 6:1 | 7·7:1 | 7:1 | 8:1 | 7·6:1 | - 8. Ash | 3·89 | 3·75 | 3·92 | 4·08 | 2·88 | 4·12 | - - ===============+=============== - | - +——————-+——————+ - Constituents | | | - percent |Port au| Aver-| - |Prince | age | - ===============+=======+======+ - 1. Moisture | 6·27 | 6·71| - 2. Fat | 46·90 | 49·24| - 3. Cacaotannic | | | - acid, sugar | | | - and phloba- | | | - phene | 7·19 | 7·78| - 4. Theobromine | 0·36 | 0·43| - 5. Starch | 12·64 | 10·43| - 6. Cellulose | | | - and protein | | | - bodies | 21·82 | 21·43| - Proteins | Pro | Pro | - to | : | : | - cellulose| cel | cel | - 7. In the ratio| 7·3:1 | 7·1:1| - 8. Ash | 4·82 | 3·92| - - -~Table~ 8. =Ridenour.= - - ==============+========================================== - | Commercial Varieties - +—————+—————+—————+—————+—————+—————+—————+ - | | | | |Roas-| | | - Constituents |Bahia|Suri-|Java |Trin-| ted |Ariba|Cara-| - percent | | nam | | idad|Trin-| | cas | - | | | | | idad| | | - ==============+=====+=====+=====+=====+=====+=====+=====+ - 1. Fat |42·10|41·03|45·50|43·66|41·89|43·31|36·81| - 2. Theobromine| 1·08| 0·93| 1·16| 0·85| 0·93| 0·86| 1·13| - 3. Albumin | 7·50|10·54| 9·25|11·90|12·02|10·14|10·59| - 4. Glucose | 1·07| 1·27| 1·23| 1·38| 1·48| 0·42| 2·76| - 5. Saccharose | 0·51| 0·35| 0·51| 0·32| 0·28| 1·58| 1·56| - 6. Starch | 7·53| 3·61| 5·17| 4·98| 5·70| 6·37| 3·81| - 7. Lignin | 7·86| 3·90| 6·10| 5·65| 5·87| 4·62| 3·28| - 8. Cellulose |13·80|16·24|13·85|13·01|19·64|14·07|16·35| - 9. Extractive | | | | | | | | - by difference| 8·99|13·53| 8·90| 8·31| 5·84| 9·00|12·72| - 10. Moisture | 5·96| 5·55| 5·12| 6·34| 2·63| 5·90| 6·63| - 11. Ash | 3·60| 3·05| 3·31| 3·60| 3·70| 8·73| 4·36| - - ==============+==================================== - | Commercial Varieties - +—————+—————+—————+—————+—————+—————+ - |Roas-| | | | | | - Constituents | ted |Gra- | Ta- | Ma- |Mara-|Ave- | - percent |Cara-| nada|basco|chala|caibo| rage| - | cas | | | | | | - ==============+=====+=====+=====+=====+=====+=====+ - 1. Fat |37·63|44·11|50·95|46·84|42·20|42·99| - 2. Theobromine| 0·99| 0·75| 1·15| 0·76| 1·03| 0·97| - 3. Albumin |12·36| 9·76| 7·85|12·69|11·56|10·51| - 4. Glucose | 1·76| 1·81| 0·94| 1·60| 1·09| 1·46| - 5. Saccharose | 0·51| 0·55| 2·72| 0·46| 1·36| 0·89| - 6. Starch | 6·07| 6·27| 3·51| 1·35| 1·69| 4·67| - 7. Lignin | 9·05| 5·55| 6·44| 5·95| 7·16| 5·95| - 8. Cellulose |11·69|13·49|12·57|11·32|17·32|14·44| - 9. Extractive | | | | | | | - by difference| 9·22| 9·72| 9·26| 9·02| 6·79| 9·30| - 10. Moisture | 5·69| 5·28| 1·55| 5·86| 5·67| 5·18| - 11. Ash | 5·03| 2·71| 3·06| 5·15| 4·13| 3·70| - - -~Table~ 9. - - +—--+——————————————+——————+————-+———————+——-————+——-————+——————-+ - | | | | | | | In water | - | | | | | | +———————+——————-+ - |No.| Description |Moist |Ether| Non- |Mineral|in- |soluble| - | | | -ure | | fatty |consti-|soluble|ash | - | | | | | dry |tuents | ash | | - | | | | | sub- | | | | - | | | | |stances| | | | - | | | | | | | | | - | | | | | | | | | - | | | | | | | | + - | | | % | % | % | % | % | % | - | | | | | | | | | - +—--+——————————————+——————+————-+———————+—-—————+——-————+——————-+ - | 1 |St. Thomas II | 2·82 |55·87| — | 2·79 | 1·93 | 0·86 | - | 2 |Java I | 2·78 |53·88| — | 3·60 | 1·60 | 2·00 | - | 3 |St. Thomas I | 2·82 |54·50| — | 3·01 | 1·85 | 1·16 | - | 4 |Caracas I | 2·67 |53·78| — | 3·35 | 2·12 | 1·23 | - | 5 |Puerto Cabello| 3·34 |53·29| — | 3·58 | 1·73 | 1·85 | - | 6 |Machala | 2·93 |53·98| — | 3·34 | 2·10 | 1·24 | - | 7 |Samana | 2·94 |55·28| — | 3·10 | 1·85 | 1·25 | - | 8 |Accra | 2·94 |53·94| — | 3·19 | 1·84 | 1·35 | - - B. Percentages for the non-fatty dry substances. - - | 1 |St. Thomas II | — | — | 41·36 | 6·536 | 4·672 | 1·864| - | 2 |Java I | — | — | 43·34 | 8·306 | 3·692 | 4·614| - | 3 |St. Thomas I | — | — | 42·68 | 7·053 | 4·311 | 2·742| - | 4 |Caracas I | — | — | 43·55 | 7·692 | 4·868 | 2·824| - | 5 |Puerto Cabello| — | — | 43·37 | 8·254 | 3·989 | 4·265| - | 6 |Machala | — | — | 43·09 | 7·767 | 4·900 | 2·867| - | 7 |Samana | — | — | 42·78 | 7·246 | 4·325 | 2·921| - | 8 |Accra | — | — | 43·12 | 7·398 | 4·267 | 3·131| - - C. Percentages for the total of ash. - - | 1 |St. Thomas II | — | — | — | — | 71·49 | 28·51 | - | 2 |Java I | — | — | — | — | 44·45 | 55·55 | - | 3 |St. Thomas I | — | — | — | — | 61·12 | 38·88 | - | 4 |Caracas I | — | — | — | — | 63·38 | 36·62 | - | 5 |Puerto Cabello| — | — | — | — | 48·33 | 51·67 | - | 6 |Machala | — | — | — | — | 63·09 | 36·91 | - | 7 |Samana | — | — | — | — | 59·69 | 40·31 | - | 8 |Accra | — | — | — | — | 57·68 | 42·32 | - - - +—--+——————————————+—————————————-——+—————————+————————+ - | | |Alkali strength |Potassium|Pure | - | | +———————+——————-—+Carbonate|ash | - |No.| Description |of |of |reckoned |(mineral| - | | |the |the |from |stuffs | - | | |soluble|in- |Alkali |minus | - | | |ash |soluble |strength |Pot. | - | | | |ash |of |Carb.) | - | | | | |soluble | | - | | | | |ash | | - | | +———————+———————-+ | | - | | | cb. mm. Nitric | % | % | - | | | acid. | | | - +—--+——————————————+—————————————-——+—————————+————————+ - | 1 |St. Thomas II | 3·6 | 4·8 | 0·25 | 2·54 | - | 2 |Java I | 10·4 | 6·8 | 0·72 | 2·88 | - | 3 |St. Thomas I | 2·6 | 5·0 | 0·18 | 1·83 | - | 4 |Caracas I | 4·6 | 4·8 | 0·32 | 3·03 | - | 5 |Puerto Cabello| 10·4 | 3·8 | 0·72 | 2·86 | - | 6 |Machala | 2·6 | 5·6 | 0·18 | 3·16 | - | 7 |Samana | 4·6 | 6·2 | 0·32 | 2·78 | - | 8 |Accra | 3·6 | 4·8 | 0·25 | 2·94 | - - B. Percentages for the non-fatty dry substances. - - | 1 |St. Thomas II | 8·7 | 11·6 | 0·60 | 5·94 | - | 2 |Java I | 24·0 | 15·7 | 1·66 | 6·65 | - | 3 |St. Thomas I | 6·1 | 11·7 | 0·42 | 6·63 | - | 4 |Caracas I | 10·6 | 11·0 | 0·73 | 6·96 | - | 5 |Puerto Cabello| 24·0 | 8·8 | 1·66 | 6·59 | - | 6 |Machala | 6·1 | 13·0 | 0·42 | 7·35 | - | 7 |Samana | 10·8 | 14·5 | 0·74 | 6·50 | - | 8 |Accra | 8·3 | 11·1 | 0·58 | 6·82 | - - C. Percentages for the total of ash. - - | 1 |St. Thomas II | 133·1 | 177·4 | 9·18 | 90·82 | - | 2 |Java I | 289·1 | 189·1 | 20·00 | 80·01 | - | 3 |St. Thomas I | 87·0 | 167·0 | 6·00 | 94·04 | - | 4 |Caracas I | 137·9 | 143·9 | 9·50 | 90·51 | - | 5 |Puerto Cabello| 290·7 | 106·6 | 20·10 | 79·89 | - | 6 |Machala | 78·5 | — | 5·40 | 94·59 | - | 7 |Samana | 149·0 | 200·0 | 10·20 | 89·79 | - | 8 |Accra | 112·2 | 150·0 | 7·8 | 92·16 | - - - +—--+——————————————+—————————————————————————+——————-+——————-+ - | | | Phosphoric acid | | | - | | |——————-+————————+————————+ | | - |No.| Description |total |soluble |in- |Silicic|Ferric | - | | | |in |soluble |acid |acid | - | | | |water |in |(SiO |(Fe_{2}| - | | | | |water | _{2}) | O_{3})| - | | | % | % | % | % | % | - | | | | | | | | - +—--+——————————————+———————+————————+————————+——————-+——————-+ - | 1 |St. Thomas II | 1·0243| 0·2474 | 0·7769 | 0·0154| 0·0416| - | 2 |Java I | 1·0753| 0·4667 | 0·6086 | 0·0300| 0·0224| - | 3 |St. Thomas I | 1·1136| 0·3621 | 0·7515 | 0·0122| 0·0464| - | 4 |Caracas I | 1·2708| 0·3392 | 0·9316 | 0·0080| 0·0184| - | 5 |Puerto Cabello| 1·1433| 0·4692 | 0·6741 | 0·0260| 0·0207| - | 6 |Machala | 1·2836| 0·3647 | 0·9189 | 0·0116| 0·0200| - | 7 |Samana | 1·0881| 0·3213 | 0·7668 | 0·0090| 0·0560| - | 8 |Accra | 1·1221| 0·3672 | 0·3549 | 0·0082| 0·0284| - - B. Percentages for the non-fatty dry substances. - - | 1 |St. Thomas II | 2·4795| 0·5989 | 1·8806 | 0·0373| 0·1007| - | 2 |Java I | 2·4790| 1·0769 | 1·4021 | 0·0692| 0·0517| - | 3 |St. Thomas I | 2·6092| 0·8484 | 1·7608 | 0·0286| 0·1087| - | 4 |Caracas I | 2·9180| 0·7789 | 2·1356 | 0·0184| 0·0422| - | 5 |Puerto Cabello| 2·6361| 1·0819 | 1·5542 | 0·0600| 0·0477| - | 6 |Machala | 2·9837| 0·8481 | 2·1356 | 0·0269| 0·0464| - | 7 |Samana | 2·5435| 0·7511 | 1·7934 | 0·0214| 0·1309| - | 8 |Accra | 2·6023| 0·8516 | 1·7507 | 0·0191| 0·0658| - - C. Percentages for the total of ash. - - | 1 |St. Thomas II | 37·94 | 9·16 | 28·78 | 0·571 | 1·541 | - | 2 |Java I | 29·87 | 12·96 | 16·91 | 0·833 | 0·623 | - | 3 |St. Thomas I | 37·27 | 12·12 | 25·15 | 0·408 | 1·551 | - | 4 |Caracas I | 37·94 | 10·12 | 27·82 | 0·240 | 0·549 | - | 5 |Puerto Cabello| 31·94 | 13·11 | 18·83 | 0·727 | 0·578 | - | 6 |Machala | 38·42 | 10·92 | 27·50 | 0·346 | 0·597 | - | 7 |Samana | 35·12 | 10·37 | 24·75 | 0·295 | 1·806 | - | 8 |Accra | 35·18 | 11·51 | 23·67 | 0·258 | 0·889 | - - -~Table~ 10. =Commoner Varieties.= - - Key to Row 1b - A No. - B - C Moisture - D Ether extract - E Mineral matter - F Potassium Carbonate reckoned on alkali - soluble in water - G Pure ash (mineral matter minus K_{2}CO_{3}) - Ha according to König, as modified by us - Hb as yielded by the Wender process - I Silicic acid (SiO_{2}) - J Ferric oxide (Fe_{2}O_{3}) - K Soluble in alcohol P_{2}O_{5} - - +——+————————————————+————+————-+————+————+————+————+————+ - | | | | | | | |Raw Fiber| - | A| B | C | D | E | F | G |Ha | Hb | - | |Description | % | % | % | % | % | % | % | - +——+————————————————+————+————-+————+————+————+————+————+ - | 1|Superior Ariba, | | | | | | | | - | | Summer crop |6·95|26·17|7·45|2·07|5·38|4·20|4·60| - | 2|Machala 81%, | | | | | | | | - | | Thomé I 19% |5·94|28·79|7·06|1·99|5·07|5·00|5·47| - | 3|Machala 53%, | | | | | | | | - | | Thomé I 47% |6·47|25·73|7·15|2·14|5·01|5·20|5·42| - | 4|Cameroon |6·36|26·41|7·05|2·33|4·72|4·63|4·64| - | 5|Thomé I 73%, | | | | | | | | - | | Samana 27% |7·97|24·90|6·89|2·29|4·60|4·20|4·38| - | 6|Thomé II 60%, | | | | | | | | - | | Samana 20%, | | | | | | | | - | | Accra 20% |7·37|22·85|7·39|2·24|5·15|4·23|5·00| - | 7|Accra 60%, | | | | | | | | - | | Thomé II 40% |6·93|22·80|7·36|2·25|5·11|4·06|4·40| - | 8|A}Same variety,{|6·56|18·96|7·61|2·14|5·47|4·00|5·24| - | | } more {| | | | | | | | - | 9|B} or less {|6·06|24·75|7·16|2·01|5·15|3·58|4·61| - | | } defatted {| | | | | | | | - |10|C} {|5·58|29·72|6·57|1·89|4·68|3·20|4·42| - |11|Monarch double | | | | | | | | - | |Ariba(R.& Cie.) |7·59|14·80|8·32|2·32|6·00|6·90| — | - |12|Helios(R.& Cie.)|7·37|17·25|7·91|2·12|5·79|6·40| — | - +——+————————————————+————+————-+————+————+————+————+————+ - | a|Ariba shells | | | | | | | | - | |(R. & Cie.) very| | | | | | | | - | |fine ground |7·17|14·00|7·40|2·20|5·20|7·49| — | - | b|germs, Ariba | | | | | | | | - | |(R. & Cie.) very| | | | | | | | - | |fine ground |6·64|18·02|6·93|2·43|4·50|7·42| — | - - +——+————————————————+——————+——————+——————+ - | | | | | | - | A| B | I | J | K | - | |Description | % | % | % | - +——+————————————————+——————+——————+——————+ - | 1|Superior Ariba, | | | | - | | Summer crop |0·0170|0·0522|0·0605| - | 2|Machala 81%, | | | | - | | Thomé I 19% |0·0172|0·0373|0·0625| - | 3|Machala 53%, | | | | - | | Thomé I 47% |0·0186|0·0513|0·0612| - | 4|Cameroon |0·0160| — |0·0669| - | 5|Thomé I 73%, | | | | - | | Samana 27% |0·0167|0·0753|0·0690| - | 6|Thomé II 60%, | | | | - | | Samana 20%, | | | | - | | Accra 20% |0·0208|0·0678|0·0726| - | 7|Accra 60%, | | | | - | | Thomé II 40% |0·0198|0·0545|0·0766| - | 8|A}Same variety,{|0·0390| — | — | - | | } more {| | | | - | 9|B} or less {| — | — | — | - | | } defatted {| | | | - |10|C} {| — | — | — | - |11|Monarch double | | | | - | |Ariba(R.& Cie.) |0·0420| — |0·0877| - |12|Helios(R.& Cie.)|0·0340|0·0400|0·0930| - +——+————————————————+——————+——————+——————+ - | a|Ariba shells | | | | - | |(R. & Cie.) very| | | | - | |fine ground |0·2976| — |0·0383| - | b|germs, Ariba | | | | - | |(R. & Cie.) very| | | | - | |fine ground | — | — |0·0587| - - -~Table~ 11. =Analysis of Cacao.= - -Dry product, defatted and free from alkali. - - Column Headings - A No. - B - C Defatted and alkali-free dry products - D Pure ash (mineral substances less K_{2}CO_{3}) - E Ash insoluble in water - F Alkalinity of the insoluble ash Nitric acid - Ga total - Gb soluble in water - Gc insoluble in water - H Silicic acid (SiO_{2}) - I Ferric oxide (Fe_{2}O_{3}) - Key to columns headed “Raw Fiber” - G1 P_{3}O_{5} soluble in alcohol - G2 after König (modified) - G3 as yielded by the Weender process - ————+——————————————————+————-+————-+————-+————+——————+——————+——————+ - | | | | | | Phosphoric Acid | - | | | | | | (P 205) | - No.| Description | | | | +——————+——————+——————+ - | | C | D | E | F | Ga | Gb | Gc | - | | % | % | % | ccm| % | % | % | - ————+——————————————————+————-+————-+————-+————+——————+——————+——————+ - 1|Thomé II |41·06|6·186|4·725|11·7|2·4947|0·6025|1·8922| - 2|Java I |42·62|6·757|3·754|15·9|2·5229|1·0950|1·4279| - 3|Thomé I |42·50|6·659|4·353|11·8|2·6202|0·8520|1·7682| - 4|Caracas I |43·23|7·010|4·904|11·1|2·9391|0·7846|1·1545| - 5|Puerto-Cabello |42·65|6·706|4·056| 8·9|2·6807|1·1001|1·5806| - 6|Machala |42·91|7·365|4·894|13·1|2·9914|0·8499|2·1414| - 7|Samana |42·46|6·548|4·357|14·6|2·5626|0·7802|1·7824| - 8|Accra |42·87|6·858|4·292|11·2|2·6175|0·8565|1·7610| - | | | | | | +——————+——————+ - | | | | | | | Raw fibre | - | | | | | | +——————+——————| - | | | | | | G1 | G2 | G3 | - 9|Ariba |64·81|8·301| — | — |0·0933| 6·48 | 7·10 | - 10|Machala + Thomé I |63·28|8·013| — | — |0·0984| 7·90 | 8·64 | - 11|Thomé + Machala |66·66|7·517| — | — |0·0919| 7·80 | 8·13 | - 12|Cameroon |64·90|7·273| — | — |0·1030| 7·13 | 7·15 | - 13|Thomé I + Samana |64·84|7·095| — | — |0·1064| 6·48 | 6·75 | - 14|Thomé II, Samana +| | | | | | | | - |Accra. |67·54|7·625| — | — |0·1075| 6·27 | 7·40 | - 15|Accra + Thomé II |68·02|7·513| — | — |0·1126| 5·97 | 6·47 | - 16|A |72·34|7·561| — | — | — | 5·53 | 7·24 | - 17|B |67·18|7·666| — | — | — | 5·33 | 6·87 | - 18|C |62·80|7·452| — | — | — | 5·10 | 7·04 | - 19|Monarch Ariba | | | | | | | | - |(R. & Cie.) |75·29|7·969| — | — |0·1165| 9·16 | — | - 20|Helios Ariba | | | | | | | | - |(R. & Cie.) |73·39|8·880| — | — |0·1266| 8·72 | — | - ————+——————————————————+————-+————-+————-+————+——————+——————+——————+ - a|Shells |76·63|6·786| — | — |0·0499| 9·77 | — | - b|Germs |72·91|6·173| — | — |0·0805|10·18 | — | - | | | | | | | | | - - ————+——————————————————+——————+—————- - | | | - | | | - No.| Description | | - | | H | I - | | % | % - ————+——————————————————+——————+—————- - 1|Thomé II |0·0375|0·1013 - 2|Java I |0·0704|0·0525 - 3|Thomé I |0·0287|0·1091 - 4|Caracas I |0·0185|0·0425 - 5|Puerto-Cabello |0·0610|0·0480 - 6|Machala |0·0270|0·0466 - 7|Samana |0·0212|0·1319 - 8|Accra |0·0191|0·0662 - | | | - | | | - | | | - | | | - 9|Ariba |0·0262|0·0806 - 10|Machala + Thomé I |0·0272|0·0590 - 11|Thomé + Machala |0·0280|0·0770 - 12|Cameroon |0·0246| — - 13|Thomé I + Samana |0·0258|0·1162 - 14|Thomé II, Samana +| | - |Accra. |0·0308|0·1004 - 15|Accra + Thomé II |0·0290|0·0801 - 16|A | — | — - 17|B | — | — - 18|C | — | — - 19|Monarch Ariba | | - |(R. & Cie.) |0·0558| — - 20|Helios Ariba | | - |(R. & Cie.) |0·0446| — - ————+——————————————————+——————+—————- - a|Shells |0·3884|0·0545 - b|Germs | — | — - | | | - - 1) See Table 9 A and Table 10. - -The foregoing tables provide us with a general idea of the chemical -constituents of the cacao bean, but their distinctive properties, -both chemical and physical, still remain to be defined, with which we -accordingly proceed, as such data will on the one hand enable us to -grasp how loss may be avoided in the manufacture of cacao and chocolate -wares, and at the same time render intelligible familiar processes -connected therewith. - -As we have seen, the following substances occur in cacao in varying -amounts: - - 1. Water. - 2. Fat. - 3. Cacao-red. - 4. Theobromine. - 5. Albumen. - 6. Starch. - 7. Cellular tissue or cellulose. - 8. Small percentages of grape and cane sugar. - 9. Mineral or ash stuffs. - -Like the majority of plants and plant products, the cacao bean consists -of vesicles or cells, closed on all sides and arranged in a series -of layers. They are constructed of cellular tissue or cellulose, and -contain fat, albumen, water, starch, theobromine, cacao pigment, -besides sugar and salts in inferior quantities. - - -1. ~Water or Moisture.~ - -There is present in the bean from 6 to 8 percent of water, a factor -which bodes well for the proper germination of the seed, as when this -latter is deprived of moisture, e. g. in the course of a too thorough -drying, it speedily decays. Water is still evident in small quantities -even in the largest and almost withered beans, as will be seen on -comparison of the foregoing analyses. - - -2. ~Fat.~ - -As a constituent at the expense of which respiration is effected, fat -remains one of the most important resources of plant. It has a twofold -excellence in this connection, and firstly as a highly calorifacient -and carboniferous substance, and again because such a reserve enables -the living organism to oxidise with particular ease, wherefore it is -found accumulated in somewhat significant measure in the majority -of seeds. When seen under the microscope it appears either as round -coherent masses, or as crystalline aggregates clearly distinguishable -from the rest of the cell contents on treatment with a solution of -osmic acid. The fat in the cacao bean usually amounts to from 50-56 -percent, or one half of the total weight of the shelled beans; the shell -also contains from 4 to 5 percent of fat.[25] The unfermented bean has -frequently, in addition to its bitter taste, a most unpleasant flavour, -attributable to the rancidity of its fatty contents. - -The raw bean contains rather more fat than the roasted bean, for -whilst the one averages from 50 to 55 percent, there is seldom more -than 48-52 percent in the other. The cause of this phenomenon may -be connected with the enrichment of the shells in fat, and in some -instances, as when the beans are over-roasted, is to be ascribed to -the chemical change which the play of burning heat on fatty bodies -involves, when a destructive decomposition of the whole ensues, with -formations of acroleine. Chemically considered, cacao butter consists -of a mixture of so-called esters, or compounds connected with ether, -such as the glycerides of fatty acids, and contains, in addition to -stearine, palmatine, and laurine[26], the glyceride of arachidic acid. -It was also formerly supposed that formic, acetic and butyric acids -were among the constituents of this ingredient, but the view has -been proved erroneous by Lewkowitsch[27]; similarly, the presence of -theobromic acid alleged by Kingzett[28] has been called into question -by Graf.[29] - -Cacao butter is a fairly firm fat of pleasant taste and smell, which -varies in colour between yellowish white and yellow. When freshly -expressed, it has frequently a brownish shade, passing after a short -time into a pale yellow, and turning almost white on long keeping. The -brown colour is due to pigment in suspension, which becomes sediment -in the course of melting, when the butter asumes a normal colour, -referrible to pigment dissolved in the butter oils, and secondarily -to a dissolution of the products of roasting in these liquids, rather -than to any matter in suspension. The pleasant smell and taste of cacao -butter is probably closely allied to the dissolved substances mentioned. - -The fat extracted from cacao by solvents differs essentially from that -obtained by hydraulic pressure, a fact overlooked in some of even the -most recent experiments, and which therefore cannot be too strongly -emphasised. Extracted fat is yellowish white, sometimes approximating -to grey, and after having been kept a long time, the whole becomes -tinged with an actual whiteness, which first attacks the outer surface, -and then rapidly progresses towards the centre in concentric paths, -and which is a sign of rancidity. Its fracture is partly granular, -the smell is not so pronounced as that of expressed fat, being even -unpleasant at times, as in the case of faulty wares (but compare -page), and it has a keen taste. Cacao butter does not, as is generally -supposed, keep better than other vegetable fats, but is equally liable -to become rancid, as Lewkowitsch[30] demonstrates. By rancidity is -denoted that state of offensive taste and smell acquired by fatty -substances on longer or shorter keeping and especially when they are -not properly stored. What chemical re-arrangements of the respective -constituents this state presupposes is very questionable; though -it appears from the experiments of Lewkowitsch[30] and others[31] -that the formation of acids does not play as prominent a part as the -experimenter is inclined to think, nothwithstanding the marked increase -in quantity which may occur. The primary cause of rancidity will rather -be found in the oxidation products of the glycerine contained in all -fats. - -The specific gravity of cacao butter varies considerably, according -as it has been expressed or extracted by means of solvents. White[32] -asserts that it can only be determined when the liquefied oil has -been solidified several days. According to Rammsberger the specific -gravity of expressed butter is 0·85; that of butter extracted by -treatment with ether figures at 0·958. Hager gives the normal specific -gravity of fresh cacao butter at 15° C. as from 0·95 to 0·952; stale -butter 0·945 to 0·946, and the same figures have been confirmed by -other investigations, though Dietricht gives 0·98 to 0·981 at 100° C. -The melting point is generally regarded as 33° C.; there is in this -respect, however, a great difference between the two descriptions of -fat. Expressed fat which has been kept for some length of time melts -between 34° C. and 35° C., and these figures remain constant, so that -it is advisable to read the melting point of fat which has been in -store some time rather than that of the fresh pressed product, and take -this as a standard. All other fat shows a lower melting point. - -As the melting point of freshly melted cacao butter shows considerable -fluctuation, the liquid fat must be kept in darkness and cooled with -ice for about a week, and the reading should not be taken before the -expiration of this time, as only then is it possible to obtain any -definite and final result. - -Experiments on the melting point of cacao butter as carried out by -Zipperer under special conditions yielded the following values; cf. -also Table 12. - - Kind of bean Melting Centigrade - point raw roasted - Machala Guayaquil 34·5 34·0 - Caracas 33·5 34·0 - Ariba 33·75 31·5 - Port au Prince 34·25 33·8 - Puerto Cabello 33·50 33·0 - Surinam 34·20 34·0 - Trinidad 34·00 34·0 - -White and Oldham[33] give the following melting points: - - Guayaquil 33·6-33·9 - Granada 33·0-33·3 - Trinidad 31·5-32·5 - Caracas 33·0-33·6 - Ceylon 33·9-34·2 - -Filsinger and Henking found[34]: - - Cauca 32·1-32·4 - Bahia 32·7-33·4 - Porto Plata 33·1-33·6 - -These results vary somewhat, but the differences are to be ascribed -to the methods employed and to the manner in which the observations -of different experimenters are carried out. Generally it may be taken -that the melting point should not be under 3° or over 35°C. The fat -solidifies between 21·5° and 23° C. (solidifying point). The fatty -acids from the fat melt at 48°-52° C.; they begin to solidify at 45° -C., the solidifying ending generally at 51°-52° C. (see table 12). - -Adulteration of cacao fat, as many experiments have shown, cannot be -detected simply by deflections in the melting point. Björklund’s ether -test,[35] which is very suitable for the detection of an admixture of -extraneous substances like tallow, wax and paraffin, is carried out as -described in paragraph.... - -Cacao fat, like all other fats, is saponified by alkalis, that is -to say, forms a soap or a chemical compound of the fatty acids with -alkalis such as potash, soda, ammonia etc. On the addition of a mineral -acid to the soap a salt of the mineral acid and alkali is formed, with -the separation of the fatty acid. The fatty acids are of two kinds: - -1. The volatile acids or those which are volatile at 100°-110° C. or -more easily with steam than other vapours. These usually exist only -in very small quantity in cacao fat but may considerably increase in -amount in the fat obtained from imperfectly fermented beans.[36] - -2. The solid fatty acids are such as are fixed, and do not act in the -manner above mentioned: cacao butter consists chiefly of the glycerides -of these acids. - -Björklund’s tests will only detect, as has been stated, admixtures of -wax, paraffin, tallow and bodies of a relatively high melting point. -Another method must therefore be adopted to detect fat of low melting -points, as cocoa-nut fat, or liquid oils like cotton seed and sesame -oils. The methods in use in connection with cacao butter are the -~determination~ of the ~iodine~, ~saponification~ and -~acid values~, finding the ~melting point~ of the ~fatty -acids~, the ~Reichert-Meissl number~, and by means of Zeiss’ -butyro-refractometer, its ~refractive index~. - -The iodine value indicates the amount of iodine percent absorbed by -the fat, and is accordingly a measure of the unsaturated fatty acids. -As these latter differ in amount in vegetable and animal fats, though -constant for each separate kind, it is possible by means of this iodine -value to recognise a genuine cacao fat and to detect adulteration. -The determination of the iodine value is carried out by Hulbl’s[37] -method, and according to Filsinger,[38] it is advisable to let -the iodine solution act on the fat for from ten to twelve hours in -diffused daylight. Before determining the iodine value in cacao fat, -says Welmans[39] this substance should be dried at from 100-105°C. to -expel the acroleine produced by too high roasting, at the same time -avoiding too high a temperature, as acroleine can then be very easily -reproduced. Filsinger has determined the iodine value of many varieties -of cacao butter with the following results: - - ~Kind~: ~Iodine value~: - Cauca 36·2-36·7 - Bahia 36·8-37·1 - Porto Plata 36·6-36·9 - Ariba 35·1-36·8 - -Genuine cacao butter shows an average iodine value of from 33-37·5.[40] - -The ~saponification value~ or ~Köttstorfer’s number~[41] -expresses the number of milligrammes of potassium hydrate required for -the complete saponification of 1 gramme of fat, or in other words, the -amount of potassium hydrate necessary to the saponification of the fat -in thents percent. Filsinger[42] gives the amount as between 192 and -202 in genuine cacao butter, although it usually fluctuates between 194 -and 195. Its determination is the means of detecting adulterations with -cocoa-nut butter and its preparations. - -The determination of the ~acid~ value has lately become of -importance, especially since the introduction of the so-called Dutch -Ha cacao or shell butter, which is obtained from cacao refuse and is -often rancid. This value or number expresses the amount of potassium -hydrate necessary to neutralise the free fatty acids in 1 gramme of -fat, and it is therefore a measure of the amount of free fatty acid. -As this constant has been variously stated, according to the methods -adopted (Burstyn, Merz), the fact must be taken into account when -comparing the literature on the subject. As the constants have been -determined by two different methods (Merz, Burstyn), this must be -taken into consideration when comparing the various data on the acid -value of fats. Whilst the “Vereinbarungen” (No. 1, 1897) in a chapter -on “Food Fats and Oils” still recognise two distinct methods in the -determination of free fatty acids, as well as two different ways of -recording the results (degree of acidity and free acid, calculated on -the oily acids) there occurs in the supplement to the recent margarine -code for Germany issued by the Chancellor on April 1st. 1898, entitled -“Instructions for chemical research in fats and cheeses” under c) -a dictum that there is only one absolute and precise procedure in -the “Determination of free fatty acids (degree of acidity) These -calculations are based on the Burstyn method, which we accordingly -annex, more especially as it is now in universal use. It should be -observed that the method of preparation and the age of the beans, as -well as that of the fat all tend to increase the acid value. - -The Reichert Meissl value expresses the percentage value of the -volatile fatty acids present in the fat; as already mentioned, they -amount to 1·6 ccm, in cacao fat extracted by solvents. Milk chocolate, -says Welmans, yields a fat having a Reichert-Meissl value of 2·5, but -compare page.... - -The determination of the ~refractive index~ in Zeiss -butyrorofractometer is of value for ascertaining the purity of cacao -butter, and it serves as a control on the iodine value, for according -to Roques[43] the refractive index and the iodine value stand in equal -relation, so that fat having a high refractive index gives a high -iodine value and vice versa. The refractive index of cacao butter -ranges between 1·4565-1·4578 at 40°C. corresponding to 46-47·8 on the -scala of the Zeiss butyro-refractometer. The use of the latter is -recommended by Filsinger as a preliminary test for cacao butter, since -with a normal refraction it is not necessary to proceed further and -determine the iodine, saponification and acid values, nor the melting -point. In conclusion we annex table 12, where the respective constants -for different varieties of cacao butter will be found tabulated.[44] - -For further information on all these methods, the reader is referred -to the excellent work of R. Benedict, entitled “Analysis of Fats and -Waxes”: VII. Edition, Berlin. - -~Table~ 12. - -Physical and Chemical Analyses of the Various Kinds of Pressed -Stollwerck Cacao Butter. - - ======================+=======+=======+=======+========+=======+ - | Accra | Ariba | Bahia | Guay- |Cam- | - | | | | aquil | eroon | - | | | | | | - ======================+=======+=======+=======+========+=======+ - | - | a) ~Fat~ - Point of refraction | | | | | | - at 40° C | 64·3 | 46·1 | 46·9 | 46·5 | 46·0 | - Melting Point | | | | | | - (Polenske)(1) | 33·1 | 33·2 | 31·95 | 32·5 | 33·65 | - Freezing Point | | | | | | - (Polenske) | 20·0 | 21·55 | 19·35 | 19·8 | 20·95 | - Variations(2) between| | | | | | - Melting Point and | | | | | | - Freezing Point | | | | | | - (Polenske) | 13·1 | 11·65 | 12·60 | 12·5 | 12·70 | - Reichert-Meissl number| 0·49 | 0·33 | 0·38 | 0·55 | 0·33 | - Polenske(2) number | 0·50 | 0·50 | 0·60 | 0·42 | 0·40 | - Köttstorfer number |192·4 |191·7 |191·4 |190·8 |193·2 | - Hübl’s iodine value | 35·24 | 34·89 | 37·87 | 36·54 | 34·0 | - Bellier’s reaction(4) | violet| as 1 | as 1 | as 1 | as 1 | - R. Cohn’s reaction(5) | | | | | | - a) Fresh fat(6) |neg- | “ | “ | “ | “ | - |ative | | | | | - b) Rancid fat |strong |weak |pos- |weak |pos- | - |pos- |pos- |itive |pos- |itive | - |itive |itive | |itive | - | b) ~Fatty Acids~(7) - Refractive index | | | | | | - at 40° C | 34·60 | 34·55 | 34·50 | 34·40 | 33·70 | - Melting Point(8) | 52·90 | 52·95 | 51·80 | 52·90 | 52·00 | - v. Hübl’s iodine | | | | | | - value | 35·88 | 36·27 | 38·78 | 37·78 | 36·02 | - - ======================+========+=========+=========+===================+ - |Puerto | Thomé |Trinidad | Fluctuations of | - |Cabello | | | Analyses Values | - | | | | from | mean | - ======================+========+=========+=========+===================+ - | | - | a) ~Fat~ | - Point of refraction | | | | | | - at 40° C | 46·0 | 46·8 | 46·3 | 46·0-46·9 | 46·4 | - Melting Point | | | | | | - (Polenske)(1) | 32·7 | 32·95 | 32·9 | 31·95-33·65| 32·9 | - Freezing Point | | | | | | - (Polenske) | 20·8 | 18·60 | 20·66 | 18·6-21·55 | 20·2 | - Variations(2) between | | | | | | - Melting Point and | | | | | | - Freezing Point | | | | | | - (Polenske) | 11·9 | 14·35 | 12·30 | 11·65-14·35| 12·7 | - Reichert-Meissl number| 0·41 | 0·55 | 0·55 | 0·33-0·55 | 0·45| - Polenske(2) number | 0·40 | 0·55 | 0·55 | 0·4-0·6 | 0·49| - Köttstorfer number | 191·6 | 191·7 | 191·5 |190·8-193·2 |191·8 | - Hübl’s iodine value | 32·72 | 37·24 | 33·72 | 32·72-37·87| 35·28| - Bellier’s reaction(4) | as 1 | as 1 | as 1 | — | — | - R. Cohn’s reaction(5) | | | | | | - a) Fresh fat(6) | “ | “ | “ | — | — | - | | | | | | - b) Rancid fat |opal- |opal- |opal- | — | — | - |escence+|escence+ |escence+ | | | - | - | b) ~Fatty Acids~(7) | - Refractive index | | | | | | - at 40° C | 33·50 | 34·70 | 33·50 | 33·5-34·7 | 34·18| - Melting Point(8) | 51·45 | 52·05 | 52·50 | 51·45-52·95| 52·32| - v. Hübl’s iodine | | | | | | - value | 33·85 | 39·60 | 36·02 | 33·85-39·78| 36·90| - - - Remarks - (1) Exact point of liquefaction difficult to observe; therefore the - average of several readings must be taken. - - (2) Work from the Imperial Office of Health 1907, 26, 444-463. - - (3) Work out of the Imperial Office of Health 1904, 20, 545-558. - - (4) Central Journal for Germany 1908, 36, 100. - - (5) Journal for Popular Chemistry 1907, 16, 308. - - (6) Obtained at the expiration of a four weeks’ treatment as - recommended by Erlenmeyer. - - (7) Non-volatile fatty acids, insoluble in water, from the - determination of the Reichert-Meissl number. - - (8) Obtained as under a). Freezing Point in various cases, 1 to 8 - equals 47·8—Melting Point minus Freezing Point: 52·3-47·8 4·5. - - -We have already stated that there is also cacao fat in the shells, -and though it only amounts to some four or five percent, it has long -been the care of experimenters to recover and realise that little as -fully as possible. It is commercially known as Dutch IIa or artificial -cacao butter, and cannot be obtained like the fat of the kernel by -mechanical means, but is obtained by some cheap solvent like benzene. -The traces of benzene are very difficult to hide, and consequently -this shell butter has little commercial value and its manufacture is -unremunerative. - -Filsinger[45] gives the iodine value of shell butter as higher than -that of kernel butter, and fixes it between 39 and 40: its acid value, -especially if the fat is rancid, can reach 50-60° Burstyn, i. e. 50 -to 60 ccm. normal alkali for 100 grammes of fat.[46] If the free acid -of shell butter be counteracted with sodium or magnesium carbonate, -the neutral fat then has the normal iodine value of pure cacao butter, -namely 36·5. In a sample giving an abnormally high iodine value it -is always necessary to determine the acid value, and if the latter -be too high, the fatty acids must be removed, when if the sample be -unadulterated, the normal iodine value will be obtained. It may be -noted in passing that the high acid values occurring in shell butter -may be due in part to the acidity of the benzene employed as a solvent. - -Cacao butter has a considerable commercial value, and is consequently -liable to adulteration with many inferior fats of vegetable origin. -Among these are especially beef and mutton tallow, the purified -fatty acids of palm-nut oil, wax, paraffin, stearic acid, dicka fat -(nucoa butter, possibly) and cocoa-nut fat, as well as the numerous -preparations of the last named, variously known in commerce as Mannheim -cocoa-nut butter, vegetaline, lactine, finest plant butter, chocolate -butter, laureol vegetable butter, palmin, kunerol etc. Other but less -commoner are the sesame cotton-seed, arachidic, margarine and hazelnut -oils. - -For the detection of these and similar adulterates, the reactions and -analytical methods described are all-sufficient. Benedict[47] discovers -that the presence of wax and paraffin considerably diminishes the -saponification value, cocoa, nut fat increases it and lowers the iodine -value, whereas stearic acid raises the acid value. - - ================+==========+===========+=========+============+ - | Melting | Melting | | Saponif- | - | point | Point of | Iodine | ication | - | |fatty acids| value | value | - | °C. | °C. | | | - ================+==========+===========+=========+============+ - | | | | | - Cacao butter | 30-34·5 | 48-52 | 34-37·5| 192-202 | - | | | | | - Oil of Almonds | — | 14 | 93-101·9|189·5-195·4 | - | | | | | - Sesame oil | — | 26-30 |106·4-109| 187-192 | - | | | | | - Earth-nut | | | | | - (Arachis) oil | — | 27-31 | 92-101 | 190-197 | - | | | | | - Hazelnut oil | — | 17-25 | 83·2-88 |191·4-197·1 | - | | | | | - Cotton-seed oil | — | 38-40 | 106-111 | 191-197 | - | | | | | - Oleo-margarine |32·4-32·5 | 42 |43·8-48·5| 195-197·4 | - | | | | | - Beef tallow | 43-49 | 43-46 |35·4-36·5| 193·2-198 | - | | | | | - Wax | 62-64 | — | 8·0-11 | 97-107 | - | | | | | - Paraffin | 38-82 | — | 3·9-4 | — | - | | | | | - Stearic acid | 71-71·5 | — | — | 195-200 | - | | | | | - Sebin |37·6-37·8 | — |43·7-43·8|192·4-192·6 | - | | | | | - Cocoa-nut fat | 20-28 | 24-25 | 8-9 |254·8-268·4 | - | chiefly | | | | - |26·2-26·4 | | | | - - ================+=========+============ - | | Refractive - | Acid | index - | value | in Zeiss’s - | | butyrometer - ================+=========+============ - | | 46-47·8 - Cacao butter |9·24-17·9| at 40° C. - | | - Oil of Almonds | — | 64-64·8 - | | at 25° C. - Sesame oil | — | 67-69 - | | at 25° C. - Earth-nut | | - (Arachis) oil | — | 65·8-67·5 - | | at 25° C. - Hazelnut oil | — | — - | | - Cotton-seed oil | — | 67·6-69·4 - | | at 25° C. - Oleo-margarine | — | 48·6 - | | at 40° C. - Beef tallow | — | 49 - | | at 40° C. - Wax | 19-21 | — - | | - Paraffin | — | — - | | - Stearic acid | 195-200 | — - | | - Sebin | — | — - | | - Cocoa-nut fat | — | 35·5 - | | at 40° C. - - -The presence of cocoa-nut fat can also be shown by the etherification -of the fatty acids with alcohol and sulphuric acid, when the -characteristic odour of the ester of cocoa-nut acid occurs. Vegetable -oils, such as almond, cotton-seed, arachidic, sesame and hazelnut -oils, lower the melting point of the fatty acids and raise the iodine -value. Sesame oil is easily detected by Baudouin’s reaction, yielding -a raspberry coloration whilst pure cacao butter keeps a fine yellow -or dark brown. It is possible to detect the presence of so minute a -quantity as 1% of sesame oil, by means of Baudouin’s reaction. - -The following table, containing the analytical determinations of all -fatty substances which can possibly be employed in the adulteration of -cacao butter, will serve to facilitate reference to this subject. - -In addition to its use in the manufacture of certain cacao preparations -and for lubricating parts of machinery which come into contact with -the cacao etc. cacao fat is also used in perfumery and especially in -pharmacy for making suppositaries, ointments, etc., but it is of no -importance in soap making. As an edible fat, in the true sense of the -word, like ordinary butter or lard, cacao butter is not used. It has -been maintained by Benedikt[48] that when in the form of chocolate -it is as easily digestible in the human organism as milk fat, which -is generally regarded as offering most favourable conditions for -absorbtion in the intestinal canal. The digestibility of both fats -varies from 92·3 to 95·38 percent, and both, in this respect, stand -very near to cocoa-nut fat from which the solid glycerides have been -removed, and to ordinary butter, the former according to Bourot and -Jean.[49] being digestible to the extent of 98 and the latter 95·8 -percent. - -Cacao butter is obtained as a by-product in the preparation of cocoa -powder and in every country where cocoa powder is produced there -is always a large trade in the former article. That is, apart from -Germany, especially the case in Holland, where the monthly supply to -the Amsterdam market is so large that during 1899 one firm alone—Van -Houten—had 855 tons for sale. The average price of late years has -considerably increased, and is now about 64-73 cents per kilogramme. - - -3. ~Cacao-red or Pigment.~ - -The majority of investigators interested in the cacao bean have -assigned its peculiar aroma and taste to the cacao-red which it -develops. As previously pointed out, the young fresh bean is -colourless, the pigment forming later, as can be observed in many -vegetable colouring materials, such as oakand cinchona-red, madder, -indigo and kola-nut red (from Sterculia acuminata). As the later -investigations of Hilger[50] have shown, the fresh colourless cacao -bean contains a diastasic ferment, as well as a glucoside body, which -C. Schweitzer[51] has termed glocoside or cacaonin. The term glucoside -may be noted in passing as including those bodies, the greater number -of which occur in plants, and which by treatment with alkalis, acids -or ferments are split up into an indifferent body and a sugar, -generally glucose. These bodies may be chemically regarded as ethyl -derivatives of the respective sugars. When the ripe, white seeds are -dried, the cacao-glycoside is partly decomposed by the agency of the -above-mentioned diastasic ferment and formations of grape sugar, pure -non-nitrogenous cacao-red, together with theobromine and coffeine -ensue. These substances, and likewise a certain amount of undecomposed -cacao glycoside, can all be detected in the seed, which has by this -time acquired a brownish to violet colour. - -The unfermented bean, according to Schweitzer, has as much as 0·6% -unaltered glucoside. Fermentation produces the same effect as drying, -as here again the glycerine is not completely split up, for the -cacao-red, isolated in the ordinary way, consists according to Hilger -of a mixture of pure non-nitrogenous cacao-red and some glycoside. - -The complete decomposition of the cacao glycoside can only be effected -in a chemical manner, by boiling the finely divided and defatted seeds -with dilute acids, a method which has made it possible to effect an -exact determination of the diureides, as the treatment with acid sets -free the totality of their theobromine and coffeine. - -Schweitzer regards the molecule of cacao glycoside as an ester -comprised of one molecule of non-nitrogenous cacao-red, six molecules -of starch-sugar and one molecule of theobromine with double-sided -attachment and having the hypothetrical formula C_{60}H_{86}O_{15}N_{4}. - -Before the appearance of Hilger’s researches, all statements of a -chemical nature respecting cacao-red related to a mixture of a pure -non-nitrogenous pigment and the glycoside, which must in all cases be -preliminarily obtained, before the pure pigment can be prepared. That -can be done[52] by treating the roasted beans with petroleum ether, -which removes the fat and part of the free theobromine then with water, -to extract the remaining theobromine, coffeine, sugar and salts, -and finally with alcohol, to extract the cacao-red. The alcoholic -residue is then quickly dried on porous plates. The material thus -obtained is a reddish brown amorphous bitter powder, which is scarcely -soluble in water, easily so in alcohol or in dilute alkali, and is -reprecipitated by acid from its alkaline solution. It gives a sublimate -of theobromine when heated. When the substance is ~distilled with -5 percent of sulphuric acid, the added glycoside is completely -decomposed into sugar, theobromine and the real cacao-red~, which -latter is represented by the formula C_{17}H_{12}(OH)_{10}. It appears -to stand in near relation to tannin, which it resembles in yielding -formic acid, acetic acid, and pyrocatechin by the action of caustic -alkalis. The pure non-nitrogenous cacao-red, at present, is of -exclusively scientific interest; for practical purposes only the crude -cacao-red, cacao-red glycoside, as naturally existing in the bean, is -of importance. The better and the more effectual the manner in which -the beans have been prepared by fermentation, the more intense is the -formation of the cacao red, especially its localisation in the cells -and cell tissues. This is the reason that the variations in colour of -different kinds of bean and the aqueous extracts which they yield are -so distinct. - -Especially is this noticeable in carelessly dried beans, in which -the cotyledon tissue is of a dirty brown or yellow colour instead of -being brown or violet; the pigment here is not restricted to separate -cells but has the appearance of having penetrated into the contiguous -albuminous cells. The bean contains 2·6-5 percent of the crude -cacao-red; it is soluble in alcohol and in ether and partly so in hot -water, and is completely extracted from the bean by weak acetic acid. - -The crude cacao-red can be determined quantitatively by precipitating -its solution with lead acetate, decomposing the lead precipitate with -sulphuretted hydrogen and evaporating the filtrate containing the -cacao-red to dryness. - -The aqueous extract of the beans, which contains the cacao-red, is -coloured greenish brown by alkalis, red by acids; acetates give a -grey to yellowish colour; tincture of iodine, stannous chloride and -mercurous nitrate give a rose to brown precipitate. Iron and copper -salts produce grey precipitates which gradually become brown to black. -Gelatine solution, containing alum, and albumin give copious yellow -precipitates. - -Stains produced on linen by the colouring matter of cacao-red can -be removed by treatment with hot water and finally bleaching with a -solution of sulphurous acid. - - -4. ~Theobromine.~ - -All those materials which are regarded as stimulants, like coffee, tea, -cacao, tobacco etc., owe their action to peculiar nerve stimulating -bodies, which are present only in small quantity in the seeds or leaves -of the respective plants and are termed by chemists alkaloids and -diureides. - -The physiologically active constituents of tea, coffee and cacao are -considered, even up to to-day, by many authors as alkaloids or organic -bases and especially ranked among the xanthine or purine bases. Recent -investigations, however, separate these substances from the alkaloids -in the strict sense and comprise them within a particular group of -urea derivatives under the designation of ureides; the ureides of tea, -coffee and cacao representing two molecules of urea, they are to be -qualified as “diureides - -A bitter substance in the cacao bean had already been observed by -Schrader, but Woscressensky[53] in 1841 was the first to isolate the -diureide, theobromine. - -Theobromine is found in the unfermented and fermented beans in two -forms; as free theobromine, which has been eliminated from the -glucoside by the ferment in the drying and fermenting processes, and in -combination with glucose and cacao-red as a glucoside, from which it -can only be separated by chemical means. - -Theobromine stands in near relation to caffeine, the diureide of tea -and coffee, as will be seen from their chemical formulae—in which -theobromine is shown to contain one methyl group CH_{3}, less, its -place being taken by an hydrogen atom; - - Caffeine Theobromine - ____________/\____________ ______________/\______________ - / \ / \ - C_{5}HN_{2}O_{3}(CH_{1})_{3}, C_{5}H_{2}N_{2}O_{3}(CH_{1})_{2}, - -so that in all, theobromine falls short of caffeine by only one -radical. Strecker[54] was the first to show the relation between -the two substances, when he succeeded in converting caffeine into -theobromine by the action of methyl oxide on silver theobromine for 24 -hours at 100° C. Caffeine and silver iodide are then formed and can -be separated by treatment with alcohol, which dissolves the caffeine, -leaving the silver iodide undissolved. - -E. Fischer[55] was shown the relation of theobromine and caffeine to -uric acid by artificial synthesis of both substances from derivatives -of both. Fischer, starting with monomethyl pseudo-uric acid, converted -it into 7-methyl uric acid by distilling it with hydrochloric acid, and -afterwards, by treating the lead salt of the latter with methyl iodide -and ether, produced 3-7-methyl-uric acid. That acid was converted into -dimethyldioxychlor-purine by treatment with a mixture of phosphorus -oxychloride and phosphoric penta-chloride, with subsequent reduction -into 3-7 dimethyl-6-amino-2-oxy-purine, from which, by the action of -nitrous acid with loss of the amine group, theobromine was finally -obtained. The synthesis of theobromine is a brilliant exploit of -Fischer’s, and it is quite possible that at no distant period, when a -simple and cheap method of production has been arrived at, synthetical -theobromine will appear commercially as a rival of the natural product. -At present there is no prospect of this being immediately realised, -and cacao shells from which theobromine is now prepared are as yet in -no danger of displacement by the new substitute, but still serve as a -useful by-product in the manufacture of cacao. - -Theobromine and caffeine, like the alkaloids or plant bases, have a -distinct physiological and even toxic action if taken in too large -quantities. - -From the experiments of Mitscherlich it appears that theobromine has a -similar action to caffeine, but is somewhat less active owing to its -being less soluble in the gastric juice. Mitscherlich’s experiments -with frogs, pigeons and rabbits show that 0·05 grammes killed a frog in -40 hours, 0·05 grammes a pigeon in 24 hours, and 1 gramme a rabbit in -less than 20 hours. Death resulted in all cases from cramping of the -spinal cord, producing either convulsions or subsequent paralysis. - -The results of these experiments do not detract from the nutritive -value of cacao, since the human organism requires ten times as much -theobromine as rabbits to exhibit the slightest toxic symptom; in -cacao mass containing 1 % not mentioned in discussion; just a head’s -up to PP for S&R] theobromine, that would involve the consumption of -5 lbs. averdupois of chocolate at once, a practical impossibility. -Similar conditions prevail in connection with the use of tea, coffee, -and especially tobacco, where symptoms of poisoning have been -occasionally noticed (the nicotine peril of excessive smokers) but it -would seem that cacao and chocolate are the most favourably placed of -these stimulants as regards such toxic action. It appears from the -experiments of Albanese[56] Bondzynski, Gottlieb[57] and Rost[58] that -3 percent of the theobromine administered passed out in the urine -unaltered, whilst on the other hand 20-30 percent of that decomposed -in the organism is found again as monomethyl-xanthine. - -The larger proportion of the monomethyl xanthine is heteroxanthine (= -7 Methyl-X) and the inferior 3 Methyl-X. The excretion of theobromine -appears to be closely connected with the quantity of urine voided, -which is especially increased by the administration of theobromine. -Since 1890, as a result of W. v. Schröder’s[59] observations in 1888, -that property of theobromine has had an extended application in -practical therapeutics; theobromine has been used as a diuretic in -kidney diseases, and, unlike all similar medicinal agents, it exercises -no influence on the heart, a circumstance which essentially increases -its therapeutic value. It can be employed for medicinal purposes, -either uncombined or in the form of salicylate, acetate and certain -double compounds, as sodium or lithium and theobromine salicylate or -acetate. - -The double compounds known as diuretin, agurin and uropherin are freely -soluble in water and are therefore more readily absorbed into the -system than pure theobromine, which is only with difficulty soluble in -water. Through the establishment of theobromine as a medicinal agent, -for which we are indebted to Chr. Gram[60] and G. See,[61] cacao husks, -hitherto a waste product in the manufacture of cacao, have become of -value for the preparation of theobromine, in which many of the largest -German chemical factories are now engaged. - -Fluctuations as regards the percentage of theobromine in the beans -are so extraordinary that they can only be ascribed to the lack of -prescribed and definite modes of procedure in fermenting, which -obviously necessitates differences in the resulting products. - -Eminger found from 0·88-2·34 percent of theobromine in the examination -of a rather considerable number of commercial kinds of cacao beans and -in the husks 0·76 percent of the diureide: C. C. Keller[62] has also -found it in the leaves and in the pericarp. Cacao contains 0·05 to 0·36 -percent of caffeine. - -Theobromine is a permanent white powder, appears under the magnifying -glass as small, white, prismatic or granular crystals. At first it has -only a slightly bitter taste, which becomes more intense when it is -kept in the mouth for some length of time; and indeed, the bitter taste -of the cacao bean and its preparations is mostly due to theobromine. It -sublimes at 220 ° C. without melting. This phenomenon explains why the -over roasted bean, that is, the kernel of beans which by accident have -been heated to more than 130-150 ° C. is poorer in theobromine than -the husks. When heated to 310 ° C. theobromine melts to a clear liquid -which re-crystallizes on cooling. - -One part of absolutely pure theobromine dissolves according to Eminger -in 736·5 parts of water at 18 ° C., in 136 parts at 100 ° C. in 5399 -parts alcohol (90 %) at 18 ° C. in 440 parts at boiling (90 %) point -and in 818 parts of boiling absolute alcohol. It dissolves in 21000 -parts of ether at 17 ° C. in 4856 parts of methyl alcohol at 18 ° C. -in 58·8 parts of chloroform at 18 ° C. and in 2710 parts of boiling -chloroform[63]. Theobromine is partly decomposed by strong alkalis but -by cautious addition of alkalis it forms compounds with them, which, -are readily dissolved by solutions of sodium salicylate, acetate or -benzoate. These double compounds under the name of diuretin, agurin and -uropherin have lately become of therapeutic value.[64] - -Sodium silicate and more particularly trisodiumphosphate according -to Brissemoret[65] are great solvents of theobromine. One and a half -molecules of the latter salt can dissolve one molecule of theobromine -so that in this way it is possible to prepare a solution of nearly -2 percent. Phenol also dissolves a large quantity of theobromine, -according to Maupy,[66] who has utilised this property for the -determination of theobromine. The defatted cacao preparation is -moistened with water and extracted with a mixture consisting of 15 -percent of phenol and 85 percent of chloroform. - -Theobromine, like caffeine, gives the so called murexide reaction when -evaporated with chlorine water—forming amalic acid—and when a watch -glass previously moistened with a little fluid ammonia is held over the -last few drops at the end of the operation. The residue thus obtained -has a violet colour, which serves to distinguish theobromine readily -from other plant bases which do not belong to the xanthine group. - -Although theobromine is the most valuable constituent of cacao beans, -the importance attached to a greater or lesser amount in the beans as a -commercial article was formerly much exaggerated. - -The investigations of Dragendorff and others have shown that the -value of various stimulants like tobacco, coffee and tea, does not -entirely depend on the amount of alkaloid or diureide but partly also -on the joint action of all the constituents of those articles, and it -is particularly the aromatic bodies which determine their commercial -value. Various kinds of coffee, for example, of inferior commercial -value contain considerably more caffeine than the costly Mocca beans. -The highly prized Havana tobacco ranges lower than the Sumatra kinds in -nicotine content, and the same conclusion with regard to cacao would -probably be correct. In support of this view, attention may be directed -to the following analyses performed by Wolfram.[67] - - -Percentage of theobromine at 100° C. - - ================================+======================================== - Description | % Theobromine % - ================================+========+=========+=============+======= - Caracas | | 1·63 | | 1·11 - Guayaquil (of considerably less | | | | - value than the first) | In the | 1·63 | In the | 0·97 - Domingo | bean | 1·66 | shells | 0·56 - Bahia | | 1·64 | | 0·71 - Puerto Cabello (fine kind) | | 1·46 | | 0·81 - Tabasco | | 1·34 | | 0·42 - |————————+————————-+————————————-+——————— - |Average | = 1·56% | | =0·76% - -Excluding the theobromine in the shells which are not used in the -preparation of cacao, it will be seen from the above table that the -Caracas bean, which is the finest and dearest, has an amount of -theobromine which is only equal to, or even a little less, than that in -the inferior beans from Guayaquil and Domingo. - - -5. ~Albumin.~ - -On the presence of albuminous bodies in the cacao bean, varying between -14-15 percent, depends to a great extent its nutritive value. The -albumin in plants, unfortunately, is not to hand in a form suitable -for direct absorption and assimilation in the animal organism, in -fact, only a fraction of it is so available. Before considering the -nutritive value of the albumin of the cacao bean it will be well to -give attention to the general chemical and physical properties of -albumin so far as a knowledge of them will assist in the elucidation of -the subsequent matter. - -Albuminous bodies or proteins occur either dissolved in the sap of -plants or in a solid in the protoplasm of plant cells; also in the -form of granular deposits (Aleuron granules[68]). In cacao they are -apparently present in the three different conditions. - -The term vegetable albumen, in its more restricted sense, is meant -to designate a protein substance which is soluble in water and is -coagulable by heat. The greater part of the proteid which exists in the -seeds and sap of plants and is coagulable by heat, is not albumin but -globulin, that is to say, it is insoluble in water, though dissolved -by solutions of neutral salts. Whilst many protein substances in -aqueous solution require a temperature of 100 ° C. before coagulating, -or becoming insoluble under certain conditions, others coagulate at -65 ° C. Concentrated acetic acid dissolves all albuminous bodies with -the aid of heat, concentrated nitric acid gives a yellow coloration -(xantoprotein reaction). Albuminous substances are decomposed when -heated to 150 ° C. developing a dark colour, swelling up and evolving -an offensive smell, finally leaving behind a difficultly combustible -coaly residue. - -Globulins combine with aqueous solutions of alkalis such as potash, -soda, ammonia etc. producing alkaline albuminates; with acids they -form acid albuminates or syntonins. Both have the property in common, -that whilst they are insoluble in pure water, they readily dissolve -in slightly acidulated or alkaline water, as well as in weak saline -solutions, and are then no longer coagulable by boiling. - -Albuminous bodies are converted first into albumoses (proteoses), and -then into peptons by gastric and intestinal digestion or by hydrolytic -decomposition with acids or alkalis, also by the action of steam under -pressure of many atmospheres, as well as by putrefaction. Albumoses, -with the exception of hetero-albumose, are soluble in water. Peptons -dissolve entirely and in that condition are absorbed by the animal -organism. - -Albumins are precipitated from their solutions by strong alcohol, -and in that way Zipperer succeeded in precipitating 4·25 percent of -albumin from the aqueous extract of Trinidad cacao, which corresponds -to about 25 percent of the total amount of albumen in the bean. - -The results of his investigation have shown that generally more soluble -albumen is present in the unfermented than in the fermented bean. -Consequently, it would appear that in the finer kinds of cacao beans, -in which very careful fermentation has been carried out, the albumin, -owing to fermentative alteration, is rendered less soluble. - -The constitution of albumin is still not sufficiently known, despite -the excellent experiments of E. Fischer on this subject; generally it -is regarded as having the formula: - - C 52·31-54·33% - H 7·13- 7·73% - N 15·49-17·60% - S 0·76- 1·55% - O 20·55-22·98% - -Accepting a mean formula corresponding to the above figures as -representation of the albumen (namely C_{72}H_{112}N_{18}SO_{22}), -it becomes possible to obtain a quantitative determination of this -constituent in the plants in which it is contained. There is, for -instance, 16 % of nitrogen here. Starting from such a standpoint, -and determining the percentage of Nitrogen contained in a plant, and -multiplying by 6·25 (i. e. 16 %), the amount of albumen is obtained. -For further particulars see paragraph 4. The albumen in cacao, as -previously mentioned, is in the form of globulin, that is, in a less -soluble form. In cacao preparations which are required for invalids, -especially those with affections of the stomach, it is important to -have the albumen in a more readily soluble condition. Various attempts -have been made with cacao preparations to obtain that result, and -later on, full illustrations and explanations will be given on this -subject. First of all, however, it is desirable to consider the -scientific methods employed to ascertain the relative digestibility or -indigestibility of albumen. - -Professor Stutzer[69] of Bonn has been engaged in determining the -action of digestive ferments of the animal organism on alimentary -substances, and has worked out a method by which it is possible to -ascertain the proportion of albuminous substances which can be regarded -as digestible. - -The method depends upon the fact that salivary, gastric and intestinal -digestion can be artificially imitated in the laboratory. But as the -salivary secretion only digests starch and is difficult to obtain, malt -diastase, which serves the same purpose, is used instead. On the other -hand albuminous material is only digested by juices of the stomach and -intestines as fresh obtained from the mucous membranes of the pig or -ox. If we suppose an average of 16 percent of total albumen in cocoa -powder, the following results would probably be given by Stutzer’s -method: - -Of 16 % of total albumen there are on an average: - - | corresponding to percentage - | of the total mass: - | - } 7·6% soluble in the stomach | 47·5% } 65% - } 2·8% soluble in the intestines | 17·5% } - Albumen: } 5·6% insoluble | 35·0% - } ——- | ——— - } 16·0% | 100·0% - -As shown by the experiments of Forster[70] however, artificial -digestion does not correctly represent the actual consumption of -nutriment in the human body. ~Forster’s~ experiments, in which -cacao powder was administered to healthy men, gave a much higher value, -in fact, 80 percent of the nitrogenous substance was digested, against -65 percent by Stutzer’s artificial method of digestion. The results -obtained by artificial digestion must therefore be increased in that -proportion. - - -6. ~Starch.~ - -Starch is one of the most important constituents of cacao, as on -the starch taken in conjunction with the fat and albumen depends -the nutritive value of the cacao bean. As previously stated, cacao -starch is one of the smallest kinds which occur in the vegetable -kingdom; consequently it can easily be distinguished from the starch -granules of other plants. Owing to their minuteness the concentric -rings showing the stratified structure of the starch granules can -only be distinguished with difficulty under the microscope. Cacao -starch consists usually of globular granules, generally separate, but -sometimes in aggregations of two or three. The appearance under the -microscope of the starch granules is clearly shown in fig 7, which -represents a section of Ariba cacao enlarged 750 times.[71] - -[Illustration: Fig. 7.] - -=a= on the above represents the intercellular spaces, =b= the cell -walls, =c= the starch granules, =d= the fat crystals, those being the -contents and structural elements of the cacao cell that the microscope -will at once distinguish. - -Cacao starch has the usual properties of ordinary kinds of starch, -namely: - -1. ~It is gelatinised by hot water~, that is to say, the water -penetrates between the layers of starch granules, separating them -and causing by its penetration a swelling up of the starch whereby -a transparent mass know as “starch paste” is produced. It has been -supposed that cacao starch is less easily gelatinised than the starch -of other plants. According to investigations of Soltsien’s[72], which -Zipperer unreservedly endorses, this is not the case, for under certain -essential conditions, cacao starch gelatinises just as readily as other -kinds of starch. - - -~The blue coloration of starch with iodine.~ - -This is said to take place more slowly with cacao than with other -starches, though we have always found that once the cacao starch -is gelatinised, a blue coloration appears immediately on adding a -sufficiently strong solution of iodine. - -There are certainly other materials in the cacao bean, such as fat, -which by more or less enveloping the starch, prevent access of water -to the starch granules and thus hinder gelatinisation; or again, the -albumen and cacao-red may exert some retarding influence on the iodine -reaction, ~especially if the iodine solution used is very dilute~. -Yet it is impossible to describe the reaction as slow. - -According to Soltsien, if a mixture of two parts of cacao bean with -one part of calcinated magnesia and water is heated, a clear-filtering -decoction is obtained, which immediately assumes the blue colour -on addition of iodine solution. On neutralising the filtrate with -acetic acid, and adding 3-4 parts of strong alcohol, its starch is -precipitated. - -~By boiling with dilute acids as well as by the action of ferments -like the saliva, diastase~ etc., ~starch is converted into starch -sugar~ (~glucose~, ~dextrose~). The empirical formula for -starch is C_{6}H_{10}O_{5}, that for starch sugar is C_{6}H_{12}O_{6}, -so that in the conversion one molecule of water is introduced, -wherefore its chemical nature is greatly changed, and especially in -its becoming freely soluble in water. That alteration allows of starch -being quantitatively determined, as the dextrose thus produced has the -property of reducing an alkaline solution of copper sulphate (known as -Fehling’s solution, after the discoverer); that is to say, the copper -sulphate is converted into insoluble red cuprous oxide. As dextrose -always precipitates a definite amount of cuprous oxide, the quantity of -starch present can in that way be determined. - -The chemical determination of starch is only in a limited degree -effectual in the recognition of an admixture of foreign starch in cacao -preparations. If more than 10-15 percent of starch (calculated on the -crude bean) has been found, then it must be assumed that there has -been an admixture of foreign starch, but chemistry affords no means by -which foreign starch can be distinguished from the genuine starch of -the cacao bean. For that purpose the foreign starch must be minutely -observed under the microscope, which not only serves to detect its -presence, but gives an approximate estimation of the amount present, -and its origin. Great caution should be exercised, or the result may be -easily exaggerated. - - -7. ~Cellulose or crude fibre.~ - -We have already made the acquaintance of this material as the chief -constituent of the cell walls and vascular tissues. Recent chemical -investigations have shown that it consists of the anhydrides of hexose -and pentose (sugar compounds) incrustated with many impurities, such as -cacao-red, gum, mucilage etc. From a chemical point of view, cellulose -has the same formula as starch, viz. C_{6}H_{10}O_{5}, or one of its -multiples represented in formula. One of its chemical properties is -solubility in ammonio-cupric sulphate, and affinity for alkalis such -as potash, soda, ammonia, causes it to swell when they act on the cell -fibres. - -Weender’s process[73] as worked out by Henneberg is the one usually -adopted for the determination of crude fibre in plants, although -recently H. Suringar, B. Tollens[74] and more particular König[75] have -pointed out that in Weender’s process the so-called pentosan, that is -to say, the sugar-like constituent of the composition C_{5}H_{10}O_{5}, -which comprises a not inconsiderable portion of the crude fibre, -undergoes a disproportionate alteration, so that the analytical results -thus obtained can by no means give an accurate representation of the -amount of cellulose. The crude fibre must therefore be treated in such -manner as to eliminate the pentosan. For this purpose the various -methods of König, Matthes and Streitberger have been proposed, to which -we shall return in Book 4. Filsinger, the meritorious experimenter -on the subject of cacao, has by König’s method determined the amount -of crude fibre in a series of different varieties of cacao bean, and -obtained the following results as regards shelled and roasted beans. - - percent - 1. Puerto Cabello 5·37 - 2. Java 3·97 - 3. Ariba Guayaquil I 4·10 - 4. Ariba Guayaquil II 4·07 - 5. Machala Guayaquil I 4·43 - 6. Para 4·01 - 7. Surinam Guiana 3·01 - 8. Bahia 2·81 - 9. Grenada 3·10 - 10. Guatemala 3·50 - 11. Machala Guayaquil II 3·58 - 12. Caracas 3·65 - 13. Samana 4·58 - 14. St. Thomé A I 4·13 - 15. St. Thomé A II 2·95 - 16. St. Thomé B 3·15 - 17. Haiti 3·12[76] - -These new values may be provisionally regarded as normal. From -these results not only can an idea of the functioning of the cacao -shelling machine be obtained, but also the presence of any occasional -admixture of husk in cacao preparations may be inferred, since the husk -contains a great deal more crude fibre than the kernel. Therefore the -determination of the crude fibre is an important item in the testing of -cacao preparations, as there is no doubt that the presence of vegetable -substances rich in crude fibre can be detected by the increase in the -amount of cellulose. - - -8. ~Sugar and plant acids.~ - -The presence of glucose in raw cacao beans was first pointed out -by Schweitzer[77]. The sugar is formed by the action of the cacao -ferment on the glucoside cacaonin during the processes of drying and -fermentation. In addition to sugar, malic and tartaric acids have been -observed. These substances, however, are only of interest to the plant -physiologist and not to the manufacturer, so it is sufficient merely to -notice them here in passing. - - -9. ~The mineral or ash constituents.~ - -When cacao beans are ignited, the constituents of an organic nature are -volatilised and only the non-volatile or inorganic constituents remain -behind. These consist of potash, soda, lime, iron magnesia, combined -with silicic acid, phosphoric acid, sulphuric acid and chlorine. - -The amount of ash in raw and shelled cacao beans varies from 3-4 %. -Tuchen[78] found 2·9-3 %, Trojanowski[79] 2·08-3·93 %, Zipperer[80] -2·7-4 %, L’Hote[81] 2·2-4 %, H. Beckurts[82] 2·20-3·75, J. Hockauf[83] -2·84-4·4 percent. Of those kinds which are now most in use, Ceylon -gave 3·30 percent, Java 3·20 and Kameroon 2·95 percent. (Beckurts). - -Quantitative analyses of the ash of the cacao beans have been made by -several investigators, and the following table gives a series of the -most complete analyses, made by R. Bensemann[84]. - -~Table~ 14. =Analysis of the ash of Cacao Beans by R. Bensemann.= - - The ash of the kernel free from husk dried at 100°C. contained: - ————————————————————————+——————+——————+——————+——————+——————+——————- - Insoluble respectively |Mara- |Cara- |Trini-|Mach- |Porto | Mean - in dilute hydrochloric |caibo | cas | dad | ala | Cab- | - or nitric acid | | | | | ello | - ————————————————————————+——————+——————+——————+——————+——————+——————- - a) Volatile dessicated | 0·142| 0·076| 0·144| 0·074| 0·198| 0·127 - at 100° C. | | | | | | - b) Fixed at red heat | 0·312| 1·663| 0·553| 0·630| 1·075| 0·846 - | | | | | | - Soluble in dilute | | | | | | - hydrochloric | | | | | | - or nitric acid: | | | | | | - c) Potassium oxide |35·889|33·844|30·845|30·686|29·989|32·251 - K_{2}O | | | | | | - d) Sodium oxide | 0·515| 0·766| 1·964| 4·173| 3·427| 2·169 - Na_{2}O | | | | | | - e) Calcium oxide CaO | 4·118| 5·030| 4·638| 3·112| 2·923| 3·964 - f) Magnesium oxide MgO |15·750|15·151|16·060|16·172|17·562|16·139 - g) Ferric oxide | 0·182| 0·217| 0·491| 0·629| 0·303| 0·364 - Fe_{2}O_{3} | | | | | | - h) Aluminium oxide | 0·080| 0·326| 0·490| 0·432| 0·305| 0·327 - Al_{2}O_{3} | | | | | | - i) Silicic acid | 0·214| 0·211| 0·169| 0·134| 0·240| 0·194 - SiO_{2} | | | | | | - k) Phosphoric anhydride|27·741|29·302|28·624|37·000|35·274|31·588 - P_{2}O_{5} | | | | | | - l) Sulphuric anhydride | 2·632| 2·740| 3·957| 2·042| 3·952| 3·065 - SO_{3} | | | | | | - m) Chlorine Cl | 0·295| 0·341| 0·427| 0·279| 0·085| 0·285 - n) Carbonic anhydride |10·349| 8·435| 8·953| 2·788| 3·481| 6·801 - CO_{2} | | | | | | - o) Water H_{2}O | 1·847| 1·975| 2·781| 1·912| 1·205| 1·944 - Oxygen O equivalent | 0·066| 0·077| 0·090| 0·063| 0·019| 0·064 - to chlorine - -In previously describing the aleuron granules of the cacao bean it was -mentioned that they contain a comparatively large globoid. According -to Molisch[85], when sections are cautiously heated on platinum foil, -these globules are found in the ash. From their number they give a -characteristic appearance to the ash of cacao beans, and thus may serve -as a good means of identifying cacao, since they can be detected in the -smallest quantity of a genuine cacao preparation. - -A noteworthy fact may here be mentioned, namely the presence of a -rather small amount of copper in the ash of cacao beans as well as -the husks. Duclaux[86] was the first to point out this fact, which -several other observers, such as Skalweit[87] and Galippe[88] have also -confirmed. The amount of copper in the husk varies from 0·02 to 0·025 -percent and in the beans from 0·0009-0·004 percent (Duclaux). Copper -in similar amount is found in all kinds of beans and husks, and its -presence is due to the absorption of copper by the plant from the soil, -whence it gradually accumulates in the fruit. - - -b) The Cacao Shells. - -Most of the constituents which exist in the cacao kernels are also to -be found in the husks and the methods for isolating and determining -them are the same in both cases. The composition of the husk, according -to Laube and Aldendorff[89], is as follows: - -~Table~ 15. - - Key to Row 1: - Col 4A = Nitrogenous substance - Col 6B = Non nitrogenous extractive - ———————————————+——————+—————+————-+————-+————-+————-+————-+————— - |Amount| | | | | | | - | of | | | | |Woody| | - |husk |Water| 4A | Fat | 6B |fibre| Ash | Sand - ———————————————+——————+—————+————-+————-+————-+————-+————-+————— - | ~Per cent~ - ———————————————+——————+—————+————-+————-+————-+————-+————-+————— - Caracas | 20·09| 7·74|11·68| 5·99|35·29|12·79| 8·32|18·62 - Guayaquil | — | 9·11|12·94|10·75|47·08|13·12| 6·79| 0·21 - Trinidad | 14·04| 8·30|15·14| 4·23|46·05|18·00| 7·06| 0·92 - Puerto Cabello | 14·92| 6·40|13·75| 4·38|47·12|14·83| 6·06| 7·46 - Soconusco | 18·58| 6·48|19·12| 6·48|39·39|15·67| 8·15| 4·71 - Mean | 16·33| 7·83|14·29| 6·38|45·79|14·69| 7·12| 5·90 - - -~Zipperer’s analysis[90] of the unroasted husks gave the following -results~: - -~Table~ 16. - - Key to Row 1 abbreviations: - Col 2 = Surinam = Surin - Col 3 = Caracas = Carac - Col 4 = Trinidad = Trini - Col 5 = Puerto Cabello = P Cab - Col 6 = Machala = Mach - Col 7 = Port au Prince = P a P - - ————————————————————-+————-+————-+————-+————-+————-+————-+————-+————— - |Surin|Carac|Trini|P Cab|Mach |P a P|Ariba|Mean - ————————————————————-+————-+————-+————-+————-+————-+————-+————-+————— - | ~Per cent~ - ————————————————————-+————-+————-+————-+————-+————-+————-+————-+————— - Moisture |13·02|11·90|13·09|12·04| — | — | — |12·51 - Fat | 4·17| 4·15| 4·74| 4·00| — | — | — | 4·23 - Cacao tannic acid | | | | | | | | - soluble in 80% | | | | | | | | - alcohol | 5·10| 3·80| 4·87| 9·15| — | — | — | 4·58 - Theobromine | 0·33| 0·30| 0·40| 0·32| — | — | — | 0·33 - Ash | 7·31|16·73| 7·78| 8·99| — | — | — |10·20 - Woody fibre |14·85|17·99|18·04|15·98| — | — | — |16·71 - Nitrogen | — | 2·25| 2·13| — | — | — | — | 2·19 - Proportion of husk | | | | | | | | - in the raw seeds |14·60|15·00|14·68|12·28|16·14|16·00|18·68|15·34 - - -Roasted cacao husks contain according to G. Paris[91] the following -constituents: - -Moisture 12·57 percent, nitrogenous substance 14·69 percent, fat 3·3 -percent, extractives 45·76 percent, crude fibre 16·33 percent and ash -7·35 percent. - -50 grammes of the husks when boiled with 500 grammes of water give -25·08 percent extract, 20·68 % organic substance, 4·4 % ash, 0·21 % -sugar (reducing substance), 0·79 % theobromine, 0·12 % percent acid, -calculated as tartaric acid. - -The following constituents have been found by R. Bensemann[92] in the -ash of cacao husks: - -~Table~ 17[93]. - - ==========================+========+=======+=======+========+======== - | Mara- | Cara- | Trini-|Machala | Porta - | caibo | cas | dad |Guayaquil| Plata - +————————+———————+———————+————————+———————— - | ~Per cent~ - ==========================+========+=======+=======+========+======== - Ash dried at 100° C. | | | | | - | | | | | - I. insoluble in dilute | | | | | - hydrochloric | | | | | - or nitric acid: | | | | | - a) Volatile dessicated at | 0·113 0·421 | 0·979 | 0·306 | 1·247 - 100° C. | | | | | - b) Fixed at red heat | 1·917 |47·711 |29·315 | 37·662 | 51·513 - | | | | | - II. Soluble in dilute | | | | | - hydrochloric | | | | | - or nitric acid: | | | | | - c) Potassium oxide K_{2}O | 31·517 |11·812 |25·866 | 23·117 | 12·174 - d) Sodium oxide Na_{2}O | 4·188 | 3·298 | 2·726 | 1·210 | 2·780 - e) Calcium oxide CaO | 10·134 | 4·458 | 5·097 | 3·503 | 4·401 - f) Magnesium oxide MgO | 9·546 | 4·703 | 5·206 | 4·837 | 4·090 - g) Ferric oxide | 0·647 | 0·931 | 0·339 | 0·958 | 0·462 - Fe_{2}O_{3} | | | | | - h) Aluminium oxide | ·281 | 1·554 | 0·710 | 1·854 | 1·046 - Al_{2}O_{3} | | | | | - i) Silicic acid SiO_{2} | 1·180 | 7·975 | 2·416 | 4·321 | 6·780 - k) Phosphoric anhydride | 9·068 | 7·630 | 4·703 | 7·288 | 7·242 - P_{2}O_{5} | | | | | - l) Sulphuric anhydride | 3·041 | 1·478 | 3·398 | 1·741 | 2·012 - SO_{3} | | | | | - m) Chlorine Cl | 1·005 | 0·220 | 1·022 | 0·255 | 0·444 - n) Carbonic anhydride | 25·454 | 5·399 |16·290 | 11·834 | 4·247 - CO_{2} | | | | | - o) Water H_{2}O | 2·135 | 2·499 | 2·263 | 1·171 | 1·662 - p) Oxygen O equivalent | 0·226 | 0·049 | 0·290 | 0·057 | 0·100 - to chlorine | | | | | - -As evidenced in the preceding examples, data as to the constituents of -the cacao husk deviate considerably with different authors. Laube and -Aldendorff, for instance, found 14-20 percent, while Zipperer obtained -12-18 percent of husks. - -These discrepancies are mainly due to adhering sand and ferruginous -earth collected during the drying and fermenting processes. If the -beans are carefully collected and kept free from earthy substances, the -percentage of husks as against that of the bean will appear much lower; -it is, indeed, now possible to obtain properly treated beans which -contain on an average only some 10 percent of husks, such as Ariba -and Machala. The husks of these two varieties are exceedingly woody, -and their amount sometimes reaches 15 percent. The latest machinery -for cleaning the beans effects so complete a separation of the husks -from the kernel that very little of the former remains in the finished -cacao preparation (less than 1 percent in thin-shelled beans and no -more than 2 percent in thick-shelled beans such as Ariba). For some -years it was not possible to effect so thorough a removal of the husk, -so that there was always found an appreciably large amount of shells -in the finished preparations, which rendered it difficult to detect -adulteration. As, however, the quantity of ash present in the husk is -double that in the kernel, it was possible to form an opinion as to -the intentional admixture of shells from the increase of ash in cacao -preparations. Hence the ash was always required to be determined when -adulteration was suspected. Under existing conditions the addition of a -quantity of shells sufficient to increase the percentage of ash present -in the powder or chocolate is scarcely practicable, so that, for the -purpose of detecting small additions, other methods must be resorted -to, such as the estimation of the crude fibre or silica in the ash[94] -with the aid of the microscope, in which it is possible to easily -distinguish the forms of the cotyledon (kernel) mass and those of the -husk. The diagram on page 14, Fig. 3, clearly shows the elementary -forms of the cacao husk as represented by Mitscherlich. It illustrates -a longitudinal section of the husk of Bahia beans, enlarged about -500 times, with six different cell elements in alphabetical order. -First the compressed cells of the epidermis are to be seen on the -exterior, in several parallel series and succeeded by moderately broad -and thin-walled cellular tissue of the parenchyma, which sometimes -presents large empty spaces (sch) the results of the loosening of the -cell walls through the formation of mucilage. This cellular tissue -(lp) is also permeated by bundles of spiral vessels (gfb), which, with -the dry cells, are characteristic of the husk, as they exist only in -very small quantity in the kernel. Then follow parallel rows of cells -(lp) resembling epithelial cells; next comes a layer of cells with -thick walls, the dry cells (st) and finally several rows of elongated -ones (lp). The silver membrane (is) interposes between the husk and -the kernel, fragments of which remain adhering to the shell after -separation of the latter. - -To conclude, we find that the husk of the cacao bean consists of the -inner coat of fruit, called endocarp and other parts of the fruit -covering, as well as the skin of the seed[95]. The following layers -may be distinguished; - - 1. The pulp, (f in fig. 3) fragile large cells with frequent hiatus; - - 2. the ~endocarp~ (fe), a single layer of fragile, very narrow - and irregularly arranged cells, but ~without hiatus~; - - 3. the ~epicarp~, or skin (se), polygonal and extended cells, - with an outer wall of some thickness. - - 4. the ~parenchyma~ or cellular tissue (lp), consisting of - large and multiform cells, with vascular bundles (gfb), the large - mucilagenous or slime cells (sch) and - - 5. the ~sklerogenous or dry cells~ (st), a single layer of - vessels shaped like a horseshoe, and thickening towards the interior, - and in conclusion - - 6. the ~silver membrane~ (is), belonging to the earlier inner - coat of fruit, and consisting of two single rows of fat-bearing cells. - -In examination of the husks of the plane surface enlarged 160 times -(fig. 8), it will be noticed that the characteristic epidermis (ep) -consists of large and rather elongated but irregular polygonal cells. -Frequently on the epidermis may be remarked a delicate network of -the cells constituting the fruit pulp (p). Beneath the epidermis -lies a very delicate transverse cellular layer (qu) followed by the -parenchyma, as already stated. The remaining elementary forms are -not readily observed on a plane surface but only in section, though -we adjoin a few diagrams, showing the layers as isolated from the -pericarp; namely, fig. 9 parenchyma, a layer of sklerogenous cells, -fig. 10, and the silver membrane (is) with two superjacent Mitscherlich -particles (tr) in fig. 11. - -[Illustration: Fig. 8.] - -[Illustration: Fig. 9.] - -[Illustration: Fig. 10.] - -For microscopical examination, the husk must first be defatted with -petroleum or ordinary ether and then treated with dilute chloral -hydrate (8: 5) to assist the definition of the forms. An approximate -estimation of the amount of husk in a cacao preparation can be made by -means of the microscope, adopting Filsinger’s[96] levigation method, -which consists of concentrating those elements of the cacao which are -seldom seen even in suspension in water, and which sink to the bottom -when repeatedly stirred in that liquid. To these belongs first of all -the husk, and its presence and determination in the levigation method -is accordingly greatly facilitated. The details of the method will be -further described in treating of husk admixtures in cacao preparations. - -[Illustration: Fig. 11.] - -Cacao shells are the only by-product in the cacao industry, and have -been developed and exploited to such an extent, that a rational -utilisation of the ever increasing quantities has become a matter of -urgent necessity. They are not used in our industry, for an admixture -of husk is not permissible, even in the inferior kinds of chocolate -or cocoa powder, but must be regarded as an adulteration. It is true -that they have been brought on the market as cocoa tea, and again, -have been coated with sugar, to make them tasty; and to this day, -candied husks constitute a favourite sweetmeat of the population of -East Germany. But in this way only comparatively inferior quantities of -the by-product were absorbed, and consequently projects of all kinds -have been suggested to use up larger percentage. As we have seen, the -fatty contents of the bean can be extracted with benzine, and there -is a resultant 4 or 5 percentage of fat of inferior value, which is -commercially known as “Dutch IIa Cacao Butter”; the defatted shells can -be further used for the preparation of theobromine, as Zipperer has -already noted in the first edition of this book. - -Kathreiner’s successors in Munich[97] employ an extract of cacao -shells prepared with hot water, in order to improve coffee berries -during the roasting and to give a flavour to the coffee substitutes -prepared from corn and malt. Cacao extract is also prepared from the -shells[98] by first treating them with water or steam, and afterwards -extracting with water, and finally evaporating as far as necessary. The -thick extract thus prepared contains theobromine, and is intended for -use either alone or as an addition to cacao powder and chocolate. - -Strohschein in Berlin[99] prepares from the shells a thick liquid -extract which he calls “Martol Its preparation was suggested by the -fact that the cacao husk gives evidence of containing a considerable -amount of iron. In “Martol”, the iron occurs as a tannate, and the -preparation further contains theobromine, carbohydrates, and phosphoric -acid. The preparation is said to be used as a medicinal remedy in -chlorosis, yet has scarcely justified such a statement. - -Alfred Michel of Eilenberg[100] utilises the shells in the preparation -of a brown colouring material. The husks, free from impurities, are -first soaked in soft water, with or without the addition of sulphuric -acid, then washed and finally treated with a strong 35 % solution of -caustic soda. From the alkaline solution, the colouring matter is -precipitated with acid or acid metallic salt, collected on a filter, -and again washed. Thus obtained, it is a dark reddish-brown paste, -possessed of a vitreous fracture. The yield of colouring matter is from -20-25 % of the weight of the original shells. By re-treatment with -alkali, the paste can be again obtained in solution and can be used -as required, either in liquid or paste form. The colouring matter can -be obtained in different tints, either by soaking the shells in more -er less dilute sulphuric acid, or by precipitation from the alkaline -solution at various temperatures, or yet again, by the addition of -metallic oxides. - -Boussignault[101] says that in Paris briquettes have been made from -cacao shells, and twenty-two years ago, Zipperer[102] proposed to -use them as fodder, especially for horses. Experimental work in that -direction was instituted, but for various reasons, had to be abandoned. -The question as to a rational working up of the husk of the cacao bean -is once more receiving special consideration, more particularly since -the publication by the “Association of German Chocolate Manufacturers” -of a prize essay on the subject. The fodder value of the husks as -determined by Märcker is apparent from the following figures: - -~Table~ 18. - - ===========================+=============+===========+=========== - | free from | | whole and - Shells | dust, whole | fine meal | dusty - | % | % | % - ===========================+=============+===========+=========== - Moisture | 9·08 | 6·50 | 9·95 - Albumen | 13·56 | 14·13 | 12·69 - “ digestible | 6·06 | 7·07 | 4·38 - Fat | 2·65 | 6·76 | 3·96 - Raw fibre | 29·14 | 25·80 | 21·55 - Ash | 6·32 | 6·44 | 7·26 - Non-nitrogenous extractive | 39·25 | 40·37 | 44·59 - -Feeding experiments which were carried out in certain agricultural -institutes showed that the cacao husk stands in nutritive value -between good meadow hay and wheaten bran, and is not only a fattening -fodder for oxen, but also a valuable feeding material for cows and -deer[103]. These results have been confirmed by Prof. Feruccio Faelli -in Turin[104]. - -The advantages of cacao shells as fodder, when a comparison with bran -is established, are at once apparent. Two hundredweight (that is to -say, about 220 lbs. averdupois) cost only from six to seven shillings, -whilst the price of bran varies between nine and ten shillings. The -husks also keep better, for after having been stored eighteen months, -Professor Faelli found that they had undergone no alteration, whilst on -the other hand bran had become sour. A further advantage possessed by -the husk is that it will absorb four times its weight of water against -three times absorbed by bran. Cattle not only readily get accustomed -to the fodder but subsequently take to it with eagerness. The best -results were obtained with Dutch, Swiss and Parmesan milch cows. After -10 days feeding the butter and milk-sugar had increased, as well as the -daily average yield of milk from 44 to 49·5 kilogrammes. As soon as the -feeding with cacao husk was discontinued the yield of milk decreased. -Faelli concludes that cacao husk, which can be used as a fodder up to 4 -kilog. daily, exercises a very favourable influence on milch cows, and -he purposes to continue the investigation with horses. - -In a report on the Experimental Farms of Canada 1898, page 151, -reference is made to the manurial value of the husks in enriching the -soil with nitrogen and potash, a fact which had already been pointed -out by Boussignault. - -The future use of the husks appears therefore to be ensured, and it -is to be hoped that it will allow of a permanent consumption of this -by-product. - - -FOOTNOTES: - -[1] Of which the Central Province has 32,003 acres: North Western -Province 3689 acres, North Central Province 25 acres, Province of Uva -2153 acres and Province of Sabaragamura 1918 acres. (From information -kindly furnished in a letter of W. Freudenberg jun. German Consul at -Colombo.) - -[2] See references at the end of this book. - -[3] Pronounced Chocolatl. - -[4] Revue des sciences pures et appliquées 1899, No. 4, page 127. - -[5] Vol. 7, Part 2: Diseases and Parasites of the Cacao Tree. With -special reference to the conditions obtaining in the colonies belonging -to Germany. By Dr. F. C. Faber, Berlin 1909, Parey & Springer. - -[6] Recently so-called fermenting-houses, as recommended by L. Kindt. -(Cf. Kultur d. Kakaobaues und seine Schädlinge, Hambourg 1904), have -answered very well. Yet the chemismus of fermentation is by no means -sufficiently explained, and quantitatively and qualitatively, there is -a lack of completeness in the analyses bearing on the process. - -[7] Special ovens (System Mayfarth) are also used, and sometimes -complete heating and drying installations. - -[8] This had already been noticed by J. Hinchley Hart; Cacao (Trinidad -1892). It is therefore scarcely conceivable that the “Germination” -theory should have held the field so long. - -[9] According to Schweizer (Pharmazeut. Ztg. 1898, page 389) -these substances would be represented by the chemical formula -C_{60}H_{86}O_{15}N_{4}, corresponding to 1 molecule cacao red, 6 -molecules grape sugar, and 1 molecule Theobromin. - -[10] Cf. Hilger, Apotheker-Ztg. 1892, p. 469. - -[11] Cf. Tropenpflanzer V. 4, 1901, April-Number. - -[12] Loc. cit. page 167. - -[13] The leaves of the tobacco plant must also be fermented, before -they acquire their rich brown colour and peculiar aroma. - -[14] Reports of the German Pharmaceutical Society 1900, Vol. 5, page -115. - -[15] J. F. Hanousek, Die Nahrungs-und Genußmittel aus dem -Pflanzenreiche. p. 437. - -[16] Anleitung zur mikroskopischen Untersuchung der Nahrungs-und -Genußmittel. Jena 1886. - -[17] Grundriß einer Histochemie der pflanzlichen Genussmittel. - -[18] See page 16 loc. cit. - -[19] Cf. Dr. Stollwerck. The Cacao and Chocolate Industries. - -[20] Mitscherlich, p. 57. - -[21] Cacao and its Preparation; a few Experiments. - -[22] Ridenour, M. American Journal of Pharmacy, 1895. Vol. 67, p. 207. - -[23] Filsinger, Chemical Journal, 1887, p. 202. - -[24] Z. U. N. G., 1906. Vol. 12, p. 88 et seq. - -[25] The husks contain no fat when in a fresh condition but absorb fat -from the bean when the cacao is fermented and dried; especially so also -in the later process of roasting, when they become saturated with it. - -[26] Klimont, Ber. d. Dtsch. chem. Ges. 34, 2636; Monatssch. f. Chem. -1902 (23) 51; 1904 (25) 929; 1905 (26) 536. - -[27] Journal of the Society of Chemical Industry 1899, p. 556. - -[28] Chevalier & Baudrimont, Dictionnaire des alterations. - -[29] Achiv de Pharmacie 1888, Vol. 26, p. 830. - -[30] See previous reference. - -[31] Schmidt, Ztschr. analyt. Chem. 1898, vol. 301 p. 301; cf. also P. -Welmans, Pharm. Ztg. 1894, p. 776. - -[32] Pharm. Zeitung 1898 No. 10. - -[33] Cor. Assoc. Germ. Choc. Man. 1889, Vol. 5, p. 65. - -[34] The Brit. and Colon. Druggist 1897 No. 21. - -[35] Zeitschr. anal. Chemie. - -[36] The Reichert-Meissl number (to be discussed later), according to -a communication from P. Welmans, reaches 1 Burstyn in the expressed -fat and amounts to 1·66 cc. in the extracted fat (no. of cc. of normal -potash solution to 100 grammes of fat). - -[37] Dingler, Polytechnical Journal, Vol. 253, p. 281. For details of -the method compare also P. Welmans Zeitschrift für öffentl. Chemie, -1900, No. 5. - -[38] Zeitschrift für anal. Chemie 1896, p. 519. - -[39] Zeitschrift für öffentl. Chemie 1900, p. 95. - -[40] Though Strohl Zeit. Analyt. Ch. 1896. Vol. 35. p. 166. has -obtained with a Bahia fat an iodine value of 41·7, possibly exception -due to some over-roasting of the beans or to their fat having been -extracted by a petroleum ether of very high boiling point. Cf. also -table 12. - -[41] Zeitschr. Analyt. Chem. B. 21. p. 394. - -[42] Correspondence of the Association of German Chocolate -Manufacturers. - -[43] Zeitschrift für angew. Chem. 1898, p. 116. - -[44] We are indebted for this table to the kindness of Dr. Fritsche, -Superintendent Meat Inspector at Cleves (Cf. also table of experiments -of Matthes & Müller, loc. cit p.—et seq.). - -[45] Benedikt-Ulzer, Analyse der Fett-und Wachsarten. 5th. edition. -1908. p. 840. also Literature. - -[46] These high percentages of acid may also be caused by the high -percentage of benzine used in the production. - -[47] A. Ruffin, Pharmaceutische Rundschau 1899, No. 51, p. 820. - -[48] Therapeutische Monatshefte. 1895. p. 345 and following pages. - -[49] Compt. rendus de l’aced. des sciences de Paris, Vol. 123, p. 587. - -[50] Apotheker-Zeitung 1892, p. 469 and Deutsche Vierteljahrsschrift -für öffentl. Gesundheitspflege 1893, No. 3. - -[51] Pharmaceut. Zeitung 1898, p. 389. - -[52] Hilger and Lazarus, Compare also Schweitzer, Pharmaceut. Zeitg. -1898, p. 389. - -[53] Ann. d. Chem. and Pharm. 1841, Vol. 41, p. 125. - -[54] Ibid. Bd. 118, pag. 151. - -[55] Berliner Chemische Berichte 1897, pag. 1839. - -[56] Archiv f. experiment. Pathol. u. Pharmacol. 1895, Vol. 35, pag. -449. - -[57] Ibid. 1896, Vol. 30, pag. 53. - -[58] Ibid. 1896, Vol. 36, pag. 66. - -[59] Ibid. 1888, Vol. 24, p. 101. - -[60] Therapeut. Monatshefte 1890, p. 10. - -[61] Semaine médicale 1893, p. 366. - -[62] Pharmaceut. Centralhalle 1898, p. 901. - -[63] Dekker (Swiss Weekly Journal, Chem. a. Pharm.) 40, p. 436, 441, -451 u. 463 gives the following figures at 15 ° C.: Water 1800 parts, -spirits 1600, pure alcohol 3570, chloroform 3845, ether 25000, acetic -unit 3845, benzol 100000 and amylic alcohol 1250. - -[64] See before. - -[65] Journal de Pharmacie et de Chimie 1898, p. 176. - -[66] Ibidem 1897, p. 329. - -[67] Zeitschrift für analytische Chemie, Vol. 18, p. 346. - -[68] Aleuron granules were first microscopically observed by H. Molisch -(Grundriß einer Histochemie d. pflanzl. Genßmittel in the cellular -tissue of the cacao bean. They are very similar to the starch granules -of the bean and contain within them a relatively large globoid lime and -magnesium phosphates associated with an organic substance (sugar) which -becomes visible in the form of globules when a section is incinerated. - -[69] Zeitschrift für physiologische Chemie, Vol. 11, p. 207-232. - -[70] Hygienische Rundschau. 1900. p. 314 & 315. - -[71] E. S. Bastin, American Journal of Pharmacy 1894, p. 369. - -[72] Chemischer technischer Centralanzeiger 1886, No. 53, p. 777. - -[73] Contributions to the establishment of a rational feeding of -ruminants. So-called Weender’sche Beiträge, 1864 Number, p. 48 and also -Landwirtsch. Versuchsstationen, Vol. 6, p. 497. - -[74] Zeitschrift für angewandte Chemie 1896, p. 712 und 749. - -[75] Zeitschrift für Untersuchung von Nahrungs-und Genußmittel. 1898. -p. 3. - -[76] Zeitschrift für öffentliche Chemie 1900, p. 223. - -[77] Pharmaceutische Zeitung 1898, p. 390. - -[78] Archiv der Pharmacie 1860, Vol. 153, p. 59. - -[79] Beitrag zur pharmak. und chem. Kenntnis des Cacaos. -Inaug.-Dissertation Dorpat 1875. - -[80] Untersuchungen über Kakao und dessen Präparate, 1887. - -[81] Jahresbericht über die Fortschritte der Pharmacognosie etc. 1883, -p. 314. - -[82] Archive der Pharmacie 1893, Vol. 231, p. 694. - -[83] Zeitschrift des allgem. öster. Apoth.-Vereins 1898, p. 434. - -[84] Repert. f. anal. Chemie 1885, Vol. 5, p. 178; cf. also the -investigations of Mathes & Müller. - -[85] Grundriß einer Histochemie der pflanzl. Genußmittel, p. 22. - -[86] Bulletin de la société chimique Paris 1872, p. 33. - -[87] Pharmaceut. Zeitung Vol. 24, p. 243. - -[88] Journ. de Pharm. et de Chim. 1883, Ser. V, Vol. 7, p. 506. - -[89] König, Die menschlichen Nahrungs-und Genußmittel, Vol. 1, p. 261. - -[90] Zipperer, Untersuchungen über Cacao und dessen Präparate, p. 55. - -[91] Zeitschr. für Untersuchung von Nahrungs-u. Genußmitteln 1898, No. - -[92] Repertorium der analyt. Chemie 1885, Vol. 5, p. 178. - -[93] Compare Matthes & Müller, Z. U. N. 1906, Vol. 12, p. 90 et seq. - -[94] Almost a tenth part of the ash of the shells consists of silica. - -[95] cf. Moeller Mikroskopie der Nahrungs-und Genußmittel. Berlin. -1905. II part Springer p. 412. - -[96] Ztschr. öffentl. Ch. 1899, p. 27. - -[97] German patent No. 71, 373, 8th. January 1873. - -[98] Engl. Patent No. 14624, June 16th. 1897. - -[99] Pharm. Rundschau 1898, p. 781. - -[100] Ztschr. für chemische Industrie 1878, p. 303, German Patent No. -2112, Sept. 24th. 1878. - -[101] Annales de Chimie et de Physique, Vol. 183, p. 423. - -[102] Zeitschrift für Pferdekunde und Pferdezucht 1888, No. 7. Nowadays -cacao shells are often added to fodder. - -[103] Quoted by Filsinger Zeitschr. f. öffentl. Chemie 1899, p. 27. - -[104] Communication from the Assoc. German Choc. Manufacturers, 19th. -year, No. 7. - - - - -+Part II.+ - -The Manufacture of Cacao Preparations. - - -A. Manufacture of Chocolate. - - -The Preparation of the Cacao Beans. - -Up to the end of the eighteenth century the manufacture of chocolate -was carried on entirely by hand, a method at once laborious and -inefficient. The workman used to kneel down on the ground, and crush -the beans in iron mortars. It was not until 1732[105] that Buisson -introduced the use of a bench and so rendered that inconvenient and -unwholesome practice unnecessary. Even to-day, the Chinese cooks on -the Philippine islands carry their chocolate “Factory” about with -them, in which the trestle is essential. It further comprises a small -marble mortar and warmed pestle, and by means of these utensils and -implements the hulled beans are pounded, and the triturated mass so -obtained spread out. It is then flavoured with sugar and spices. With -that exception, hand labour in the chocolate manufacture has since the -year 1778 been entirely displaced by machinery, when Doret exhibited -the first specimen before the medical faculty of Paris. According -to Belfort de la Roque,[106] a Genoese named Bozelly had already -constructed a mill by means of which he was able to prepare from six to -seven hundred pounds of chocolate daily, comparing favourably with the -thirty pound output yielded by hand labour. Pelletier[107], in 1819, -describes a machine for the mechanical preparation of chocolate of his -own construction, capable of doing the work of seven men. The machines -used in the chocolate manufacture have since that time been repeatedly -improved and re-constructed, although always with this one end in view, -namely to obtain a fine even cacao mass, and afterwards mix it as -thoroughly as possible with the other ingredients employed. - -The first machines of the modern type were constructed by the Parisian -mechanic George Hermann (1801-1883) in the year 1830, to which inventor -we are indebted for the principle of fine grinding with varying -velocities, on which manufacture of chocolate is based to-day. There is -at the present time a rather large circle of manufacturers engaged in -the putting together of special machines for the preparation of cacao -and cacao products, chocolate apart. - -Whether chocolate manufacture be carried out on a large or small scale, -it always involves the subjecting of the cacao bean to a regularly -succeeding series of operations, before the resulting product known -as “Chocolate” (in the strict commercial sense of the term) can be -obtained. - -The respective operations succeed each other as follows: - - -I. ~Preparation of the Beans.~ - - 1. ~Storing~, ~cleansing~ and ~sorting~ of raw beans. - - 2. ~Roasting~ the cleansed beans. - - 3. ~Crushing~, ~shelling~ and ~cleansing~ the roasted - bean (removing the radicles etc.) - - 4. ~Mixing~ different kinds of beans. - - -II. ~Production of the Cacao Mass.~ - - 5. ~Grinding~ the beans till they yield a homogenous paste on - heating. - - 6. ~Mixture~ of the liquefied cacao mass with sugar, spices, etc. - - 7. ~Trituration~ by rollers. - - -III. ~Preparation~ of the resulting ~Chocolate~. - - 8. ~Extraction~ of ~air~, ~division~ and - ~moulding~. - - 9. ~Cooling.~ - - 10. ~Packing~ and ~storing~. - -This represents the general course of manufacture, which we will now -proceed to describe in more detail, following the headings given above. - - - - -1. Preparation of the Beans. - - -1. ~Storing~, ~cleansing~ and ~sorting~. - -Right up to the moment when they are to be used in the manufacture, the -raw cacao beans must be kept as originally packed, and stored in an -airy sun-lit room; although if they have accumulated moisture during -transport or sustained any manner of damage in harvesting, they should -then be emptied out of the sacks, spread out over the floor of such a -room as above described, and dried as effectively as possible. It has -also been recommended that such beans be washed with a dilute solution -of caustic potash (1 in 5000), and afterwards dried rapidly. - -Unfermented beans, those damaged in the harvest, and those which have -received no proper fermentation, develop a greyish white colour with -occasional tints of violet and an unpleasant, bitter herbal flavour, -properties which unfortunately penetrate to the resulting cacao -products. Attempts have been made to meet this evil with a so-called -“Secondary Fermenting Gordian[108] proposes in this connection that the -beans be filled in water-butts, and steeped in warm water for at least -48 hours (so that obviously the butts must be kept in a warm room), at -the expiration of which time it can be poured off, and the beans dried -in a chamber heated to a temperature of between forty and fifty degrees -centigrade. There is said to ensue an appreciable improvement as to -flavour and colour, when this process is carried out. - -The magazines in which cacao beans are stored have sometimes an -unwelcome visitor, to wit, a grub which according to W. Hauswaldt[109] -happens to attack just the best kinds of Caracas and Trinidad. As -eggs of the grub have on several occasions been found on the interior -of the still unshelled bean, we may assume that they were deposited -by a butterfly (species unknown, but possibly Ephestia cahiriteller, -cf. von Faber loc. cit. page 335) either before or immediately after -fermentation, and no later. Sometimes these grubs appear on the surface -of the sacks, which they overspread in a few days. Removal of the -infected packages, opening the sacks, and exposure to the sun, as -well as a thorough cleansing of the storehouses, is attended with a -qualified amount of success. The best plan is to destroy the moths -during their period of activity in the summer months June, July, and -August. - -According to Hauswaldt, Stollwerck[110] and G. Reinhardt[111], this -can be effected by placing in the store rooms large, shallow basins -of water, near which burning petroleum lamps are introduced on the -approach of dusk, favourably placed on a pile of bricks and stone, so -that they clearly illuminate the reflecting water. The moths assemble -round the light en masse and either perish in the water or flame, a -fate which sometimes overtakes even the larvae, for they display the -same fatal attraction for any light, real or apparent. The water must -be changed every day, as otherwise the wing-dust collecting on its -surface affords a means of escape to the insects coming later. As the -weather becomes cooler, the doors and windows of the store-rooms should -be left open, so that when frost sets in, the rest of the maggots may -be destroyed. - -The cleansing and sorting of the raw cacao bean is the most important -factor in the manufacture of chocolate, and yield a manifold return, -for inferior and cheaper kinds of bean which have passed through these -processes can be advantageously mixed with finer varieties. The chief -object of cleansing and sorting is the removal of foreign bodies and -such chance admixtures as sand, pebbles, and fragments of sacking, -which are liable to damage the stones used in grinding at a later stage -of the preparation, or communicate an unnatural and disagreeable smell -to the subsequent roast products. These admixtures are so multiform and -various that they cannot be removed solely by the aid of machinery, but -must be finally picked out by hand. Mechanical appliances are limited -to the removal of pebbles, dust, and possible fragments of iron, after -which preliminary cleaning the beans are thrown on straps, where they -can be picked by hand. The collector of these foreign bodies would find -himself with a rather interesting stock at the end of a few years, as -Wilhelm Schütte-Felsche points out. - -The cleansing of the raw beans was formerly carried out in so-called -roller casks, placed horizontally, and revolving round an axle fitted -in the floor, whence it passed upward, cutting them slantwise. In this -apparatus the beans were rolled and vigorously rubbed together, and -afterwards the hand-picking succeeded. More recently, the roller casks -have been displaced by rotary cylindrical sieves, driven by motor power. - -Such a machine is illustrated in fig. 12. The beans are lifted to a -rotatory cylindrical sieve by means of an elevator, where they are -freed from dust and dirt; in other sections of the sieve fragments of -blossom, sacking, or cloth are isolated, whilst occasional splinters of -iron are removed by a large magnet. So prepared, the beans are cast on -running belts, and here the hand-picking above-mentioned is carried out. - -Fig. 13 shows a cleansing machine for the same purpose, which has -recently become rather popular. Here the dust passing from the sieve -is sucked up into a dust chamber, by means of an exhauster, whilst -pebbles, blossom fragments, and small beans are separately isolated. -The cleansed beans pass likewise under magnetic influence, which -removes traces of iron, and finally succeed to the running belting. - -Often the beans are introduced into an extensive brushing machine -before roasting, to cleanse them from dirt etc. These are generally -found in such factories as have circular and cylinder roasters with -direct heating apparatus. Fig. 13 a shows such a brushing machine for -cacao beans. - - -2. ~Roasting the Beans.~ - -The cleansed and sorted beans are now subjected to a high temperature, -that is to say, they are now roasted. This roasting answers many -purposes; - - 1. The aroma and flavour of the bean is so developed. - - 2. The starch granules are gelatinised. - - 3. The herbal constituents are so transformed that the flavour of the - beans becomes milder; a distinct improvement. - - 4. In the consequent drying, the shells are rendered brittle, and more - easily removeable. - - 5. The beans themselves can afterwards be better ground. - -The roasting of the cacao bean does not demand so high a temperature -as that of coffee, to effect the above chemical and physical changes. -Experience has shown that the best temperature lies between 130-140 ° -C., though deviations from this standard have recently become frequent -and considerable, according to the uses for which the cacaos are -intended, and roasting has sometimes taken place at a temperature even -as low as 100 ° C. - -[Illustration: Fig. 12.] - -The process of roasting can be carried out in the roasting drum or -machine in a variety of ways, as: - -1. Direct roasting over a coal fire, - -2. Passing of a hot-air stream over the beans, - -[Illustration: Fig. 13.] - -3. Roasting by means of gas, with compressed air, as far as ~sources -of heat~ are concerned; and as regards ~shape of the drum~, it -is to be noted that the cylindrical are most in use. The separation -of the shells from the kernel was still effected at the beginning of -the present century by stirring the beans in water and so detaching -the inner coating of the seeds, the method adopted by Weisched -(Mitscherlich page 112). Not till this stage had been reached were they -subjected to a strong heat, causing the shells to spring off. - -This method has at the present time only historical interest, for the -so-called roasting drums, as used in the preparation of coffee, are now -universal. - -[Illustration: Fig. 13a.] - -Roasting must be attended with the greatest care, in order that it may -neither be too thorough nor insufficient. It is a great mistake to -think that the roasting machine can be handed over to the care of any -apprentice. That nicety of roasting which corresponds to the variety -and its subsequent utilisation constitutes the qualitative basis of -the chocolate manufactured later. It is impossible for even the best -chocolate maker to retrieve what has been spoilt in this important -preliminary operation, wherefore a skilled workman, endowed with a keen -sense of taste and smell, is always to be seen at the roasting machine. - -It has already been attempted to provide a means of security against -over-burning by the construction of the so-called safety-roaster, about -which will be spoken later. - -Overroasting is immediately indicated by a disagreeable empyreumatic -odour (resembling that of roasted coffee); the husks char and the -kernels crumble, also betraying a charring on the outside. There is -a correspondingly increasing keenness of flavour, and a transference -of theobromine from the kernel to the husks (cf. page 65). From the -destructive distillation of the cacao fat arises that volatile and -pungent acroleine which is the principal cause of the empyreuma of the -over-roasted bean. - -[Illustration: Fig. 14.] - -The following general precautions in roasting cacao are worthy of -note; 1. the beans should not remain too long in the roasting drum; -2. they should be kept on the stir, for which reason the apparatus is -made revolvable on its axles; 3. the heat applied should be carefully -regulated; and 4. to guard against a loss of aroma, the roasted beans -should be cooled as rapidly as possible. - -As the cacao must be more or less roasted according to its quality and -ultimate destination, which entails the acquisition of considerable -empirical knowledge on the part of the workman entrusted with this -process, it would be neither advisable nor practicable to annex -definite instructions as to time and temperature requirements. - -In the following we describe a machine which is to be found in most -factories and which corresponds to all the demands of technique. -From its heating system, it belongs to the class of hot-air current -roasters—direct coal fire assisting—and in shape to the cylindrical -roasters. - -[Illustration: Fig. 14 a.] - -This machine is illustrated in fig. 14 and shown in section in figs. -14 a and 14 b. To prevent loss of heat by radiation, to save fuel, and -preclude possibilities of danger from fire, the whole installation is -walled in. Driving shafts occur at the back of the machine, and the -charging apparatus is introduced in front. A furnace lies directly -under the drum, whilst on either side are chambers accessible to -currents of fresh air, which are provided with heating tubes and -which admit of a regulation of the air supply. They are shut off from -connection with the gases from the fire, so that only the fresh air -heated here can penetrate to the roasting products in the charged -drum. There are winnowing shovels fitted in this, calculated to keep -the beans in motion and facilitate the access of air. When the hopper -is closed, the gases arising from the roast product can be led off -by an annexed outlet pipe, and thereupon condensed and the resulting -liquid drained off at the foot of the machine. For the attainment of -the proper degree of roasting, as well as for controlling the whole -process, there is a sampler to every machine. The drum is emptied -whilst in motion, its door-like front being turned aside and the -roasted beans transferred by the winnowing shovels before mentioned to -trolleys wheeled underneath. - -[Illustration: Fig. 14 b.] - -The loss of heat by radiation is very insignificant, as the machine is -completely walled in. Any kind of fuel may be used. Since the stoking -as well as the removal of soot takes place at the front, several of -these roasters can be set up side by side. It is a great advantage -of this installation, that by removal of the front of the drum its -interior is laid quite open, admitting of a thorough overhauling which -is attended with every disadvantage for the flavour of subsequent -roasting lots. - -The machine here described is constructed in varying sizes, with an -outside capacity of four hundred kilograms. - -As already mentioned the so-called safety-roaster offers a certain -security against the burning of the beans as the roasting boiler is -lifted out of the fire by means of an automatically working safety -regulator. Figs. 15 a and b show a spherical roaster open and closed. - -[Illustration: Fig. 15 a.] - -The principal of construction is founded on the fact that each roasting -is connected with a loss of weight and it is logical that the same -quality of beans always yields the same loss of weight at a certain -degree of roasting. On an average cacao yields a loss of 6-7 %. -According to this, the loss of weight which can at first be empirically -ascertained, for example by a new kind of bean, can be calculated and -can be indicated on a regulator, on the principle of the Roman scale. -When the beans have lost the weight in question the counterpoise of -the regulator raises the axle of the roasting sphere by means of which -the working of the whole machine is set in motion. - -There is no exception to the rule that only beans of one and the -same kind should be roasted and broken up together, as thickness or -thinness of the shells determines to a large extent the time required -for roasting, and also an even size of bean is necessary to the smooth -operation of the breaking machine. The husks of the roasted cacao bean -are hygroscopic, and consequently the roasted unshelled beans contain -more moisture after having been kept for a time, than they do in the -raw state; but the drier the bean is, the easier it shells. The cacao -is therefore to be worked up as quickly as possible, or at least kept -in well covered metal boxes till further treatment can be proceeded -with. - -[Illustration: Fig. 15 b.] - -As sources of heat we find direct and indirect stoking with house -coal and coal gas, and besides these, for the installations of larger -factories Dowson gas is especially suitable, as it does not involve -too high a temperature, and the outlay is not so great as when coal-gas -is used. - -[Illustration: Fig. 16.] - -The roasting machine in fig. 16 for Dowson or coal gas belongs to -the class of roasters with direct firing. It corresponds to the one -diagrammed in Fig. 15 as regards charging and emptying. Here also the -front wall of the drum can be removed, and the interior consequently -laid completely open. The transmission of gas is effected at an air -pressure of one atmosphere, for the attainment of which an air pump -is fitted up in the vicinity, capable of feeding four machines at the -same time. The drum holds about 150 kilos. It goes without saying that -the regulating of the requisite heat is in this instance of the utmost -ease and nicety. Another preponderating advantage of this machine as -compared with those heated with coke or ordinary coal is its clean -operation and the extraordinary speed with which it can be both started -and stopped. Form 3-4 cbm. of coal gas are needed for 100 kilos of -beans, whilst for Dowson gas, which has not such a high heating value, -much larger quantities are required, and consequently a stronger -framework becomes necessary, though here no air pumps need be put in -operation. - -[Illustration: Fig. 17.] - -Steam roasting apparatus have not proved particularly successful, as -has been evident in all experiments hitherto made with them, and steam -agency does not appear to be suitable for the cacao bean, it admitting -of no thorough and at the same time even roasting. - -Yet on the other hand the hot air-current roasters described enjoy an -ever increasing popularity, partly because they are heated indirectly, -and again because they appreciably diminish the time taken up in the -actual process, which in other cases approaches to as much as thirty or -forty minutes, without exposing the beans to the danger of burning or -getting charred. - -As just stated, the beans should be passed on to the next process as -speedily as possible, yet on the other hand be completely cooled -off, so as to loosen their shells before they arrive in the breaking -machine. There are also special constructions for this cooling. If the -roasting drums are fitted up directly on the ground, it is effected -by disposing the beans issuing from these machines in wide baskets or -sieves, and letting them cool there before bringing them to the next -process. Should they be situated at a sufficient height, the beans can -be slowly transferred down a shoot connected with the rooms below, -where crushing mills await them, and cooled on the journey by a play of -fresh air currents. - -Very much to the purpose and well adapted as regards most of the -requisite conditions, are the cooling trucks with exhaust apparatus -shown in fig. 17. - -These trucks are fitted with perforated false bottoms and with sliding -shutters at the side. After the contents of the roasting machine have -been discharged into the trucks, these are wheeled over to the exhaust -apparatus easily recognisable in the diagram, where the cacao is so far -cooled that subsequent “after-roasting” is impossible, whilst the gases -given off are conducted by the ventilator. This exhaust chamber can be -made to work from both sides. - - -3. ~Crushing, hulling and cleansing.~ - -Up to ten years ago, the crushing and shelling of cacao beans had not -been so far perfected as to effect the complete separation of husk and -radicle from all particles of kernel, or to prevent loss by isolating -and collecting the minute particles of kernel, which are drawn up -through the exhaust apparatus in conjunction with the lightest of the -cacao shells. Yet the requirements demanded of a satisfactory machine -advanced to such an extent that not only cacao nibs free from shell -were postulated—an end scarcely hard to attain—but shells free from -cacao nibs were made a further essential. A machine which performs -both these objects not only works excellently, but is also economical. -For a solution of this problem the Association of German Chocolate -Manufacturers, which is specially interested in all that concerns -the chocolate industry, offered a prize years ago; the firm of J. M. -Lehmann were the first to construct a machine answering every call made -on it to perfection. - -Fig. 18 illustrates a crushing and cleansing machine averaging an -output of 2500-3000 kilos, of the latest and most modern type. - -[Illustration: Fig. 18.] - -The beans are first broken into smaller pieces in all machines now -employed as crushing, shelling or cleansing apparatus, and the one at -present under consideration provides no exception. An air-current is -made to play on these fragments, which finally isolates and transfers -the loosened shells to another part of the apparatus. The cacao next -succeeds to a crusher of regular capacity lodged in the upper part of -the machine, being despatched on an elevator. The fragments fall into -a cylindrical sieve, dust being detached in the first compartment, -whilst the meshes of subsequent compartments gradually increase in -size and sort the products therein transmitted in corresponding -sizes. There is a groove traversed by air-currents—proceeding from a -ventilator—immediately under each compartment. This current of air can -be regulated, i. e. made weaker for lighter and stronger for heavier -fragments, and there is a ventilator for every compartment to make this -regulation of the easiest, and in this way shells of equal size but -specifically lighter than, the cacao fragments are most efficaciously -separated. Contrasting with the older type of machine, it works almost -noiselessly, all shakings of grooves and sieves being entirely avoided; -in addition to which there is a perfect exclusion of dust, when the -shells are transferred into the dust-removing chamber. A further -advantage is that there is no wearing out of the machine, except as -regards the direct crushing apparatus, which occasionally need renewing. - -The dust particles before mentioned, which possibly comprise as much -as one half of the cacao fragments, require a special kind of working -up, on ~different machines~, before the cacao still contained -therein can be obtained. It is a fact obvious and apparent, that the -smaller the fragments of shell mixed with this crushed cacao, the -more difficult will be their separation, a fact of equal importance -to technical and analytical science, and the more scrupulously this -process is to be carried out, the greater the lavishment on sieves and -ventilating compartments entailed. - -To effect this operation on the breaking machine is seriously to -overtask the latter, and defeats its own end, as experiments carried -out in the Chocolate factory of Schütte-Felsche have proved, inasmuch -as it leads very easily to mixing of the products which are to be kept -separate. - -Fig. 19 shows such a machine for the cleansing of this so-called cacao -“dust - -The particles are raised to a large flat sieve by means of an elevator, -again sorted in different sizes, and submitted to air currents of -corresponding strength. The quantity obtained varies according to -the variety of cacao, though in some cases it may amount to 50 or 54 -percent. What remains after this process is absolutely worthless and -can only be considered as refuse, at least as far as the chocolate -manufacturer is concerned. - -[Illustration: Fig. 19.] - -It has become necessary in modern manufacture that iron fragments -occurring in the machine not only be separated by distinct magnetic -fields in the respective machines, but that this also be effected in a -machine specially constructed for the purpose. Fig. 20 illustrates such -an electromagnetic apparatus. The advantages of this system are that it -avoids magnets limited in strength, and by the functioning of strong -electro-magnets perfect cleansing even in the case of the largest -output, as well as machines of the most simple construction, can be -guaranteed. - -We submit the following description of the machine and its method of -working. - -[Illustration: Fig. 20.] - -The machine contains a hopper with sloping groove to obtain an even -introduction of the beans to be cleansed. At the end of this there is -an electro-magnet roller, consisting of a non-magnetised mantle and a -magnetic compartment round which it turns. - -After traversing the sloping groove, the beans succeed to the roller, -meeting it at a tangent. As soon as they reach the field of magnetism, -all iron fragments are appropriated by the revolving mantle, whilst the -beans themselves do not come into contact with this, but pass directly -underneath. The iron fragments are disposed of separately, and outside -the magnetising area. - -It is of prime importance in the preparation of chocolate and more -particularly of cocoa powder (easily soluble cacao), that the crushed -material proceeding from the crushing machine should undergo a -further purification, with a view to separating, and removing the -hard radicles. These constitute the gritty sediment of insufficiently -prepared cacao powder, when dissolved. J. M. Lehmann effects the -complete removal of the radicle by means of his machine D. R. G. M. No. -24,989 (Fig. 21). - -[Illustration: Fig. 21.] - -Here the finer siftings from the crusher are transferred to the -controlling feeder, under which a small ventilator occurs, which -provides for the removal of any still remaining portions of husk. -Cacao and radicle descend to a shaking sieve, the finer particles -passing through its meshes, whilst the larger grains fall into a -pocket attached to the end, as cleansed product. The former fragments -now succeed to a cylinder, having its inner surface punched with -small cavities (fig. 22) and while the cacao particles remain in -those cavities during the rotation of the cylinder, the radicles of -more elongated form are caught up by a special separator (1) and so -prevented from being carried round with the rest. The cacao particles -are then made to fall into a trough (3) by a brush (2) working against -the cylinder, and subsequently urged forward by a conveyor (4). That -process is enacted all along the cylinder, so that finally cacao and -radicle issue from the machine completely separated. - -[Illustration: Fig. 22.] - -The advantages, economical and otherwise, attending the use of the -above breaking and cleansing machines become apparent when the -following figures, registering results obtained in several experiments, -are considered. Formerly the loss experienced in sorting, roasting, -crushing and hulling averaged about 30 % of the total beans, but now -the employment of the above machines shows the following satisfactory -improvements. - -The loss of 823 kg Machala beans, unroasted, amounted to a total: - - a) in picking 3·6 kg - b) " roasting 63·5 " - c) " shelling 61 " - d) " dust 34 " - ————————— - 162·1 kg or 20%, - -without taking into account the application of the waste; 2267 kg of -St. Thomé raw cacao lost: - - a) in picking 5 kg - b) " roasting 170 " - c) " shelling 152 " - d) " dust 79 " - ————————— - 406 kg or 20%. - -According to these data the use of these machines admits of a saving of -about 10 percent more material than in former work. - -In connection with these particulars it is also of interest to consider -the qualitative and quantitative composition of the various waste -products of the manufacture. Filsinger[112] has at the instance of -the Association of German Chocolate manufacturers, examined a mixture -of 50 pounds of large Machala beans with an equal quantity of small -beans, after passing it through a shelling machine of the most modern -construction, and he thus obtained: - - 70 pounds of large kernels, - 9·2 “ " medium kernels, - 0·8 " " radicles, - 10 " " husk (outer woody shell), - 4 " " cacao waste, - 6 " " other loss, - -The 4 pounds of cacao waste yielded by further sifting: - - a) kernel I. sort 250 grammes, - II. " 50 " - III. " 220 " - IV. " 25 " - b) husk I. " 185 " - II. " 55 " - III. " 370 " - IV. " 80 " - c) cacao dust 725 " - d) waste 30 " - e) loss 10 " - ———————— - 2000 grammes. - -Chemical analysis of these portions gave the following results: - - ======================================+================================ - | Percentages - +———-—-—+—-—-——+————--—+——-—-——- - | Ash | Sand | Fat |Fibre[113] - ——————————————————————————————————————+—————-—+——————+—————-—+———————- - 1. Husk 10% of the raw cacao | 11·15 | 1·90 | 4·50 | 21·36 - 2. Cacao waste 4% of the raw cacao | 4·80 | 0·35 | 15·40 | 16·31 - 3. Seed shells I. sort 0·37% of | 6·70 | — | 21·64 | 10·29 - the raw cacao - 4. " " II. " 0·11% " " | 7·10 | — | 18·39 | 8·75 - 5. " " III. " 0·74% " " | 7·20 | — | 15·76 | 12·16 - 6. " " IV. " 0·16% " " | 7·80 | — | 16·40 | 12·74 - 7. Cacao dust 1·45% of the raw cacao | 11·75 | — | 22·06 | 8·40 - 8. Waste 0·06% of the raw cacao | 7·05 | — | 20·44 | 9·81 - -From these data it is evident that there is a great difference between -the chemical composition of the so called cacao waste and that of the -exterior ligneous shells. From the large amount of fat present in the -former material it might be regarded, in the full sense of the term, -as a cacao constituent and, for that reason, its presence in cacao -preparations should not be objected to, while the husk containing -as much as 20 percent of woody fibre cannot be considered a cacao -constituent in the same sense. - - -4. ~Mixing different kinds.~ - -Stress has already been laid on the variations in taste incidental to -different species of bean. It has further to be noted that they develop -a milder and more aromatic flavour according as they have been more -properly fermented, and in contrary instances possess an astringent and -even acid taste. It therefore becomes an aim of the manufacturer so -to improve the flavour of inferior varieties by mixing with the finer -as to produce a resultant cacao giving perfect satisfaction to every -taste. Nevertheless the general rule still holds good that for the -preparation of the finest qualities of chocolate only the better sorts -of bean (as Caracas, Ariba, Puerto Cabello etc.) should be employed. -For inferior and less expensive ware other varieties of bean suffice, -the mixture being obviously regulated by the prevailing market prices. - -In many instances the proportions of such mixtures are kept secret -by the manufacturer as matters of importance, and every individual -manufacturer has his own method and specialities as regards such -blends. - -We compare here a few verified blends: - - 1. - Caracas } - Guayaquil} of each 1 part - - 2. - Caracas = 1 part - Bahia = 5 parts - - 3. - Maracaibo} - Maragnon } each 1 part - - 4. - Trinidad} - Maragnon} equal parts - - 5. - Caracas = 1 part - Maragnon = 2 parts - - 6. - 1 part Ariba - 1 part Surinam - 1 part Trinidad - - 7. - 1 part Ariba - 1 part Trinidad - 1 part Surinam - 1 part Caracas - - 8. - 3 parts Ariba - 1 part Trinidad - 1 part Surinam - 1 part Caracas - - 9. - 1 part Machala - 1 part St. Thomas - -Ceylon cacaos are not used so much as mixing varieties, but almost -exclusively as covering agents, to make other cacaos lighter coloured -(sometimes almost approaching yellow). - -The beans are weighed off in these proportions on a sensitive scale, -and then passed on to be ground and triturated into cacao paste. - - -II. Production of the Cacao Mass. - - -5. ~Fine grinding and trituration.~ - -Formerly the roasted, crushed, and decorticated beans were frequently -ground before being transferred to the “Melangeur”,—a machine that will -be described later—, in which they were then reduced to a finer state -of sub-division and lastly mixed with sugar. For this grinding, mills -of various construction were employed (as Weldon, Pintus etc.). But -as time rolled on the Melangeur took the place of these preliminary -grinding mills, and in this it was endeavoured to effect that fine -division of the cacao mass which is essential to the production of a -homogeneous cacao and sugar intermixture, but without complete success. -Cylinder rolling machines (French method) were the first to attain this -result. - -At the present time, the roasted and cleansed kernels are ground so -fine as to become a semi-liquid when subjected to heat, and that -is done whatever the ultimate destiny of the cacao, whether it be -intended for chocolate or cocoa powder. This object is obtained by -means of special mills, constructed with “Over-runners - -[Illustration: Fig. 23.] - -[Illustration: Fig. 24 a.] - -These cacao mills, which were formerly but seldom met with in chocolate -factories, have now become indispensable necessaries, since they have -the advantage: - -1. of rendering the cacao mass in this semi-glucose form more easily -miscible with sugar, a factor of the highest importance for the -commoner and cheaper qualities of chocolate; - -2. of grinding the cacao as fine as possible in one operation and the -simplest manner. - -[Illustration: Fig. 24 b.] - -[Illustration: Fig. 24 c.] - -But side by side with the appreciation which these mills met with, -there arose a corresponding increase in the demands made on them, such -as the utmost nicety, greatest possible output, and least possible -necessity of after-heating, and these have been successively answered -by twin, triple and at the present time even quadruple mills. fig. 23 -shows a simple grinding mill which can only come into consideration -in connection with the smallest of branches, whilst Fig. 24 a and b -illustrates another with three successive stones arranged one above the -other, such as will be found in all the larger factories of to-day. -Also a triple mill but with grindstones of increasing size pictured in -fig. 24 c. A mill possessing four pairs of grinding stones is given in -fig. 25, and is calculated to meet each and every conceivable demand. - -Whilst simple, double and triple mills are brought on the market in -different sizes, corresponding to the outputs required, these quadruple -mills are only constructed in the largest sizes. They grind perfectly, -and without detriment to the flavour, deliver quantities of cacao -figuring at from 1000 to 1200 kilos daily. There is naturally a larger -output if the fatty contents of the cacao are considerable, a thorough -roasting being always presupposed. - -The axles occurring on these quadruple grinding mills are connected -with one another by means of spur-wheels, and the axles themselves -run in ball-bearings, which not only permits a perfectly noiseless -operation of the machine, but also makes the action very easy, that is -to say, dependent on only very little motor power. The cacao is raised -to the hopper by means of an elevator, where the quantity introduced -into the machine is regulated, and then passes between crushers -occurring in the middle of the first pair of grinding stones, which -it subsequently leaves as a pasty mass. It is then conducted along -a groove into the second mill, and here undergoes further grinding, -and so to the third and fourth, where the process can be described as -trituration, for the cacao leaves the machine in liquid form. Only in -this manner is it possible to obtain the finest ground product, without -any disastrous accompaniment of excessive heating. - -Cacao mills with one stone suffice for the production of chocolate mass -on a small scale, but for the manufacture of cocoa powder, twin or -triple grinders must be employed. - -All these are of the “Over-runner” type, act by their own weight, and -consequently do not involve the disastrous consequences which were -entailed by the “Under-runners” tried formerly. - -About the middle of the nineties of the last century, experiments were -made with a view to superseding these types with mills having stones of -varying sizes, and first larger upper stones of a grinding pair were -tried, then larger under stones, but neither have been able to maintain -themselves in the workshop, and the grinders of equal size still hold -good as the fittest and most popular. - -[Illustration: Fig. 25.] - -Attempts have recently been made to introduce a machine combining mill -and roller. Its value lies in the fact that with a relative increase -in the grinding rapidity, it does not involve a greater than requisite -heat, and on emerging from the machine the cacao shows no deficiencies -as to flavour, and is withal much finer than that produced in other -processes. - -[Illustration: Fig. 26.] - -Fig. 26 shows such a machine. The mill on this serves merely to reduce -the hard kernel to a pulp, and this admits of the grinding stones being -placed farther apart, and so occasions no heat. Trituration is then -effected by a roller apparatus, for which operation machines with four -rollers have been proved most satisfactory. As such roller machines are -furnished with water-cooling systems, it is possible for the cacao to -be kept cool even on these. - - -6. ~Mixture with sugar and spices.~ - -[Illustration: Fig. 27.] - -A thorough mixing with sugar can only be effected when the cacao paste -is heated to a temperature rather above the melting point of cacao -butter, that is to say, as high as from 35° to 40° C., and consequently -the incorporating machine in which that operation is carried on is -provided with a steam jacket. For this process it is advisable to -have the chocolate in a semi-liquid condition, wherefore the ground -cacao issuing from the mills is transferred to steam-heated vessels -(fig. 27) fitted with taps suitable for drawing off the mass as it is -required. Formerly the cacao mass was fed into the melangeur in lumps -and there liquefied. But as this necessitated the application of heat -to the melangeur, attended with the risk of cracking its under-plating, -and also a postponement of the mixing processes, whereby considerable -time was lost, this method no longer obtains to-day. It is at present -usual not only to warm the cacao mass beforehand, but the sugar also, -by storing it in warm chambers, so that the whole paste possesses -a uniform temperature, lowering of temperature in the melangeur is -avoided, and there is consequently no waste of the heating steam. - -In some large factories the actual incorporation of cacao and sugar -is preceded by a preliminary mixing of large quantities, which -considerably relieves the strain on the melangeur, whilst it keeps the -machine rooms as far as possible free from superfluous dust. - -[Illustration: Fig. 28.] - -The mixing machine shown in fig. 28 can here be used with advantage. -As will be seen on comparing the illustration, it is provided with a -shifting trough. Such a machine, when closed down, is capable of mixing -from 100-500 kilos of chocolate. The mixing is effected by means of two -suitably shaped blades, and the heating by a steam jacket. After the -operation is completed, the mixed material is turned out into portable -troughs, and after having been kept in a warm chamber for some length -of time, transferred to the melangeur for further treatment. - -It has been found advantageous to keep the chocolate mass so obtained -in suitable receptacles for several days[114], at a temperature of -not less than 20° C. and between that figure and 40° C. So the sugar -is enabled to penetrate the entire mass, which now proceeds to the -rolling processes carried out in the melangeur and rolling machines. -Shortly before its discharge from the latter, it is mixed with spices, -vanillin, eatherial oils and so forth. - -[Illustration: Fig. 29.] - - -7. ~Treatment of the Mixture.~ - - -a) Trituration. - -In describing the mixing machines, we do not intend to enter into -details regarding the machines formerly in use, but merely to give a -brief outline of the principles illustrated in their construction. - -Trituration was formerly produced; - - 1. by rollers running backwards and forwards on a grinder; - 2. by several cones rotating in a circle on a disc-shaped bed; - 3. by means of rotating stones running in a trough; - 4. by means of several cylindrical rollers; - 5. by means of grooved cone moving in a grooved casing.[115] - -At the present time only the type mentioned under 1. and 4. are in -general use. 3. is met with less frequently, and will be described at -greater length in a subsequent paragraph. - -The machines 1. and 3. are put into operation prior to the cylinder -rolling mills, which finish off the incorporation of chocolate and -sugar and the levigation process only begun in the first-named. - -The machines constructed in the manner described under 3., to which we -now turn, were introduced by G. Hermann of Paris, but are at present -almost obsolete. Since they have some historical interest and are -typical of the development of the melangeur, we annex a rough sketch -showing their general construction in fig. 29. - -The ellipsoid runners _a_ made of granite work in the trough _i_ which -is also of granite and is fitted with the casing _h_. The runners -rotate on their axles _b_ so as to move in a circle. The two arms of -the axis _b_ have at the centre an elliptical ring with a quadrangular -opening, into which fits the similar shaped part of the vertical shaft -_c_ fitted with the toothed wheels, _d_ and _d′_, which are set in -motion by power transmitted to the shaft and its connections. The arm -_b_ has some play downwards, so that it can adjust itself vertically -according to the greater or less quantity of material in the mill. The -two steel blades, _e_ and _e′_, are shaped to fit the cavity of the -trough; being connected with the shaft _c_ they revolve with it and -sweep down the cacao mass adhering to the sides of the mill. Between -the foundation _k_ and the trough _i_ there is a space _l_ into which -steam can be introduced through _f_, the condensed water passing away -by _g_. - -All machines of this kind have now been displaced by the melangeur -which is capable of turning out a much larger quantity of material with -a relatively smaller expenditure of power. The operation of mixing -chocolate is not a mere mixing, for the ~pressure~ exerted by -the ~runners~ is also an indispensable factor. On that account -the ordinary mixing machines have not proved serviceable, especially -in the case of chocolates containing a small amount of fat, such as -the cheaper kinds, while the addition of cacao butter to facilitate -the working of the machine would considerably increase the cost of -production. Melangeurs are generally constructed on the same principle -as the edge runner grinding mills which are so much used; but they -differ from them in so far as the bed-stone revolves, while the runners -merely rotate on their axles without revolving. - -[Illustration: Fig. 30.] - -The melangeur with travelling bed-stone, as constructed by Lehmann, is -shown at fig. 30; it is fitted with an arrangement for lifting out the -runners. - -[Illustration: Fig. 31.] - -The bed-stone as well as the runners are made of granite. Each runner -has an axis working in plummer blocks, so that it can be lifted out -independently of the other one. By that construction the runners are -prevented from taking an oblique position as was the case with the -mills formerly made, since one runner would be forced downwards or -tilted on its outer edge whenever the other one was raised up somewhat. -The bed-stone of this machine revolves and it is easily heated by steam -pipes from below. One important advantage of this machine is that -being low it can be very easily charged and emptied. The contrivance -for lifting out the runners prevents them thumping upon the bed-stone -that might otherwise readily happen when starting the machine, and it -also lessens the wear of the driving bands; moreover, large lumps of -sugar or cacao are very readily crushed down and, so, the working is -much facilitated. The emptying of the melangeur is readily and safely -effected, while the bed stone is revolving, by holding a shovel so -that the cacao is thrown up against the shovel. A melangeur of this -construction is represented by fig. 31; it has three runners and -underneath the bed-stone is fitted a steam engine which supplies -driving power, the exhaust steam being used for heating the machine. - -Although this emptying by hand is not attended with any serious -drawbacks, yet it involves loss of time and is rather inconvenient, -so that the demand for mechanical automatism in this operation was -very considerable. It is now some years since Messrs. J. M. Lehmann -patented an apparatus for the mechanical discharging of the chocolate -mass from these machines, but their invention still holds good. A -melangeur provided with such apparatus is shown on fig. 31. Here -a vertically moving shovel is sunk behind the outlet, gradually -damming the material, and causing it to rise above the edge of the -tank and fall through the opening. A second but horizontally working -arrangement, which in this case as in the last is controllable by means -of a crank, conducts the remainder of the material to the same shovel. -So the material is discharged within a few minutes.—These melangeurs -are built for varying outputs. Fig. 32 illustrates one of the largest -yet constructed. Its base has a diameter of 2 metres, and the machine -itself has a capacity of 5 cwts. To avoid the mixing of dust with -the sugar as far as possible, the whole melangeur is provided with a -dust-proof protector. - - -b) Levigation. - -An extreme fineness and homogeneity of the chocolate mass is obtained -in the employment of cylindrical rolling machines, for the construction -of which we are indebted to G. Hermann of Paris. Every kind of -chocolate must be passed through the rolling machine at least once -or twice even when finely powdered sugar is used, though in this -case it is less a question of sub-division than of incorporation and -intermixture. The best qualities are passed through the machine from -six to eight times, or even more. The mass is finally fed into the -machine in cold blocks and so ground off. Granite is the material -chiefly employed in making the rollers, although it is not every -variety which can be adapted to this purpose. Apart from the fact that -granite, or indeed any other mineral stone, seldom occurs in compact -masses and free from flaws, neither porphyry nor the stone generally -described as granite is suitable for employment in the construction of -mill rollers. A kind is generally preferred which intermediates between -granite and porphyry as to hardness and possesses excellent grinding -capacities, and which goes by the name of diorite. No other stone can -compare with this diorite in respect to the above qualities, and the -chief firms engaged in the construction of roller machines possess -their own quarries. But we shall return to this later, for recently -experiments with case-hardened casting rollers (Krupp steel) and hard -porcelain have yielded very flattering results. - -[Illustration: Fig. 32.] - -[Illustration: Fig. 33 a.] - -[Illustration: Fig. 33 b.] - -We shall now enter into more detail respecting the principle -illustrated by these rolling machines. The plasticity of the chocolate -mass necessitates a rotation of the cylinder surfaces in opposite -directions with dissimilar velocities. Accordingly two or more rollers -are caused to work against each other, and in compliance with this -principle of sub-division with differential velocities, their axles are -fitted with wheels, of which each has a different number of cogs. - -So those rollers furnished with the greater number of teeth revolve -more slowly, whilst in opposite instances there is a corresponding -acceleration. - -[Illustration: Fig. 34.] - -The construction of the machines now in use differs more or less from -that of the type first invented by Hermann, plan and elevation of which -appear in figs. 33 a and 33 b respectively.[116] - -The granite rollers at _a¹_, _a²_, _a³_ are fitted with an octagonal -iron axle that is somewhat thicker at the interior part and they are -mounted upon a frame as shown in the drawing. The sockets of the -central rollers _a²_ are fixed and each one is held in position by -three sets screws; those of the two other rollers can be shifted along -grooves in the frame and when the cylinders _a¹_ and _a³_ have been -brought into proper position relatively to the cylinder _a²_ they are -held fast by the set screws _p_. - -[Illustration: Fig. 35.] - -[Illustration: Fig. 36.] - -For the purpose of this adjustment, there is at each end of the machine -a horizontal wrought iron shaft _f_ that can be turned by the winch -_e_, and these shafts are fitted with two endless screws _d_ working -in the corresponding wheels _c_. These occur on the spindles _a_, -which screw in and out of the bearing blocks of the rollers _a¹_ and -_a²_, but turn only in the fixed collars _b_ without being shifted -from their place. The result is that on turning the cranks _e_ the -corresponding cylinder _a¹_ or _a³_ is moved nearer to, or further -from, the central cylinder _a²_, while the position of all of them -always remains parallel. The shaft _Q_ is set in motion by the driving -wheel _L_ fitted with the loose wheel _L¹_. It acts first upon the -cog wheel _K_ which works in the larger wheel _J_ on the axle of the -central roller _a²_. That works in the cog wheel _O_ and the wheel _P_ -fitted to the roller _a¹_ driving them as well as the wheel _M_ and -the pinion _N_ of the roller _a³_ The result is that the axle _a²_ -makes 1¾ revolutions and _a³_ 6⅛ revolutions while _a¹_ in the -same time makes only one revolution. - -[Illustration: Fig. 37.] - -The cacao or chocolate is supplied to this machine by the hopper _R_ -which is placed between the rollers _a¹_ and _a²_. The pasty mass -adhering to the rollers is carried forward by the quicker moving roller -_a²_ and it is ground finer between the rollers _a²_ and _a³_, -after which the material is removed from _a³_ at the outer side by an -adjustable blade _gg_ and then falls down into a receptacle below. - -[Illustration: Figs. 38 and 39.] - -On the design fig. 34 we see a machine of more modern construction -ready mounted. The receptacle parts of the same are arranged and -connected in full agreement with the above mentioned except that the -motion is effected by the driving power fitted to the machine on the -ground on the left side. - -[Illustration: Fig. 40.] - -The principle of this roller machine has long been applied in the -building of other types, and we find that these, variously altered, -renovated and improved, are to-day an indispensable equipment in every -chocolate factory. In the following pages we give a description of some -of the best-known constructions of refiner. - -The so called battery rolling mills constitute a remarkable innovation. -It is apparent that the more rollers a cylinder machine contains, -and the greater their length and diameter, all the more efficacious -will the working of the machine be. Batteries have accordingly been -constructed, whereby two, three or more roller systems are combined, -one to every three rollers, and rising one above the other, so that -they slant upwards much as shown in Fig. 40. - -As the battery rolling mills possessed the disadvantages that they took -up too much room and could not be well fed and regulated, they are -generally replaced by rolling machines of from 6 to 9 rollers, first -constructed by J. M. Lehmann. These rolling machines of 6 to 9 rollers -which we see before us in Figs. 35 and 36 are really systems of 3 -rollers fitted one over the other. They therefore take up the room of a -3-roller machine and are quite as easy to work. - -[Illustration: Fig. 41 a.] - -As will be seen from the design of a nine-roller apparatus, fig. 37, -the chocolate mass descends from one roller system to the other, and -is fine rolled in a third of the time otherwise required, and at -one operation, with corresponding saving of labour. The nine roller -apparatus are provided with landing stage and steps, and fed either by -means of elevators, or from above. - -Fig. 38 shows a recent construction, three roller apparatus (case -castings, cf. below) standing vertically, which accordingly takes -up little room. The hopper is low-lying, whilst the discharging -is effected from the upper roller, and accordingly admits of the -occasional use of a somewhat larger size of transport trolley. This -type also occurs with 6-9-12 rollers, as apparent from fig. 39. - -[Illustration: Fig. 41 b.] - -Whilst these systems were exclusively supplied with rollers made of -granite or hard porcelain up to a few years ago, it has been found -that good results are obtained by the use of cast rollers, and they -have been for some time employed on machines of three, four and five -rollers. (Figs. 38, 40, 41 a-c.) In consequence of the non-porous -surface of these steel rollers, it is possible to grind to a finest -powder, merely in one operation, without passing the chocolate through -the machine several times; and the so-called “Burning” of masses -which have not been properly mixed cannot arise in this case, though -it is true that the apparatus must be provided with water cooling -arrangements to avoid a too excessive heat. They are specially adapted -to the preparation of the more ordinary qualities, and are even -occasionally employed for finer chocolates, for obviously these must be -again submitted to a rolling process, when granite or porcelain rollers -are preferred. - -[Illustration: Fig. 41 c.] - -For this reason the 6, 9 or even 12 roller mills have been more -discarded since the last grinding process has been performed by granite -rollers (cold process). - -In order to avoid the disadvantages of the pulley drive, it is in -certain cases advisable to drive each machine direct from an electric -motor. Fig. 42 illustrates a refining machine driven in this manner. - -[Illustration: Fig. 42.] - - -c) ~Proportions for mixing cacao mass, sugar and spices.~ - -The relative proportions of cacao, sugar, and spices, as well as of -starch as in the manufacture of the cheaper sorts, vary considerably. -Generally speaking 50 or 60 parts of sugar are added for 50 or 40 parts -of cacao mass; the following are a few formulae applicable for the -production of those kinds of pure chocolate that are most used. - - -A. Hygienic chocolate. - - Cacao mass } - Powdered sugar} equal parts of each. - - -B. Spiced chocolate. - - a) - Cacao mass 4 kg - Sugar 6 kg - Cinnamon 72 g - Cloves 38 g - Cardamoms 16 g - - b) - Cacao mass 4 kg - Sugar 6 kg - Cinnamon 130 g - Coriander 8 g - Cloves 88 g - Oil of lemons 2 g - Cardamoms 16 g - - c) - Cacao mass 5 kg - Sugar 5 kg - Cloves 80 g - Cinnamon 220 g - Mace 8 g - - d) - Cacao mass 5 kg - Sugar 5 kg - Cinnamon 100 g - Vanilla 100 g - or Vanillin 2·5 g - Mace 2 g - Cardamoms 4·2 g - - e) ~Spanish spiced chocolate.~ - Cacao mass 5 kg - Sugar 5 kg - Cinnamon 116 g - Cloves 50 g - Cardamoms 82 g - Mace 44 g - Vanilla 40 g - or Vanillin 1 g - Oil of lemons 1 g - - -C. Vanilla chocolates. - - a) - Cacao mass 5 kg - Sugar 5 kg - Cinnamon 160 g - Vanilla 50 g - (or Vanillin 1·2 g) - - - b) - Cacao mass 4½ kg - Sugar 5½ kg - Cinnamon 150 g - Vanillin 1·5 g - - c) - Cacao mass 4 kg - Sugar 6 kg - Cinnamon 120 g - Cloves 20 g - Vanillin 1·6 g - -The powdered spices as given above may be replaced by corresponding -essential oils, but see page 237 for remarks on this point. - -If the chocolates made from beans rich in oil contain too much fat to -mould properly, a small percentage of their constituent cacao mass -can be replaced by cocoa powder made from the same kind of bean, -but defatted, in the case of the finer qualities; and when inferior -varieties are under consideration, the same result may be attained by -a sufficient increase in the proportion of their other constituent, -sugar, as e. g. 55-60 parts of to 45 or 40 parts of cacao mass, so -disturbing the usual equality of the two ingredients mixed together. -Very cheap chocolates in particular are prepared from a smaller -percentage of cacao mass and show a corresponding increase in their -sugar content. But if the sugar exceeds 65 percent, it is no longer -possible to mould these chocolates, and the addition of fresh cacao -butter becomes a necessary preliminary to this operation, cf. also -the first part in section IV. Such varieties would have a composition -somewhat like the following: - - Cacao mass 25 parts - Sugar 67 " - Cacao butter 7 " - Spices and vanillin as above 1 " - -In the experimental preparation of samples of chocolate mass it is -not advisable to employ large quantities of ingredients, when a -waste of material is bound to ensue, but to begin with mixing small -quantities of one or two kilos. The small Universal Kneading and Mixing -Machines, Patent Werner & Pfleiderer, Type 1, Class BS, can here be -used with advantage. They are specially intended for small outputs and -experimental work; but we shall return to their description later, -after stating that they are furnished with heating apparatus, stuffing -boxes and air-tight lid, and can easily be taken to pieces, greatly -facilitating the removing of the mass. - - -III. Further Treatment of the Raw Chocolate. - - -8. ~Manufacture of “Chocolats Fondants”~ - -[Illustration: Fig. 43.] - -Recently the creams sometimes described as in the heading have -enjoyed a vast popularity, and are sold as eatable chocolates in -ever-increasing quantities. As far as can be ascertained, they -were first manufactured in Switzerland, melt readily, and have a -correspondingly large amount of fat, resulting from the addition of -cacao butter, which distinguishes them from ordinary chocolates. -When readily melting chocolates were first introduced, it was a -prevailing opinion that the required property could only be obtained -by increasing the amount of fatty content. Now the excessive evidence -of fat in chocolates is very objectionable, both as regards taste and -digestibility. To avoid this, therefore, the chocolates are treated -mechanically, to attain the required character of readily melting. -The machines used for that purpose are termed “Conches”, because the -trough, in which the chocolate is rubbed into a long cylinder, has -somewhat the shape of a long shell. For the working up of chocolates in -conches, the necessary conditions are; - - 1. that the chocolate should have been ground perfectly fine, - - 2. it must contain such an amount of fat as to become glucose on - warming, not indeed so thin as that used as coating material, but - nevertheless softer than the ordinary cake-chocolate of good quality. - -[Illustration: Fig. 43 a.] - -[Illustration: Fig. 44.] - -The machine can be heated by means of steam, hot water pipes, gas or -charcoal stoking, according as they are available in the place of -installation, and the temperature should rise above 70-80° C. for -fondants, and 50° C. for milk chocolates. In factories with water -power or electricity, continuous fondant machines can be worked day -and night, but when only worked during the day, must be kept warm -overnight. Constant tending of the machine is unnecessary, as it works -automatically. After a treatment of from 40-48 hours, the chocolate -attains the requisite character (i.e. it melts readily), and a rounding -off of taste, which are the properties of all good brands. Milk -chocolates can also be advantageously prepared in the conche, as also -covering or coating cacaos of all kinds, which harden considerably in -consequence of this treatment. - -Figs. 43 and 43 a show quadruple conches of the modern type with hot -water, wherein four troughs are arranged in pairs, and one opposite the -other. Conches with only 1 and 2 troughs are also constructed, and in -various sizes, the troughs sometimes having a capacity of 125 and 200 -kilos, so that the quadruple conche is capable of holding five or eight -hundred kilograms in all. The curved bottom of the troughs, as well as -the rollers fitted in them, are made of granite, and the front wall -strongly bent in at the corner, so that the mass is forced over the -border of the front wall, where there are openings for its discharge -as well. To prevent radiation as far as possible, it is best that the -troughs be walled in, the troughs are either walled. Fig. 44 shows the -room of a modern chocolate factory, with 15 conches. - -“Chocolats fondants” are from a gastronomic point of view, the finest -chocolate product on the market, and it is not remarkable that this -branch of the chocolate manufacture has witnessed a considerable -extension, and is likely to extend still more. - - -9. ~Heating chambers and closets.~ - -The manufacture of chocolate has been very considerably facilitated -by the introduction of heating chambers and closets, which have now -become an indispensable feature of every factory in the industry. In -these chambers the chocolate which has still to be rolled, as well -as that already submitted to this operation, is stored and kept at a -temperature of 60° C. until it can be further treated (moulded). This -manner of heating involves an appreciable cheapening of the production, -for masses which are dry and apparently require an addition of fat -recover in such a manner during a twenty four hours’ storing in the -heating chambers that such addition becomes unnecessary. But especially -when chill casting rollers are employed, which the mass leaves in a -very dry state, the use of these heating chambers is indispensable. -They should be available in every factory to such an extent as to -find room for the total output of one day, though even twice or three -times this amount might very well be provided for. Closets heated by -steam are best adapted for small factories, such as are illustrated -in Fig. 45. They possess double doors, are walled in, and are capable -of holding from 300-400 kilos of chocolate mass for each metre of -length. Larger factories should furnish themselves with chambers, which -are more open to access and on the walls of which iron shelves can -be introduced, heated by steam pipes arranged underneath. A typical -chamber, measuring 2·8 metres in breadth (including passage) and 5 -metres in length would hold about 2,500 kg of chocolate. - -[Illustration: Fig. 45.] - - -10. ~Removal of Air and Division.~ - -[Illustration: Fig. 46.] - -After emerging from the final rolling process, the chocolate is stored -up in heating chambers until it is ready to succeed to the moulding, -prior to which, however, it must be freed from air and cut up into -small portions. Until recently, it usually came next in a melangeur -provided with a dish-shaped bed-stone made of granite, as illustrated -in fig. 46, where it was kneaded and reduced to a uniform plasticity -and heated to the temperature required for moulding. The melangeurs -devoted to this purpose are now superseded by special tempering -machines. - -A machine of this recent construction, used for working solid and -semi-liquid material, is shown in fig. 47. The tank intended as a -receptacle for the chocolate mass is in this case made of iron and, to -facilitate cleaning, smooth in the interior. It runs in a water-bath, -the supply in which can be controlled by steam or cold water. The -granite runner is provided with a lifting device, admitting of the -working up of material containing foreign ingredients like nuts, whole -and fine-split. - -[Illustration: Fig. 47.] - -The mass is taken out of the machine in lumps, and in order that it -may be reduced to a temperature suitable for the removal of air (about -26-32 ° C. on the outside) it is laid to cool on wooden, marble or iron -tables. When this temperature is arrived at, large lumps of chocolate -are introduced either into the air-extracting or the dividing machines. - -[Illustration: Fig. 48.] - -After the importance of the tempering processes had at length been -recognised, inasmuch as the maintenance of the temperature prescribed -is of immense influence on the chocolate subsequently produced, and it -had on the other hand been ascertained that such machines as described -above could not be absolutely relied upon, for the shaking tables -involve an occasional excess of tempering, the idea of a machine which -should completely and automatically perform this task was finally -conceived. This new machine, given in fig. 48, and already differing -from all other tempering machines in external appearance, ushers in an -entirely fresh process respecting the _modus operandi_ prevailing in -the present manufacture of chocolate, which does not fail to satisfy -the highest expectations. It may be said to work continuously, for no -matter what the temperature of chocolate passing into it may be, the -material leaves the machine at the temperature desired within a lapse -of one minute. According as more or less chocolate has to be turned -over in the moulding department, the machine can be stopped or set -in motion without detriment to its efficacy. Besides this, it cleans -almost automatically, so that a quick change of quality is always -possible. The special virtue of this machine is that it turns out the -material with such a degree of homogeneity as has never before been -known, making moulding at much higher temperatures a possibility. There -is yet another side issue, namely a doubling of the life of the moulds, -and finally, owing to the fact that the often considerable amount of -waste material is done away with in this process, the moulding shop -is spared to some extent. The series of rollers through which the -chocolate passes is maintained at a proper temperature by means of -automatic water apparatus. The daily output of the machine figures at -3000-4000 kilograms. The material is passed on out of this machine to -the dividing and moulding processes. - -The necessary extraction of air follows immediately on the tempering -process, for the blades of the scraper then release the chocolate mass -from the rollers in thin layers, between which air penetrates. The -removal of air is effected by machines, an old type of which is shown -in fig. 49 (in front elevation). - -It can be warmed by means of a charcoal fire placed in the space =i=, -or by any other suitable means. The chocolate mass is fed into the -cylindrical hopper =a=, at the base of which occurs an archimedian -screw =b=, which is propelled by the shaft and cog-wheel system =c d -e= in the direction indicated by the arrow. Thus the chocolate mass is -forced into the box =f=, leaving which in cylindrical form, it succeeds -to the travelling band =h=. It is now almost entirely freed from air. -As the material is pushed forward on the band, it is cut off either by -a knife =g= fixed to the box =f=, or divided as far as possible into -equal parts by a double knife with adjustable blades corresponding -to the weight required for a chocolate square. This manipulation -presupposes a fair amount of skill on the part of the machinist, but -this once attained, the division ensues as precisely and simply as can -be desired. - -Air-extracting machines of recent construction, although still -partially built on the above principle, are at the same time generally -developed as automatic dividing machines. - -[Illustration: Fig. 49.] - -[Illustration: Fig. 50.] - -Fig. 50 shows such a machine for solid and semi-liquid chocolates. By -means of this, the material is next conducted along a vertical screw -path in even mass to the horizontal screw, and so a second filling with -the hand is rendered unnecessary. After it has been freed from air in -this, it enters a revolverlike cutter, which discharges the divided -portions on a travelling belt. On the latter it is conducted to a table -standing near, where it is laid into moulds. The machine is of very -strong make, and puts out from 15-250 gr, divided into approximately -10-25000 squares, within a space of ten hours. - -[Illustration: Fig. 51 a.] - -Figs. 51 a and b give finally two of the best known types which have -a very extensive application, protected by patent imperial (Germany), -and built by J. M. Lehmann, Herm. Baumeister, J. S. Petzholdt in -Döhlen, G, near Dresden and others. With this patent dividing machine -of J. M. Lehmann, solid and semi-liquid chocolate material, as also -nut and almond chocolates are divided exactly, in any weight from 18 -to 250 grammes, and then conducted in strips of equal size to the -mould previously mentioned. As far as cleanliness, purity, and easy -management are concerned, it fulfills all the demands which can be -expected of the most modern machine. - -[Illustration: Fig. 51 b.] - - -IV. Moulding of the Chocolate. - -[Illustration: Fig. 52.] - -11. ~Transference to the Moulds.~ - -The pieces of chocolate, on emerging from the dividing processes, are -placed separately in iron moulds, that is to say, as far as this has -not already been done in the dividing machine. It is important that -these should have the same temperature as the chocolate mass, in order -to prevent the formation of spots on the surface of the cakes, and to -obtain a good and non-greyish fracture. The temperature for moulding -smaller objects can be fixed at between 27° and 32° C. and for the -larger may be considerably lower. In summer also, moulding may be -proceeded with at a lower temperature than in winter. According to a -note in the Gordian (1895, No. 4) the moulding may be carried out in -summer, when the atmospheric temperature is; - - from 25-31° C, at 26-27·5° C - " 18·5-25° C, at 28·5-30° C - " 12·5-18·5° C, at 31-32·5° C - -In cold weather, the cakes may be moulded at a temperature of from -32·5-35° C., according to their thickness. When not manufactured in -the automatic machine shown in fig. 48, the mass should be otherwise -controlled as regards temperature, which should be registered by a -thermometer introduced therein. The moulds are for the most part -filled with plastic and liquid chocolates, and their depths determined -and modified by the weight of material which they are destined to -receive. - -Fig. 52 shows a machine which conducts the semi-fluid mass to the -moulds in the following manner. The moulds are automatically introduced -under the apparatus, and filled from the small stirrer above. They then -succeed to the shaking table and are finally transported to the cooling -room. On this machine moulds of from 75-350 mm long and 75-225 mm broad -can safely be employed. - - * * * * * - -There are two different forms in which chocolate is sold, namely, that -intended for domestic purposes, and that which is to be consumed as an -article of luxury. The kinds known as cake, rock and roll chocolate -belong to the first class, the several pieces weighing 50, 100, 200, -250, 500 up to 5000 grammes. Tin-plate is the only material of which -moulds are made; and these generally have a capacity rather greater -than is necessary for holding the particular quantities to be moulded. -The chocolate is therefore, as described above, divided into given -weights, and generally deposited direct in the moulds by the dividing -machine. The divided portions of chocolate are pressed down in the -moulds by hand, equally distributed in the latter, and then transferred -in the moulds to the shaking table or combination of shaking tables -to be described later. On the shaking table the soft chocolate soon -penetrates completely into all the corners and impressions of the -stamped tin moulds. The removal of the cooled cakes from the moulds is -easily effected by pressing. - -These moulds are generally provided with from four to ten ridges or -indentations, so that the chocolate can be conveniently divided, and as -required for use. Others again have a similar number of compartments. - -The compartments may be impressed with any kind of inscription, so that -such information as the name of a firm can always be reproduced on the -cakes. - -Broken chocolate is generally of inferior quality, brought on the -market without any protective covering. - -In those kinds of chocolate which are known as articles of luxury a -distinction is to be made between; - -1. Those moulds which are in one piece and completely filled with -chocolate, so that the superfluous mass can be removed by a knife. In -such cases the weight of the cakes is exactly regulated by the capacity -of the moulds. - -2. Those intended for moulding various figures of fruit etc. in which -two or three parts make a closed space which is of the form desired. - -Among the moulds of the first type must be numbered those used in the -preparation of small tablets and sticks, and the sweetmeats known as -Napolitains and Croquettes. - -The second class comprises moulds for making chocolate cigars and -chocolate eggs, and also the double moulds. - -The moulds for the smaller tablets, cream sticks, napolitains and -croquettes are also made exclusively from tin-plate, and the separate -parts are enclosed in a stout iron frame, the top of which is ground -down smooth, so that any superfluous portion of the filling can easily -be scraped away. In that way from six to thirty pieces can be cast in -one mould at the same time: the cooled chocolate can be released from -the moulds by gently tapping one corner against a table. In napolitain -moulds protecting hooks are attached, to avoid their sustaining any -injury in this operation. - - -Examples of the more frequent moulds. - - -1. ~Chocolate Cigars.~ - -These are made either by introducing the chocolate mass between the -two halves of a double mould, of which each corresponds to a half of -the cigar shape to be moulded and which each fit exactly one on the -other; or else by pouring it into hollow moulds stamped out of one -complete piece. Moulding presses[117] are utilised in the manufacture -of material ~en masse~. In these the cigars are filled into -iron moulds, afterwards held together by means of iron combs, and so -introduced in to the press. For each size and shape special moulds -and plates are essential. Neither barium sulphate nor zinc white may -be employed to produce an imitation of the ash on ordinary cigars, as -both are objected to by health inspectors; nor are they necessary, for -in phosphate of lime (tricalcium carbonate) we possess a perfectly -harmless and at the same time efficient substitute, when it is mixed up -with starch syrup. - -Other figures, such as fish etc., may also be produced in chocolate, by -means of the moulding press, when it is furnished with stamped moulds, -corresponding to the forms required. - - -2. ~Chocolate eggs.~ - -These are generally made hollow, unless they are very small, by -pressing chocolate in two halves of an egg-shaped mould and then -uniting the two parts. Another method patented by Th. Berger of -Hamburg[118] seems less practical. A mould is made of soft sheet -caoutchouc blown out; this is dipped into liquid chocolate and, after -the adhering coating has hardened, the air is let out of the mould. The -use of caoutchouc moulds would render this method too costly, since the -alternation of temperature soon makes the caoutchouc unserviceable. - - -3. ~Various figures, fruits, animals, and other small objects.~ - -Double moulds are used for making these objects in chocolate, -consisting sometimes of three or four parts; they are made either of -sheet iron, tinned, or, for more complicated forms, the moulds are cast -in tin, but these latter are not so durable as those of tinned sheet -iron with strong iron frames. - -The several parts of the moulds, after having soft chocolate mass -pressed into them, are put together and excess of material is removed -by requisite pressure by the use of a press of the kind made by A. -Reiche in Dresden, which will admit of a large number of moulds -being placed in it at a time. By the use of such a press the moulds -are protected from injury, and the objects moulded have a better -appearance, as a result of the uniform as well as strong pressure -exerted. - -After cooling, the moulded objects are readily detached from the moulds -and they only require to be scraped clean, or further ornamented as may -be desired. That is done in various ways, for example by painting with -coloured cacao butter. - - -4. ~Crumb Chocolate.~ - -This term is applied to the small pieces of chocolate of truncated -conical shape, with from 4 to 5 smooth surfaces. They are made by -a machine specially constructed for the purpose by A. Reiche (No. -1550); it consists of a four-cornered box with a removable bottom. -Inside the box there is a false bottom, from 1 to 2 cm above the other -bottom, which is fitted with a removable sheet iron plate, in which -pentagonal holes are stamped. A knife can be introduced at one corner -of the bottom of the box. After sufficient chocolate has been made to -penetrate through the pentagonal holes by agitating the box on the -table, the knife is rapidly drawn across the bottom and the box raised -up. The sheet iron plate is then taken out, and by gently tapping one -corner the small pieces of chocolate are shaken out. - - -5. ~Small tablets, sticks, fruits or figures filled with cream.~ - -These are prepared by pouring the cream contents in either wooden or -iron moulds, previously dusted with a little flour, and then moulding -round them chocolate in whatever form is required, always taking care -that this is kept as soft and plastic as possible, a suitable addition -of cacao butter proving invaluable for the purpose. - -In former times chocolate moulds were manufactured exclusively in -France, where the firm Létang of Paris enjoyed what was to all -intents and purposes a world monopoly. But since the year 1870 the -oft-mentioned firm of Reiche in Dresden-Plauen has taken up the -manufacture, and has succeeded in conquering the market in a remarkably -short time. The moulds of this firm satisfy each and every possible -requirement, although it would be no disadvantage if the old type of -pattern mould were cleared away at one and the same time with the old -routine, to make room for a little artistic skill and embellishment. - -Recently Reiche has brought out a special machine intended as an easy -and practical cleanser of his many moulds, which include bonbon cutters -and cutting rollers, numbering stamps, chocolate slicers, roller -machine boxes etc. He has lately brought on to the market a special -machine for quickly and efficiently cleaning the moulds, which is -illustrated in fig. 53. - -In one end, a circular brush is introduced, and against this the moulds -to be cleaned are firmly pressed. In consequence of the large number of -revolutions which this brush passes through, the moulds are cleansed -of still adhering masses of chocolate in a half or third of the time -occupied when hand labour is employed. At the other end of the shaft -occurs a duster, sprinkled with Vienna white (a lime), which polishes -off the moulds previously and thoroughly cleaned by the circular brush. -The great advantage of this machine is that the daily expenditure on -polishing is considerably reduced One girl can do the work of two hand -workers, when this machine is employed. In addition, it makes possible -a continual touching up of the material used in the making of the -moulds, a ventilating apparatus removing all traces of dust. - -[Illustration: Fig. 53.] - - -12. ~The Shaking Table.~ - -The pasty chocolate mass fills itself into the chocolate moulds -spontaneously, in consequence of its soft consistency. Yet to share it -evenly throughout the mould, so that it adapts itself to every bend -and hollow there occurring, and further to bring to the surface any -possible bubbles of air evident in the mass, the chocolate is whilst -still in the moulds subjected to brisk shaking. - -This is effected by placing the chocolate on trays and transferring -these to the shaking table, of which types and construction are at the -present time manifold and various, the best and oldest being given in -front elevation below (Fig. 54). - -[Illustration: Fig. 54.] - -The movable slab =a=, fitted with an upright rim at its edges, has -underneath two projecting pieces =d=, working against deeply toothed -wheels =e=, which fastened on the shaft =b=, are driven round by the -pulleys =c=. The teeth of the wheels catch on the projecting pieces at -every revolution of the shaft and push them rather gently on one side, -and when the tooth-points slide from under the slab, it drops down as -much as it has been previously raised. Each tooth of the wheel coming -into contact with the projections, the same motion is repeated several -times, causing the slab to oscillate up and down. - -This oscillation of the slab is controlled by means of a hand lever -=f=, occurring on the shaft =g=, and fixed crosswise thereon, so that -we can only show it in cross section on the diagram. The lever =f= -attaches itself to the under part of the slab, raises it, and so throws -the wheels out of contact with the projecting pieces, but without -stopping the rotation of the shaft =b=. - -Shaking tables have also witnessed considerable improvements with the -lapse of time, and we shall now proceed to treat these in more detail, -especially as several recent constructions offer and illustrate many -interesting mechanical points. - -[Illustration: Fig. 55.] - -[Illustration: Fig. 56.] - -An old type of machine, that is nevertheless still much employed, is -illustrated in fig. 55. Here the slab is caused to osculate by shaking -wheels introduced underneath, each possessing six, eight, or more -teeth. The slab is raised and lowered by contact with wedge-shaped -parts, the effect produced being greater or less according as the -moulds are large or small, heavy or light, and in proportion to the -consistency of the chocolate mass which they contain, e. g. whether it -is solid or semi-liquid. - -Quite an improved construction is shown in fig. 56. Here the table -is attached to a vertical axle, which is moved up and down by means -of a toothed wheel fixed on its bottom end. There is also a cylinder -arrangement under the whole machine to assist in controlling the -vertical motion of the shaft, and as it is provided with automatic -lubrication, there is no danger of any wearing out of the apparatus and -consequent irregularity of functioning. - -The shaking and jerking of the slabs is in itself attended by a -considerable amount of noise, and when to this is added that caused by -the tables, it will be seen that a chocolate factory may become to its -neighbours a very serious source of objection. For years attempts have -therefore been made to construct shaking tables, so that they would -not cause any greater noise than is absolutely inevitable. Pneumatic -contrivances and caoutchouc have met with right royal success in this -connection. - -[Illustration: Fig. 57.] - -The most recent and probably the most perfectly constructed shaking -table is given in figs. 57 and 57 a. It embodies all the latest -improvements and is self lubricating, a fact of the highest importance -as releasing the strain on the attendance, which would need to be very -perfect to ensure absence of noise in the case of a machine making -800 strokes a minute. When it is considered that the moulding room -is generally managed by girls who neither possess knowledge of, nor -interest in, the machines, the advantages of such automatic lubrication -become even more apparent. - -[Illustration: Fig. 57 a.] - -[Illustration: Figs. 58 and 58 a.] - -Apart from the automatic lubrication, in itself a sufficient guarantee -for the efficiency of the machine, screws and nuts are entirely avoided -on this machine. The motive mechanism is also interesting. By a special -arrangement, the number of revolutions in relation to the number of -the elevations of the slab is reduced to one fourth, viz., from 760 to -190. Since the elevation of the slab can be regulated to zero, a loose -pulley for shifting the driving belt is unnecessary; in addition, the -driving shaft makes only a small number of revolutions, and works in -oil. The round shaped upright serves to carry the vertically moving -frame =i=, which supports the slab moving in an oiled groove at =s=, -and which is supported underneath by the pivot =m=. Both at =m= and -=s= there is automatic lubrication. The bearings of the spindle -=n=, attached to the upright, work into left and right screw threads -at =oo=, to which points the ends of a broad leather belt =p= are -attached, passing over the roller =g=, by which the frame =i= is -suspended. The driving pulley =k=, running in oil, carries in its -centre the four rollers =l=, which turn round and round the pulley =k=, -so as to come into contact with the belt =p= and press it outwards on -both sides. At the same time it shortens the belt in the vertical axle, -so raising up the table slab =i=. This is repeated four times by one -revolution of the driving pulley, so that working with 190 revolutions -a minute, the slab is raised 760 times. According as the screws =oo= -are moved to or from the centre, the vertical movement of the slab can -be increased or decreased to a point when the slab is completely out -of action, i. e. when the rollers l no longer touch the belt =p=. Under -favourable local conditions, a number of such tables can be driven by -one shaft, so that only one pulley and a single driving belt would be -needed, though each table would work quite independently of the others. -Such an arrangement is shown in figures 58 and 58 a. - -[Illustration: Fig. 58 b.] - -This shaking table, though only recently introduced, has quickly made -itself popular, and is especially suitable for the preparation of -readily liquefiable chocolate. The gentle vibratory motion produced by -this shaking table and its exact adjustability admit of the thinnest -cakes being made in a perfectly uniform thickness, without any -objectionable projections round their edges. Besides the shaking tables -of this construction there are others made in such a way that whether -the moulds are light or heavy, small or large, the slab is always -raised to the same height, the working of the slab being adjusted by -altering the number of revolutions. The manipulation of these tables is -much more difficult than that of tables constructed as above described, -and that is probably the reason why these have for decades been scarce -on the market. - -The moulded chocolate spread out on trays is transferred as rapidly as -possible to the cooling chamber, with which we shall conclude section -IV. - -Instead of several shaking tables alternately receiving the moulds, -which involve frequent changes, so-called shaking systems (fig. 58b) -have been generally adopted of late. They consist of a number of -shaking tables, having their frames attached to each other, possessing -a common motor control, and having their slabs arranged one after the -other in such a way that the filled moulds slowly proceeding from the -dividing machine can be automatically conducted over them. The shaken -moulds are then passed on to further processes, or they enter the -cooling chambers at once. The advantage of the shaking table system -lies in a reduction of the number of hands, who only need to be in -attendance at each end of the system, and further in the regularity, -both as regards time and strength, which prevails in connection with -the shaking of each mould. - - -13. ~Cooling the chocolate.~ - -Experience has shown that the more rapidly the moulded chocolate is -cooled the finer is its texture and the more uniform the appearance of -the fractured surface. That is due to the formation of smaller crystals -of the fat when the cooling is rapid, while in slow cooling larger -crystals are formed and the fracture consequently becomes dull and -greyish. - -Formerly it was possible to distinguish chocolate made in summer from -that made in winter by the more uniform appearance of the fracture, -that was, in the latter case, the result of more rapid cooling. - -At present, however, manufacturers are no longer dependent upon -favorable atmospheric conditions in that respect, for by suitable -arrangements it is now possible to produce the reduced temperature -requisite by artificial means. - -The most suitable cooling chamber is an underground space which should, -however, be so situated as to be in convenient communication with the -moulding room. The cheapest and simplest place for a cooling chamber -is a cellar, if it be properly constructed and dry, as well as large -enough to contain the quantity of chocolate made in one day’s working. -The best temperature to be kept up ranges from 8° to 10° C. Within -those limits there is no danger of the chocolate being coated with -moisture, or that it will acquire a coarse grained texture by lying too -long. The following rules will serve for guidance in regard to this -point: - -Generally, chocolate presents the finest fracture when it has been -fully levigated and when it contains a considerable amount of fat, -provided that the fat present is only cacao butter. Those kinds which -are not so well levigated, or have had some addition of foreign fat -of higher melting point, show an inferior fracture. It is possible to -obtain an equally vitreous fracture in a less cold cellar (16° C. and -upwards) when the chocolate is moulded at a temperature corresponding -to that of the cellar; to effect that, the chocolate should be moulded -at a proportionally lower temperature the warmer the cellar is. The -difference can be seen by the appearance of pale red spots on the -surface. When it is desired to dispense with artificial cooling, the -cellar should be as much as possible below the surface of the ground; -it should also be of sufficient height, not less than 3 m. If the -situation and height of the cellar be properly adjusted, the requisite -area for disposing of a daily production amounting to 5000 kilos -would be 400 sq. m. The cellar must be well ventilated and furnished -with double windows, so placed as to open towards the north and east. -Discharges of warm waste water, as well as steam pipes or furnaces -should be kept as far distant from the cellar as possible. The internal -arrangement of the cellar should be of such a nature that the whole -of the chocolate to be cooled can be deposited upon the floor, since -that is the place where cooling takes place most rapidly. With that -object in view it is desirable to construct brickwork pillars about 25 -cm high, covered with white tiles. Passages are arranged between these -pillars. The cellar should be entered by as few persons as possible -and, therefore, the cooled cakes of chocolate should be taken at once, -in the moulds, to an adjoining room to be turned out and passed on to -the packing room and store. - -Most of the existing factories, that have been established for any -time (large and small) have had to adopt artificial means of cooling, -because in most instances the quantity of chocolate to be cooled daily -has, in course of time, increased tenfold. The machine rooms have been -enlarged, the number of machines has also been increased, while the -cooling cellar has remained in its formerly modest proportions. But -those circumstances are not the only reasons for having recourse to -artificial refrigeration, which is often necessary in consequence of -the inconvenient situation of the cellar and the high underground water -level. - -In the application of artificial refrigeration in a chocolate factory -it is not advisable to hasten the cooling of large quantities by -producing too low a temperature in small chambers. The cakes of -chocolate mass by that means come out of the moulds as hard as glass, -but it is questionable whether the consumer using the chocolate many -months afterwards, will make the same observation. Great care would -have to be taken with such rapidly cooled chocolate, to pass it -gradually through chambers of a medium temperature and thus prepare it -for exposure in the packing rooms and warehouses. Even when employing -artificial means for cooling, the reduction of the cellar temperature -and cooling upon pillars is to be preferred to the more direct -cooling upon a system of pipes, which after all is nothing else than -a cooling upon ice, as may be in some instances the only alternative. -Consequently, a well constructed cellar for cooling, furnished with a -system of cooling pipes on the roof is perhaps the most advantageous -arrangement, especially for large factories. - -In carrying out artificial refrigeration various kinds of machines are -used for reducing temperature, in which the desired effect is produced -either directly by the condensation and evaporation of suitable -materials, such as liquid carbonic acid, ammonia, sulphurous acid, or -indirectly by making saline solutions (calcium chloride), cooled below -the freezing point, circulate through a system of pipes fitted on the -roof or walls of the space to be cooled. As the cold liquid is pumped -through the pipes, it takes up heat from the air in contact with them, -correspondingly reducing the temperature of the cooling chamber. The -cooling installations of the firm of C. G. Haubold, junior, Chemnitz, -are among the best and have long been extensively used in the chocolate -industry. Their cooling apparatus is a compressing machine, in -which coolness is obtained by the evaporation and recondensation of -such liquid gases as carbonic acid or ammonia. Like all compressing -machines, it is comprised of three main parts. - - I. The evaporator or refrigerator, consisting of a wrought iron - system of pipes. The latter are placed in the spaces of the plant - to be cooled, with a so-called direct evaporation arrangement, and - are either arranged on the walls and ceiling, or built in a special - chamber as dry or moist air coolers, according to the quality of the - chocolate to be cooled, or the use for which it is destined. Whilst - in the former case cooling is effected directly in the rooms, in the - latter the air of the cooling room is conducted to the air coolers by - means of ventilator, in order to be cooled and dried there, and then - again introduced in the chamber. - - II. The compressor, a gas suction and pressure pump, working both - simply and complex, which draws the refrigerating medium out of the - evaporator, compresses it, and forces it along to the condenser. - - III. This condenser consists of a coil of wrought iron or copper - pipes, which are enclosed in a barrel and are often described as - the immersion condenser. There is another type, in which the pipes - are united to one or more pipe-walls, introduced in a vessel which - collects and drains off the condensations. In both cases the coil of - pipes is played upon by a continual stream of water, in order that the - gases which they contain may be condensed. The immersion condenser is - generally employed when there is a plentiful supply of cheap water - at hand, and the other in contrary cases. This latter condenser is - provided with a separate liquid “after-cooler”, constructed on analogy - with the before mentioned immersion condenser. The counter current - principle holds good in both types, and admits of a better using up of - the cooling water. The liquid gas then passes on to the evaporator, - where it is responsible for further refrigeration. - -[Illustration: Fig. 59a.] - -The refrigerator also occurs in the form of a brine cooler. In this -construction the evaporating pipes are likewise enclosed in a barrel, -containing a high percentage of salt brine. In consequence of the -refrigerating apparatus occurring on the interior of the pipes, the -brine contained therein is cooled down to a very low temperature, -pumped along to the cooling chambers, and after delivering its alloted -refrigeration unit re-conducted to the cooling apparatus, where it is -once more subjected to the same series of processes. - -A well-known arrangement for such artificial refrigeration is that -constructed by Wegelin & Hübner at Halle o. S., in which carbonic acid -is employed, and it has been found well adapted for use in chocolate -factories. The accompanying illustrations figures 59 a and 59 b -represent an arrangement of that kind in which the cooling is effected -on cooling trays judiciously arranged. - -[Illustration: Fig. 59b.] - -The refrigerating machine is constructed on the carbonic acid gas -compression system; it consists of 1. the compressing pump =a=, 2. the -condenser =b=, and 3. the system of pipes =c= and =d=, that constitute -the refrigerator. The coil of pipes in the refrigerator is connected -at one extremity with the compressing pump and at the other extremity -with the condenser. Liquid carbonic acid passes from the condenser -into the coil of pipes and is there evaporated. The heat necessary -for that change is withdrawn, either directly or indirectly, from the -cooling chamber and from the chocolate placed in it, until the desired -reduction of temperature is brought about. - -[Illustration: Fig. 60.] - -The compressing pump =a= is a peculiarly constructed suction and -pressure pump, it draws out of the refrigerating pipes the vaporised -carbonic acid by which they have been cooled and then subjects it to a -pressure which helps to effect its reconversion into the liquid state. - -The condenser =b= consists of a coil of pipes over which a current of -cold water is kept flowing and the compressed carbonic acid vapour, -passing from the compressor into these pipes, is there cooled and -condensed by the surrounding water, so as to be transferred back to -the refrigerator through a valve fitted to it for that purpose. The -outer vessel of the condenser is constructed of cast-iron, in one piece -with the compressor frame. These cooling arrangements are constructed -either with or without mechanical ventilators. In figures 63 a and 63 -b the compressing pump and condenser are represented as placed on the -ground floor, while the refrigerator is situated in the cellar space -lying beside them and at a lower level, in such a manner that both the -systems of cooling pipes are not situated upon the roof of the cellar, -but run along it at regular distances parallel to the side walls of the -cellar. The compressor and condenser form one apparatus and the former -is driven by a steam engine. - -In the cooling cellar, the refrigerator is generally fixed to the walls -in such a way that the warm chocolate, taken into the cellar, can be at -once placed upon the stages formed by the system of cooling pipes, and -so there is some advantage in having the system of cooling pipes fitted -along the roof of the cellar. - -The machine which is diagrammed in fig. 60 possesses an hourly -output of some 70000 calories, measured in salt water at -5 ° C. The -compressor is driven directly by an electric motor, and a stirring -apparatus is put in motion by the crankshaft of the compressor, the two -being connected by an intermediate gearing. - -Wegelin and Hübner put out cooling plants with salt water cooling, -smaller and medium sized plants are on the contrary provided with -so-called direct evaporation. - -The diagram in fig. 61 shows an air-cooler as built of late by Esher, -Wyss & Co. for chocolate cooling plants. - -These air coolers are especially used for direct evaporation of -carbonic acid gas. They consist of three groups of ribbed wrought-iron -pipes, the whole constituting a system supported in a frame work of -U-shaped and angular iron. The separate tubes are welded and bent -together. The ribbed bodies are in themselves square shaped, and apart -from the tube opening have a nozzle introduced in their centre, which -pressed firmly against the press pipe effects a favourable transmission -of heat in the case of large surface areas of the support, the more so -as the tubes are square shaped. - -Among the numerous advantages of this machine can be numbered the -abolition of the refrigerator and brine pump, prompt and instantaneous -refrigeration when the machine is started, and ease of control, as a -flange connection occurs immediately in front of the machine. - -[Illustration: Fig. 61.] - -A wrought iron trough is fitted up underneath the air-cooler to catch -the water drops. Above, and to the left, the three systems of the -air-cooler are connected by means of a catch. - -In the foreground of the illustration is given a miniature of the -ribbed tube system, which very clearly illustrates the arrangement of -the separate ribs. - -A ventilator not apparent on the diagram conducts air to the tubes in -the cooling chamber, and these present a considerable cooling area, -in addition to which, the air-stream taking a parallel direction, -resistance to its passage is reduced to a minimum. - -Another method of cooling[119], that is carried out in France -consists in placing the moulds, containing cakes of chocolate, upon a -travelling belt running horizontally through the whole length of the -cooling chamber. The requisite reduction of temperature is effected -by apparatus similar to that described above in Wegelin & Hübner’s -arrangement. The liquefied carbonic acid flows through a system of -pipes fitted to the roof of the cooling chamber, producing by its -vaporisation the necessary cooling and then it passes back to the -refrigerating machine. Circulation of the air in the cooling chamber is -provided for by a suitable ventilator under the pipes of the cooling -system, gutters being fixed to carry away any water condensing upon -their surface and prevent it from falling upon the chocolate. The -travelling belt passes along so slowly that the moulds, containing -chocolate, placed upon it at one end, take from ten to fifteen minutes -in passing to the other end where they are taken off and carried to the -packing rooms. - -[Illustration: Fig. 62.] - -Another cooling arrangement that works very well is constructed by T. & -W. Cole of the Park Road Iron Works, London E.; figure 62, represents -a plan of this arrangement, which has the great advantage of providing -for the exclusion of moisture from the cooling chamber. Refrigeration -is effected, by means of Cole’s Arctic-Patent Dry Cold Air machines, by -compressing atmospheric air and then allowing it to expand, after being -cooled by water and having moisture removed by suitable arrangements. -The machine is of very solid construction; it works at a pressure of -from 70 to 80 atmospheres and drives the dry cooled air through a -system fitted in the cooling chamber where the chocolate is spread -out, either on portable trucks or on a travelling belt, so that it -remains in the chamber long enough to become perfectly cold. The system -of cooling can be changed in various ways. The sudden removal of the -cold chocolate into another chamber where the air is moist, would be -attended with a deposition of water upon the goods. For that reason -the goods are first transferred, for a short time, to a warm chamber -(ante-room) where they acquire a temperature at which no deposition of -moisture can take place. The chief advantage of this arrangement is -that it furnishes dry cold air economically, both in summer and also -in a moist climate. Cole guarantees that this machine will effect a -refrigeration of 5 ° C.; according to the statement of Messrs. Negretti -and Zambra the cooled air contains only 40 % of moisture. The cold -air from one of these machines can be led, by a well insulated run -of pipes, to any part of the factory and thus be made available for -cooling purposes in different places. - -The cooling plants hitherto described may be classified as “Space -Coolers”, because in each case a special compartment of the cooling -chamber must be utilised. The increased prices of estate constitute no -mean objection to such a system. - -A critical valuation of these plants brings out a few undisguisable -deficiencies. A large proportion of the cold is lost in the chamber -itself, before it has been of any avail; and then again the rooms are -generally insufficiently, sometimes even not at all, insulated from -adjacent and warmer chambers, which once more involves raising of -the low temperature essential in the process.[120] Detrimental also -is the presence of the personnel, the illuminations, and many minor -influences. It is evident that the larger the output required the -larger must the cooling chamber be, involving corresponding economical -waste. - -With the recognition of these evils arose the problem of their -abolition. The aim was to employ small chambers and avoid loss of cold -air. It is now solved by a system already used in many and various -industries, namely, cooling in closets. Larger or smaller closets -may be employed, as required, and in consequence of their thorough -insulation may even be introduced into the warmest rooms. Their -principle is maximum efficiency with minimum occupation of space, and -avoidance of loss of cold as far as possible. In consequence of this -latter aim, the refrigerators in this case can be constructed on a -smaller scale than those destined for an equal output of material, -which are fixed up in cooling chambers; or they may be larger, which -is yet more important, for the efficiency of the machine under -consideration can be considerably increased by connecting it with one -of the closets. - -There are two sorts of cooling chambers, those which transport the -moulds automatically, and those which contain layers where the moulds -are placed one over another. Both types are cooled by the circulation -of air, so effected, that cooled air currents are sucked up by a fan -out of a tubular system fitted underneath a horizontal partition, -and then forced along to the chambers above, where they are evenly -distributed over the rows of sheet-iron, laden with moulds, or where -they play upon the travelling belt which transports the moulds out of -the cooling chambers. The air passes once more into the tube chamber -on the opposite side, where it delivers up the warmth it has in the -meantime acquired, to enter finally the same system of circulation as -before. The general temperature of the closets is a mean between 8 ° -C. and 10 ° C., and the cooling lasts from 20-40 minutes, according to -the strength and size of the tablets. As the temperature never goes -lower than 8 ° C., it is impossible for the tablets to become moist -when exposed to the warmer outer atmosphere. Fig. 63a shows a Cooling -Chamber built by J. M. Lehmann, which is adapted for a daily output of -some 1000 kilos, and divided into compartments one above the other. -The sections of this chamber, which in the illustration plainly shows -the small amount of space required for its erection, are divided by -vertical cross-partitions into four compartments, each of which is -provided with a shelf or stand to take a charge of 10 cooling trays, -and accessible by three spring-doors, thus giving as small apertures -as possible and reducing the loss of cold when charging to a minimum. -In addition to this, each compartment is fitted with a contrivance for -regulating and, if necessary, completely cutting of the draught. The -position of the system of pipes is shown by the two pipe-ends to which -it is connected. On the opposite side, or front of the chamber, is the -fan-drive, either a small electric motor, or shafting. The perforated -cooling trays are visible through the open doors. The sides of the -chamber consist of two layers of wood with thick slabs of cork between -them. All chambers of this system, including those with automatic -conveyance of the moulds, can be taken to pieces for transport, the -single pieces afterwards only requiring to be fastened together again -when erecting the chamber.—The chamber illustrated serves for cooling -moulded chocolate. For pralinés and the like similar chambers are -supplied, which are, however, smaller and lighter in construction. - -Fig. 63b represents a cooling chamber with forced air circulation -and automatic conveyance of the moulds, built by the same firm. This -chamber, which, owing to the travelling belt conveying the moulds, is -of considerable length, is nowhere connected with the outside air; the -whole manipulation of the moulds is carried on through small adjustable -openings at the points where the travelling band enters and leaves -the chamber. The band consists of chains in links on to which wooden -laths are screwed and its speed can be regulated to suit the size of -the tables to be dealt with. The width of the belt and chamber can at -any time be varied to suit the place of erection and correspond with -the length. - -[Illustration: Fig. 63 a.] - -[Illustration: Fig. 63 b.] - -[Illustration: Fig. 63 c.] - -As is to be seen from the illustration, this cooling chamber requires -the minimum of attendance and thus complies with the principles lately -adopted in all large factories, in which the tendency is to substitute -as much as possible mechanical appliances for manual work. It will -be seen from the preceding chapters that this tendency is especially -marked in the moulding department, where automatic tempering, -moulding and mould-filling plants and shaking tables have already -been introduced. In order to utilise fully such automatic plants the -last link in the chain only was wanting, namely, a suitable means of -transferring the moulds from the shaking tables to the cooling chamber -and through the latter to the demoulding and packing room. The purpose -of the cooling chamber above described is to fill up this gap, and its -proper place is thus ranged in among the automatic machinery described. - -Thus it is that many modern factories have united the above machines to -form a single working plant, as shown by Groundplan Fig. 63c. - - -V. Special Preparations. - - -a) ~Chocolate Lozenges and Pastilles.~ - -These chiefly consist of cacao mass, sugar and spices. Formerly they -were made by placing the semi-liquid chocolate material on a stone -slab, furnished with a rim of uniform height which served to regulate -the thickness of the goods manufactured, and then rolling out the mass -as required. The lozenges were punched from the rolled-out layer by -means of a cutter. After allowing the mass to cool, these lozenges were -detached from the remaining portions, which were then rolled again and -the same process repeated. - -Pastilles, on the surface of which impressions of varying import, such -as figures, names, firms etc. are required, may also be manufactured by -placing the soft chocolate mass upon tin-plates in which depressions -occur corresponding to the device desired. A roller is employed to make -the material fit into the depressions, and superfluous chocolate is -removed with a knife. - -These impressions come out especially fine, when the pastille moulds -are subjected to a shaking on the tables with which we are already -acquainted. - -[Illustration: Fig. 64.] - -[Illustration: Fig. 65.] - -Yet these processes are becoming obsolete, and the chocolate slabs -or plates are at the present time superseded by the two forms of -apparatus constructed by A. Reiche, which we accordingly describe below. - -[Illustration: Fig. 66.] - -In the first of these simply constructed machines, fig. 64, the -material oozes through perforations in a square sieve-like arrangement, -at length issuing on the sheet-iron plate fitted underneath. The -process is aided by repeated shaking, and when sufficient chocolate has -penetrated to the plate, the box is raised on its hinge and chocolate -mass left ready for further treatment. By gentle additional shaking, -the still irregular heaps are rounded off to perfection; they are now -cooled down and finally detached. The coating of the lozenges with -coloured sugar grains is effected by passing them, together with the -plate to which they still adhere, through a box containing sugar dust. - -This machine is scarcely used now; in its place come the two -constructions of A. Reiche, as already stated, the one being intended -for solid material, and the other for semi-liquid chocolate mass. - -[Illustration: Fig. 67.] - -By means of his pastille machine Nr. 14091, which we give in Figs. 65 -and 66, chocolate lozenges of the most diverse size can be prepared -very rapidly and to advantage. The chocolate material, which in this -case is solid, is pressed through perforations in a metal plate and -otherwise treated as in previous cases. - -In working with this machine, it must be previously and sufficiently -warmed, then partially filled with chocolate material of a proper -consistency (not more than 75 % of the total capacity may be utilised). -It is highly important in the preparation of lozenges that the material -should neither be too hard nor too plastic, but strike a just medium. - -[Illustration: Fig. 68.] - -Before pressing down the plunger, worked by a screw, a metal plate -is laid upon the chocolate to prevent contact with the plunger. By -slight pressure, the chocolate mass is forced through the perforations, -according to the required size of the lozenges, but the plunger must -not be screwed down further. This will admit of the plate on which the -lozenges rest being drawn out and another inserted. - -[Illustration: Fig. 69.] - -To this machine belong the usual perforated plates _f_, Fig. 66 of -which there are three of different sizes for each machine, as shown by -figures _a_ _b_ _c_, also the plates _d_ used for making the perforated -confections which find their way to the Christmas Tree. These plates -are impressed with larger or smaller designs, and so make two different -sizes of goods possible. A third plate is supplied for the manufacture -of whole pieces (various varieties of chocolate croquette). - -The machine works smoothly and noiselessly and delivers excellent -products. If instead of the usual plain lozenges, such with the name of -a firm or other device are desired, the corresponding impressions must -be stamped out on the plate in which the chocolate is received after -being forced through the perforations. See fig. 66, g, h, i. - -Fig. 67 illustrates the pastille machine Nr. 14 178 for thin -chocolate mass, constructed by A. Reiche (German Patent 227 200). -It resembles the foregoing apparatus in principle and appearance, -being only distinguished by a different aim, namely the treatment -of thin material. Used in conjunction with the peculiar moulds also -manufactured by the same firm (marked “Durabula”), even the deepest -impressions can be effected with an enormous saving of time and -material and in a most practical manner, as will be seen on comparing -figs. 69 _a_ to _d_. - -In order to get the full value out of this machine, some little -practice is necessary on the part of the workman in charge. But -possessed of an average amount of skill, he can soon turn out with this -apparatus ten times as much as can be made with the ordinary type of -lozenge machine. - -For a favourable accommodation of the different pastille plates, -the hurdle diagrammed in fig. 68 (by A. Reiche) is quite excellent. -It is manufactured out of one complete sheet of steel, is free -from any suspicion of soldering, and entirely galvanised. It thus -offers a strong guarantee as regards wear and tear. It may also be -advantageously employed as a transporting device. - - -b) ~Coated chocolates, pralinés etc.~ - -These delicacies are now held in high esteem, and of late the -consumption of pralinés and cheaper forms with imitative contents has -increased very considerably. - -The designation praliné (properly pronounced prahlin) has been applied -to sugar-coated almonds and is derived from the name of a cook in the -employ of Marshal du Plessis, which was Pralins. This “chef” belonged -to the age of Louis XIV. and was the first to make these sweetmeats. -But now the term is applied to sweetmeats of various forms, soft -fruit-sugar, marmalade, cream, nut-paste etc. respectively enveloped -in chocolate. The special formulae employed in the preparation of -different kinds of pralinés are comprised in the confectioner’s art, -and do not need to be dealt with here. - -The substances themselves are called fondants. Formerly the sugar was -boiled, placed upon a slab, and there manipulated with a spatula, an -operation difficult to manage, indeed almost impossible in the last -stages. In consequence of the increased demand for such preparations, -machines were introduced several years ago whereby the operation is -mechanically performed. Such a machine is shown in fig. 70. - -[Illustration: Fig. 70.] - -The bed-plate as well as all the working parts of the machine are -constructed of stout copper. The working parts admit of being raised -or lowered by means of the hand-wheel above, and they remain fixed -whilst the bed-plate turns and its underside is played upon by water. -The machine is capable of working up pure fondant without any syrup -addition, as well as that made up with syrup. The boiled sugar is -poured on the bed-plate of the fondant machine, cooled down from 10-20 -minutes according to the syrup content, and to such an extent that the -machine can be set in motion, whilst the working parts are gradually -lowered to the previously mentioned bed-plate. The sugar poured out -is then cooled by means of the action of a ventilator fitted on a -crossbeam, occurring in the middle of the wooden cooler, and working -in conjunction with the ventilator, in consequence whereof a cooling -current of air is brought to strike the hot sugar centrally.—When pure -sugar is used, the fondant is finished within six minutes, but in the -case of a syrup addition the time required is lengthened. - -[Illustration: Fig. 71.] - -A quite recent type of fondant machine is given in fig. 71. It achieves -its end by employing an air-current and a cylinder with screw, which is -provided with water cooling apparatus. The _modus operandi_ presents -many and obvious advantages, chief among which is the possibility of -conducting new material to the machine uninterruptedly, and further the -preservation of the flavour of the chocolate worked up. The result is -a production of first-class quality in respect to taste and flavour, -which is quite ready to be passed on to the next processes. - -[Illustration: Fig. 72.] - -The fondant is then diluted with colouring matter in boiling pans, -and so prepared for subsequent treatment. The figures which have to -be poured in are then transferred to gypsum moulds, lined with starch -powder, and the fondant sugar is in its turn poured over these either -by means of pans held in the hand or such as are machine-driven. -Hand-pouring postulates a considerable amount of skill on the part of -the man in charge, especially when even weights of the separate pieces -are required. We annex an illustration of a motor-driven depositing -machine (fig. 72). - -The sugar is here introduced into receivers heated by means of a -water-bath. The receiving boxes are moved under the outflow one -after another, after having been dusted with powder and filled with -chocolate, whilst the adjustment of the weight of each separate piece -is effected by the operation of a very ingenious mechanism, even from -0-8 grammes. - -[Illustration: Fig. 73.] - -After a stay of several hours in the drying room, the molten figures -are so hard that they can be raised out of the powder with the aid of -a shovel. Fig. 73 shows such a machine, whilst Fig. 74 illustrates a -machine where the work goes on unbrokenly, and from which the chocolate -figures are removed with a shovel. - -The sweetmeats are next dipped into liquified chocolate (covering -stuff) to coat them with a layer of that material. The mass employed -for this purpose must contain up to 15 % more butter than that used -for ordinary chocolate, so that it may be kept soft long enough for -continuous working.[121] This is performed in the machine fig. 75. On -a bed-plate coming into contact with steam or cold water, as required, -occur rake-like stirrers, and a small ventilator introduced above -assists in cooling off the material. For the purpose of discharging, -there is an outlet on the rim of the pan. For storage of the tempered -coverings and also for occasional alleviations with cacao butter, a -machine illustrated in fig. 76 is utilised. - -[Illustration: Fig. 74.] - -[Illustration: Fig. 75.] - -[Illustration: Fig. 76.] - -The dipping of pralinés for the purpose of coating them was formerly -carried out by means of a fork, the nucleus masses being dropped into -the coating material, taken out with a fork, and placed upon metal -plates. Various kinds of ornamentation were designed by the same -instrument. In the preparation of the higher priced coated fondants, -a similar method of procedure is still in vogue, although such -manipulation presupposes a high degree of skill on the part of the -mechanics are at the machine. For articles of more general consumption, -whether ornamented or not, machines have been introduced for the -purpose by divers manufacturers, some of which function excellently. -Two of that kind which in every way respond to the calls made on them -are here described, but we shall not waste time and labour over the -more complicated and expensive machines. - -[Illustration: Fig. 77.] - -[Illustration: Fig. 78.] - - The first method of coating fondants, patented by A. Reiche of - Dresden-Plauen, is not based on mechanical principles, but rather - relies on a series of small appliances, represented in fig. 77. The - jacketed casing _a_, fig. 77 contains water, and into it the pan - containing coating material can be placed: that is kept in a liquid - condition by heating the water in the jacket by spirit lamps or gas - jets underneath. The adjoining vessel _b_ is closed on all sides, - filled with water, and also kept warm in the same manner; it serves - for the preparatory warming of the objects to be coated, which are - spread upon a wire network, and for that purpose two of these wire - frames can be hung upon the hooks inside the box. The mass dropping - from the wire frame is conveyed into the covering box _a_, by means - of a sheet of metal placed above it; _c_ serves as an apparatus for - turning, and we give it on a larger scale in fig. 78. - -[Illustration: Fig. 79.] - -The tracings _h_ and _i_ in fig. 79 show the cross section and top view -of the wire gratings, on which cylindrical and ball-shaped sugar goods -are deposited. The other two kinds of grating are illustrated at _L_ -and _M_ (fig. 80). - -The size of the meshes of the sieve gratings depends on that of the -centres to be coated. - -The method of covering is as follows: - -The centres for the pralinés etc. are placed in the cavities of the -gratings, and, as soon as one of the gratings is full, the latter is -covered up by the fine-meshed grating the half of the cross-section of -which is shown in Fig. 79 and the full view in Fig. 80 (see K and N -respectively), K representing the cover-grating. - -Both gratings are held simultaneously by the operator at their handles -and then dipped together in the liquid covering contained in the vessel -a, Fig. 77, after which the superfluous covering mass is removed by -knocking. The gratings are now deposited on the mechanism C, Figs. -77 or 78, as the case may be, the top sieve removed and a sheet of -paper or a metal plate put in its place. It is then turned by hand to -the opposite side, the grating with the impressions is removed and -the cover centres are found lying in regular order, and at regular -distances apart, on the metal plate. The object of the intervals -between the covered centres is to prevent the running together of the -latter. - -[Illustration: Fig. 80.] - -Beans and rings are only dipped up to the middle, and the process -repeated with the other half of the centre after the first half has -cooled. This ensures a pleasing, round appearance, and has further -the advantage that the cover grating need not be put on during the -operation. When dipping cylindrical or ball-shaped centres, the grating -K which has first been removed on dipping, is at once transferred to -the heater, to prevent it cooling and withdrawing too much warmth from -the covering material at the next immersion. - -The dipping of pralinés etc. is exceedingly easy if the new type of -dipping machine is used, a full view of which is given in Fig. 81 -and which has the highly appreciable advantage of simultaneously -cooling the dipped centres. All the parts are, in the main, worked -by hand, only the shaking and stirring contrivances and the cooling -fan requiring to be driven by motor power. The middle piece carries -the actual dipping apparatus, underneath which the tank holding the -covering chocolate is fixed, while the lefthand sidepiece serves for -feeding; as many as four operators can be engaged simultaneously at -the latter, the work consisting of laying the centres in the gratings -corresponding to the mouldings desired. The construction of these -gratings is, in the main, similar to the stamped trays of Anton Reiche, -but they are not provided with handles and are despatched along the -guide-rails by hand. The filled grating is then placed in a frame, -which is dipped by means of a winch into the liquid chocolate. The top -grating on the dipping frame is adjustable, and the object of this -grating is to keep the centres down, as without this arrangement some -of the centres might rise to the surface of the covering. The top -grating is, before commencing to dip, pushed over the filled grating -with the centres and is thus immersed with them. The frame having been -removed, the shaker is put in action to remove the superfluous material -from both the gratings and the centres. The grating is drawn out -after use from below the top grating and transferred to a book-shaped -ejector, on one side of which is a metal sheet covered with paper. The -whole of the centres are then discharged on to the sheet, by reversing -the two flap-sections. - -The sheet containing the covered centres is then transferred to the -cooling apparatus at the right, in which it is gradually lowered on a -“paternoster” apparatus by turning round a handle. It is then conducted -to the left by an endless band, and finally discharged in a cooled -state by the machine. The ventilator should be supplied with air from -the cellars and is arranged to blow it out in the opposite direction to -the goods in the cooling apparatus. - -[Illustration: Fig. 81.] - -The shape of the design-gratings is reproduced in high relief on the -goods, and it will therefore be readily understood that further designs -or fancy shapes can be made on the gratings. For the production of -semi-dipped goods or such as are dipped round and remain uncovered at -the bottom, a device is attached to the striking gear which renders -it possible to regulate the depth of each immersion at will. The tank -containing the covering material is surrounded by a water-jacket, -which is heated by steam. The heat of the water is indicated by a -thermometer. The receptacle containing the covering can easily be drawn -out towards the front. In addition to this, the whole of the outside -of the machine, which also constitutes a complete water-jacket, is -heated by steam, and finally the ejector. The gratings containing the -impressions are taken out of the ejector after use and transferred to -the feeding side to be used again, so that, at the very most, four -gratings are required for each design. - -The daily output of the machine is 300-600 kilos, and the size of the -gratings 280 by 400 millimetres, the output naturally depending on -whether the machine is operated by two, three or more persons. - - - - -B. The Manufacture of Cocoa Powder and “Soluble” Cocoa. - - -a. The various methods of disintegrating or opening up the tissues of -cacao. - -The comparatively high fat content of pure cacao, which would deter -certain persons, especially those suffering from stomach disorders, -from taking it, has given rise to the now extensive demand for a cacao -preparation containing a less amount of fat and the constituents of -which are capable of being easily assimilated in the human organism. At -the same time the desire to obtain a cacao preparation easily capable -of complete and uniform suspension in milk or water may have played -its part, as this quality, in consequence of which the preparation can -rapidly and without difficulty be rendered ready for consumption, is -obviously a great advantage. The best way to obtain this appeared to -be the pulverisation of the cacao, which, when reduced to a powder, -more readily satisfies the above conditions. As, however, it was not -possible to pulverise cacao which still contained its full amount of -natural fat, it became necessary to devote attention to the operation -of extracting the cacao butter. It is many years since the first -appearance of certain preparations in Germany which went under the name -of “Cacogna”, and which had been deprived of their fat to the extent -of 20-25 %. This problem, however, was recognised and attempts and all -manner of experiments made to solve it at a much earlier period in -Holland. The founder of the well-known Dutch firm of J. C. van Houten -& Sons in Weesp, Mr. C. J. van Houten, was the first to attempt the -expression of the fat from cacao (1828) and to treat it with chemical -agents with a view to opening up or bringing about the disintegration -of the tissues, in order to render the cacao a fit and welcome article -of food, not only for healthy persons, but also for invalids and -convalescent persons. - -It was not until the Dutch cocoa thus manufactured had been introduced -into England and Germany, where, as well as in Holland, it became very -popular, that manufacturers in Germany and Switzerland began to devote -their attention to the treatment with chemical agents. The consumption -of so-called “soluble” cocoa has increased to such an extent of late -years that it is now almost as large as that of chocolate goods. - -The term “soluble”, as now generally applied to cocoa powders, is -undoubtedly a misnomer, inasmuch as such preparations are practically -not soluble at all. We have therefore termed cocoa for drinking -purposes in this book “disintegrated” cacao, as the processes described -in the following pages only render the elements of cacao, as, for -instance, the cellulose, capable of suspension in liquids. It would be -quite impossible to render cacao, by any special treatment, soluble -in the real sense of the term, as is the case with salt or sugar. It -will thus be readily understood that the expression “disintegrated” is -correcter and more logical than the term “soluble The degree to which -disintegration has been carried, i. e. the efficiency of the opening-up -processes adopted, is marked by the absence of any sediment worth -speaking of in the beverage prepared with boiling water, even after it -has been left standing some time. The greater the power of suspension -of the preparation, the less particles of cacao will settle to the -bottom, and the higher the beverage will be esteemed. - -The disintegrating agents are, in practice, applied either to the raw -or roasted, but otherwise untreated beans, or to the more or less -defatted cacao, as follows: - - a) by treating the cacao with hot water, without or under pressure; - - b) by treatment with alkalis, such as carbonate of kali or - sodium, carbonate of magnesia (Dutch method), spirits of ammonia - (sal-ammoniac) and carbonate of ammonia (German method). - -The chemical and physical effects brought about by these agents consist -chiefly in the swelling or steeping of the cellulose by the action -of the alkalis, as a consequence of which they sink less rapidly in -liquids than would be the case with untreated cacao. A further effect -is the partial neutralisation of the acids present, besides which the -cacao-red or pigment is also attacked, a result which may be regarded -as less desirable, as the cacao-red is the secreter of the aroma, which -naturally suffers with it. If the cacao is treated with steam or hot -water, the starch is apt to gelatinise, and the acids to begin to -ferment. - -As the treatment with steam, for the reasons given above, is nowadays -rarely practised, we will at once proceed to consider the method of -disintegrating cacao most in use. Modifications of the methods of -manufacture bearing on this point will be dealt with in their place -under the corresponding heading later in this book. - - -b. Methods of Disintegration. - - -1. ~Preliminary Treatment of the Beans.~ - -The method of manufacture of disintegrated cocoa comprises the -following operations: - - a) The cleaning and sorting of the raw bean; - b) Roasting; - c) Shelling, breaking and grinding; - d) Treatment with alkalis or water; - e) Expression of the fat or cacao butter; - f) Pulverising. - -The order of the above processes is subject under certain conditions -to various modifications arising from the fact that the alkalis are -applied at various stages in the course of manufacture, i. e.: - - I. before roasting; - II. during roasting; - III. after roasting, - -and further - - a) before pressing; - b) after pressing (treatment of the defatted beans). - -The cleaning and sorting of the raw beans, or, in short, the complete -treatment to which the raw cacao is subjected (a to c) is in all -methods effected by the same machines, a description of which has been -given on pages [Transcriber’s Note: Rest of line missing] - -Some manufacturers proceed at once to treat the cacao with alkali on -completion of the above operations. - -C. Stähle[122] effects the disintegration of cacao by subjecting the -beans to the chemical action of a mixture of ammonia and steam, at a -temperature not exceeding 100 Deg. C. The next process (roasting) is -then supposed to draw out the ammonia introduced into the material, -which, being volatile, easily escapes, and enables the flavour to -develop. - -Pieper[123] moistens the raw beans with water, to which alkali has -been added, and this has the effect of neutralising the acids present -in the bean; afterwards the beans are fermented, dried and roasted. -The fermentation is described as rendering the particles of albumin or -protein bodies easily digestible and further imparts to the beans a -fine, reddish brown colour. This process is therefore nothing but an -after-fermentation of the cacao under the influence of alkalis. From a -scientific point of view, the process does not possess the advantages -which Pieper claims for it, with the exception of the really evident -improvement in colour. This effect can, however, be obtained equally -well by suitable treatment with water alone. - -G. Wendt[124] has patented a method of improving the colour and -facilitating the disintegration of cacao, in which the beans are -treated, before roasting, with lime water and milk of lime (lime -solutions) and further washed with the solution during roasting. - -We now turn to the methods of disintegration by means of fixed alkalis -(carbonate of magnesia, potash and sodium) first employed by the Dutch, -concerning which the following description will be useful. - -The cleaned beans are first very superficially roasted, to facilitate -winnowing, and the cacao thus treated (half roasted cacao) broken -as small as possible, which is an equally important factor in the -shelling and winnowing processes. It should be observed here that the -less the cacao has been roasted, the finer it should be broken. The -material is then impregnated by one of the above-mentioned alkaline -solutions, which is sprayed on to the beans. The chief agent employed -is potash (carbonate of potassium) in the proportion of 1½-2 (3 at -the outside) parts of potash to 20-30 parts of water, for every hundred -parts of the defatted material to be treated. Some manufacturers use -sodium or a mixture of sodium and carbonate of magnesia in place of -the potash. As soon as the cacao has been uniformly impregnated by the -alkaline solution, the roasting process should be completed. Still more -care should be devoted to the roasting of cacao for pulverising than is -required in the case of eating chocolates, as taste and smell play a -more important part and the point of complete roasting is not so easily -recognised. The cacao being roughly broken and the shells removed, the -second roasting process must of course be conducted over a low fire. -The most suitable machines for this purpose are the large roasting -machines illustrated on page 93, Fig. 14, as in these machines there -is little possibility of over-roasting, even when dealing with large -quantities and the machine is intensely heated; another advantage is -the easy accessibility of the roasting drum, which can be immediately -exposed by removing the front cover, for cleaning; cleaning is very -necessary in roasting machines. Broken and moistened cacao chars -much more readily than raw beans which have not been deprived of -their shells. If it is not possible to thoroughly clean the interior -of the roasting drum, as is often the case with spherical roasters, -the particles of cacao remaining in the drum continually undergo -re-roasting, finally falling in a completely charred state into the -cacao, thereby greatly prejudicing its taste. - -If necessary, the cacao can now be passed through the breaking machine -again, from which it is transferred to the triple cacao mill, which -provides for fine grinding. The material is then deposited in heated -pans (see page 117, Fig. 27) where it remains until ready for the next -process, the expression of the fat. The object of the fine grinding -in the mill is to render the cacao on being ground again after the -defatting process, easily capable of being sifted, and to obtain a -preparation which, on being mixed with hot water, leaves as little -sediment as possible. - - -2. ~Expression of the Fat.~ - -Hydraulic presses are nowadays exclusively used for this most important -operation in the manufacture of “soluble” cocoa. The methods of -pressing have, in common with the other operations in the course of -manufacture, undergone considerable modification and improvement. - - According to Macquer (see Mitscherlich, S. 58) the butter was - extracted during the last century by pulverising the seeds, boiling - them in water and cleansing the fat, which, on cooling, congealed on - the surface of the water, by re-melting. According to Desprez (see - Mitscherlich, S. 58), burned, shelled and finely pulverised beans were - spread to a height of 12-15 inches on coarse linen or canvas, which - was spanned across a vessel containing boiling water, to expose the - fine powder thoroughly to the action of the hot vapour. The powder - was then pressed, in linen bags, between two tin plates, whereby some - 50% of pure cacao butter was obtained. At a later period the heatable - hydraulic pot-presses came into use. The mass had, however, to be - introduced into these pots tied up in a cloth or sack, to facilitate - which it was previously treated with water, forming a thickish syrup - very convenient for pressing. All these methods, however, were - attended with the great disadvantage that the cocoa, after being - stored some time, acquired a grey colour, or became mouldy. To avoid - these undesirable results presses were constructed which rendered - it possible to liquefy the mass without any further treatment in the - receptacle in which the pressing was conducted. Such a press, likewise - acting hydraulically, is shown in Fig. 82 on the opposite page. - -This machine exerts a total pressure of 320000 kilogrammes and works -with 400 atmospheres. The construction of the machine is similar to -that of the well-known types of presses used by oil manufacturers for -the preparation of vegetable oils. When pressing, however, the pots -containing the cacao must be rendered water-tight both at the top and -bottom, to prevent the liquid cacao from escaping, while such provision -is not necessary in the case of the oil presses. The stopping up of the -press-pots is effected by means of a side-handle, and arrangements are -provided for heating the pots both from above and below. The machine -illustrated has 4 pots, arranged one above the other, which can be -drawn out on guide-rails towards the front of the machine. During -pressing, they close telescopically with the piston arranged underneath -each pot. The pump which supplies the water for the hydraulic pressure, -works perfectly automatically, increases the pressure according to -the quantity of fat which has run off and keeps the pressure at its -maximum or at any degree required. With these presses it is possible -to extract, without difficulty, 85 % and even more of the total fat of -the cacao bean. If pressing is carried on at too high a temperature, -a pale, whitish grey butter is the result. If, however, a little -attention is paid by the operator at the press, the butter obtained is -usually perfectly clear, as it is first conducted through a horse-hair -pad covered with linen, or a camel-hair cushion 15 millimetres in -thickness. Sufficient attention is not always paid to the operation -of pressing, so that it often happens that some of the cacao escapes -with the butter, which is especially the case if the pressure has been -increased too rapidly at the beginning. If the butter is extracted -for use in the factory itself, the escape of the cacao with it is of -no serious consequence; if, however, the butter is intended for sale -for commercial purposes, its appearance is a most important factor, -wherefore it is advisable to filter the impure fat immediately after -pressing. It is true that, in most factories, the butter is in such -cases merely remelted to allow the impurities to settle to the bottom, -this part being then submitted again to the same treatment, while -the rest of the butter is disposed of on the market. If filtering is -necessary, the butter filter should be used, which, first constructed -in Holland, has been in use for a long time there. The principle of -these filters is to pass the butter through hanging tubes made of a -filtering material similar to flannel. - -[Illustration: Fig. 82.] - -The firm of Volkmar Hänig & Co. constructs special cocoa butter filters -which can be obtained through the firm of J. M. Lehmann. Figs. 83 and -83a show this type of filter (cross and vertical section), the manner -of working with it being the following: - - As soon as the butter has passed through the hair sieve in the upper - part of the apparatus, which removes larger objects such as pieces of - wood etc., it enters the hanging filter tubes, which, to facilitate - cleaning, are interchangeable. The filter butter accumulates in - the large space provided for the purpose and is withdrawn through - a tap. An observing glass is attached to the apparatus for the - purpose of watching the height of the butter, and the whole filter is - water-jacketed, the water being heated by a steam coil fixed in the - bottom of the apparatus. A thermometer is fixed to the side of the - filter, for regulating the temperature. - -[Illustration: Figs. 83 and 83 a.] - -The degree to which cocoa powders should be defatted is an important -question which, some years ago, formed the subject of much -controversy. The relation between the percentage of fat contained in -the original cacao kernel, the expressed butter and the defatted cacao -mass is shown in tables 19 and 20. - -The taste of defatted cacao is, as is well known, all the better for -being defatted to a low degree, and it is this which constitutes the -great advantage of cocoa prepared according to the Dutch method, the -remaining cacao content of which is some 24-33 percent, so that, -taking 50 percent as the average quantity of fat contained in the -cacao, only about 34-52 percent of the whole is removed from the mass. - -If the expression of the butter is carried to a further degree, the -cacao will certainly become more easily capable of suspension in -liquids[125], but such treatment is detrimental to its flavour[126], -which is apt to become woody or bitter. The - - -~Table 19.~ - - -Percentage of butter to be extracted. - - ======================================================================== - Percentage of fat | - to remain in the | Fat content of kernel - finished cocoa | - powder | 50% | 51% | 52% | 53% | 54% | 55% | 56% - =======================+======+======+======+======+======+======+==== - | Weight of butter to be expressed - | (in proportion to the whole mass) - {33% |25·4 |26·9 |28·4 |29·8 |31·3 |32·8 |34·4 - | | | | | | | - {32% |26·5 |27·8 |29 |30·9 |32·4 |33·3 |35·3 - { | | | | | | | - {31% |27·5 |29 |30·4 |31·9 |33·3 |34·8 |36·2 - { | | | | | | | - {30% |28·6 |30 |31·4 |32·9 |34·3 |35·7 |37·1 - { | | | | | | | - Fatty Cacao {29% |29·6 |31 |32·4 |33·8 |35·2 |36·6 |38 - { | | | | | | | - {28% |30·6 |31·9 |33·3 |34·7 |36·2 |37·5 |38·9 - { | | | | | | | - {27% |31·5 |32·9 |34·2 |35·6 |37 |38·4 |39·7 - { | | | | | | | - {26% |32·4 |33·8 |35·1 |36·5 |37·8 |39·2 |40·5 - { | | | | | | | - {25% |33·3 |34·7 |36 |37·3 |38·7 |40 |41·3 - ——————————————————————-+——————+——————+——————+——————+——————+——————+———— - {24% |34·2 |35·5 |36·9 |38·2 |39·5 |40·8 |42·1 - { | | | | | | | - {23% |35·1 |36·4 |37·7 |39 |40·3 |41·6 |42·9 - { | | | | | | | - {22% |35·9 |37·2 |38·5 |39·8 |41 |42·3 |43·6 - { | | | | | | | - {21% |36·7 |38 |39·2 |40·5 |41·8 |43 |44·3 - Non-fatty Cacao { | | | | | | | - {20% |37·5 |38·8 |40 |41·3 |42·5 |43·8 |45 - { | | | | | | | - {19% |38·3 |39 |40·7 |42 |43·2 |44·5 |45·7 - { | | | | | | | - {18% |39 |40·2 |41·5 |42·7 |43·9 |45·1 |46·3 - { | | | | | | | - {17% |39·7 |41 |42·2 |43·4 |44·6 |45·8 |47 - ——————————————————————-+——————+——————+——————+——————+——————+——————+———— - Diminution {(16%)|(40·4)|(41·7)|(42·9)|(44) |(45·2)|(46·4)|(47·6) - in { | | | | | | | - value K. {(15%)|(41·1)|(42·4)|(43·5)|(44·7)|(45·9)|(47·1)|(48·2) - —————————————————— - -~Table 20.~ - -=Percentage of butter remaining in the finished cocoa powder.= - - =================++================================================ - Weight of butter || - to be expressed, || Fat content of kernel - in proportion to || | | | | | | - the whole mass || 50% | 51% | 52% | 53% | 54% | 55% | 56% - =================++======+======+======+======+======+======+====== - || - { 30% || 28·6 | 30 | 31·4 | 32·9 | 34·3 | 35·7 | 37·1 - Fatty { 31% || 27·5 | 29 | 30·4 | 31·9 | 33·3 | 34·8 | 36·2 - Cacao { 32% || 26·5 | 27·9 | 29·4 | 30·9 | 32·3 | 33·8 | 35·3 - { 33% || 25·4 | 26·9 | 28·4 | 29·9 | 31·3 | 32·8 | 34·3 - { 34% || 24·2 | 25·8 | 27·3 | 28·8 | 30·3 | 31·8 | 33·3 - ====++======+ | | | | | - { 35% || 23·1 | 24·6 | 26·2 | 27·7 | 29·2 | 30·8 | 32·3 - { || +======+ | | | | - { 36% || 21·9 | 23·4 | 25 | 26·6 | 28·1 | 29·7 | 31·3 - Non- { || | +======+ | | | - fatty { 37% || 20·6 | 22·2 | 23·8 | 25·4 | 27 | 28·6 | 30·2 - Cacao { 38% || 19·4 | 21 | 22·6 | 24·2 | 25·8 | 27·4 | 29 - { || | | +======+ | | - { 39% || 18 | 19·7 | 21·3 | 23 | 24·6 | 26·2 | 27·9 - { || | | | +======+ | - { 40% || 16·7 | 18·3 | 20 | 21·7 | 23·3 | 25 | 26·7 - ====++======+ | | | +======+ - { 41% ||(15·3)| 16·9 | 18·6 | 20·3 | 22 | 23·7 | 25·4 - { || +======+ | | | +====== - { 42% ||(13·8)|(15·5)| 17·2 | 19 | 20·7 | 22·4 | 24·1 - { || | +======+ | | | - { 43% ||(12·3)|(14) |(15·8)| 17·5 | 19·3 | 21·1 | 22·8 - Diminu- { || | | +======+ | | - tion in { 44% ||(10·7)|(12·5)|(14·3)|(16) | 17·9 | 19·6 | 21·4 - value K. { 45% || — |(10·9)|(12·7)|(14·5)| 16·4 | 18·2 | 20 - { || | | | +======+ | - { 46% || — | — |(11·1)|(13) |(14·8)| 16·7 | 18·5 - { || | | | | +======+ - { 47% || — | — | — |(11·3)|(13·2)|(15·1)| 17 - { || | | | | | +====== - { 48% || — | — | — | — |(11·5)|(13·5)|(15·4) - -[Illustration: Fig. 84.] - -[Illustration: Fig. 84a.] - -statement, made by certain manufacturers and would-be connoisseurs, -that the bitter taste peculiar to the acid produced in cacao during -fermentation is the real aroma of the cacao, is undoubtedly erroneous. -It could, in the same way, be said of tea and its acids, the bitterer, -the better; which would of course end in the destruction of the true -flavour. Equally erroneous is the theory that bitter cacao is more -consistent. Such cacao must, previous to consumption, either be more -sweetened than usual or, if the same quantity of sugar is put in, less -of the beverage can be taken. When, for instance, very thin coffee -is made, the beans, on colouring an abnormally large quantity of -water, are said to be stronger, i. e. to yield more. The consistency -of all such beverages is, however, only a matter of taste, and it -would therefore be useless to discuss the subject in detail; some -persons prefer strong tea, which has been brewed a quarter of an hour, -others simply pour boiling water over the tea leaves and then drink -the beverage immediately. It may, however, safely be taken that the -highest amount of butter which can be expressed from cacao without -prejudicing the flavour of the finished powder is 66 percent of the -total fat content. Manufacturers nowadays try as a rule to express as -much butter as possible, as the butter has a high price on the market, -and this tendency naturally has the effect of lowering the quality of -the cocoa. We thus come across cocoa powders containing only 20, 17, 15 -percent of fat and even less. Of course nothing can be said against -the production of such cocoas, provided they are sold at a lower price -than cocoas more rich in fat and the public are aware that they are -purchasing a non-fatty preparation, besides which the expression of -so high a percentage of the fat alone rendered cocoa a fit regular -beverage for certain classes of invalids and persons suffering from -disorders of the stomach. The only serious drawback in this case is -the great variability of the fat content, which fluctuates between -13 and 35 percent. Such fluctuations are absolutely impossible in -the case of any other article of food which is manufactured and sold -wholesale, or, at any rate, buyers know in all such cases exactly what -they are purchasing; this is a point to which serious attention must be -called. It is very much to be regretted that the Association of German -Chocolate Makers[127] has declined to follow up this matter, while -the Union of German Food Chemists, after considerable controversy, -advocated a distinct legal classification of non-fatty cocoa powders -containing up to 20 percent of fat.[128] We would prefer the Dutch -preparations, which have remained the same up to the present day, -so-called fatty cocoas containing more than 25 percent of fat, to be -classified specially and those preparations which contain less than -this percentage of fat to be termed “highly defatted” or “dry” cocoas, -the names applied to both kinds being of little importance as long as -the public has the means of clearly recognising the distinction (see -tables 19 and 20). Some 17 percent must be taken as the minimum -permissible butter value, which would mean the expression of about 80 -percent of the total fat content, or two-thirds of the cacao mass -itself; cocoa powders with only 15 percent or less of butter are -to be regarded as inferior in quality and should not be produced. -Unfortunately, however, these suggested limits are, at any rate for the -present, not likely to be realised. - -[Illustration: Fig. 84b.] - -[Illustration: Fig. 85a.] - -The pressure obtained by means of the pressing devices above described -is naturally not sufficient for the production of such highly defatted -cocoas. Stronger presses are therefore necessary, one of which, a very -powerful apparatus, is shown in Fig. 84. - - This machine, at the present time the most powerful cocoa butter press - in the world, brings a pressure of over one million kilos to bear on - the cacao mass, working with 400 atmospheres, and thus renders it - possible to express as much as 90 percent of the total fat content - of the bean. The construction of this press is exactly the same as - that shown in Fig. 82, the pump Fig. 84a having, however, three - pistons or plungers instead of one; it works, like the other machine, - automatically, i. e., after the large quantity of water required at - the commencement has been fed into the press, the large plunger is put - out of gear at a pressure of 5 atmospheres; the two smaller pistons - are then put into action together, and produce the enormous pressure - of 400 atmospheres. - -[Illustration: Fig. 85b.] - -After defatting, the expressed cacao cakes are allowed to cool down, -for which purpose they are transferred to flat trays or other suitable -receptacles, and pulverising and sifting the powder thus obtained -commenced. - - -3. ~Pulverising and Sifting the Defatted Cacao.~ - -There are several methods of proceeding with these operations, such -as treating the expressed cacao in the melangeur already described -in an earlier part of this book (cf. 30-32 figs.) or passing it -through the centrifugal sifting machine (cf. 84b and 88 figs.) with -which we are now acquainted. At a time when the melangeur was to a -certain extent the universal machine of the manufacturer, it was almost -exclusively utilised for pulverisation, that up-to-date division of -labour whereby this machine is limited to mixing (and very properly so -limited, as its name implies) and the preparation of cacao powders on -the contrary assigned to more efficient constructions having then not -as yet been adopted. We annex a description of one or two specially -constructed arrangements for the pulverisation and sifting of cacao, as -manufactured by J. M. Lehmann and already repeatedly tested. - -[Illustration: Fig. 86.] - -First there is the cacao cake crusher (figs. 85a and 85b), which -reduces the pressed cake into rather large pieces about the size of -a walnut, previous to its being pulverised either in the melangeur, -centrifugal sifting machine or some similar apparatus. It has been -furnished with one (fig. 85a) and in some cases even with two (fig. -85b) pair of toothed or cogged rollers, and the cacao in this latter -type of construction is crushed as small as a pea, which reduction, -although it is by no means essential, considerably relieves the strain -on the pulverising machine and is also in some sort a protection -against unnecessary waste of material. - -[Illustration: Fig. 87.] - -Then again, there is the so-called pulveriser shown in fig. 86. This is -in principle an edge-mill with revolving bed-stone and runners, both -made of granite. The coarsely broken press cakes are fed into the mill -through a hopper provided with a slide, and are reduced to a loose -powder of firmly fixed colour, escape of dust being prevented by the -hood fitted to the mill. By turning a crank, a lateral sliding door is -opened, and an arrangement inside is set in motion, by which the ground -cacao is turned out of the mill. The pressure of the runners can be -diminished and even completely nullified. - -For cacao that has been thoroughly defatted (“dry” cocoa), the hardness -of which demands a more efficient treatment than is possible in these -machines, they being only calculated to press or at the most exert a -rubbing effect, there are the crushers proper, called mills built in -pulverising plants for dry cocoas as illustrated on fig. 87. - -The pressed cacao, already broken up to some extent in a preliminary -crusher (cf. figs. 85a and b), is systematically conducted through the -mill by an elevator provided with hopper and feeding apparatus. On the -interior of the machine, which is completely plated with steel-plates, -there is a cross-arm as on a windmill, which passes through a large -number of revolutions per minute. Chiefly owing to its thrashing -effect, the cacao in the mill is fine ground, without any rubbing -or exertion of pressure as in the melangeur and other machines. The -outer part of the frame consists of a grating with various widths of -hole, which can be readily changed. The whole of the powder which has -attained a certain degree of fineness falls through these meshes and is -so despatched from the machine at once, an additional advantage when -comparing this mill with the melangeur, in which all the powder, even -that sufficiently ground, must remain till the final discharging, much -to the detriment of its flavour and aroma. - -[Illustration: Fig. 88.] - -The powdered cacao next succeeds to the sifting operations, after it -has first cooled a little, and for these the centrifugal sifting -machines are used in the main. Special care must be taken that such -apparatus as is used is not too diminutive to deal with the quantities -of cacao introduced, as this is extremely injurious to the machine. It -is further to be noted that no type of sifter whatever can yield good -results if it has not been especially constructed for dry cacaos. - -We have before us in fig. 88 centrifugal sifting machine constructed -on one of the largest scales. In this cacao is introduced in the -floor of the sieve through a feeder, and by means of an elevator. The -sifting cylinder is spanned with silk or bronze gauze, and conceals in -its interior a rough sort of preliminary sieve, the purpose of which -is to prevent the larger unpowdered pieces penetrating to the silk -gauze. There is a ventilator inside this rough sieve, which produces -and transmits an air current, so that the meshes are kept open. Under -proper guidance it is practically impossible for the machine to break -down, although the sieve must be cleansed twice daily, an operation -scarcely requiring more than two or three minutes, as it is not -necessary first to remove the part under consideration. Because of this -easy manner of cleaning, the centrifugal sifter far excels all others, -as the plan sifter, the latter generally having to be dismounted before -this operation can be proceeded with. - -The powder issues from the first outlet of the sieve. There is a -second, where both preliminary and cylinder sieve transmit their -overflow, and this is then again conducted to the pulveriser in order -to be worked up once more. Pulverisers and sifting apparatus can -be so combined by means of conveyors and elevators that they work -automatically, which is always of immense advantage where a large daily -output is in question. But pressed cakes which are to be conducted -through the machine in broken pieces must first be treated in a -preliminary crusher (cf. figs. 85a and b). - -Fig. 88a shows one of the plansieves of the firm Baumeister, and -protected by patent, which also finds employment for the sieving of -cacao powder. - -This machine possesses four round sieves lying one upon another, on -which the material to be sieved is moved by a crank driving power -just as on a hand sieve, so that the surface of the sieve is fully -employed. The sieves possess neither projection nor hauling gear, the -sieving is effected without pressure or friction, and the powder is -therefore loose and woolly. A brushing arrangement revolves without any -mechanism, driven solely by the peculiar movement of the plansieve, -under the wholly flat sieves, and this brushing arrangement any cacao -powder which may adhere to the sieve and so prevents a displacement of -the tension, as far as possible. - -[Illustration: Fig. 89.] - -In the following illustration we give as an example the arrangement of -a pulverising plant with pulverisers (cf. fig. 86) for a second time. - -The preliminary crusher receives the cakes, and then a conveyor brings -the broken pieces along to the elevator, which in its turn feeds the -filling box of the pulveriser, the connection between the two being -established by a sliding platform. The discharged material succeeds on -a landing where it is cooled down a little. A second conveyor brings -it to the elevator of the sifting machine. Whilst the fine powder is -taken up in barrels collectively introduced under the apparatus, the -remainder of the cacao passes along to the conveyor first mentioned, -is mixed with other broken pieces of cacao cake, and so returns to the -pulveriser. - -In reference to the Dutch method of disintegration, mention must be -made of the process adopted by Moser & Co. in Stuttgart[129], where the -cleansed, shelled and moistened beans are enclosed in a rotating drum, -so that they can be subjected to the influence of ammonia and water -vapour, produced from a solution of ammonium carbonate, which is passed -through the hollow interior of the drum. The beans are then roasted and -so freed of superfluous ammonia, after which follow in regular order -the processes of grinding, defatting and pulverising. - -After this description of the Dutch and other well-known methods of -disintegration obtaining in the manufacture of cocoa powder, we shall -now proceed to describe such of the remaining processes as seem to -deserve mention. - - -c. Disintegration after Roasting. - -The chief difference between the following methods of procedure and -the Dutch and other processes previously referred to is that in the -former the beans are neither impregnated with alkalis before nor during -the roasting, but after it has been carried out, and the impregnation -occurs sometimes prior, and at other times subsequent, to the -expression of the fat. The several stages of treatment which proceed -this process succeed each other in the same order as in the preparation -of chocolate, cleansing, sorting, roasting, crushing, shelling and -trituration following one after the other. But if the treatment with -alkali is to take place before the fat is expressed, the cacao passes -from the grinding mill direct to the apparatus in which it is subjected -to the action of a solution of potash or some other alkali. - - -1. ~Disintegration prior to Pressing.~ - -The system of impregnating the ground but as yet undefatted beans with -alkali was first introduced into Germany by Otto Rüger, Lockwitzgrund. -The principle features of the Rüger process are similar to those of -other methods at present frequently met with, so that a detailed -description would seem to be rather superfluous. Melangeurs may be -conveniently employed in the treatment of cacao mass in a liquid state -with alkalis, such as we have previously described, and illustrated in -fig. 86 on page 210. - -[Illustration: Fig. 90 a.] - -As preparing machines for disintegration, the kneading and mixing -apparatus shown in working position in fig. 28, page 118, and in fig. -90 a with tilted trough for emptying are specially constructed and -patented and quite deserve the popularity they have acquired. - -[Illustration: Fig. 90 b.] - -[Illustration: Fig. 90 c.] - -[Illustration: Fig. 91 a.] - -Their construction and method of working are described on page 118. -Other well-known machines for the purpose are the “Universal” mixing -and kneading machines patented by Werner & Pfleiderer, which are shown -in figs. 90 b and 90 c. As regards the general outlines of their -construction, it will suffice to refer to the excellent descriptions -of the machines which occur in the catalogues issued by this firm. -Mention cannot fail to be made, however, of the circumstance that -in these machines the evaporation of the alkaline solvent is also -effected. The working of the kneading arms facilitates the escape of -vapour from the mass and prevents overheating from contact with the -walls of the apparatus. Underneath, the trough is provided with a -double jacket, that is heated by steam. - -To maintain connection of the steam and water pipes whilst the trough -is reversed there are two flexible metal tubes. Both are screwed to -the fixed pipes. For carrying away the vapour given off there is a -tin plate cover to the trough, provided with a charging aperture and -a channel inside to catch the moisture collecting on the cover and -discharge it. When the machine is to be emptied, the cover is raised -and a receiver adapted to the size and form of the machine is so placed -that the charge can be diverted into it. The tilting of the machine is -effected mechanically, and depends on the working of a lever. So as to -prevent spurting of the liquid material when discharging, the stirring -arms can be stopped for a time. - -From this “Universal” Kneader and Mixer the special type “Vacuum -Kneader”, system Werner-Pfleiderer, is distinguished, as its name -implies, by a vacuum arrangement. As seen on illustrations 91 a -and b, this comprises a pyramid-like cover made of cast iron, and -shutting down air-tight, which is provided with indiarubber caulking, -and binding screws, and is fitted up for steam heating. It moves on -the frame of the machine and is counterpoised with weights, so as to -facilitate its raising and lowering. On the front part of the lid -there is a small aperture paned in with glass, and opposite on the -interior in a specially protected compartment occurs an electric light -arrangement, which admits of the continual observation of the material -during the working up processes. In addition, small quantities of cacao -mass can be introduced on removal of the glass pane without lifting -up the lid; so that the advantages of the aperture are twofold. The -upper part of the cover tapers off into a suction pipe, which itself -terminates in a flanged support intended as a finish to the conduit -from the airpump. - -[Illustration: Fig. 91 b.] - -The kneading trough of the machine is made of cast iron, provided with -a false bottom, and fitted up for heating with hot water or steam to a -pressure of 7 atmospheres, or for cooling down with cold water. By way -of rapid discharging, the trough is counterpoised with weights, and -can easily be tilted over by means of a hand winch. Its interior, as -also the kneading shovels, are clean scoured, and the bearings of the -shovels stopped with easily adjustable stuffing boxes. These stuffing -boxes (German Patent) are so fitted in that no greasing substances -whatever can penetrate to the cacao mass, which is of the highest -importance, as in the case of the ordinary stuffing boxes grease is -sucked up into the kneading trough by the action of the air pumps and -the material contained in this so rendered impure. The steam and water -conduit to and fro is effected by means of supple metallic hose, which -follow the movement of the trough as it is tilted. - -The vacuum kneading machines have acquired great importance in the -manufacture of milk chocolates, where it is chiefly a question of -reducing mixtures of cacao, sugar, and condensed milk to a requisite -thickness. Lately the value of the machine has been regarded as -consisting in the main of the possibility of preparing cacao under -vacuum which it affords. - -It is easy to understand that the treatment of the cacao under vacuum -demands a much lower temperature and takes place in about half the time -requisite for open machines, where it must be carried out against the -constant and contrary influence of the atmosphere, apart from the fact -that the vacuum kneader preserves the aroma far better. - -The alkali solution used in disintegration may be prepared in vats -fitted with draw-off cocks, or, in small factories, in glass carboys -such as are used for the conveyance of acids. Of the fixed alkalis, -potash is preferable, since it is a natural constituent of terrestrial -plants and therefore of the cacao bean, and so its employment -introduces no foreign ingredient. Magnesium carbonate seems to find -favour in many quarters, but we consider it less suitable as being -insoluble in water, and therefore can only be incorporated with the -cacao mass in a state of suspension. It is sufficient to have a potash -solution some 90 or 95 % strong, answering to the requirements of -modern medical treatises.[130] The salt is soluble in an equal quantity -of water. - -In preparing the solution, the best plan is to dissolve a known -quantity in from 3 to 4 times as much water at the temperature of the -room and then by diluting with water reduce this composition to the -required strength. As for each 100 kilos of cacao still undefatted from -2 to at the most 3 kilos of potash and from 15 to 20 kilos of water are -required, this 2 or 3 kilos of the salt should be dissolved in about 10 -litres of water and the solution after diluted with the remainder of -the water. - -In using volatile alkalis, which are nevertheless falling into disuse -more and apparently no longer maintain their reputation, ordinary -ammonium carbonate which may be easily obtained in powder form at any -chemist’s, or a solution of ammonia, such as spirits of sal-ammoniac, -may be used. The former is easily soluble in about five parts of water. -From ½ to 3 kilograms of ammonium carbonate are generally reckoned -for every 100 kilos of undefatted cacao material, and this amount is -dissolved in water, the whole of the salt being at once introduced into -from 15 to 30 litres, as when smaller quantities are used there ensues -a decomposition of the salt and one of the products of decomposition, -the carbonate of ammonium, remains undissolved. - -The spirits of sal-ammoniac operate much more effectively than the -ammonium carbonate on account of their high percentage of ammonia, -and so only a third as much of this substance may be employed, and -generally even smaller quantities prove quite sufficient. Consequently -100 kilos of defatted cacao should be mixed with 0·5-1 kilo of ammonia -solution (specific gravity 0·96), previously diluted with 20 or at -the most 29 litres of water. The mixture should be prepared in glass -carboys immediately before use, because of the volatility of ammonia. - -In the treatment of the cacao, salt solution and cacao are together -introduced into a melangeur, or better into the kneading and mixing -machine, and the apparatus being set in working order, steam enters, -and removes the quantities of water which have been added, as well as -the volatile alkalis. Whether all the water has been driven off or no -can only be judged from the consistency of the mass after treatment, -and it is just this that renders the process of little value. The cacao -material issuing from the machine must be just as liquid as when it -comes out of the triturating mills, and so long as it appears as a -glucose substance, which very often happens where unsuitable mixing -machines are employed, so surely will it contain water, and this may -lead to the growth of mould or to the cacao developing a grey colour -when packed in boxes. If the cacao cannot be sufficiently dried in -these machines, it must be transferred to some sort of drying plant -(where the temperature is about 48 ° C.), and there deprived of its -still remaining moisture. - -When volatile alkali is used, kneading and mixing machines cannot very -well be dispensed with, as they work up the cacao material much more -thoroughly and admit of a better distribution of the ammonia than the -melangeur or incorporator. In this case it is advisable that the entire -process be carried out in some apartment separated from the other rooms -of the factory, in order that the pungent smell of ammonia may not -be communicated to other products, a further evil connected with this -method of disintegration. At the same time provision must be made for -the escape of the discharged gas through flues leading out into the -open air.[131] - -The treated cacao, when perfectly free from water and volatile -alkali, then passes on to the press, pulveriser and sifting machine -successively, the several operations being proceeded with exactly -as described. In the original process of Rüger’s, the defatted and -disintegrated cacao is dried after it has been reduced to smaller -pieces, and then mixed with fat in such proportions as seem requisite -and desirable, so that it is possible in this method to re-imbue a -disintegrated cacao with its original percentage of fatty contents. - - -2. ~Disintegration after Pressing.~ - -In this process, which may no longer be adopted as far as we can -ascertain the mechanically prepared beans are roasted, crushed and -decorticated, then ground in mills, defatted, and finally the cakes -are broken up into a rough powder and treated with alkali in the -manner above described. Care must here be taken to use as little water -as possible in dissolving the alkali. It is best to employ potash -exclusively, for it has been found that the last traces of volatile -alkali are extremely difficult to remove from defatted cacaos as -decomposed by the solution, and there is no means of neutralising the -ammonia without at the same time causing material damage to the flavour -and aroma of the product treated. - -The concentrated solution of alkali may be conveniently sprayed on -the powder while the latter is subjected to a constant stirring, an -operation best effected in the melangeur. The final drying is carried -out in hot closets, provided with an effective ventilator suitable -to the purpose. After it has been thoroughly dried, the cacao next -succeeds to the pulverising and sifting processes. - -Some methods of rendering cacao soluble remain to be mentioned, -wherein no alkali whatever is used, and in which the disintegration is -effected by means of either water or steam. The first process of the -kind was invented by Lobeck & Co of Dresden[132] in the year 1883. The -cacao beans, either raw, roasted, decorticated, ground or otherwise -mechanically treated are exposed to heat and the action of steam under -high pressure in a closed vessel, then subsequently powdered and -dried. The process has little to recommend it and has not been able to -establish itself accordingly, for hereby the starch in the cacao is -gelatinised, and acid fermentation is introduced, such as does not fail -to damage the final product. Then again, there is a danger of the cacao -becoming mouldy in the store rooms, after being treated by this process. - -A second method, patented by Gädke, German Patent No. 93 394, 17 th. -Jan. 1895, consists in disintegrating by means of water in a less -practical manner. The roasted, decorticated but as yet unground beans -are moistened with water, and subsequently dried at a temperature of -100 ° C. after which succeed the processes of grinding, defatting, -pulverising and so forth. This process has also failed to establish -itself to any effect. - - * * * * * - -In our opinion any one of these methods skilfully and properly carried -out will yield a marketable, hygienic and wholesome product, though -some of them can boast of their own particular advantages. This -holds good for the so-called “Dutch” method in particular, though -it is open to the objection that the cacao so prepared is combined -with an extraneous product and that the combination remains right up -to the moment of consumption. Considered from this point of view, -disintegration with fixed alkalis is generally less advisable than -the optional treatment with water or volatile alkali, but it may be -taken for granted that each manufacturer had better decide the several -details best adapted to his own particular outfit. - -A well made soluble cocoa powder should have a pure brown colour, -without any suspicion of grey, should be perfectly dry, and feel light -and soft when finely divided, so betraying that property which the -French designate under the term “impalpable The peculiar aroma of -the cacao must be retained, and especially should the preparation be -preserved from the slightest taint of any ammonia combination, its -taste being kept pure and cacao-like, any hint of alkalinity indicating -defect in the manner of disintegration. Over and above delicacy -of aroma and taste, that characteristic described as “solubility” -constitutes a main criterion of quality in the eyes of the consuming -public. To ascertain that only an empirical test can be employed.[133] -About 7·5 grammes of cocoa powder are introduced into some 150 grammes -of hot milk or hot water contained in a graduated beaker, and then the -quantity of sediment which sinks to the bottom of the vessel in a given -time is noted. The more slowly a sediment is formed and the smaller it -is, the greater the “solubility” of the cocoa. - -If it becomes necessary to give the cacao an additional flavouring, the -spices or ether-oils generally employed in the manufacture of chocolate -may be used in the course of pulverisation, and shortly before sifting. - - - - -C. Packing and Storing of the finished Cacao Preparations. - - -Chocolate will keep in its original condition for years, when protected -from atmospheric influence. It is therefore generally, and especially -where the finer qualities are concerned, packed up immediately after -it leaves the last process, and ornamented chocolates are previously -varnished with an alcoholic solution of benzoin and shellac (see page -250). - -The inferior qualities are usually packed in paper and wooden boxes, -but the superior first in tin-foil and subsequently in paper. ~Cocoa -powder~ arrives packed in parchment boxes as a rule, and also in -cardboard or tin boxes. - -Although packing in parchment or waxed paper is hygienically and -economically more advantageous than tin-foil packing, the latter -is nevertheless to be preferred, not only because it is a better -preservative of the aroma evident in the spices added, but also because -it prevents an evil which also in the end leaves its mark on cacao, -when stored a very long time, to wit, the development of rancidity. -This is explained by the fact that the tin-foil sticks to the -chocolate, and so hinders the penetration of air. - -According to an act dating from June 25th. 1897, and in force in -Germany (Reichsgesetzblatt No. 22), metal-foil containing more than -one percent of lead may not be used in the packing of snuff, chewing -tobacco and cheese. What holds good for other articles of consumption -must also apply to cacao preparations, when they are so packed that -they come first of all into contact with metal-foil, and not with -paper. Tin-plating also, containing in its coating more than 1 % of -lead and in the soldering more than 10 % is also inadmissible in the -chocolate industry. Although it is said that the whole of the tin-plate -fittings made in Germany are constructed according to an imperial -standard, yet it may occasionally so happen that cheap packing material -does not correspond and answer to the legal requirements. - -The manufacturer can only protect himself against possible prosecution -for contravening or neglecting the articles of this act by obtaining a -written guarantee as to the quality of the tin-plate supplied. - -The rooms where chocolate wares are stored should not be too warm, -and it is indispensable that they be kept dry, for heat accelerates -the volatilisation of their aroma and also the rancidity to which -cacao is liable, whilst moisture spoils the general appearance of the -chocolate and promotes the growth of mould. This development of mould, -which is first noticeable after long storage in damp, dark warehouses, -is principally due to the growth of a fungus which Royer has named -“Cacao-oïdium[134] - -As the numerous wrappings (in tin-foil, paper, etc.) are at present -only effected by hand labour, they mean an appreciable increase in the -price of the goods. This is of less moment for the chocolate tablets as -the small napolitains and the like. Therefore attempts have often been -made to effect this wrapping by means of machines[135], and I have seen -among others two models for napolitains, one on a large and the other -on a small scale, the property of a Hamburg chocolate factory, and -constructed by the firm of A. Savy & Co., Paris, which same machines -were said to effect the wrapping in tin-foil, folding and additional -packing in paper, as also the final closing, automatically and well; -but just as I requested to be shown the machines, I was told that they -were for the time being not in working order. Since then I have heard -no more of the matter, and regret that the firm of Savy & Co., who have -a branch in Dresden, have not been able to answer several letters which -I sent them inquiring for further particulars. It must be that the -machines have failed to answer their purpose, for otherwise they would -have been assured of a hearty reception, no matter how dear they might -have been. So for the nonce our chocolate packing must depend on hand -labour. - -Quite a different arrangement obtains in respect to cocoa powder, which -was also originally packed up in paper bags by hand. This operation -is to-day despatched in machines, as also in the case of other powder -substances, like tooth-powder, dyes, patent foods, soap powder, etc., -and this even in the smallest of factories. It is true that the machine -built a decade ago by L. Wagner in Heilbronn and at that time described -by Zipperer in our second edition, which was to wrap up a dozen packets -simultaneously, seems to have failed, for it is no longer constructed; -yet its place has been taken by a succession of other machines which -have stood the tests of many years. The principle has been altered, -many packets at one time not being filled, but always one only, and the -advantage lies in the fact that the machine fills more exactly and with -a higher degree of uniformity as regards the weights of the several -packets. - -[Illustration: Figs. 92 and 93.] - -Apart from the “Machines for packing en masse” Co., Ltd. Berlin, who -put out several automatic fillers, special mention may here be made of -the firm of Fritz Kilian, whose automatic filler and packer “Ideal” -(fig. 92) for quantities of from 25-2500 grammes, and “Triumph” (fig. -93), for quantities of from 1-100 grammes, have both long established -their right to a place in every factory, their excellence being -predominant. - - -FOOTNOTES: - -[105] See Mitscherlich, page 111. - -[106] Practical Guide to Chocolate Manufacture (no date given). - -[107] Comptes rendus de l’Exposition, quoted by B. de la Roque. - -[108] Gordian, A., German Chocolate and Sugar Industries, Vol. 1, p. 22. - -[109] Correspondence of the Association of German Chocolate -Manufacturers 1878, p. 17. - -[110] Correspondence of Ass. German Chocolate Manufacturers 1891, No. 5. - -[111] Ibid 1891, No. 7. - -[112] Zeitschrift für öffentliche Chemie 1898, p. 810. - -[113] The determining of the fibre is reached by the Weender method. - -[114] For that purpose boxes with handles and having a capacity of -from 10½ to 60 litres are employed, as well as the portable troughs -previously mentioned. The transport of the chocolate mass also takes -place in boxes made of compressed steel plates (Siemens-Martin), -galvanised or otherwise, e. g. as manufactured by the Stamp and Press -Works at Brackwede near Bielefeld. The firm of A. Reiche and others -also make similar boxes. - -[115] Muspratt Encyclop. Handbuch der techn. Chemie. Vol. IV, p. 190, -1902. - -[116] This description is taken from Muspratt, Encycl. Handb. d. Techn. -Chemie, Vol. IV, p. 1808 and Mitscherlich: Der Kakao u. die Schokolade -p. 115. - -[117] Constructed by A. Reiche, Sheet Iron Works in Dresden-Plauen. - -[118] German patent No. 62784. - -[119] Villon-Guichard, Dictionnaire de Chimie industrielle, Vol. 1 -Chocolat. - -[120] Should such rooms eventually be insulated, the best material for -this operation are “Corkstone Plates”, as manufactured by various firms -(e. g. Korkstein-Werke Coswig i. Sa., etc.). - -[121] This extensive employment of cacao butter in the preparation of -covering material on the one hand, and on the other the consequently -increased cost of chocolates rich in fat, have hitherto proved the -chief objection to the preparation of cocoa powder deficient in fatty -contents, which we shall discuss later. - -[122] D.R.P. No. 66606. - -[123] D.R.P. 74260 of Sept. 3rd. 1893. - -[124] D.R.P. No. 178897, of July 15th, 1904 (reg. 15th Nov. 1908). - -[125] This however, is true only to a certain degree, comp. Neumann, -The Use of Cacao as a Food Preparation, Munich & Berlin 1906, pag. 97 -ff. - -[126] cf. Z.U.N.G. 1900, vol. 18 p. 171. - -[127] See enactments of the 16.9.1907 and 10.11.1909 (Coburg): Notices -of the Association of German Chocolate Makers XXX, No. 1 21.9.1909, -pag. 1. - -[128] Cf. Z.U.N.G., Bd. 18 Nos. 1 and 2 (1909) p. 178. - -[129] Eng. Patent No. 20436, 24. 11. 1891. - -[130] The potash now generally in use is prepared from the carbon of -residuary molasses, and is technically considered, very pure. It is -supplied by Dr. Hensel & Co., Blumenthal (Hanover). - -[131] The special model of the Universal Mixer and Kneader has for this -purpose (apart from the metal lid shutting down air-tight) a steam -drain pipe, which is fitted with a ventilator and led into the open, so -that the vapours and chemical exhalations can escape without causing -any damage. - -[132] German Patent No. 30 894. See also Chemiker-Zeitung 1886, p. 1431. - -[133] Cf. R. O. Neumann, loc. cit. page 98 and following pages. - -[134] Beckurts Pharmac. Jahresbericht 1883-84, p. 990. - -[135] The “Machines for packing en masse” Co. Ltd. Berlin, have -recently strongly recommended their “wrapping machines, for centres of -any shape or consistency, which work automatically, that is to say, -it is only necessary to heap the centres in continuous succession in -the machine, when they are urged forward and wrapped in paper or other -materials, being finally despatched out of the machine automatically. -The wrappers may be simple or double, loose, or tight fitting.” -Their employment in the packing of chocolate tablets is especially -recommended.—And so the problem would be solved! Unfortunately I am -in want of personal guidance, never yet having seen the machines in -working order, and so not being able to submit any opinion as to their -efficiency. Even if they are really able to deal with larger tablets, -yet the more critical problem regards the smaller goods, especially in -connection with the wrapping in tin-foil. - - - - -+Part III.+ - -Ingredients used in the manufacture of chocolate. - - -A. Legal enactments. Condemned ingredients. - - -Chocolate is a mixture of cacao mass with sugar, to which usually -spices and even cacao butter are also added. The sugar generally -amounts to rather more than one half (60 percent) of the total -mixture. Spices such as cinnamon, vanilla, cloves, nutmeg, mace, -cardamoms, as well as cacao butter, or perfumes like peruvian balsam, -are only added in small quantity so as to improve or alter the flavour -as required. Recently, the ethereal oils of the spices have been used -for this purpose as well as artificially prepared aromatic substances, -such as vanillin, for example. Flour and starch[136], although the -latter is seldom used, are permissible ingredients in cheaper kinds of -chocolate but only when the fact of the addition is plainly stated. -The kinds of flour usually employed are wheat and potato flours, -rice-starch and arrowroot, dextrin and, less frequently, oat, barley, -acorn, chestnut, or rye flour. In certain forms of dietetic chocolate, -sugar being injurious to invalids, it is replaced by saccharin; another -material, such as a leguminous flour from beans, peas or lentils, -must be employed in its place.[137] In some kinds of fancy chocolate, -harmless colours, tincture of benzoin etc. are used. - - -B. Ingredients allowed - - -I. Sweet Stuffs. - - -a) Sugar. - -Both cane and beetroot sugar are employed in the manufacture of -chocolate. As this naturally possesses a brownish colour, brownish -white as well as white sugar is used for mixing with the cacao mass. -The kinds of sugar used are: - - 1. Sugar dust, a white crystallisable and very fine powder. - - 2. Crystal or granulated sugar, consisting of loose, plain crystals, - and suitable for almost all purposes in the manufacture. - - 3. Sugar flour I, II, and III which is a difficultly crystallisable - sugar containing an amount of molasses increasing with the number, and - it is of a more or less brown colour. - -[Illustration: Fig. 94.] - -The chocolate manufacturer nevertheless requires the sugar to answer to -certain characters. It must dissolve in half its weight of warm water -forming a sweet syrup. The syrup must have no action on either red or -brown litmus paper i. e. have neither acid nor alkaline reaction, and -on no account coagulate boiling milk. - -The sugar is usually added to the cacao mass in the form of a very fine -powder and sometimes in a coarser condition, though that is not to be -recommended. By using finely powdered sugar, the rolling of the cacao -mass is considerably facilitated and the manufacture is accelerated. -The sugar must be perfectly dry, as damp sugar yields a dull chocolate -which readily crumbles. - -[Illustration: Fig. 95.] - -For grinding the sugar, the so called edge-runner mill as shown in -figure 94 was formerly employed. - -It is like the melangeur constructed of a firmly fixed bed-stone and -two cylindrical runners. - -The pulverised material issuing from such an apparatus must then be -passed through one of the various kinds of sifting machines, where -the finer parts fall through the meshes of a silken sieve, whilst -the rougher are discharged at the end of the arrangement: for small -factories such machines as the drum sifters illustrated in fig. 95, and -for the larger those centrifugal sifters which have already been fully -described. - -The constructions for grinding have of late been considerably -perfected. The most practical arrangements for pulverising all kinds -of granulated sugar and so-called lump sugar, are those combined -grinding and sifting installations such as are executed by the -firm of J. M. Lehmann in Dresden. The grinding is here effected by -disintegrators (revolving arms, etc.) similar to those used in the -pulverising of cocoa powder as described on page 212. The output of -these disintegrators[138] is extraordinarily large, and the harder and -drier the ground sugar is, the finer the pulverised material resulting. -We annex a diagram of the machine in fig. 96. - -[Illustration: Fig. 96.] - -The granulated or lump sugar is filled into the hopper and thence lead -along a conveyor to be ground in another part of the machine, and can -be controlled as regards quantity. The blades, which pass through about -3000 revolutions a minute, seize the sugar and swing it against the -ribbed walls of the mantle, after which it falls in smaller fragments -on a grater fitted in the under part of the apparatus. The sugar which -passes through the grating is now conducted by conveyor and elevator to -the sifting arrangement, whilst the rougher material is again whirled -round by the blades. This sifting arrangement consists of a cylindrical -sieve, on the interior of which there occur revolving arms which -provide for the despatch of material through the various sieves. The -rougher stuff which remains is removed by hand or some other mechanical -means and transported to the hopper once more. A chamber placed above -the machine and connected with the grinding apparatus by means of pipes -provides for the protection of the machine against dust. - -Such installations are constructed in various sizes and fashions, and -possess immense outputs (up to even 5000 kilogrammes daily). That they -must be built in special shops is clear from the fact that so large a -quantity of dusty sugar sacks need transporting after the processes are -completed. It is further to be noted that the fineness of the sugar -corresponds to the mesh-work of the sieves, which as we have previously -stated, can be chosen with any size of hole desired, yet this naturally -influences the machine, and recently a very high standard of fineness -has been generally dropped, and rougher siftings are now made, as when -the sugar is too fine.—e. g. in the case of the cheaper qualities—it -absorbs too much of the fatty contents, and so necessitates the -addition of cacao butter, whilst on the other hand, when the chocolate -is of a finer quality, the sugar is sufficiently reduced in the -trituration to which the mixed material is subjected. - - -b) Saccharin and other sweetening agents. - -Apart from the sugar, which is such an important factor in the -chocolate manufacture, mention must also be made of another sweetening -material, formerly frequently used as a substitute for sugar, but now -only to be obtained at the apothecary’s on exhibition of a medical -order, in consequence of certain legal restrictions which have recently -come in force. It is called Fahlberg saccharin, and again zuckerin, -sykorin, crystallose, “Süßstoss Höchst” and sykose. - -Saccharin is not like sugar a carbohydrate naturally produced by -plants, but a derivative of the aromatic compounds which the chemist -has artificially constructed from the products of the distillation of -coal. - -Saccharin is benzoyl-sulphonimide, and it has the chemical formula - - / CO \ - C_{6}H_{4}< >NH - \SO_{2}/ - -It is a white, crystalline powder, so exceedingly sweet that its taste -can be perceived in a dilution of 1 in 70000. It is only slightly -soluble in cold water (1: 400) but more easily so in hot water (1: 28). -The material known as easily soluble saccharin is its sodium salt. It -contains 90 percent of saccharin and is the most easily digested -compound of saccharin. - -For technical, domestic and medicinal purposes the soluble saccharin -which is only from 300-450 times as sweet as sugar is employed. -Besides being unfermentable saccharin has very slight antiseptic -properties; according to L. Nencki[139] the digestibility of albumin -is less affected by it, in the proportion usually added to articles of -food, than by Rhine wine, or by a sugar solution of equal sweetness. -Saccharin is entirely unaltered in the human organism, hence it forms -a welcome sweetening material for invalids suffering from diabetes, -corpulence or diseases of the stomach to whom ordinary sugar is -injurious. The substances known as dulcin and glucin are analogous to -saccharin in sweetening property, the first being phenetol-carbamid and -the latter a monosulphonate of amido-triazine. - -The latest substance of this class is termed “sucramin” and consists of -the ammonium salt of saccharin. It is readily soluble in water, less -so in alcohol and is 700 times sweeter than sugar. It can be obtained -either in the pure form or mixed (20 percent) with sugar. - -In chocolate making, saccharin is at present of little importance, -owing to the relatively small volume required as compared with sugar. -Recently it has again been recommended to the extent of 0·76 percent -as a sweetening material for cocoa powder. It would certainly be of -value in cocoa powders to be consumed by invalids and persons not -able to take sugar, although it will never come into general use. The -detection of saccharin has acquired increased importance in Germany -since the passing of the acts of October 1st 1898 and July 7th 1902, -regulating the trade in artificial sweetening materials. According to -Zipperer’s experiments, it may be detected in the following manner: -A mixture of 5 grammes of the finely powdered substance with 100 ccm -of water is allowed to stand for 2 hours, occasionally stirred and -afterwards filtered. The filtrate is acidulated with three drops of -hydrochloric acid and evaporated to 20 ccm, then shaken[140] with 50 -ccm of ether in a separator and left standing for a day to separate -into two layers. The ether solution is separated and evaporated to -dryness in a beaker, the residue being mixed with 0·1 gramme of -resorcin and 4-5 drops of concentrated sulphuric acid[141] (Börnsteins -test). The mixture is then heated over a small Bunsen flame and the -melted material saturated with normal sodium hydrate. The appearance of -a strong fluorescence indicates the presence of saccharin. Saccharin -can also be easily recognised by the sweet taste of the ether residue. - - -II. Kinds of Starch, Flour. - -The chief kinds of starch used in chocolate making are rice starch, -arrowroot, potato starch and wheat starch, occasionally also small -quantities of dextrine. - - -1. ~Potato starch or flour.~ - -Potato starch is a white or faintly yellowish powder in which single, -glistening granules can be seen by the naked eye. Under the microscope -the granules appear mostly single with evident striae, usually with -pointed ends containing the nucleus; they are also eccentric in -structure. This starch rarely contains fragments of tissue. It is -prepared by first treating finely divided pared potatoes with 1 -percent. dilute sulphuric acid, then washing, drying and grinding the -starch. - - -2. ~Wheat starch.~ - -Wheat starch can be obtained either from crushed wheat or from wheaten -flour by treatment with water after the nitrogenous constituent, -gluten, has been separated by kneading. It amounts to about 60-70 -percent of the grain. Under the microscope the granules appear to -differ considerably in size. They are distinguished from potato starch -by the nearly central hilum, surrounded by faintly marked concentric -striae, and again by the granules being more frequently adherent. Wheat -flour rather than the starch is generally used in chocolate making. - - -3. ~Dextrin.~ - -When starch is heated to between 200° and 210° C. it is converted -chiefly into dextrin or starch gum with a little sugar. Dextrin is -a white to yellowish and tasteless powder with a peculiar smell; it -differs from starch in being readily soluble in water. It gives a -reddish colour with an aqueous solution of iodine. Fehling’s solution -is unaffected by dextrin in the cold, but on long continued heating it -is reduced to red cuprous oxide. - - -4. ~Rice starch.~ - -Rice starch is obtained from inferior kinds of rice and from rice waste -by treatment with water. It appears under the microscope as small -granules or oval bodies of various sizes. According to their position -the granules always seem to be polygons,[142] formed by coalescence. It -is thus easily distinguished from the previously mentioned starches. - - -5. ~Arrowroot.~ - -Several kinds of starch, obtained from the tubers of various species of -plants are commercially known under this name. - -1. West Indian arrowroot, from Maranta arundinacea, is a fine and -almost white powder. Under the microscope it always appears to consist -of pear or spindle-shaped granules with eccentric hilum. - -2. East Indian arrowroot is obtained from various species of ginger -plants. It is a fine white powder and is seen under the microscope as -single granules with well marked eccentric hilum and closely stratified -at the spindle-shaped ends. It much resembles Guiana arrowroot, which -is obtained from varieties of Yam. - -3. Queensland arrowroots from species of Cycas and Canna, appear -as flat, coarse and mostly single granules. They can be easily -distinguished from other kinds of starch by the large size of the -granules. - -4. Brazil arrowroot, from the Manihot plants which belong to the order -of Euphorbiaceae. Under the microscope the granules appear compound, -the parts being of a drum or sugar loaf shape with many concentric -striae. - - -6. ~Chestnut meal.~ - -Chestnut or maron meal also comes under consideration in the chocolate -industry. The appearance of the starch granules is most characteristic. -They are partly single and partly composed of two individual granules. -The single granules, according to J. F. Hanausek[143], appear in such a -variety of forms as to defy a summarised description. Frequently they -occur oval, spindle, club, or flat kidney shaped, resembling those of -the leguminous family; but especially to be noticed is the triangular -contour of some granules, as well as some with projecting points. -The central nucleus and its cavity are generally distinct, but the -stratification is very slight or quite unrecognisable. - - -7. ~Bean meal.~ - -Of the leguminous meals that of beans is chiefly used as an adjunct -in cocoa powders and chocolate, sweetened with saccharin, on account -of its relatively large proportion of albuminous substance and small -amount of starch. The meal is generally obtained from the seed of the -common white bean. (Phaseolus vulgaris.) The starch granules under the -microscope appear oval or long kidney shaped, with distinct nucleus -cavities and furrows, as well as a distinctly marked stratification. -Their length averages from 0·033 to 0·05 mm. The meal has a -disagreeable leguminous taste when cooked, but that disappears when the -meal is slightly roasted. - - -8. ~Salep.~ - -Salep which is now very seldom used as an admixture to chocolate -(Rakahout of the Arabs)[144] is an amylaceous powder prepared from the -tubers of various kinds of orchids. Under the microscope salep appears -as fairly large translucent masses which consist of an agglomeration of -very delicate walled cells giving the starch reaction with iodine. - - -III. Spices. - - -a) General Introduction. - -We cannot too strongly recommend the manufacturer to pulverise the -spices, e. g. cinnamon, cloves and the like, himself, for such as -are bought ready pulverised have frequently been adulterated with -admixtures of wood, flour or bark. This is the more essential as -sometimes pulverised cinnamon is distilled with steam to obtain -an extract of its ethyl oil, and then the residue, which is of -considerably inferior value as regards aroma, sold as genuine cinnamon -powder. Such adulteration can neither be demonstrated under the -microscope nor chemically, so that it is impossible to protect oneself -against them. - -[Illustration: Fig. 97.] - -The edge runner mill and sieving apparatus described in connection with -the pulverising of sugar also adapt themselves to reducing spices, -although generally other machines are used for this purpose, either -the well-known ball mills[145] consisting of a hollow spherical ball -revolving round its axle, inside which the spices are shaken, crushed -and completely pulverised by the action of a number of heavy metal -balls, or in other cases pulverising mills and stamping arrangements -proper. - -[Illustration: Fig. 98.] - - The following stamp arrangement, shown in fig. 97, is very practical - in the pulverisation of all manner of spices, and is driven by a - force of 1·5 H.P. The strong frame, which is walled in with iron, is - dust-proof. Whilst the stamper is being raised, the pots are revolved - round their axles, and so the substances to be pulverised are mixed - together. Other machines much used in pulverising are seen in fig. 94. - Another smaller pulverising mill is pictured in fig. 98. This machine - is adapted for a middle sized production. The grinding arrangement - in which the pulverising takes place is conically built and is made - completely of granite; the regulation is effected by means of a - working beam, the batting arm of which is fitted on to the upper part - of the apparatus. A sieving of the material to be pulverised does not - generally take place in this machine. For small production for example - for confectioners who manufacture chocolate also incidentally, one - can also use the machines pictured in the figs. 95 & 99, the method - of working of which may be at once understood. The different degrees - of fineness of the material to be pulverised are reached by passing - the powder through drum sieves of different widths of mesh and all the - sieves are set in motion at the same time by the machines. - - -Vanilla. - -Only the most important features of the spice so valuable in chocolate -making will be noticed, since the characteristic aroma of the -true vanilla has been to a large extent supplanted in practice by -artificially prepared vanillin. - -Vanilla is the fruit capsule of an orchid, ~Vanilla planifolia~, -which is generally cultivated with the cacao tree, as the same climate -and soil suit them equally. According to Möller, the shoots of the -vanilla are fastened to the cacao tree, on the bark of which they -soon strike root. The aerial roots and tendrils then put forth fleshy -leaves, in the axils of which arise large odourless and dull coloured -flowers which yield after a lapse of two years long thin capsules. -The capsules are filled with a transparent balsam, in which the black -seeds are imbedded. It is in the balsam that the vanillin, which -gives vanilla its unequalled aroma, is produced. The fresh gathered -vanilla fruit (see the investigations of W. Busse[146] contains no free -vanillin or merely an infinitesimal quantity. - -[Illustration: Fig. 99.] - -It is rather developed by subsequent treatment in which heat appears -to be necessary. Vanillin, like cocoa-red and theobromine, is formed -by the splitting up of a glucoside by fermentative action. In some -kinds of vanilla, piperonal, an aromatic body, which occurs in larger -quantities in ~Heliotropium europaeum~ and ~peruvianum~, has -also been observed. - -The commercial kinds of vanilla come from Mexico, Tahiti, Réunion, -Mauritius, Mayotte, Seychelles, Ceylon and Java, which in 1891 produced -respectively: - - Réunion (Bourbon) 50-65,000 kilos - Mexico 55,000 “ - Mauritius 13-15,000 ” - Mayotte (Comoro Islands) 8-10,000 “ - Seychelles 4- 6,000 ” - -The best commercial kinds of vanilla come from Mexico, Bourbon, and -Mauritius, and command a higher price than the other kinds. The -quantity is gauged by the length (10-24 cm), and plumpness of the -pods. Fine quality is fatty and dark coloured, inferior quality is dry -and reddish. The outside of the pods in the Bourbon vanilla, contains -highly esteemed vanillin crystals, which are wanting in the Mexican -variety. Vanilla flowers in October and November, is gathered in the -following months of May, June, and July, and is prepared in October -and November. At the beginning of November the first instalment of the -new harvest arrives in Marseilles, which is the chief commercial place -for vanilla. The most important operation, in preparing vanilla is to -attain the proper degree of dryness. This is arrived at nowadays by the -use of calcium chloride. The pods are first placed in a metallic box -lined with wool which is placed in warm water so as to superficially -dry them; they are then transferred to a suitable constructed drying -closet containing calcium chloride and allowed to remain there for -20-30 days. 100 pounds of vanilla are reckoned to require 40 pounds -of calcium chloride. The great advantage of this process is that the -fruit, so dried, better retains its aroma.[147] Insufficiently dried -vanilla does not keep, but soon becomes mouldy, whilst overheated -vanilla keeps well, but is brittle, breaks easily and consequently has -little commercial value. Vanilla covered with mould (~Aspergillus -repens~ and ~Mucor circinelloides~) is sought to be improved -in various ways and is sold as of inferior quality.[148] It is worth -observing that those persons who in the course of business handle -vanilla show characteristic symptoms of poisoning. It affects the eyes -and nervous system and produces eruptions on the skin. The complaint, -however, is not of a dangerous nature, for the workmen quickly become -accustomed to vanilla so that, after recovering from the first attack, -they can resume work without risk to health.[149] - -On account of its high price, vanilla is much subjected to -adulteration; either by an admixture of the more cumarin-smelling -vanillin (Pompona or La Guayra Vanilla [Vanilla Pompona Schieder]) -or other less valuable vanilla fruit; sometimes pods that have been -deprived of vanillin by extraction with alcohol are used for that -purpose; their colour and appearance being restored by immersion in -tincture of benzoin and coating with crystals of benzoic acid, powdered -glass etc. In doubtful cases of adulteration the vanillin must be -quantitatively determined. - -That can be done by W. Busse’s method[150], in which the vanilla is -extracted with ether in a Soxhlet’s apparatus. The extract is shaken -with a solution of sodium bisulphite, the vanillin then set free with -sulphuric acid and the disengaged sulphurous acid removed by a stream -of carbon dioxide. The vanillin is then shaken out with ether and -on evaporating off the ether, vanillin is left in a pure condition. -Busse found by this method in East African vanilla 2·10 percent of -vanillin, in the Ceylon 1·48 percent, and in the Tahiti variety -from 1·55 to 2·02 percent. In America the so-called vanilla extract, -instead of vanilla, is used and it lends itself to adulteration much -more easily than natural vanilla. William Hesse has given methods and -results obtained in the investigation of the extract.[151] - - -5. ~Vanillin.~ - -Vanilla in the chocolate industry has recently been almost entirely -superseded by the use of artificially prepared vanillin, which serves -as a complete substitute for the essential and valuable constituent -of vanilla. In comparing vanillin with vanilla, regard must be had to -the amount of vanillin in the latter, which may vary to the extent of -50 percent according to whether the vanilla was damp, dry, fresh or -stored. The finest kinds of vanilla seldom contain more than 2 -percent. of vanillin and in many kinds it varies between 0·5 and 2·5 -percent. It may also happen that vanilla with 0·5 to 1·0 percent may -be equally as fine in appearance as one of high percentage, hence the -aroma value must be taken into consideration. In addition to possessing -a uniform and permanent perfume vanillin is cheaper in price. - -Vanillin occurs naturally not only in vanilla but also in very small -amount in certain kinds of raw sugar, in potato skins and in Siam -benzoin; it can be produced artificially from coniferin which is -obtained from pine wood, or by the oxidation of eugenol, a substance -contained in oil of cloves, from both of which Tiemann and W. -Haarmann[152] first prepared it in 1872. In the course of the last ten -years a number of processes have been discovered whereby vanillin can -be artificially produced. The reader who is interested in this subject -will find it fully discussed in a paper by J. Altschul in No. 51 of the -Pharmazeutische Centralhalle 1895. - -The competition which arose through the processes of Haarmann and -Reimer of Holzminden and G. de Laire of Paris, whose products owing to -patent rights had controlled the market from the commencement, produced -a steady decrease in the price of vanillin. - -The following table drawn up by J. Rouché[153] shows the revolution -in price which has occurred in this article and how, in the course of -time, a small business with large profits has been transformed into a -large business with small profits. - -~The variation in the price of vanillin~: - -Marks per Kilo. - - =====+======+======+======+======+======+======+====== - 1876 | 1877 | 1878 | 1879 | 1881 | 1882 | 1884 | 1885 - =====+======+======+======+======+======+======+====== - 7000 | 4000 | 2400 | 1600 | 1600 | 1600 | 900 | 900 - - +======+======+======+======+======+======+===== - | 1886 | 1888 | 1890 | 1892 | 1893 | 1895 | 1897 - +======+======+======+======+======+======+===== - | 700 | 700 | 700 | 700 | 700 | 560 | 108 - - -The chemical formula of vanillin is C_{6}H_{3}(OCH_{3}) (OH)CHO; it -melts between 82-83 ° C. and sublimes at 120 ° C. The colourless -four-sided crystals have a strong vanilla odour and taste, are -difficultly soluble in cold water, easily in hot water and very readily -soluble in alcohol. - -Vanillin is much adulterated. Cumarin, the aromatic principle of the -melitot (~meliotus officinalis~) and of tonquin beans etc., can -be prepared cheaply and it is fraudulently used in large or small -quantity to imitate the vanillin aroma. A sample of vanillin bought -in Switzerland was found by Hefelmann[154] to contain 26 percent -of antifebrin. The American “vanilla crystals” consist of a mixture -of vanillin and antifebrin, or vanillin, cumarin and benzoic acid; -latterly that article is stated to consist only of cumarin, antifebrin -and sugar. - -The melting point of genuine vanillin is a characteristic indication. -Admixtures of vanillic acid and antifebrin cause depression of the -melting point (4-8 ° C. according to the amount and character of the -two substances [Welmans])[155]. For the quantitative determination of -vanillin in mixtures, Welmans takes advantage of its behaviour towards -caustic alkalis, with which, like phenol, it forms compounds that are -easily soluble in water, but sparingly so in alcohol. The process is as -follows: 1 gramme of the substance is placed in a cylinder of 200 ccm -capacity with 25 ccm of alcohol, 25 ccm of approximately semi-normal -alcoholic potash and 2 or 3 drops of phenolphthalein solution and -agitated until completely dissolved. The excess of alkali is then -titrated with semi-normal hydrochloric acid, and, at the same time, -the strength of the alcoholic potash after adding 25 ccm of alcohol is -ascertained. The number of cubic centimetres consumed is multiplied by -0·076, the semifactor for vanillin. In the case of vanilla sugar, 10 -grammes are treated with 50 ccm of water to dissolve the sugar, then -the alcoholic potash is added and the operation carried out as before -described. - -1 gramme of vanillin requires 6: 58 ccm of normal potash (= 0·36842 g -KOH). - - OCH_{3} - / - C_{6}H_{3}(OH) : KOH - \ CHO - 152 : 56 ⚎ 1 : x - -If cumarin is suspected to have been added to the vanillin it can be -detected and separated, according to Zipperer’s experiments, by the -method of W. H. Hess and A. B. Prescott.[156] - -The substance is dissolved in ether and the solution shaken up with a -weak solution of ammonia. The vanillin will be found in the aqueous -layer in the form of an ammonium compound, whilst the cumarin will -be dissolved by the ether. The vanillin can be identified by the -sandal-wood oil reaction as described by Bonnema,[157] and the cumarin -can be determined by direct weighing. - -The financial advantage in using vanillin in place of vanilla is -apparent. The average price of vanilla is now 45 to 50 shillings per -kilo. But as 25 grammes of vanillin are equal in perfume to 1 kilo of -vanilla and, at the rate of 35 shillings per kilo, that quantity costs -only 10½ vanilla is nearly sixty times dearer than vanillin. The -consumption of vanillin has increased to an enormous extent, and in the -United States Henning has estimated the consumption during 1897-1898 -at over 100000 ounces. The same author points out the remarkable fact -that this enormous consumption of vanillin has scarcely any effect on -the demand for vanilla pods, the market value of which is not only -maintained but has a tendency to increase. - -In order to have it in a finely divided condition, as required for the -factory, it is recommended to rub the vanillin down with sugar, in -the proportion of 100 grammes of vanillin to 2 kilos of sugar, in the -following manner; 100 grammes of vanillin are dissolved in 500 grammes -of hot alcohol and this solution added to 2 kilos of finely powdered -sugar; then the whole is placed in a rotatory comfit boiler and dried -by a blast of warm air at 40 ° C. Whilst vanilla must be very carefully -packed that it may not become mildewed and deteriorate, vanillin on the -other hand keeps very well in such mixtures so long as they are kept -from damp, which might cause the sugar to ferment and thus gradually -decompose the vanillin. - - -d) Cinnamon. - -There are three commercial kinds of cinnamon in Europe. - -1. Ceylon cinnamon, which represents the finest kind, is the bark -of ~Cinnamomum ceylanicum~, a native of the island of Ceylon. -The bark is very light and brittle, seldom more than 0·5 mm thick, -externally yellowish brown with long stripes, whilst it is somewhat -darker on the inside. Its fracture is short and fibrous, and a traverse -section shows externally a sharply defined light colour with a darker -inside zone. - -2. Cassia or Chinese cinnamon is from ~Cinnamomum Cassia~, a -tree which grows wild in the forests of Southern China. The bark is -thicker than that previously described, often 2 mm thick. It is in -single tubes, harder and thicker than the Ceylon kind, with frequently -adherent fragmentary tissues of the corky layer. The colour is a -greyish brown, the fracture even, with a light zone in the section. - -3. Malabar or wood cinnamon consists of the less valuable kinds and -is derived from different varieties of cinnamon trees which have been -planted in the Sunda and Phillipine islands. In appearance it resembles -the Chinese more than the Ceylon cinnamon. - -The aromatic taste of cinnamon is due to the ethereal cinnamon oil -which, in Ceylon cinnamon, amounts to 1 percent; the ash should not -exceed 4·5 percent. An ethereal oil is also present (about 1·8 -percent.) in the leaves of the Ceylon cinnamon tree, but it is quite -different from the bark oil, resembling in its properties more the oils -of cloves and pimento. On account of its penetrating odour and pungent -taste its employment in chocolate making is little to be recommended. - -It cannot be too much insisted on that with spices like cinnamon, -cloves, etc. the manufacturer should grind them himself and not -purchase them in fine powder, as the latter is frequently adulterated -with admixtures of wood, meal bark, etc. This is more to be recommended -as ground cinnamon has frequently been deprived of the ethereal oil by -distillation with steam and the bark then flavoured with a small amount -of cinnamon oil and sold as powdered cinnamon. Such an adulteration can -be detected neither chemically nor microscopically. - - -e) Cloves. - -Cloves are the incompletely developed flowers of the clove tree, -~Caryophyllusaromaticus~ of the Myrtaceae. The most important -commercial kinds are the Zanzibar, Amboyna, and Penang cloves. The -aromatic principle of cloves is an ethereal oil which they contain to -the extent of 18 percent. The adulteration of cloves is much the same -as in the case of cinnamon. Genuine cloves should not give more than 6 -percent of ash. - - -f) Nutmeg and Mace. - -Nutmeg is the seed kernel of the fruit of ~Myristica moschata~ -known as the nutmeg tree, which is indigenous to Malacca. In the thick -pericarp of the fruit, resembling the apricot, is found the brown seed -surrounded by a deep red reticular mantle. This last is the seed mantle -or arillus and when separated from the kernel is known commercially as -mace. - -The furrows on the surface of the nutty seeds are filled with a white -mass which consists of lime, in which the nuts have been laid after -drying in order to protect them from the attack of insects. The -aromatic constituent of nutmeg and of mace is also an ethereal oil. -The seeds contain 8-15 percent of ethereal oil with 25 percent of -a fatty oil; mace contains 4-15 percent of ethereal oil and 18 -percent. of fatty oil. As both spices occur in commerce in whole pieces, -adulteration is not to be feared. - - -g) Cardamoms. - -Of these there are two kinds on the market: - - 1. The small or Malabar cardamoms. - 2. The long or Ceylon cardamoms. - -Both are the fruit, although very different in form, of a species of -the ginger plants which is indigenous to Ceylon and Malabar. - -The Malabar cardamom is three cornered oblong and about 1 cm in size. -In the fine brown pericarps are enclosed, adhering together, 6-8 -angular seeds, 3 mm in size, having a pungent aromatic taste. - -The Ceylon cardamom is four times larger than the Malabar kind. The -grey brown pericarp encloses about 20 dark greyish brown seeds about 6 -mm large. The aroma of the Ceylon cardamom is due to an ethereal oil -which it contains in quantities sometimes reaching 6 percent. Madras -and Malabar cardamoms contain 4-8 percent of ethereal oil. As the -Ceylon cardamoms are cheaper than the Malabar kind a confusion of the -two seeds might possibly be to the disadvantage of the buyer, but the -above description of their relative size would suffice to distinguish -them. - -Exact accounts of the characteristic properties, the chemical -and microscopical investigation as well as of the impurities and -adulterations of the materials previously mentioned as being used in -cacao preparations are to be found in volume II of the “Vereinbarungen -zur einheitlichen Untersuchung und Beurteilung von Nahrungs-und -Genußmittel sowie Gebrauchsgegenständen für das Deutsche Reich”[158] to -which those who desire further to investigate this subject are referred. - - -IV. Other Ingredients. - - -a) Ether oils. - -As previously remarked in the case of vanillin, it is becoming more and -more the custom to substitute perfume substances for powdered spices. -This practice is quite justified since the entire perfume of a spice -is made use of and the worthless woody and indigestible fibre is thus -excluded from the finished preparation. - -The following are the ether oils used in practice: - - 1. Cinnamon oil, - 2. Clove oil, - 3. Cardamom oil, - 4. Coriander oil, - 5. Nutmeg oil (ethereal), - 6. Mace oil (ethereal). - -The amount of ether oil that should be used in place of the -corresponding spice is a matter of taste. The maximum percentage of -the oil in the respective spice might serve as a standard, as for -example in the case of cinnamon oil, which is contained in the bark to -the extent of 1 percent, about the hundredth part of the oil would -be required to correspond with the prescribed weight of the bark. But -as the yield of oil from one and the same kind of spice varies to a -considerable extent according to season and locality, the percentage -value can only be used as a general guide, and the final decision must -be always regulated by the taste. - -The ethereal oils can be incorporated in the cacao preparations (mass, -powder etc.) either in a spirit solution or ground down with sugar. -The latter method is naturally only used when sugar is to be added to -cacao preparations. To prepare the alcoholic solution 10 parts of the -ethereal oil are dissolved in 90 parts of strong alcohol. The mixture -of oil with sugar can be made by triturating 2·5 parts of the ethereal -oil with 100 parts of sugar in a porcelain mortar and grinding down -with the pestle until the sugar and oil are intimately mixed. Of -the alcoholic solution it is necessary to take 10 parts, and of the -oil-sugar 40 parts to one part of ethereal oil. - - -II. ~Peru balsam and Gum benzoin.~ - -Peru balsam is at present very much used as a perfume in chocolate -making. It is obtained from the ~Papilionaceous Myroxylon Pereira~ -which is indigenous to the western part of Central America. It is a -thick, brownish black, liquid balsam which in thin layers appears -transparent and has a peculiar smell and burning taste; it is almost -completely soluble in alcohol, chloroform, and acetic ether. The -aromatic substance of this balsam is cinnameïn, which consists -essentially of the esters of benzoic and cinnamic acids and benzyl -alcohol together with an alcoholic body “Peruviol”, which has the smell -of honey. In addition to cinnameïn (71-77 percent) the balsam also -contains a resin ester (13-17 percent). According to K. Dieterich, -Peru balsam is the better for containing more cinnameïn and less -resin ester. Peru balsam is adulterated with fatty oils, copaiva, -gurjun-balsam, storax, colophony, turpentine, and tolu balsam. In -regard to the chemical investigation of this balsam the work of K. -Dieterich[159] may be consulted. - -The Sumatra benzoin is the most important of the commercial kinds for -chocolate making. It is obtained from one of the Styracae, Styrax -benzoin, and is a reddish grey mass in which separate tiers of resin -are embedded. Benzoic acid and vanillin are the most important -constituents. It is adulterated with Palembang benzoin, colophony, -dammer, storax, and turpentine. Respecting the chemical investigation -of commercial benzoin the above-mentioned work of K. Dieterich may also -be referred to. - -Benzoin is almost exclusively used for the preparation of chocolate -varnish and sweets laquer, which are prepared by dissolving from 25 -to 45 grammes of the laquer body in 100 grammes of strong spirit. The -laquer body may contain varying quantities of benzoin and bleached -shellac. The decorations of chocolate are painted with this laquer in -order to give them a glistening appearance and greater durability. - - -V. Colouring materials. - -The following colouring materials are permitted by the German law of -the 14th May 1879 to be used for sugar goods and consequently also for -chocolate and cacao preparations. - - ~White~: finest flour starch. - - ~Yellow~: saffron, safflower, turmeric. - - ~Blue~: litmus, indigo solution. - - ~Green~: spinach juice as well as mixtures of the permitted blue - and yellow colours. - - ~Red~: carmine, cochineal, madder red. - - ~Violet~: mixtures of the harmless blue and red colours. - - ~Brown~: burnt sugar, licorice juice. - - ~Black~: chinese ink. - -In the meantime a number of comparatively harmless aniline colours have -been permitted in Austria for colouring sugar goods and liqueurs, and -eventually also for cacao preparations.[160] As in the author’s opinion -there is no ground for objecting to their use in other countries, -a list of them is given under their commercial and scientific -designations. - - =Red=: ~Fuchsin~ = Rosaniline hydrochloride, soluble in water and - alcohol. - - ~Acid Fuchsin~ or ~Fuchsin S~ or Rubin = Sodium or calcium - acid salt of rosaniline disulphonic acid, soluble in water. - - ~Rocellin~ or ~Roscellin~ (Fast Red) = Sulpho - oxyazonaphtalin, soluble in water. - - ~Bordeaux~ and ~Ponceau red~ = product of the combination of - β naphtol-disulphonic acid with diazo-compounds of Xylol and higher - homologues of benzol, soluble in water. - - ~Eosin~ = Tetrabrom-fluoresceïn, soluble in water and alcohol. - - ~Phloxin~ = Tetrabromo-dichlor-fluoresceïn, soluble in water. - - ~Erythrosin~ = Tetra iodio-fluoresceïn, soluble in water. - -=Blue=: ~Alizarin blue~ = Dioxyanthraquinone-quinoline, slightly -soluble in alcohol. - - ~Aniline blue~ = Triplienylrosaniline, soluble in alcohol. - - ~Water blue~ = Triphenylrosaniline, sulphonic acid soluble in - water. - - ~Induline~ = Azodiphenyl blue sulphonic acid and its derivatives, - soluble in alcohol. - -=Yellow=: ~Acid yellow R~ or ~fast yellow R~ = Sodium -amidoazobenzol-sulphonate, soluble in water. - - ~Tropaedlin~ 000 or ~Orange~ I = Sulphoazobenzoll [Greek: - alpha]-naphthol, soluble in water. - - ~Naphtholyellow~ = Sodium salt of dinitro-α-naphthol sulphonic - acid, soluble in water. - -=Violet=: ~Methylviolet~ = Hexa-and penta-methylpara-rosaniline -hydrochloride, soluble in water and alcohol. - -=Green=: ~Malachite green~ = Tetramethyl-diamidotriphenyl-carbinol -hydrochloride, soluble in water and alcohol. - -The above, as well as the following colours: (blue) amaranth, brilliant -blue and indigosulfone, (red) erythrosin, also acid yellow S, orange -L and light green S F, have in the meantime been accepted by the -American Foods Act as perfectly harmless for colouring any and all -articles of food.[161] - -For some time past E. Merck of Darmstadt has supplied a perfectly -harmless green colouring material under the name of chlorophyll, in -alcoholic and in water solutions, as well as technical chlorophyll, for -colouring oils and fats, which is the unaltered leaf green and is the -best green colouring agent for articles of food and therefore for cacao -preparations. - -The chlorophyll which is soluble in fat has also been recommended like -some of the aniline colours which are soluble in fat, as for example: -Indulin 6 B (blue), Sudan yellow G, Sudan III (red), and Gallocyanin -(violet) for colouring cacao butter; but in regard at least to the -aniline colours mentioned, no authoritative sanction for their use has -yet been given. - - -FOOTNOTES: - -[136] Flour can be more easily blended than starch with the cacao mass, -as the granules of starch are only with difficulty crushed. - -[137] Recently in some inferior kinds of cocoa powder a quantity -of oatmeal has often been added (up to 5 percent), causing the -preparation to thicken when it is boiled with water. - -[138] Still better, as less productive of dust, there being a -less rapid circulation of air, and also not so wasteful, are the -dismembrators as built by Paul Franke & Co. - -[139] Chemiker-Zeitung 1899. Repert. No. 38, p. 372. - -[140] Chemiker-Zeitung 1889, p. 408. - -[141] Beckurts Annual Report of Pharmaceutical Progress etc. 1888, p. -307. - -[142] See Möller p. 114. - -[143] Die Nahrungs-und Genußmittel aus dem Pflanzenreiche p. 140. - -[144] This consists of 15 parts of defatted cacao, 200 parts of -arrowroot 50 parts of salep and fifty parts of vanilla-sugar. - -[145] Krupps Iron Works supply the latest constructions, strongly to be -recommended. - -[146] Arbeiten des kaiserl. Gesundheitsamtes Vol. 15 p. 1-113 and -Zeits. f. d. Untersuch. von Nahrungs-und Genußmitteln Vol. 3 21.-25. -January. - -[147] Der Tropenpflanzer 1898, p. 24. - -[148] Journal of the Society of Arts 1897, Vol. 46, p. 39-40. - -[149] Compare Gieseler, Vanillevergiftungen, Bonn 1896; Arning -(Deutsch. med. Wochenschrift 1897, pag. 435) and Guerin (Annales -d’occulistique, 1895 4. October). - -[150] Arbeiten aus dem Kaiserl. Gesundheitsamte 1899. - -[151] Journal of the American Chem. Society 1899, Vol. 21, p. 719 and -Chem. Ztg. Rep. 1899, p. 275. - -[152] Berichte der Deutschen Chemischen Gesellschaft Vol. VII, p. 698 -and Friedländer, Fortsch. der Theefarbenfabrikation, Berlin 1888, p. -583 and elsewhere. - -[153] L’état actuel de l’industrie de la parfumerie en France. Revue -Générale des sciences pures et appliquées, Paris 1897, p. 663. - -[154] Chem. Zeit. Repert. 1898, p. 181. - -[155] Pharm. Zeit. 1888, p. 634 and Pharm. Centralhalle 1898, p. 673. - -[156] Zeitschr. für angewandte Chemie 1899, p. 428. - -[157] Pharmaceutische Centralhalle 1898, p. 357. - -[158] Berlin 1899, Jul. Sprenger, page 53 et seq. - -[159] K. Dieterich, Die Analyse der Harze, Balsame und Gummiharze, -Berlin 1900, page 76. - -[160] Regulation of 22 and January 1896. - -[161] See also Farbenzeitung 1909, vol. XV, pages 301, 348, 392 and 436. - - - - -+Part IV.+ - -Examination and Analysis of Cacao Preparations. - - -A. Chemical and microscopical examination of cacao and cacao -preparations. - - -The following observations will serve as an introduction to the -chemical and microscopical examination of cacao preparations calculated -to be of special value to the food chemist, corresponding as they do -to the state of scientific progress at the present day and special -attention being paid to the critical treatment of the methods of -analysis etc. adopted. - - -a) Testing. - -This is a point of great importance, inasmuch as it directly influences -the result of the analysis of cacao goods. This is especially the -case when dealing with ~cocoa powders~, as the test is liable -to vary considerably according to the amount of moisture contained -in the preparation and the degree of fineness of the powder. In the -case of cocoa powders, the sample should be taken repeatedly from a -large supply, and from all parts of the material to ensure getting -an average sample. The samples taken should be of uniform volume and -should, before proceeding to apply the test, be closely mixed together, -being, if possible, first passed through a fine sieve. The material -ready for the following experiments should then be placed in tin, or -better still, glass receptacles with well-fitting corks or stoppers. -Paper wrappings or cardboard-boxes are not to be recommended, as the -powder is apt to become drier or moister according to the state of the -atmosphere to which the packets are exposed. - -The most suitable quantity for experimental purposes is, in the case -of both chocolate and cocoa powder, as well as butter and covering -material, 100 kilogrammes. When determining the amount of foreign fat -in cacao preparations, however, as well as estimating the ash content -of powder, up to 250 kilogrammes of sample material can be used. In -Germany the regulations of the Commercial Agencies of the government -public food chemists obtain when sampling and analysing cacao -preparations.[162] - - -b) Chemical Analyses. - -The analyses of all cacao preparations from a chemical point of -view are conducted, almost without exception, with the object of -determining the values for ~moisture~—~mineral matter~ -(estimation of the amount of the carbonic acid alkalis and the silicic -acid)—~fat~ (estimation of foreign fat)—~theobromine~ -and ~coffeine~—~sugar~—~starch~ (foreign -starches)—~albuminous matter~ and ~raw fibre~. The last -regulation may also be extended to the estimation of the quantity of -shell present. - -1. ~Estimation of moisture.~ 5 grammes of material (i. e. -fine-crushed chocolate mass) are left to dry (if possible in a -double-walled glycerine drying chamber) for about 6 hours at a -temperature of 105 Deg. C., the loss of weight of the material being -estimated as moisture. The drying should not be continued longer than -6 hours, as fatty material is liable after the expiration of this time -to recover some of its weight, owing to the oxygen of the air entering -into chemical combination with the fat which rises to the surface or -detaches itself from the material. When analysing chocolate, great -care should be taken to prevent the mass from melting down and running -together at one point. If this occurs, the following treatment must be -adopted: A shallow watch-glass is filled with about 10 grammes of sand, -well washed and dried, a very fine sand such as so-called sea-sand -being preferable to others, the glass then transferred to the drying -closet, cooled, and finally 5 grammes of the fine-crushed chocolate -added. The mixture is then deposited for a period of 6 hours in the -drying chamber, at a temperature of 105 Deg. as indicated above and the -weight of the sand deducted when finally calculating the value of the -moisture. - -If as low a quantity as 5 percent of gelatine has been added to -the chocolate, as much as 10 percent of water can be added without -in any way affecting the appearance of the material, although such a -proceeding is exceedingly detrimental to the taste and durability of -the preparation. Such chocolates usually have a dull surface and, if -stored in a warm place, are apt to break up and become paler in colour; -this result can, however, be prevented by an extra addition of fat. Too -high a[163] fat content points in any case of additions of gelatine. P. -Onfroy[164] determines the addition of gelatine by boiling 5 grammes -of chocolate chips in 50 cubic centimetres of water, adding 5 cubic -centimetres of a solution containing 10 percent of lead acetate, and -then filtering the whole. If gelatine is present in the chocolate, the -liquid, on a few drops of saturated picric acid being added, leaves -a yellow, amorphous sediment. If the addition of gelatine is very -trifling, the gelatine is held in check or neutralised by the tannic -acid. The defatting is then effected by ether and the chocolate stirred -up with 100 cubic centimetres of hot water. 5-10 cubic centimetres of -a solution of lye containing 10 percent of alkali and about 10 cubic -centimetres of the above-mentioned lead acetate solution are added. -The compound of gelatine and tannic acid is soluble in the hydrate of -the alkali, and is afterwards re-deposited by the action of the lead -acetate, so that it can easily be detected by means of picric acid in -the neutralised filtrate. As picric acid is incapable of effecting the -deposition of the theobromine, the deposition observed can only be -caused by the presence of gelatine. - -Like gelatine and glue, the addition of a quantity of adraganth has -the power of binding the moisture and saving the fat. A method of -estimating the quality of this vegetable gum, of which at the most 2 -percent should be present, has recently been described by Welmans; -this method is explained on page ... in the microscopic section. - -2. ~Estimation of ash~[165]: 5 grammes of material are heated -in a platinum vessel, pan or flat tray, the latter or other similar -shallow receptacle being the most suitable, holding from 25 to 30 cubic -centimetres. Care should be taken when heating that the extremity of -the Bunsen flame only touches the bottom of the vessel. The resulting -gases are then ignited, and the ~completely~ charred mass pressed -or stirred to a powder by means of a platinum wire or rod hammered -flat at the end; the pan should be frequently made to revolve and its -contents continually stirred during heating, care being taken, too, to -hold it slanting the whole time. The pan should be held in this way -over a moderate flame until the ash assumes almost a white colour. -As soon as this occurs, the pan should be cooled down and the ash -uniformly saturated with a concentrated watery solution of carbonate of -ammonia, whereon the vessel is placed in the drying chamber and dried -at a temperature of 100 Deg. C. The contents of the pan are then heated -again very cautiously over the Bunsen flame, care being taken that the -bottom of the vessel is only allowed to become red-hot very gradually -and to remain so for a very short time; the pan is then covered up and -transferred to the dessicator to be cooled, and, on the completion of -this process, its weight determined. - -After repeating the saturating process with the solution of carbonate -of ammonia, drying and heating for a short time as previously -described, the accuracy of the weight first obtained is again tested. - -3. ~Estimation of silicic acid in the ash~: When examining cocoa -powders and chocolate mass, the determination of the silicic acid -content of the ash is sometimes a necessity, as this facilitates the -detection of any shells which may have been added.[166] The ash ~of -the cacao bean contains~ only between 0·25 and 1·0 percent of -silicic acid, while that of the shell shows on analysis as much as -9 percent; it must, however, be taken into consideration that an -unusually high value for silicic acid in the finished powder might -be caused by impurities in the chemical or other agents used to -effect the disintegration of the cacao. The signs of the presence -of an extraordinary quantity of silicic acid are, according to C. -R. Fresenius (Introduction to quantitative analysis)[167] a higher -percentage of the ash itself than usual, and the quantity of ash used -for the test should not be too small; it should further be remembered -that certain cacao preparations, such as, for instance, the Dutch cocoa -powders, contain large quantities of carbonic mineral matter, and -the special treatment explained by Fresenius when dealing with such -preparations separately should be applied. - -4. ~Estimation of alkalis remaining in cocoa powders.~ The ash -obtained from 5 grammes of cocoa powder is washed out of the platinum -pan into an ordinary water glass or tumbler, distilled water only being -used for this purpose, afterwards finely crushed with a glass rod and -heated to boiling point. The liquid is then allowed to settle, filtered -and re-washed. At this stage 5 cubic centimetres of n/1 sulphurous acid -are added, the liquid again heated to boiling point and titrated with -2/n or n/4 alkaline lye. In this way the quantity of added carbonic -mineral matter is determined, in addition to the amount of carbonate -present in ordinary cocoa powders, which is formed from the organic -acid minerals when the ash is produced. Welmans has determined these -values in the commonest varieties of beans and placed the results -obtained at our disposal for the second edition of this book. These -results are as follows: - -a) Unshelled roasted beans - - ===================+========+=========+=========+=========+ - | Ariba | Ariba | Caracas | Caracas | - Per cent. | I | II | I | II | - ===================+========+=========+=========+=========+ - Ash | 4·198 | 4·02 | 7·52 | 4·376 | - Soluble in water | 1·698 | 1·66 | 1·34 | 1·676 | - Insoluble in water | 2·5 | 2·36 | 6·18 | 2·70 | - Alkali (considered | | | | | - as potash) | 0·6417 | 0·6417 | 0·596 | 0·9936 | - - ===================+===========+==========+======= - | Guayaquil | Trinidad | St. - Per cent. | | | Thomé - ===================+===========+==========+======= - Ash | 5·12 | 3·6 | 3·92 - Soluble in water | 2·11 | 1·565 | 1·604 - Insoluble in water | 3·01 | 2·035 | 2·32 - Alkali (considered | | | - as potash) | 0·84 | 1·125 | 0·67 - -b) Shelled, roasted beans: - - ====================+========+========+========+=========+=========+ - | Puerto | Ariba | Ariba | Caracas | Caracas | - Per cent. |Cabello | I | II | I | II | - ====================+========+========+========+=========+=========+ - Ash | 3·62 | 3·701 | 3·49 | 3·845 | 3·62 | - Soluble in water | 1·72 | 1·423 | 1·315 | 1·76 | 1·62 | - Insoluble in water | 1·90 | 2·273 | 2·175 | 2·08 | 2·00 | - Alkali (potash) | 0·603 | 0·323 | 0·388 | 0·8725 | 0·4478 | - ————————————————————+————————+————————+————————+————————-+————————-+ - Alkali in powdered | | | | | | - cacao with 33⅓ | | | | | | - percent of fat | | | | | | - calculated | 0·808 | 0·436 | 0·52 | 1·169 | 0·600 | - Ash, calculated as | | | | | | - above | 4·822 | 4·959 | 4·676 | 5·152 | 4·85 | - - ====================+===========+==========+======== - | Guayaquil | Trinidad | St. - Per cent. | | | Thomé - ====================+===========+==========+======== - Ash | 3·926 | 3·277 | 3·27 - Soluble in water | 1·476 | 1·727 | 1·34 - Insoluble in water | 2·45 | 1·55 | 1·93 - Alkali (potash) | 0·402 | 0·4209 | 0·4048 - ————————————————————+——————————-+——————————+———————— - Alkali in powdered | | | - cacao with 33⅓ | | | - percent of fat | | | - calculated | 0·54 | 0·594 | 0·542 - Ash, calculated as | | | - above | 5·26 | 4·39 | 4·38 - - -These tables show that: - -1. The ash of cocoa powder (containing 33⅓ percent of fat) is never -more than 5·5 percent. - -2. The maximum amount of alkali (calculated as potash) is 1·2 percent. - -3. The ash soluble in water is always less than that insoluble in -water. A reverse proportion shows a larger amount of alkali, that is, -alkali has been added. - -In addition to the importance of determining the amount of alkali in -cocoa powder, it is very desirable that analytical chemists should -agree as to the methods to be adopted, since the determinations of -alkali seldom agree and may differ as much as 0·3 percent.[168] The -method of calculating the results should also be defined, that is to -say, an agreement should be arrived at as to whether the alkali should -be expressed as K_{2}O, K_{2}CO_{3} or Na_{2}CO_{3}.[169] - -Cacao which has been rendered miscible by means of ammonia, sometimes -contains a small amount of ammonia, probably in combination with an -organic acid. To detect it, the Cocoa powder should be distilled with -water, which gives an alkaline distillate, as the ammonia salt would -be decomposed at the temperature of boiling water. The ammonia can be -volumetrically determined in the distillate with sulphuric acid.[170] - -5. ~Determination of the Fatty Contents.~ In this operation 5 -grammes of the finest powdered bean i. e. the finest cocoa powder -(in the case of chocolate, which must be finely flaked, 10 grammes) -should be mixed with an equal quantity of evenly grained quartz sand -in a warmed mortar, and then transferred per filter to a Soxhlet’s -apparatus, wherein it can be extracted with ether for from 10 to 12 -hours at a stretch. The previously weighed carboy, which now contains -the fatty contents in solution, is placed on a water bath, and the -ether extracted as far as possible, after which the fatty residue -remaining is dried by first introducing the vessel in a water oven -and afterwards allowing it to stand for 2 hours in a dessicator. The -increase of weight in the flask is due to ether extract, consisting -almost exclusively of fat. It is true that small proportions of -theobromine will have been simultaneously dissolved (perhaps about 0·1 -g.) but no special significance need be attached to them. If it should -seem advisable to avoid even this slight drawback, petroleum ether with -a boiling point of 50° C. should be employed instead of the ordinary -variety. - -Welmans[171] has further described a quick and practical method for -determining fat in cacao and its preparations, which is not only -of value as a check on the extraction method, but also serves as a -determination of the constituents soluble in water. It is carried out -as follows: - -5 grammes of Cocoa powder or cacao mass, which need not be very fine, -or 10 grammes of chocolate are stirred for some minutes in a separator -or cylinder with 100 ccm of ether (saturated with water) until coherent -particles are no more visible, that is to say, until the factory degree -of fineness has been attained. In two minutes all will have gone to -powder even if the chocolate has not been rubbed down but is in pieces; -100 ccm of water (saturated with ether) are then added, and the mixture -agitated until a complete emulsion takes place. With powdered cacao, -especially those kinds rich in fat, that occurs in ½ to 1 minute, -and with chocolate in 2 minutes. It is then allowed to rest until -the emulsion separates, which at the ordinary temperature of 15-20° -C. usually occurs in 6-12 hours in the case of chocolate, and 12-24 -hours with cacao. The greater part of the water separates first and, -usually, amounts to 90-98 ccm with chocolate and 70-86 ccm with cocoa. -The powdery portion of the cocoa or chocolate floats on the surface of -the aqueous layer at the bottom of the ether layer. Only husk, sand, -particles of cacao beans, added starch, etc. accumulate at the bottom -of the separator and are to be removed with the aqueous layer, which -in the case of chocolate contains the sugar, but usually no trace of -fat. The ether layer, which freely separates from the emulsion in the -time mentioned, is quite clear and from 25 to 50 ccm can generally be -pipetted off and an aliquot part poured into a measuring cylinder or -graduated tube, or into a 25 or 50 ccm flask. If the ether solution -of fat is not sufficient in quantity, the separation can be effected -after removing the aqueous liquid by twirling round the separator. -The turbidity soon disappears and the non-fatty particles quickly -sink to the bottom. The ether solution of fat can also be examined -aräometrically, as with milk fat, by Soxhlet’s aräometric method, -after forcing it by means of an india rubber ball, into a pipette -or burette, but the constants to be used in that case have not been -ascertained. After the ether has been distilled off, in the normal -manner, the weight obtained must be calculated for 100 ccm and a small -correction made. For example, if 50 ccm of the ether solution of fat -give a residue of 0·8 gramme, then 100 ccm represents 1·6 gramme. But -this 1·6 gramme has not been obtained from 100 ccm of the original -(water saturated) ether, but from 100-x ccm, x representing the number -of cubic centimetres corresponding to 1·6 gramme of cacao butter and, -as the specific gravity of cacao butter is nearly = 1; the equation -becomes (100-1·6): 100 = 1·6: x; x = 160/98·4 = 1·627 gramme; so that -the 5 grammes of substance would contain 1·627 gramme of fat or 32·54 -percent. - -The remaining aqueous solution contains the whole of the constituents -of cacao or chocolate which are soluble in water. It is measured into a -graduated cylinder and its volume ascertained. Then, after the entire -amount has been evaporated to dryness, the residue is calculated on -a percentage basis. The following procedure, however, is preferable. -10 ccm of the liquid are evaporated and the residue well dried in a -vacuum before it is weighed. Multiplying the ascertained weight by -10, we obtain the amount of cacao or chocolate soluble in water and -present in 5 and 10 grammes of either substance respectively. The -amount of ~sugar~ in the aqueous extract can be determined in the -following manner. 50 ccm of the extract are heated in a water bath and -thus separated from ether; afterwards 2 ccm of lead acetate are added -and the whole immediately transferred to a special kind of filter -paper. The solution is now polarised in the usual way and the number -of grammes of sugar thus ascertained converted into ccm by division -(1·55 being the unit) and then the result subtracted from 100, which -gives the volume of water present in 100 ccm of sugar solution, and -so by further division until the percentage of sugar in chocolate is -finally obtained. If the polarisation yields more sugar than the weight -of the total residue, it is an indication that dextrine is present as -an adulteration. The quantitative determination of dextrine, which -is sometimes added to cocoa powder as well as to chocolate, for like -gelatine and tragacanth it holds water together and so ensures a saving -of fat, is best carried out in P. Welman’s polarising method.[172] - -As the amount of fat obtained from 5 grammes of a cacao preparation -does not suffice for tests of purity, a larger quantity must be -extracted in order to carry out the following investigations. This has -reference to - - 1. The determination of the melting point; 2. The determination - of the iodine value (Welman)[173]; 3. The determination of the - saponification value; 4. The determination of the acid value; 5. The - determination of the Reichert-Meissl value; 6. Polen’s value[174]; 7. - Cohn’s investigation[175]; 8. Melting point of the fatty acids; 9. - Refraction of the fatty acids; 10. Iodine value of the fatty acids; - 11. Determination of the refractive index at 40° C. in Zeiss’ butter - refractometer. - -The following process is usually adopted in the determination of the -melting point of cacao fat: - -The melted fat is sucked up a glass capillary tube, the internal -diameter of which does not exceed 2 mm (fluctuating between 1·8 mm -and that measurement) to somewhat above the part of the tube which is -graduated into tenths, and then so much of the capillary tube cut off -as suffices to make the fat column there half the height of the bulb of -the mercury thermometer used in the experiment. - -As fresh molten fat has a very variable melting point, it is absolutely -essential that the fat in this experiment be allowed to cool about a -week in some dark chamber, and, because only after the expiration of -this period can the melting point be designated as a constant, not to -proceed with the further determination until this necessary stage has -been reached. - -To carry out this determination the capillary tube is attached to the -bulb of the mercury thermometer by means of a rubber ring in such a -manner that the column of fat occurs directly in the middle. - -The whole apparatus is now hung in a test tube of 2½ cm internal -diameter, which is just so far filled with water that this can only -penetrate to the fat in the capillary tube which is open at both ends -from the under side. To regulate the flow of heat, this test tube is -further introduced into a beaker also filled with water, which is -heated first. As soon as the fat is melted, the water penetrates to the -capillary tube and pushes along the fat column. - -The reading is now taken at once the degree registered, the thermometer -showing the melting point of the fat. - -We need not here launch on an exact description of the above mentioned -determination, but will only stay to point out the oft-mentioned book -of R. Benedikt’s, entitled “Analyses of Kinds of Fat and Wax”, as -enlarged and issued by F. Ulzer after the death of the author (Berlin -edition, J. Springer). - -Should a doubt arise in comparing the results given by these six -tests, which may happen with some kinds of ordinary cacao butter, the -employment of Björklund’s empirical ether test[176] or Filsinger’s -alcohol-ether test is to be recommended, which latter is carried out as -follows.[177] - -3 grammes of cacao butter are dissolved in 6 grammes of ether at 10° C. -Should the resulting solution be clear, this is an indication that no -wax is present. The solution is then introduced in its test tube into -water at 0° C. and the length of the time which transpires before it -begins to become cloudy or to deposit flocculent matter, observed, also -the temperature when the solution again becomes clear. - -If the solution becomes turbid before ten minutes have elapsed the -cacao butter is not quite pure. Pure cacao butter becomes turbid in -from 10 to 15 minutes at 0° C. and clear again at from 19-20° C.; -an admixture of 5 percent of tallow renders the solution turbid at -19-20° C. in 8 minutes and it becomes clear again at 22° C.; 15 -percent of tallow give a turbid solution in from 4-5 minutes at 0° C. that -becomes clear again at 22·5-28·5 ° C. Filsinger[178] has suggested -a modification of Björklund’s test. In his method 2 grammes of the -fat are dissolved in a graduated tube in a mixture of 4 parts of -ether (S. G. 0·725)) and 1 part of alcohol (S. G. 0·810). Pure cacao -butter should remain clear after some lapse of time, whereas foreign -fats and more especially tallow preparations cause a separation. But -Lewkowitsch[179] maintains that this test is not be relied on, as -genuine kinds of cacao butter will crystallise out from the ether -alcohol solution at 9° C. and some at 12° C. - -Yet we are nevertheless of the opinion that liquid fats are of no great -moment at the present time, for they always involve a considerable -lowering of the melting point and so greatly impair the fracture of -the chocolate. Fats such as tallow, or the like, must be used, and -these are detected both by their flavour and by Björklund’s test. -Adulteration is therefore very rarely met with in the German chocolate -industry, thanks to these facts and the rigid self-control practised -by the Association of German Chocolate Manufactures and the sharp -supervision exercised by the inspectors of articles of consumption in -that country. The only regularly occurring adulterations are connected -with the preparation of Cocoa powder and consist in substitutions of -finely ground cacao husk; the detection of which still remains most -difficult and uncertain; and even here it is rather the Dutch firms -which are culpable; and generally speaking it is a trick of smaller -manufacturers, who consider such an admixture as quite the normal -procedure. - -6. ~Determination of Theobromine and Caffeine.~ Methods for -the ascertainment of the quantity of theobromine are so numerous -that it would be impossible here to enter into the detail of their -advantages and disadvantages. Of the different processes adopted in -the determination of the cacao diureide perhaps only Eminger’s is -worthy of consideration at present, and this is described fully in the -following paragraphs, as best corresponding to our present knowledge of -the subject and its requirements, and most deserving recommendation to -chemists and food analysts on account of its reliability. - -For the practical testing of cacao preparations the splitting up of -the diureide has no special advantage and so we can at once proceed -to treat of the compound particle, though rather inclined to maintain -that the diureide has very little importance on the whole, for it -establishes no basis from which we can judge of the quality of the -various products. - -The procedure in Eminger’s process is as follows: - -10 grammes of powdered bean of cacao preparation are placed in a -weighed glass flask, then stirred up with 100 grammes of petroleum -ether and allowed to settle. The petroleum ether is next carefully -poured off, without disturbing the sediment, and the treatment repeated -several times. After the last decantation, the residue is well drained, -then dried in the flask and weighed. The difference in weight of the -residue and the former figure represents the amount of fat. An aliquot -portion of the residue (about 5 grammes) is then boiled with 100 -grammes of a 3-4 percent strong sulphuric acid in a flask connected -with a reflux condenser, until cacao red is given as a resultant, a -task which occupies three quarters of an hour. The contents of the -flask are then poured into a beaker, and neutralised, whilst hot, -with barium hydroxide. The whole is then mixed with sand in a basin -and evaporated to dryness; afterwards the dry residue is introduced -into a Soxhlet apparatus on a paper cone, and there extracted for -5 hours with 150 grammes of chloroform. The latter is carefully -distilled off and the residue dried for a period of one hour at 100° -C. As previously stated, the separation of the two diureides is not -necessary and in commercial analyses it is sufficient to state the -amount of each separate substance after the removal of fat by means of -some suitable solvent. But should the splitting up be desired, then -Eminger’s method should be adopted, which depends on the solubility of -caffeine in carbon tetrachloride.[180] With that object, the mixture -of fat, theobromine and caffeine is treated in the flask with 100 -grammes of carbon tetrachloride and repeatedly agitated for one hour. -After filtration, the carbon tetrachloride, which now contains fat and -caffeine, is distilled off. The theobromine left undissolved in the -flask and the filter used to filter the carbon tetrachloride solution -are then extracted with boiling water, the solution is filtered and -evaporated to dryness, the residue representing theobromine. The -separation of caffeine and theobromine can also be effected by cautious -treatment with caustic soda, so dissolving the theobromine and leaving -the caffeine untouched in its entirety.[181] (Cf. Riederer.) - -7. ~Determination of Starch.~ This can only be of importance in -rarer instances, as the starch naturally present in raw cacao generally -varies between 9 and 10 percent, and there is no chemical method of -separating foreign matter from cacao starch. But should the necessity -arise, a determination can be carried out as follows. - -In order to render the starch more easily gelatinisable, the fat is -first removed by treating 5 grammes of cocoa powder or 10 grammes of a -cacao preparation with ether and then with an 80% solution of alcohol -to separate any sugar, theobromine and cacao red. The residue is then -mixed with water and subjected to a steam pressure of from three -to four atmospheres, which converts the starch into a soluble body -known as amylo-dextrine. This operation is generally carried out in -an autoclave or strong copper vessel[182] provided with an air-tight -and removable cover, the open flask, containing the sample to be -gelatinised (1 part of cacao and 20 parts of water) being placed in the -vessel half immersed in water. - -After screwing on the lid, the temperature of the interior of the -vessel is raised to 133-144° C. corresponding to a pressure of 4 -atmospheres, and maintained at that pressure for three or four hours -in order to allow the action to proceed on the mass for gelatinisation -of the starch. The flask is then removed from the apparatus and the -contents allowed to settle for a few minutes; the liquid is filtered -hot, the filtrate amounting to about 250 or 300 ccm after the filter -has been washed a few times with hot water. Only the cell fibre remains -on the filter, whilst the starch is dissolved in the filtrate. This is -now heated with 20 ccm of hydrochloric acid in a flask connected with -a reflux condenser, whereby the starch is converted into dextrose. The -sugar solution is neutralised with sodium carbonate, clarified with -basic lead acetate, any excess of the latter being removed with sodium -sulphate, finally filtered, and the whole made up to 500 ccm. The -sugar is determined in this solution by titration with alkaline copper -sulphate solution and from the number of cubic centimetres required -for the precipitation of the red cuprous oxide, the quantity of sugar -can be ascertained. As 99 parts of starch are equal to 108 parts of -dextrose or grape sugar, the following calculation must be made. - - dextrose starch {dextrose} - = { }:x. - 108:99 { found } - -In the determination of sugar with copper sulphate it is more -advantageous to follow up F. Allihin’s[183] method, in which the -cuprous oxide is reduced by hydrogen gas to metallic copper, weighed -as such, and so the sugar calculated, or the cuprous oxide can be -collected on an asbestos filter and weighed in that condition. The -cuprous oxide must be previously washed with hot water, alcohol and -ether, which must be completely removed by subsequent drying in the -air bath, since an error of even 1 milligramme would seriously affect -the final result. Then again, the amount of sugar may be determined by -polarisation, a process which has also its own particular advantages. - -The chemical determination of starch is only in a limited degree -effectual in a recognition of an admixture of foreign starch in cacao -preparations. If more than 10-15 percent of starch, as calculated on -the crude bean, has been found, it must certainly be assumed that there -is an admixture of foreign starch, but chemistry affords no assistance -by which foreign starch may be separated from the genuine starch of -the cacao bean. For that purpose the foreign starch must be observed -under the microscope, which not only serves to detect its presence -but affords a means of estimating the amount present to an approximate -degree, and its characteristics. Great care should be exercised, or the -result may be easily exaggerated. Standard preparations, i. e. which -have a known percentage of starch constituent, prove very serviceable -when comparing. - -If Welman’s agitation method has been used for determining the fat, -the starch will be found in the sediment. The amount of foreign starch -can also be determined by Posetto’s[184] method, which depends on the -intensity and permanency of the iodine reaction. In the latter test 2 -grammes of the powdered or finely divided cacao preparation are boiled -with 20 ccm water in a test tube for 2 minutes, cooled, and without -disturbing the liquid, 20 ccm of water and 5 ccm of iodine solution -(5 grammes of iodide and 10 grammes of potassium iodide in 100 ccm -of water) are added. The liquid from genuine cacao, according to the -variety used, turns brownish or light blue, changing in a short time -(12 minutes at the most) to brown and red. On the other hand, chocolate -or a cacao preparation adulterated with not more than 10% wheaten or -potato starch, chestnut, maize or commercial dextrine, will give a -blue coloration lasting for 24 hours. It must be noted that the result -in Posetto’s test is influenced by the amount of alkali, so that with -disintegrated cacao, for instance, a considerable quantity of iodine -has to be added before the blue coloration takes place, and this more -especially if the potassium carbonate employed contained caustic -alkali. Such preparations finally become coloured, but generally show a -mixed colour (blue and yellow): green to greenish brown. - -8. ~Determination of crude Fibre.~ This can be carried out in two -ways; either by König’s new process as employed by Filsinger for cacao -or by the older method of Weender’s[185] as follows: - -3 grammes of the defatted and atmospherically dried substance are -boiled for ½ hour with 200 ccm of a 1·24 percent solution of -sulphuric acid. It is allowed to settle, then decanted, and the residue -boiled twice with the same volume of water. The decanted liquids are -allowed to settle in cylinders and the sediment added to the rest of -the substance, which is then boiled half an hour with 200 ccm of a 1·25 -percent solution of caustic potash, filtered through a weighed filter -and the residue twice boiled with 200 ccm of water. The cellulose-like -substance collected on the filter is washed first with hot water, then -with cold, afterwards with alcohol, and finally with ether. - -After being dried and weighed, it is incinerated and the necessary -corrections made for ash. - -The process worked out by Henneberg is the one usually adopted for the -determination of crude fibre in vegetable matter. Recently H. Suringer -and B. Tollens[186] and more particularly König[187] have pointed out -that in Weender’s process the so-called pentosan (sugar derivative) -of the composition C_{5} H_{10} O_{5}, which comprises a not -inconsiderable portion of crude fibre, would undergo a disproportionate -alteration, so that the analytical results thus obtained would not -represent the amount of cellulose correctly. The crude fibre must -therefore be treated in such a manner as to eliminate the pentosan. -König attains that result by treating 3 grammes of the defatted -substance with 200 ccm of glycerine (1·23 sp. gr.) containing per litre -20 grammes of concentrated sulphuric acid, under a pressure of three -atmospheres, for one hour. It is then filtered through an asbestos -filter whilst hot, and after being successively washed with hot water, -alcohol and ether, it is weighed, incinerated and the ash weighed. The -difference between the two weighings expresses the amount of ash-free -crude fibre. - -Filsinger has determined by König’s method the amount of crude fibre -in a series of different varieties of bean, the results of which have -already been given on page 72. Which process is the better has yet to -be established, and in issuing results as data the method employed has -always to be indicated owing to the many variations which arise. - -9. ~The determination of cacao husk~, which will be for the -most part a matter of ascertaining the amount of raw or crude fibre, -could formerly only be effected by means of the microscope. In 1899 -Filsinger[188] proposed a method of levigation which according to P. -Welman’s[189] gives trustworthy results. Manifold treatises have been -devoted to the subject, and it would be advisable to turn a few of -these up and compare the details of the accounts.[190] In this method, -which works best with the modifications suggested by Drawe (see below) -5 grammes of cocoa or chocolate are defatted with ether and dried, then -ground in a mortar after a little water has been added, and levigated -with about 100 ccm of water in a cylinder. The liquid is allowed to -rest for some time and the suspended matter poured off almost to the -sediment, which is again shaken up with fresh water, allowed to settle, -and the operation repeated until all the fine particles have been -floated off and the water over the sediment no longer becomes cloudy, -but remains clear after the coarse and heavy particles have settled -down. - -The powdery sediment is collected on a watch glass, dried in the water -bath, and after being cooled down in a desiccator, weighed. The weighed -residue is then softened with caustic soda and glycerine and examined -under the microscope. The presence of any cotyledon particles must be -carefully observed, such as have escaped separation in the grinding -and levigation, and whether particles of husk or epidermis or germ -preponderate. With proper levigation only traces of cacao substance, -especially here recognisable by the cacao starch, should be present. -The sand, which always adheres to the shells in the fermenting and -drying operations, is also easily recognised and many indications as to -the nature of the article under investigation can be noted by the use -of a simple magnifying glass applied to the washed residue on the watch -glass before drying. - -Examined in that way, a sample of so-called Cocoas from unshelled beans -gave from 6 to 8 percent of husk; usually good cacao powder shows -a maximum of 2·5% husk. It is true that from this Filsinger-Drawe -procedure the correct percentage of shell can only be estimated in -very rare instances, for when it is necessary to be absolutely fair to -all concerned in the manufacture, the cacao must be so often washed -until no grains of cacao starch are visible under the microscope; and -so the result is often too small, more especially in the case of the -finer qualities. But when all particles of starch have been removed, -the finer particles of shell have often been taken along with them. Yet -when the residue certainly exceeds the standard percentage of shell, it -may be taken for granted that adulteration with husks has been carried -to excess, or that the cleansing processes have not been effectively -carried out. There is no other method which yields the same degree of -certainty. - -The result obtained by the levigation method can be controlled by the -previously mentioned methods of Weender or Filsinger, as well as by the -determination of any silica in the ash (page 256). - -Latterly the admixture of cacao husk with the cheaper kinds of cocoa -powder has largely increased, therefore the determination of the amount -of husk in cacao preparations has become of special importance. - -10. ~Determination of sugar.~ There are three methods for the -quick determination of sugar, two of them polarimetric and the third -consisting of taking the specific gravity of the solution obtained -by shaking up the cacao with water. It is as well to note that in -all these methods the result includes the normal amount of sugar in -cacao, which Welmans[191] gives at 0·75-2 in cocoa and 0·4-1·0 -percent in chocolate. That source of error is of no special significance, -for, as Welmans has shown, it is compensated for in the course of the -succeeding operations, so that these methods are of service. - -For official investigations under this head the statutes of May 31st -1891 and May 27th 1896 respectively together with the instructions -issued by the council concerning the carrying out of the process -(Berlin, July 9th 1896, and Nov. 8th 1897, E) constitute a standard. - -They read as follows: “Half the normal weight (13·024 g) of chocolate -is damped with alcohol and then warmed for 15 minutes with 30 ccm -of water on the water bath. While still hot, it is poured on to a -wet filter, the residue again treated with hot water, and until the -filtrate nearly amounts to 100 ccm. The filtrate is to be mixed with 5 -ccm of basic lead acetate solution, allowed to stand for a quarter of -an hour, then clarified with alum and a little alumina, made up to a -definite volume (110 ccm) and polarised.” But it is to be noted that -these instructions are not exhaustive enough, and prove particularly -deficient as regards the employment of water, also through their -non-observation of the errors which can arise in using basic lead -acetate, though it is true that these are only of a minor character. - -The Berlin chemist Jeserich (ex officio) had a rather hot dispute with -the official over the matter, who declared that his results were false -in spite of all protest, until he finally proved that it was not these -results but the process advised by law which lacked correctness. He -described the rencontre in very lucid if drastic detail to an assembly -of official chemists. - -Something similar happened to the present editor, who in his office -of sworn chemist was called upon to determine the amount of sugar and -starch present in certain crumb chocolates on the one hand, and the -amount of cacao material on the other. As the official inspectors -insist on their prescriptions being carried out with scrupulous -exactitude, he found it necessary to give a double result, the one in -accordance with these prescriptions, and the other when double the -amount of water was used, taking care to explain the whole matter -at length. But it occasioned some surprise, and finally the task of -investigating and testing was withdrawn and given to another. - -Another polarimetric method, recommended by Woy[192], is carried out -as follows. Two portions of half the normal weight (13·024 grammes) of -rasped or shaved chocolate are placed in 100 ccm and 200 ccm flasks -respectively, moistened with alcohol, then treated with hot water and -stirred up till the sugar is dissolved. 4 ccm of basic lead acetate -solution are added to each flask, by which means the chocolate in -suspension loses its viscosity. After being cooled, the solutions are -made up to the marks, well mixed and filtered. Two quickly filtering -liquids are thus obtained, which are then polarised in 200 mm tubes. -With chocolate containing meal, the temperature must not exceed 50° C. -From the two polarisations, the following equation results: a (100-x) -= b(200-x), in which _a_ and _b_ are the results of polarising, and x -the volume of the insoluble substances, including the lead precipitate, -contained in the half normal weight. The product of the equation gives -the amount of sugar present. Woy’s method has the great advantage of -avoiding the error due to the volume of the undissolved cacao and lead -precipitate. - -The third method, as adopted by Zipperer[193], is as follows: 50 -grammes of chocolate, finely divided with an iron grater or rasp, are -treated with exactly 200 ccm of cold water, frequently stirred for 4 -hours, then poured on to a previously moistened and well wrung pointed -bag. The specific gravity of the filtrate is taken in an araeometer, -specially constructed for the purpose by Greiner of Munich on lines -suggested by Zipperer himself. On the scale of the araeometer is given -the percentage amount of sugar in the chocolate, from 5 to 5 percent, -with subdivisions of one percent, so that the reading can be quickly -taken, without correction. - -In the determination of sugar by weight, the chocolate is first -defatted with ether, the sugar extracted with alcohol, then inverted, -the inverted solution treated with Fehling’s solution and the copper -precipitate weighed. The process has little to recommend it, being -troublesome and admitting of a large margin of errors. - -Here again much has been written of late[194] concerning the two former -methods, their liabilities to error and the avoidance of these, yet -without bringing to light anything which calls for a specially detailed -treatment in this book. - -11. ~Determination of Albuminates.~ The determination of albumin -is frequently required in the analysis of cacao powder and is necessary -to the ascertainment of its nutritive value. The determination of -nitrogen is determined by mixing 0·5 grammes of finely powdered bean -with soda lime and burning the mixture in a tube. (This determination -of nitrogen is a necessary part of the process.) Thus ammonia is -formed, which is passed through a known quantity of sulphuric acid. -When the combustion is finished, the acid solution is titrated with a -standard solution of barium hydroxide, and from the quantity consumed -the percentage of nitrogen is calculated. But as the diureides also -contain nitrogen (31·1 % of the theobromine and caffeine present) the -nitrogen corresponding to this amount must be deducted from the total -quantity of nitrogen yielded by combustion and the remainder multiplied -by 6·25 will indicate the amount of albumen present as a constituent. - -Another and better method of determining the nitrogen is by -Kjeldahl’s[195] process. It has been frequently subjected to -modifications, but was originally carried out as follows. 0·25 grammes -of the nitrogenous substance (cacao preparation) is heated on the -sand bath together with 20 ccm of concentrated sulphuric acid and a -little quicksilver, till the solution becomes colourless or only of a -very pale yellow. After diluting with about 200 ccm of water, it is -made alkaline by the addition of soda lye (which must of course be -entirely free from nitrogen, the same remark applying to the sulphuric -acid used) and, potassium or sodium sulphide being added, it is then -distilled, and the ammonia given off collected and determined as above -described. As this method also determines the total amount of nitrogen, -an allowance must be made for the nitrogen in the theobromine and -caffeine before multiplying the result by 6·25. This modification is -still to be recommended as the best and most reliable. - -In rare cases an excessive amount of albumen may be due to the -admixture of earth-nut cake or gelatine. As to the detection of the -latter adulteration, see page 254. Bileryst[196] says that earth-nut -cake can be recognised by its high percentage of albumen content, -amounting to between 45 and 47 percent. - -12. ~Investigation of Milk and Cream Chocolate.~ The tests bearing -on these products really constitute a chapter in themselves, which has -acquired special importance owing to the great popularity they enjoy -and the consequently greatly increased production. According to the -unanimous opinion of the Association of German Chocolate Manufacturers -and the Free Union of German Food Chemists, expressed when considering -the respective claims of such chocolates, it is chiefly if not -exclusively a matter of determining the percentage of milk or cream, -which ought not to be below 12·5 or 10%, always supposing the milk -or cream to be a substitute for sugar, and this means therefore that -the quantity of cacao material in the chocolate product should on -no account sink below 32%. (Cf. p. 283 No. 3. Abs. 5.) The method -employed in the investigation is generally the same as that suggested -by Laxa in his treatise on “Milk Chocolates”[197] although it has been -considerably improved by Baier and his colleagues.[198] It is here a -matter of working backwards from the determination of the fatty and -nitrogenous components (or caseine) to the amount of milk or cream in -the chocolate. This presents a certain amount of difficultly as it -is not only necessary to determine the milk, but also to establish -that neither skimmed or whipped material (either in part or entirely) -has been employed. Yet it is possible here to proceed with absolute -certainty, as Baier[199] convincingly demonstrates, by taking into -consideration the relative proportion of milk fat, called caseum or -caseine. - -If it is desired finally to characterise the respective chocolates, -determinations of the ~quantity~ of milk fat present and the -amount of milk product used become essential. Baier gives both as -calculable (cf. footnote 1)[200], the Reichert-Meissl number of the -total fat being ascertained, and from this, subtracting the R.-M. -number of the cacao fat present[201] the quantity of milk fat, finally -the amount of caseine, milk sugar, mineral matter and other factors. -No details of this somewhat extensive calculation are proved in the -original.[202] We give the following regulations (Laxa-Baier) for -carrying out the determination of the caseine, together with the -necessary formula. - -20 grammes of fine divided chocolate are loosely introduced into a -Soxhlet’s extracting apparatus, and there extracted with ether for a -period of 16 hours. Of the residue, 10 grammes are used for testing in -connection with caseine, and this after the ether has evaporated. These -are mixed up in mortar with gradual and even addition of a 1% solution -of sodium oxalate, so that no lump formations occur, and then brought -into a marked carboy of 250 ccm capacity, until 200 ccm of the sodium -oxalate solution have been used. The carboy is then provided with an -asbestos net, and heated by means of a flame from the under side, until -its contents are brought to boil. The mouth of the carboy is covered -with a small funnel which has been hermetically sealed at its narrower -end. Then boiling oxalate solution is poured into the vessel up the -bend, and it is then allowed to stand over till another day, shaking -however being often repeated, then filled with sodium oxalate solution -up to the mark, agitated with a regular motion, and then filtered -through an ordinary filter. To 100 ccm of this solution 5 ccm of an -uranous acetate solution (5% strong) and drop by drop and with repeated -stirring a 30% solution of acetic are added until there is a deposit. -(This will require from 30 to 120 drops, according to the amount of -caseine present.) Then an extra 5 drops of acetic acid can be added. -This causes the deposit to stand out clearly from the liquid matter -and it can be readily separated by centrifugalising. Afterwards it can -be washed out with 100 ccm of solution, of which 5 ccm are uranous -acetate and 3 ccm acetic acid 3 % strong, until the sodium oxalate -can no longer be seen on adding calcium chloride (i. e. after about -three repeated centrifugalisations). The contents of the tube are then -rinsed on to the small filter by means of the wash fluid, stirred in a -Kjeldahl carboy with concentrated sulphuric acid and copper oxide, and -the quantity of nitrogen found converted into caseine by multiplying -with the factor k = 6·37.—Bearing in mind the quantity of fat, the -percentage of caseine in the original chocolate is calculated.[203] - -In the following: - - b = signifies the total of fatty content of the chocolate[204], - a = the Reichert-Meissl number of the total fat, - and K = the amount of caseine as established by the Laxa-Baier method - (nitrogen contents times 6·37). - - (a - 1) b Further: 1. The desired quantity of fat - 1. F = ————————- equal is to the R.M.N. a, of the total fat - 27 less that of the cacao fat (1·0) multiplied - by the total amount of fat and divided by the - average R.M.N. for butter fats = 27. - - 2. a) E = 1·11 K 2. The total amount of albumen E is - equal to the amount of caseine K multiplied - 1·11 K · 132 by 1·11, as this constitutes about 90% of - b) M = ———————————— the former; and as the albumen E, milk sugar - 100 M and the mineral constituents A (Ash V) - are present in the milk in the proportion of - 1·11 K · 21·4 100 : 132 : 21·4, this yields the formula - c) A = ————————————- given in b & c. - 100 - - 3. T = F + E + M + A 3. The total quantity of milk stuff T is - equal to the total of fatty contents, - albumen, milk, sugar and ash. - - 4. x = Q · k 4. The fatty constituency of the original - milk or cream to be calculated from the - F formula x = Q times k, where Q is the - Q = ——- quotient resulting when the amount of fat - K - - k = const. - - In the case of milk: F is divided by that of caseine K, and k - k_{1} = 3·15 the normal caseine consistency of average - k_{2} = 3·05 milk preparation. Or it varies as the - k_{3} = 2·7 numbers k_{1} etc. indicate in the case of - k_{4} = 2·5 cream and so forth. Higher percentages - 10% than those given do not come into - consideration. - - -c. Microscopic-botanical investigation. - -[Illustration: Fig. 100. - - _A._ Parenchyma of the cotyledon after removal of fat and treatment - with Iodine chloral hydrate, a: parenchyma cells with starch, b: with - cacao red. - - _B._ Aleuron particles with globois (Molisch) from parenchyma cells.] - -[Illustration: Fig. 101. - - _A._ Mitscherlich particles. - - _B._ Seed cells, above with starch bodies, underneath with violet - colouring matter (cacao red) lying in chloral. - - _C._ Series of yeast germs. - - _D._ Threads of extraneous growth. - - _E._ Epidermis and layer of cells occurring on the outer shell - (enlarged 340 times).] - -Cacao is to no great extent particularly characterised anatomically. -The parenchyma cells fig. 100 are chiefly to be noticed, containing -either fat, albumin (protoplasm) aleuron granules, pigment, or -cacao starch. The ~starch~, as already remarked, consists of -especially small globular granules, mostly separate, but also two -or three adherent. It is somewhat more difficult to gelatinise than -other kinds of starch, and it is coloured blue by iodine somewhat more -slowly than many other starch granules, especially in the preparations -containing fat. Cacao preparations which have been disintegrated by -fixed alcalis, differ in this respect; according to Welmans, iodine -first forms colourless iodine compounds, and not until the alkali has -been saturated, is the blue colour developed. In such cases, care -must be taken, that an excess of iodine is present. In estimating the -amount of foreign starch, great care must be taken that the conspicuous -bluish-black granules of the foreign starch, which immediately strike -the eye, are not over estimated, which may easily occur. For control -observations, mixtures containing various known amounts of starch -should be tried comparatively. The pigment cells and the epidermis -with the Mitscherlich’s particles (figs 101 and 102) should be noticed -as well as the characteristic globoids, which occur in the ash of the -cotyledon tissues (compare page 67). The ~outside shell~, more -or less woody according to the origin of the bean, consists of four -layers of cells; this is best recognised by the large cells of the -principal tissue, which are distinguished by their form as well as by -their thickened side walls from the tissue of the cotyledon. Another -characteristic of this layer consists of the large number of coarse -spiral vessels, which exceed those of the seed lobes in size, and -finally, the inner elements of the stone cell layer, which, however, -on account of their limited development are seldom to be discovered. -The smooth, fine brown coloured, and light refracting fragments, which -frequently appear quite structureless and have their fibrous character -made perceptible only after treatment with caustic alkali, must be -regarded as characteristic of the inner part of the husk or the seed -membrane. The best observing medium is a solution of chloral hydrate or -almond oil, as well as dilute sulphuric acid and glycerine.[205] The -substance is always to be defatted with ether, before the microscopical -examination. A complete extraction of the fat, according to Welmans, -can occur only with exceedingly thin cuttings, in which every cell of -the section would be operated on, or in powdered preparations, when the -cells have been completely torn asunder by mechanical pulverisation. -The fat is not extracted by solvents from intact cells, as the cell -walls are impermeable by them.[206] - -The detection of ~foreign starch~ is possible only by use of -the microscope; by means of standard preparations an approximate -estimate may be made as to the amount and kind of meal added.[207] The -examination of starch is especially facilitated by H. Leffmann and -W. Beam’s[208] centrifugal method: the sample suspended in water is -subjected to rotation for a short time in the centrifugal apparatus. -The presence of foreign starch is shown by a white layer in the -resulting sediment. This layer can be collected and microscopically -examined for foreign starch and husk. In the case of cacao -preparations, it is always well to distinguish between unimportant -traces and quantities that justify objection.[209] - -[Illustration: Fig. 102. - - _A._ Silver membrane with the hairs (Mitscherlich particles) _tr_, and - the crystals _f_ and _K_. - - _B._ Cocoa powder: _c_ Cotyledon tissue with cells of fat and - colouring matter, _p_ shell parenchyma, _sp_ speriods, _d_ layer of - dry cells.] - -A means of detecting ~tragacanth~ in cacao preparations, has -lately been described by Welmans[210]. 5 grammes of the cacao -preparation are to be mixed with sufficient dilute sulphuric acid (1: -3) to form a thick pulp, then with 10 drops of solution of iodine (in -potassium iodide) and some glycerine. A portion of the mixture is -examined under the microscope (enlarged 160 times). The entire field -of view now appears to be thickly sown with countless blue dots, some -globular, others irregular, among which are especially to be noticed -the large tragacanth cells, resembling potato starch, which are not -seen in cocoa powder that is free from tragacanth, when similarly -prepared as an object; the small blue dots, due to cacao starch, are -visible only in the densely occupied portions. - -An admixture of the ~carob~, which has been seldom observed, can -be easily recognised under the microscope by the characteristic reddish -wrinkled tubes of the fruit pulp, which are also coloured violet by -treatment with a warm solution of caustic potash. - -The presence of ~earth-nut or earth-nut cake~ can be detected by -the aid of the microscope on treatment with chloral hydrate, by the -characteristic saw toothed epidermis cells of the husk of arachis seed. - -~Hazelnut and walnut pulp~, so far as they are to be met with in -cacao preparations, can be distinguished under the microscope by shreds -of the tissue of the seed husks, in which broad streaks of spiral -vessels, lying close on one another, are distinctly prominent. If in -addition the woody fruit shell be admixed, it can be detected by the -great number of cells. - - -B. Definitions of Cacao Preparations. - -The following formulae have been compiled by the Association of German -Chocolate Manufacturers for the purpose of fixing the definition of -cacao, and we may say that we agree with same in the main, as they -satisfy all just claims, and keep pace with the progress made in -consequence of the introduction of the modern machinery now in use, -both from a scientific and practical point of view. Only in a few -points are we of different opinion, and have referred to such clearly -in their place. - - -a) Regulations of the Association of German Chocolate Manufacturers -relating to the Trade in Cacao Preparations (cocoa, chocolate and -chocolate goods). - -(Revision of September 16^{th} 1907.) - - -I. - - 1. Cacao mass is the product obtained by simply grinding and moulding - roasted and shelled cacao beans and no substance handled under this - name may contain any admixtures of foreign matter. - - 2. Disintegrated cacao mass is cacao which has been treated either - with alkalis, alkaline earth, or steam. - - 3. Cocoa powder, freed of oil (also soluble, disintegrated cacao) is - the resulting product when the cacao bean is decorticated, roasted and - more or less freed from its oil or also disintegrated in powder form. - Cocoa powder, cacao from which oil has been extracted, disintegrated - and soluble cacao may on no account contain foreign ingredient other - than an addition of roots and spices. - - In the case of cacaos disintegrated with alkalis or alkali earths, not - more than 3 % of alkali or alkali earth may be used in the process; - they may not contain more than 8 % of ash, reckoned on cacao material - with 56 % of cacao butter. - - 4. ~Chocolate.~ The designation “Chocolate” may only be applied - to those confections which are prepared by the addition of cacao - butter, vanilla, vanillin, cinnamon, cloves or other spices to roasted - and shelled beans or to a disintegrated mixture of cacao and sugar. - - The percentage amount of sugar may not exceed 70, and the occasional - addition of other substances (medicinal, meals, and the like) is - admissible, but the total percentage of these and the sugar may not - exceed 70.[211] - -5. ~Food chocolates~, ~chocolates for immediate consumption~, -and ~dessert chocolates~. For these confections the same -principles hold good, with the exception that here additions of -nuts, almonds and milk stuffs are permissible, up to a percentage -not exceeding 5 in total, without any declaration of the goods being -necessary. - -6. ~Chocolate powder~ is a mixture of cacao material which may be -disintegrated and more or less freed from oil, with an amount of sugar -not exceeding 70% at the most. Spices as in the case of chocolate.[211] - -7. Cacao butter is the fat obtained from the decorticated bean or cacao -material. - - -II. - -The following are especially to be regarded as adulterations of the -goods mentioned under I. from 1 to 7. - - 1. Foreign fats; - - 2. Shells and other waste cacao products (dust or seed); - - 3. Meal, though this is not expressly given; - - 4. Colouring matter; the colouring of the surface of figures is - permissible; - - 5. So-called fat economisers, such as adraganth, gelatine, and - dextrine. - -An addition of substances for medicinal or dietetic purposes is -permissible, though in such cases the goods must be declared. The -addition of any fats other than cacao butter (i. e. of any foreign fat) -or of shells or waste products to cacao or chocolate or to cacao or -chocolate goods is also not permissible even when these are designated -in such a manner that the words chocolate and cacao do not occur in -their description. - - -III. - -~Declaration of Added Ingredients.~ - -The declaration must be transcribed in legible script and form, as -e. g. “Meal” so as to be readily understood by all, and composed in -German. - -The declaration must occur together with the description of contents -and as part of the same on despatching original packages in retail -transactions. - -In wholesale trade the declaration must occur on all offers, -quotations, bills and all boxes, etc. provided with description of -contents. - -When offered for sale or exhibited in an unpacked condition, every box -etc. containing the goods must have such a declaration introduced so as -to be visible to every buyer in the premises, where possible; or the -declaration shall be placed on the goods themselves. - - 1. Skimmed milk chocolates must be literally described as such, and - must be manufactured with at least 10 % of skimmed milk powder or the - corresponding quantity of skimmed milk proper. Addition of ordinary - milk or its powder is permissible and need not be declared; - - 2. Milk chocolate must be manufactured with ordinary milk containing - at least 3 % of fat, and in such a manner that at least 10 % of milk - powder or the corresponding quantity of milk proper are employed; - - 3. Cream chocolate must be prepared from cream containing at least 10 - % of fat, and in such a manner that at least 10 % of a cream powder - or the corresponding amount of cream, in each case containing 50 % of - milk fat, are employed. It may be varied to taste with milk proper or - its powder, without any further declaration being necessary. - -These percentages represent a minimum. It remains at the manufacturer’s -choice whether he shall employ larger quantities of cream or milk. - -The associated firms are further recommended to annex the following -guarantees: - - a) that the powder of milk proper contain at least 26 % of fat and be - prepared from a milk guaranteed as pure; - - b) that the cream powder contain at least 40 % of milk or be prepared - from cream containing at least 10% of fat. - -It is especially emphasised that these quantities are minimums, and -every manufacturer is free to add as much cream or milk as he pleases. - -We particularly recommend the procuring of a guarantee from the -milk purveyor as to its purity for every delivery in order to be -covered against fines in case the product should prove to contain an -insufficient amount of fat. Analytical testings of trial samples are -also to be recommended. - -By way of comparison we refer to the “Principles for Estimating Cacao -Products and their Food Value” determined by the Free Union of German -Food Chemists in their 8th annual assembly at Heidelberg (1909) and -finally established in their 10th held at Dresden (1911), which are -said to have found general acceptance from the 1st July, 1912. - - -b) Final Wording of the Principles of the Free Union of German -Food Chemists for the estimation of the Value of Cocoa and Cacao -Preparations. - - -I. - -~Cacao mass~ is the product which is purely and simply obtained -from the roasted and shelled cacao bean by grinding and moulding. - -Cacao mass may not contain any kind of foreign substance. Traces of -shell may only be present in minor quantity. The waste product falling -in the cleansing of the bean must not be added to the cacao mass, nor -may it be worked up into cacao material separate and apart from other -cacao. - -Cacao mass shows 2·5-5% of ash and contains 52-58 % of fat. - -Disintegrated cacao is such material as is treated with alkalis or -alkaline earths, ammonia or its salts, under pressure of steam. - - -II. - -~Cocoa powder~, cacao that has been pressed and its oil removed, -soluble Cocoa and disintegrated cacao are synonyms for cacao mass -which has been reduced to powder form after they have been partially -separated from fat by expression under heat; and generally treatment -with alkalis or their carbonates, alkaline earths, ammonia, and ammonia -salts under a strong steam pressure are presupposed. - -Cocoa powder containing under 20% of fat, as well as that treated with -spices (aromatised or scented) must be declared accordingly. - -Cocoa powder may not contain any kind of foreign substance. Traces of -shell may only be present in minor quantity. The waste product falling -in the cleansing of the bean may neither be added to the cocoa powder -nor itself worked up into such a powder. - -The added alkali or alkaline earths may not exceed 3 % of the raw -material. - -Only powdered cacao and cocoa powder which has been treated with -ammonia and its salts under strong steam pressure shows from 3 to 5 % -of ash on cacao mass containing 55 % of fat. - -Cocoa powders disintegrated with alkalis and alkaline earths must not -show more than 8 % of ash on cacao containing 55 % of fat. - -The percentage of water must not rise above 9. - - -III. - -~Chocolate~ is a mixture of cacao material with beetroot or cane -sugar and a proportionate admixture of spices (vanilla, vanillin, -cinnamon, cloves and so forth). Many chocolates contain apart from that -an addition of cacao butter. - -The percentage of sugar may not amount to more than 68. - -Addition of substances for dietetic and medicinal purposes is -permissible, and then the total of sugar and such addition must not -exceed 68% of the whole. - -Apart from the addition of spices no other vegetable admixtures are -permissible. Nor may chocolate contain any foreign fat or foreign -mineral constituents. Cacao shells may only be present in faint traces. -The waste product falling in the cleansing of the bean must not be -added to the cacao mass, nor may it be worked up into cacao material -itself. - -Chocolates which contain meal, almonds, walnuts, hazelnuts and milk -stuffs must be provided with a declaration indicating such addition -precisely, and here again the total addition of foreign ingredients -shall not exceed 68 %.[212] - -The percentage of ash constituent shall not exceed 2.5. - - -IV. - -~Covering or coating material~ must satisfy the requirements -holding good for chocolate even when the coated goods bear declarations -in which the words cacao or chocolate do not expressly occur, although -admixtures of nuts, almonds and milk stuffs not exceeding a total of 5% -may be made without declaration. - - -V. - -~Chocolate powder~ may not contain more than 68 % of sugar. - - -VI. - -~Cacao butter~ is the fat obtained from the hulled bean or cacao -mass. - - -~Milk and Cream Chocolates.~ - -1. Cream, milk and skimmed milk-chocolates are products which are -manufactured with addition of cream, milk (skimmed or unskimmed) in a -natural, thickened or dry form. They must be declared as cream, milk or -skimmed milk chocolates. - -2. The fat content of full milk should amount to at least 3 percent, -and that of cream itself 10 percent. If the full milk or cream is -added in a condensed or dried state, these ingredients must be in -corresponding proportions. As it is at present not possible to produce -a cream powder containing at least 55 percent of fat, the normal -preparation of this class is, for the time being, represented by a -production containing 5.5 percent of milk fat in the form of cream -and milk. - -3. Milk chocolate prepared from skimmed milk must contain at least 12.5 -percent of dried milk or skim-milk, and “Cream” chocolates not less -than 10 percent of cream or full-cream powder. - -4. The percentage of the milk or cream preparation added must in all -chocolates be deducted only from the percentage of the sugar, i. e. the -cacao content of all chocolates containing these ingredients must be -the same as in the case of the commoner varieties. - -~Special notice.~ In the case of butter chocolates, in which the -cream is replaced by pure cacao fat, the same regulations naturally -obtain; thus the amount of butter added must be not less than 5.5 -percent. of the whole, and the butter should be used in place of the sugar -only. - -(Regulations relating to the manner of examining chocolates as to the -presence of the prescribed quantities of the above ingredients will -probably be issued in the course of a year or two.) - - -c. Vienna Regulations. - -The Assembly of Microscopical and Food Chemists in Vienna, held on -the 12th-13th October 1897, the object of which was to fix a “Codex -Alimentarius Austriacus”, also arrived at some just and appreciable -definitions, which are well worthy of repetition here:[213] - -1. Chocolate should consist of a mixture of cacao, Austrian sugar -capable of fermentation, further an addition of spices (cinnamon, -cloves, vanilla or vanillin) amounting to as much as 1 percent of the -whole. - -2. Cacao mass should consist of the roasted and shelled cacao bean, -ground and moulded, only. - -3. Cocoa Powder should be a preparation obtained from cacao mass only -by the partial expression of the 50 percent of fat which the latter -contains and frequently treated with alkalis. The alkalis may reach 2 -percent of the whole, and the object of the treatment with them is -to effect the disintegration of the tissues of cacao or to render the -cacao “soluble - - -d) International Definitions. - -An International Congress of Chocolate and Cocoa Manufacturers was -finally held in Berne on August 21st-23rd 1911, which, unlike the -meeting held by the White Cross in Geneva (1908), the object of which -was the prevention of food adulterations, was really international -and attended by numerous manufacturers from Belgium, Germany, -England, France, Holland, Italy, Mexico, Austria, Hungary, Russia and -Switzerland, the total number of visitors amounting to 250.[214] - - -1. ~Cacao Mass.~ - -§ 1. Cacao mass is obtained by roasting or drying[215] cacao beans -which have previously been well cleaned and freed from the shells -and dust. Cacao mass can either be disintegrated, i. e. “soluble” or -untreated with disintegrating agents, i. e. “insoluble - -Cacao which has been treated according to § 5 is in the real and -business sense of the term to be regarded as a ~pure~ article of -food, seeing that the treatment with alkaline carbonates or pure alkali -is a purely chemical, or technical, operation. Such cacao may therefore -be justly termed “pure - -§ 2. Cacao mass may contain a quantity of added cacao butter -proportionate to the prescribed, or suitable, fat content of the cacao -preparation to be made. - - -2. ~Cocoa Powder.~ - -§ 3. Cocoa powder should consist of defatted, or fatty, pulverised -cacao mass. - -§ 4. Cocoa powder which has been opened up by means of alkalis or -otherwise is termed “soluble” or disintegrated cacao. - -Disintegrated cacao which has been treated as described under § 5 may -in the real and business sense of the word be regarded as a “pure” -article of food, as the treatment with alkaline carbonates or pure -alkalis is a purely chemical, or technical, operation. Such cacao may, -therefore, be justly termed “pure - -§ 5. The quantity of alkali used to effect the treatment described -should not exceed 5·75[216] grammes of potash or the equivalent of -another alkaline carbonate, to 100 grammes of dry defatted cacao. - - -III. ~Cacao Butter.~ - -§ 6. Cacao butter consists of the fat obtained from either untreated or -disintegrated cacao. - - -IV. ~Chocolate~ and ~Chocolate Powder~. - -§ 7. Chocolate is a mixture of cacao mass and sugar, with or without -the addition of cacao butter. On pulverising chocolate, ~chocolate -powder~ is obtained. - -§ 8. Both chocolate and chocolate powder may, if the methods of -manufacture require it, be prepared from partially defatted cacao mass. - -§ 9. The amount of cacao mass and cacao butter contained in chocolates -and chocolate powders should be at least 32 percent[217] of the whole. - - -V. ~Milk Chocolate.~ - -§ 10. Milk chocolate should consist of a mixture of cacao mass, cacao -butter, sugar and milk or milk powder. The quantity of cacao mass and -cacao butter contained in such preparations should amount together to -at least 25 percent[218] of the whole. - -§ 11. All chocolates which are brought on to the market under the name -of milk chocolate, must contain at least 12·5 percent of milk or milk -powder. - -§ 12. No milk used for the preparation of milk chocolate may contain -any preserving agent. - - -VI. ~Covering Matter.~ - -§ 13. The definitions of chocolate proper apply also to covering -material. - -§ 14. Covering chocolate may, without special designation, contain up -to 5 percent of its weight as sold of almonds, nuts, milk or milk -powder. All other additions must be clearly declared on the packages in -which the covering material is sold, or in the invoices referring to it. - - -VII. ~Flavouring matter~ (Spices). - -§ 15. All material (spices etc.) used for flavouring cacao preparations -must be harmless.[219] - - Key to horizontal text = HT = Forbidden colouring matters - - ————————————+—————————————-—+——————————————————————————————+—————————— - Name of | | | - cacao | Adulteration | Mode of Detection | Reference - preparation| | | - ————————————+—————————————-—+——————————————————————————————+—————————— - Chocolate | |{ a) Microscopically | 277 - Cacao mass | |{ b) By excess in glucose | 264 - Coated |Meal (kind |{ c) By decreasing the amount | - Goods | not stated) |{ of ash | - Covering | |{ | — - Chocolats | |{ a) By increasing the amount | - fondants | Cacao husks |{ of ash and the amount of | - | and sawdust |{ silicic acid in the ash | 256 - | |{ b) Method of levigation | 267 - | |{ c) Determination of fibre | 266 - | |{ d) Microscopically | 275 - | | | - | |{ a) Melting point | 260 - | |{ b) Iodine value | — - |Foreign fats |{ c) Saponification value | — - | and oils |{ d) Refractometer test | — - | |{ e) Björklund’s test | 261 - | | | - |Bad (rancid) |{ a) Acid value | 260 - | cacao-butter |{ b) Reichert-Meissl number | — - | | | - | {Yellow ochre|} | - | {Red ferric |} Increase in the | - |HT{oxide |} amount of ash | — - | {Brickdust |} | - | {Coal |} | - only | | | - observed |Cacaolol | | - in soup | | | - powders; |Zinc white and |} | - only used | heavy spar |} Analytically in the ash | — - to imitate | | | - the ash of | | | - chocolate | | | - cigars; | | | - |Besides |} | - | inorganic |}Increase in the | - | weighting |} amount of ash | — - | material |} | - | Sand } | | - | Clay } |Polarisation | - | Dextrine} | by Welmans’ process | 258 - | | | - |Excess of sugar|{ a) Polarimetric test | 269 - | |{ b) Aräometric test | 270 - | |{ c) Decrease in ash | — - |Excess of cacao|Determination of amount of fat| 258 - | butter | | - |Excess of water|Determination of moisture | 254 - |Gelatine |Picric acid test and albumin | - | | determination | — - |Tragacanth |Microscopically | 277 - |Earth-nut |Microscopically | 278 - |Earth-nut-cake |Determination of albumin | 271 - |Walnut- and |Microscopically | 278 - | hazelnut | | - | pulps | | - Cocoa- |{ Husk | | - Powder |{ Foreign fat |As with chocolate | — - |{ Meal | | - - - - -C. Adulterations of Cacao wares and their Recognition. - - -a) Introductory. - -Cacao preparations are subject to manifold and various kinds of -adulteration. The following table gives a list of proved adulterating -agents, and contains in the last column but one hints as to how such -foreign additions can be detected, which hints are given in more detail -on various pages in this edition, the numbers of which are annexed in -the last column. - -Bases for the judgment of cacao preparations appear on the one hand -in the definitions and formulas previously given, and on the other in -the rougher and finer adulterations which we had the opportunity of -detecting. We give these bases once more, at least such as we deem -necessary to a proper estimation of the purity of cacao goods, and in -general rather incline to the principles which Filsinger has worked out -for the Imperial Health Office (Germany) and which received a hearty -reception at the hands of the various unions connected with the trade. - - -b) The Principles. - -~Chocolate~, ~Cacao material~, and ~cocoa powder~ -(defatted and disintegrated cacao) may on no account contain any kind -of foreign vegetable mixtures like starch, meal, peanut cake, hazel nut -and walnut admixtures, nor cacao shells nor yet waste products, neither -may it contain any mineral stuffs or foreign fats. Chocolates with meal -addition must contain on the wrapper a concise and definite declaration -of such addition on the wrapper. The presence of cacao shells is -detrimental to the nutritious value of the cacao preparation, being -little suited for human consumption, as they contain a large quantity -of woody substance, and apart from this, always occur with adhering -sand and earth. The removal of such shells is since the perfecting of -the cleaning machinery intended for the purpose, become a very easy -matter, and so none but very inferior quantities are permissible. -Any additional shells (even when declared, and very fine ground) are -illegal. The addition of spices or their corresponding ethereal oils -are allowed, and as such may be considered almonds and nuts, more -especially in the case of coating material and so forth, although they -are subject to compulsory declaration. - -The same conditions prevail in the case of ~chocolate enamelling~ -and ~coating~ material as for ordinary chocolate, and in -particular they must be free from all kind of foreign fats and cacao -shells. - -The use of dyes (earth-and tar-colouring matter) which are intended as -substitutes for a percentage of cacao, and not merely as ornamental, is -not permissible; and such dyes as are objectionable from a hygienical -standpoint are impossible, even when they are used for decorating -purposes. Cacao material contains on an average from 3-4 % of ash and -from 50-55 % of fat. - -Admixtures of glue, tragacanth or dextrine are not permissible, when -they are intended to conceal an addition of water or to save the use of -expensive cacao fat. - -~Cocoa powder~ contains arbitrary quantities of fat, and shows -accordingly a varying quantity of ash to correspond with the amount of -fat expressed. It is therefore necessary to declare the quantity of -fat contained in quite a general manner and something in the following -grade: skimmed milk cacao under 25 % of fat, cacao freed from oil, -fatty and ordinary milk chocolate up to a percentage not exceeding -35.[220] For the same reason it is necessary to convert the established -ash contents, possibly of cacao material with 50% of fat, or none at -all. It is most to the purpose to convert in the case of dry material -which has been freed of fat, as occasionally considerable amounts of -moisture remain over from the processes of preparation. Cocoa powder -which has been disintegrated without the use of potassium, sodium -or magnesia agents (carbonic acid) will therefore show the same ash -contents as the corresponding material freed from oil, whilst that of -cacao disintegrated by means of the fixed alkalis will be greater. The -ash contents of powder freed of oil may nevertheless not exceed 3 %, -corresponding to a total 7 %. The mixture of cocoa powder and sugar is -not permissible. - -Chocolates, chocolate fondants and coating mass contain variable -quantities of sugar and fat; accordingly no limits can be assigned to -the ash contents of these preparations. - -A unanimity of opinion as to the least possible amount of cacao for the -chemical estimation of chocolate has become an urgent necessity. Hereby -it should be established that in good chocolate the fatty contents, -apart from the sugar,[221] exceed a definite percentage.[222] A minimum -percentage of 35% of cacao mass in chocolate destined for export, which -must possibly be covered, has been fixed by the council of commerce. - -As percentage of chocolate in cacao the double quantity of non-fatty -cacao material must be taken, on the supposition that raw cacao -contains on an average 50% of fat. - - -c) Laws and Enactments as to Trade in Cacao Preparations. - -So far traffic in cacao has only been brought under legal control in -three European countries, namely Belgium, Roumania, and Switzerland. -We annex in the following pages a resumé of the legal prescriptions -appertaining thereto, as being of especial importance to exporting -manufacturers. - - -1 ~Belgium.~ - -The ~Belgian~ royal decree of the 18th November 1894 established -on the basis of the law for articles of consumption, August 4th 1890, -and article 454 to 457, 500 to 503, and 561 of the penal code book runs -(according to the “Moniteur Belge” of the 3rd and 4th December, 1894, -as follows: - -Art. 1. It is illegal to sell, expose or hold in possession for sale, -or to transmit, any other product as “all cocoa” than the fruit of the -cacao tree, raw and prepared by roasting, hulling and grinding with or -without addition of spices, and finally moulded into tablets or reduced -to powder form. - -It is permissible to sell, expose or have in possession for sale, or -to transmit such cacao as has suffered a loss of butter by expressing, -provided that the amount of this ingredient is not diminished by more -than 20 % of the whole, under the designation “cocoa or cocoa powder”; -and again under the designation “alkalinised cacao” (cacao alcalinisé) -such as has had its alkali content increased in special treatment by -not more than 3% of the total weight. The declaration “alkalinised” is -not, if a matter of mere possession or transmittance in export, to be -considered as necessary. - -Cacao which has been prepared other than as above described may only -be sold, exposed or held in possession for sale, or transmitted, under -a special label which declares this special manner of preparation next -to the word “cacao” or under a label that does not contain the word -“cacao” at all. - -The word “alkalinised” or any other words which indicate alterations or -additions in the natural composition of the cacao must be introduced on -the label in distinct and similar type to the word “cacao - -Cacao in which the proportion of alkali amounts to more than 3% is -regarded as injurious, and the sale, having and holding in possession -or despatch of same for sale is illegal. - -Art. 2. It is illegal to sell, have in possession or expose for sale, -or to transmit any product whatever, under the designation “chocolate”, -that is not manufactured exclusively from shelled cacao, and that -in a minimum proportion of 35%, and ordinary sugar, with or without -admixture of spices. - -Products which though containing the requisite 35% of shelled cacao -are also made of other substances than those above signified may only -be sold, held in possession, exposed or transmitted for sale under a -label that clearly describes the nature of such ingredients next to -the word “chocolate” and in the same type, or under a label that does -not contain the word “Chocolate” at all. In the case indicated by -impressing them on each separate tablet. - -Products which contain less than 35% of cacao may only be sold, held -in possession, exposed, or transmitted for sale under the designation -“cacao bonbons” or some similar description, from which the word -chocolate has been rigidly excluded. - -Art. 3. Entries of the labels prescribed for the products of irregular -composition in articles 1 and 2 must be made on the invoices despatched -with the goods. - -Art. 4. The box, case or wrapper etc. containing cacao or chocolate -which is sold, exposed, held in possession or transmitted for sale must -bear the name and address of the manufacturer or seller, or at least -some regular and authorised trade mark. - -Art. 5. The articles of this decree, as far as they refer to chocolate, -are only applicable to ordinary chocolates in tablet, block, spherical -or powder form, not however to cream and various sugar confections in -chocolates (such as pralinés, pastilles etc.). - -Art. 6. Any infringement of the articles of this decree will incur a -fine in accordance with the code of fines issued on Aug. 4th 1890, over -and above the ordinary penalties. - -Art. 7. Our Board of Trade and Agriculture is hereby entrusted with the -carrying out of this decree, which shall come into force on April 1st -1895. - - -2. Roumania. - -The royal enactment of this land respecting the health supervision of -foods and drinks and the trade in foods and drinks, articles 154, 155, -156 and 157 of the Health act of the 11th September, 1895, says the -“Buletinul directiunei generale a serviciului sanitar” 1895, No. 18 and -19, pages 277 et seq. - -No. XIII, Article 137. - -No product may be sold, exposed or held in possession or transmitted -for sale, under the designation cacao, other than the seed of the fruit -obtained from the tree “Theobroma Cacao It may be brought on the market -raw, roasted, or powdered after roasting. - -Under the designation “Cocoa powder, defatted”, such may be sold as -has suffered loss of butter by extraction, provided that there still -remains a minimum 22% of cacao butter in the product. As disintegrated -cacao may be sold such powder as does not contain more than a maximum -2% of sodium or potassium carbonate. - -Art. 138. It is illegal to sell or expose for sale artificially dyed -and pulverised cacao, and also such as has been mixed with starch -meals, foreign fats or any other foreign ingredients. It is in like -manner illegal to mix cocoa powder with shells, and the former may not -contain more than a maximum 15% of powdered shell.[223] - -Art. 139. Under the designation “Chocolate”, only the foodstuff -prepared from a mixture of roasted and powdered bean and sugar, with or -without admixture of aromatic ingredients, as vanilla, cinnamon and the -like substances, may be sold and exposed for sale. - -Art. 140. The manufacture and sale, as also the exposure for sale of -chocolate from cacao that does not answer the several demands of this -decree, articles 137 and 138, as well as of chocolate that is mixed -with starch, meals, mineral and artificially coloured substance, is -illegal. - - -3. Switzerland. - -The association of analytic chemists in this country have issued a -book entitled “The Swiss Book of Nutritious Stuffs and Articles of -Sustenance”, where the methods and standards prevailing in research -work connected with such substances are finally established for -Switzerland. This work served as a guide as regards articles of -sustenance up to the time when the Swiss food act came into force, and -we accordingly annex a few extracts from it, dealing with our subject, -cacao preparations. - - -Definitions. - -1. Cacao mass is obtained by grinding and moulding the shelled and -roasted cacao bean, without any admixture whatever, or extraction of -butter. - -2. Cacao ~freed of oil~ is cacao that has been reduced by from 20% -to 35% as regards its butter contents by means of pressure under heat. - -3. ~Disintegrated cacao.~ The roasted beans are treated with -carbonic acid alkalis (generally potassium) subjected to pressure -under ammonia or steam, and so the cellular tissue of the albuminous -substance disintegrated or broken up and converted into a soluble -modification (peptone and alkalinous albuminate).[224] The so treated -beans are next dried, reduced, defatted and pulverised. - -4. ~Chocolate~ is the description of a mixture of cacao and -sugar which comes into commerce either moulded or in powder form. The -percentage of sugar amounts to between 40 and 70%. Admixture of other -substances than cacao, sugar and the usual spices must be regarded as -adulterations.[225] - -5. ~Chocolate~ and ~cacao~ (powdered or moulded) may be -aromatised with the following substances: vanilla, benjamin gum, tolu -and peru balsam, cinnamon, cloves and nutmeg. - -6. ~Chocolate fondants~ are chocolates with an unusually large -proportion of sugar and fatty contents. - -7. ~Milk chocolate~ is a preparation prepared from milk, sugar -and cacao. It may not contain the preserving materials dis-allowed for -milk, such as boracic acid, borax, formic aldehyde and derivatives of -the aromatic series. It comes into commerce in powder form. - -8. ~Covering~ or ~coating~ material is a mixture of cacao, -sugar, spices, with almonds and hazel nuts. This preparation is almost -exclusively employed for bonbon confectionery. - -9. ~Medicinal Chocolate~ is a chocolate or cacao preparation -containing additions of medicaments. - - -Tests and Definitions always to be applied. - - 1. Touch test. - 2. Reaction. - 3. Microscopical examination. - 4. Examination of the fat. - 5. Estimation of cacao butter. - 6. Determination of sugar. - 7. Determination of ash. - - -Tests and Definitions eventually necessary. - - 8. Determination of moisture. - 9. Determination of theobromine. - 10. Determination of starch. - 11. Determination of cellulose. - - -Guide to Classification: - -Unripe, badly fermented cacao beans and those which have been -attacked by insects or mould or have suffered during transport from -the influence of salt-water, should never be used for manufacturing -purposes. - -Goods prepared from such beans have an unpleasant taste, which it -is impossible to get rid of by the various operations in the course -of manufacture. The use of all such beans is to be regarded as -adulteration. The tests to be applied for determining them are tasting, -microscopical examination and perhaps the estimation of the common salt -contained in them. - -All good chocolates are of a fine brown colour. Grey-coloured or -spotted chocolate are objectionable. Spots or the grey colour alluded -to may be caused either by damp or heat. At an ordinary temperature the -fracture of the chocolate is hard, glassy and even. The quality of the -fracture constitutes an excellent basis in judging of the manner and -methods employed in working up the raw material. - -Cacao and chocolate that become thick and pulpy on boiling are in all -probability adulterated with meal, starch, dextrine or resin. - -The following are to be considered as adulterations: - -1. Admixtures of cacao or other shells, and sawdust. - -2. Admixtures of foreign starch, meals, castania and resin. - -3. Admixtures of mineral substances like ochre, clay and sand. - -4. The substitution of cheaper fats, such as beef and pork dripping, -almond, poppy seed, cocoa-nut and vaseline oils. - - -Limitations. - -1. For ~cacao material~. - - Ash { Maximum: 5% (Porto Cabello 4·65%)[226] - { Minimum: 2% (Surinam 2·25%) - Cacao butter { Maximum: 54·5% (Machalla 54·06) - { Minimum: 48·0% (Porto Cabello 45·87).[226] - -2. ~For cacao fat.~ Melting point 29 to 33·5° C.; freezing point -24 to 25° C.; refraction at 40° C., 46 to 49[226]; iodine value 34 to -37; point of saponification, 192 to 202. - -3. ~Disintegrated cacao~: the amount of added alkali is not to -exceed 3%. In no case shall the ash content be more than 8%. This -figure is not inconsistent with the above stated maximum ash content, -as disintegrated or soluble cacao is manufactured from a mixture of -several sorts of cacao, in each of which (although they have been -defatted) there is not more than 5% of ash. - -4. ~Chocolate~: although at the present time there are no limits -fixed for cacao and sugar, it may nevertheless be safely assumed that -the fat and sugar together may not exceed 80 to 85%, and that the rest -shall be pure non-fatty cacao material, in the proportion of from -15-20%. The ash in a good chocolate does not exceed 3·5%. - -5. ~Milk chocolate~: here the separate ingredients require a -thorough drying. If the percentage of moisture amounts to as much as -five percent, the whole preparation is objectionable and liable to -lose its hard consistency. - -6. ~Chocolate~ à la noisette, ~oat~, ~meat~ and -~medicinal chocolates~. The testing of these takes two chief -directions: - - 1. It must be established that the ingredients given on the label are - of good quality, and - - 2. that only the ingredients there mentioned occur in the packet. - -The constituents and their proportions shall be declared on the -wrappers in the case of medicinal chocolate. - -On the 1st July then, in the year 1909, the act passed in connection -with foods and articles of consumption December 5th, 1905 came into -force in Switzerland. Thereby the whole of Swiss trade in such -foodstuffs and articles of consumption is systematically controlled. -Of the 268 articles which are generally representative, we annex here -those concerning cacao, powder and chocolate, namely, nos 146 to 149. - -=Art. 146.= Under the designation ~cacao~ or ~cacao powder~ -only the pure, unaltered or only partially defatted natural product may -be brought into commerce. - -A cacao powder may only be described as ~soluble~ when it has been -treated with carbonic acid alkalis or disintegrated with steam. - -Soluble cacao may only contain 3% added alkalis on the outside. - -=Art. 147.= Under the designation ~chocolate~, only a mixture of -cacao and sugar with or without addition of cacao butter and spices is -to be understood, and no other may be brought on the market as such. - -The percentage of sugar in chocolate may not exceed 68.[227] - -=Art. 148.= Cacao and chocolate may not contain starch, meal, foreign -fat, mineral substances, colouring matter and so-called fat economisers -(dextrine, gelatine, resin and tragacanth) and only traces of cacao -shell. They may not be gritty nor foul smelling nor otherwise spoilt. - -=Art. 149.= Special products of cacao and chocolate with addition of -oats, milk, acorns and hazel nuts must be declared accordingly (as oat -cacao, milk chocolate etc.). Fancy confections fall also under this -obligation. - -Cacaos and chocolates which are put on the market in packets, boxes and -packages must contain the name of the firm on the wrapper, or some mark -of the manufacturer or salesman which is recognised in Switzerland. - -If saccharine, dulcine or other artificial sweetstuffs are added to -chocolate, such admixture must be declared on the wrapper.[228] - - -4. Austria. - -Legal control of the traffic in cacao preparations in this country may -be expected in the near future. - -~Austria~ is indeed already in possession of a law (dated January -19th, 1896) concerning the traffic in articles of consumption, although -the special determinations have hitherto not reached perfection, and -the treatment of the separate detailed articles must proceed gradually. -As in Switzerland, the Association of Food Chemists and Analysts here -have worked out designs for a “Codex alimentarius austriacus The work -of this code commission is of a purely private nature and accordingly -no official importance accrues to it, but it is none the less -recognised by all Austrian chemists and has indirectly (and even in law -courts) about the same weight as the opinion of an expert, especially -as the single articles of consumption are almost exclusively limited to -specialists in this country. We therefore introduce the most important -points of this code which bear on our subject, although various -alterations must be made in these as they succeed to legal recognition, -for since the appearance of the code many changes have developed as -regards the methods of research. - - -I. Cacao Mass. - -~Definition.~ Under cacao mass is to be understood the material -constituting a regular and uniform dough when warmed, which has been -exclusively prepared and manufactured from the shelled cacao bean. - -~Ingredients.~ Cacao material contains the same ingredients -chemically as the shelled bean. - -Microscopical investigation should only reveal the presence of seed -kernel, and not particles of root, which should be removed in the -course of preparation. - -The ash may not exceed 3·5%[229], the fibre 3%[229], and the starch -10·5%. The amount of fat figures at between 48 and 52 percent. - - -II. Cocoa powder. - -(Pulverised cacao, defatted, and disintegrated.) - -~Definition.~ Hereby is understood the steamed preparations or -the powder obtained by expressing at least half the total fat from -ordinary cacao material and further grinding and sifting. - -~Characteristics.~ The cocoa powder shall on boiling with 20 to -30 times its volume of water yield a suspension, in which there are no -traces of lumpy formation, and which does not show a sediment after the -expiration of a few minutes.[230] Should there be any such sediment, it -shall be examined under the microscope. - -Cocoa powder shall be sifted and ground free from meal, and may not, on -sifting through a miller gauze (No. 12) show more than 5% of material -on the sieve. - -The chemical composition of cocoa powder is modified according to the -degree of defatting. If 30 parts out of 100 are defatted, which is the -usual procedure. If 30 parts fat are expressed from 100 parts cacao -material, which usually happens, then the cocoa powder contains 30% -fat, 5% ash[231], 3·5% fibre, and 13%. - -The amount of moisture shall not exceed 6%. - -The fat shall be pure cacao butter. - -~Addition of alkalis is not allowed.~ - -Microscopical investigation as under I. - - -III. Chocolate. - -~Definition.~ Chocolate is the cacao material evenly and regularly -worked up with cane sugar (refined, ordinary or coarse). - -The completely uniform pasty mass, when warmed, is allowed to set in -moulds and then forms pieces of fatty appearance, finely granular or -close fracture (tablets, blocks). - -Good chocolate consists of 40 to 50 percent of cacao mass and 50 to -60 percent of sugar. - -It may also contain a small amount of harmless aromatic substances. - -Should the sum of the cacao fat and sugar in chocolate amount to over -85 percent, it is termed “Sweetmeat chocolate”, and should the sum -of those ingredients be more than 90 percent, the chocolate is to be -declared as “Very sweet - -All the ingredients in chocolate, after deducting the sugar, shall be -present in the same relative proportion and in the same condition as in -pure cacao mass (compare I). - -Sweetened chocolate is an exception, in so far as it has had in its -preparation an addition of cacao butter. Fine kinds are also prepared -with an addition of defatted cacao. - -~Unmoulded~ chocolate or chocolate powder shall answer to the same -requirements. - - -IV. Cacao surrogate and chocolate surrogate. - -~Definition.~ Cacao preparations containing admixtures of meal are -to be described as surrogates. - -The addition of other substances than meal is inadmissible. - -Absence of cacao husk is also required as in I, II, III. - -Mixtures of cacao powder, sugar and meal are also to be regarded as -surrogates. - -The extent of the addition of meal is to be distinctly noted by the -seller on the article sold. - - -V. Couverture (coating mass). - -~Definition.~ This includes various preparations of pure cacao -butter and chocolate (or mixtures of chocolate with cacao butter and -cacao mass), which form a thin liquid, when warmed, and are used for -coating or pouring over confectionery. All other substances (roasted -hazel nuts or almonds and the like) shall be declared. - - -Investigation. - -~To be carried out without exception with all cacao preparations~: - -1. ~Determination of fat.~ The fat is extracted from the dry -substance which has been mixed with an indifferent body (sand) by pure -and absolutely dry ether (distilled over sodium) or by petroleum ether. -Cacao mass and chocolate must first be shaved or rasped. - -2. ~Jesting of the fat.~ - -a) Determination of the melting point in a capillary tube (three days -after the fat has been melted into the tube).[232] Pure cacao butter -usually melts at 33° C. - -b) Determination of the iodine value; usually 35·0 with pure cacao fat. - -It is further recommended to make a refractometric determination, which -in a Zeiss butter-refractometer must be 46·5° at 40° C. - -3. The ~microscopic test~ of the substance, from which the fat and -the sugar have been removed. - -~The following are also essential~: - - -I. With cacao mass. - -The determination of fibre and ash. - - -II. Cacao powder. - -Determination of moisture at 100° C., of the fibre and ash and -examination of the ash (quantitative determination of phosphoric acid -and potash). - - -III. Chocolate. - -Determination of the sugar by polarisation of the aqueous solution. - - -IV. Surrogates. - -Determination of the starch. - -If it is considered necessary to proceed further, then: - -1. Determination of theobromine by a modification of Wolfram’s method, -the method employed is to be exactly stated.[233] - -2. In the determination of starch, the gelatinisation is to be carried -out under steam pressure and the inverted sugar gravimetrically -determined with Fehling’s solution. - -An opinion of the quality of the preparation can be formed from the -taste, smell and colour of the sample on boiling with water. - - -5. Germany. - -In ~Germany~, unfortunately, there is at present no law, which -regulates the trade in cacao goods. It is true that there exists the -decree of the 14th May, 1879 respecting the trade in food, alimentary -substances and comestibles, which contains the usual penal enactments -in regard to adulteration of food materials offered for sale. The -enactments are supplemented with data relating to the administration of -the law, among which a definition of chocolate, as well as the means -of judging as to the quality or its adulteration, are treated of. But -those data do not in all respects apply to existing conditions, nor -do they deal fully with the question as to what admixtures are to be -permitted or prohibited, for in the introduction to the appendix A, -there is the following statement: - -“Like the former provision, the present one is not intended to be an -~exhaustive~ description of all subjects of the kind referred -to, but a compilation of those examples which appear to be especially -calculated to serve as an illustration of legislative requirements.” - -The data referred to have not an officially authoritative significance, -and they cannot be regarded as having established validity in -connection with the administration of the law by the police or by legal -authorities. (See: Commentary by Meyer-Finkenburg, page 116.) - -Even the complete publication of the “Vereinbarungen zur einheitlichen -Untersuchung von Nahrungs-und Genußmitteln sowie Gebrauchsgegenständen -für das Deutsche Reich”, collected at the instance of the national -health department, will not have the effect of giving certainty in -the law relating to the manufacture of chocolate. That section of the -“Vereinbarungen”, which deals with cacao products, was published in -Book III (Berlin, Julius Springer 1912) pages 68-81, but the conditions -in Germany are at present only similar to those existing in Switzerland -and in Austria. The “Vereinbarungen” are nothing more, than a valuable -semiofficial guide for the valuation and examination of food and -comestibles, the provisions of which, not being obligationary, have -no legal effect. They have long been in need of a thorough revision, -as recent scientifical results testify, and indeed “The Voluntary -association of German Food Chemists” have for years been engaged in -such revision. - -The consequence is, that the prosecution of various manipulation which -certainly deserve to be objected to, such as the preparation of cacao -or chocolate from undecorticated beans, would be difficult to carry -out. The Association of German Chocolate Manufacturers has protested -against that unsuitable state of affairs, and since a remedy is to be -looked for only from the enactment of a law regulating the trade in -cacao products, that association prepared a draft act, at its XVII. -annual meeting at Leipsic on the 15th January 1893, and has submitted -it to the government health department. - -That draft is in accordance with the provisions printed on pages 231 -and 232 a-e. The provisions of the association in reference to the -trade in cacao products also contain the following paragraphs: - - -§ 2. - -It is not to be considered adulteration or counterfeit, within the -meaning of the law (§ 10) relating to trade in food materials, -comestibles or articles of consumption (of 14th May 1879, -Reichsgesetzblatt page 145): - -1. When the productions referred to under a, b, c are mixed with meal -or other substances for medicinal purposes, provided, they are of a -character by which they are distinctly recognisable, or are kept in -stock or offered for sale under a designation distinguishing them from -chocolate, cacao mass, or cacao powder. - -2. When covering or coating material, or sweetmeat chocolate is mixed -with burnt almonds or hazel nuts to the extent of 5 %. - - -§ 3. - -Adulteration within the meaning of the law dated May 14th 1879, § 10 -(Reichsgesetzblatt, page 145) comprises: - -1. The addition of foreign fat to chocolate, cacao mass or cacao butter. - -2. The addition to chocolate, cacao material or cocoa powder of cacao -husk, meal or other substances, except in the cases mentioned on page -279, § 2, pos. 1 and 2.[234] - -3. The addition of colouring materials to chocolate. - -4. The addition to chocolate or chocolate surrogates of any but cane -sugars (beetroot sugar). - - -§ 4. - -As already pointed out, the terms of this proposed legislative step -naturally command approval and we should be the first to welcome the -appearance of a “Deutsches Lebensmittelbuch” or some similar work[235], -intended to serve as an authoritative regulation of the trade in cacao -preparations and as a protection of honest manufacturers against the -uncertainty now attending legal proceedings. In that case, other -civilised countries might be expected to follow. - - -FOOTNOTES: - -[162] Ztschr. öffentl. Ch. 1900, page 324, 325. - -[163] Ztschr. öffentl. Ch. 1900, p. 478. - -[164] Journ. de Pharm. et Chim. 1898, Vol. 2, page 7. - -[165] See also Farnsteiner Z. U. N. & G., vol. 23 (1907), page 308. - -[166] See Farnsteiner’s method, Z.U.N. & G., Vol. 13 (1907), page 308. - -[167] 6th. edition, 2nd vol., page 644. - -[168] Compare: Froehner & Lührig, Z.U.N. & G. IX (1903), p. 257 and -Lührig ibid. IX p. 263. - -[169] cf. the methods of Farnsteiner Z.U.N. & G. XIII, 1907 p. 308. - -[170] cf. also Farnsteiner Z.U.N. & G. XVI 1908, p. 642 yet according -to information from Dr. Böhme from the laboratory of Stollwerk Bros, -bluing from red or violet litmus paper should also take place in the -case of cacao prepared with potash, and on the contrary the Kurkuma -brown not result. - -[171] Ztschr. für öffentl. Chemie 1900, page 304. - -[172] Ztschr. für öffentl. Chemie 1900, page 481. - -[173] Ibid. 1900, pages 86 et seq. - -[174] Arbeiten aus dem Kaiserl. Gesundh.-Amt 1904, page 20. - -[175] Ztschr. f. öffentl. Chemie 1907, page 308. - -[176] Forschungsberichte über Lebensmittel etc. 1896, III page 275, -also Beckurt’s Jahresbericht der Pharmazie 1896, page 746. - -[177] Ztschr. f. anal. Ch. vol. 3, page 233. - -[178] Ztschr. f. anal. Ch., vol. 19, page 246. - -[179] Journal of Society for Chem. Research 1899, page 556. - -[180] The solubility of caffeine in carbon tetrachloride is said by -Eminger to be 1:100, but Scherr maintains that a much larger quantity -is required. - -[181] Merck’s Catalogue of Reacting Agents (2^{nd}. Edition, page 88) -gives a convenient method of determining the presence of theobromine -and caffeine (Gerard’s reaction). We annex an extract. - -~Gerard’s Reaction on Theobromine.~ - -A mixture of 0·05 g of theobromine, 3 ccm of water and ccm of soda -wash is decomposed with 1 ccm of a silver nitrate solution 10 percent -strong, heated to 60 C. and the solution so obtained cooled down. It -then gelatinises very perceptibly. Caffeine does not give this reaction. - -Cf. Pharmaceutical and Chemical Journal 1906, p. 476. Apoth.-Ztg. 1906, -p. 432. Pharm. Ztg. 1906, p. 512. Chemical Leaflet 1906 II, p. 167 -among others. - -[182] Soxhlet’s so-called steam digester, as constructed by Esser of -Munich. - -[183] Ztschr. f. anal. Ch. 1882, Vol. 22, page 448. - -[184] Giornale di Farmacia, di Chimica etc. 1898. - -[185] Lectures for the Establishment of Rational Feeding of Animals -(Weender, Lectures), vol. 1864, p. 48. Cf. also “Landwirtschaftl. -Versuchsstationen”, vol. 4, page 497. - -[186] Journal of Applied Chemistry 1896, p. 712 & 749. - -[187] A new process for the determination of crude fibre in food -stuffs. Z.U.N. u. G. 1898, p. 3. - -[188] Ztschr. öff. Chemie 1899, vol. 2, p. 29. - -[189] Ibid. 1899, vol. 32, p. 479. - -[190] - - B. Fischer & Grünhagen, Z. U. N. u. G. 1902, V, p. 83. - P. Drawe, Ztschr. öff. Ch. 1903, IX, p. 161. - G. Lagerheim, Z. U. N. u. G. 1902, V, p. 83. - J. Decker, Schweiz. Wchschr. f. Chem. u. Pharm. 1908, 40, p. 463. - H. Lührig, Bericht d. chem. Unters.-Amtes Chemnitz 1905. - - -[191] Pharmaceutische Zeitung 1889, p. 847. - -[192] Ztschr. f. öffentl. Chem. 1898, vol. IV, p. 224 u. 225. - -[193] Untersuchungen über Kakao und dessen Präparate, page 48. - -[194] - - See A. Leys, Journ. Pharm. et Chim. 1902 (6), 16, p. 471. - A. Steimann, Ztschr. öffentl. Ch. 1903, 9, p. 239 u. 261. - P. Welmanns, ibid. 1903, 9, p. 93 u. 115. - R. Woy, Schweiz. Wochenschr. f. Chem. u. Pharm. 1903, 41, p. 27. - A. Steimann, ibid. 1903, 41, p. 65. - Fr. David Söhne, Ztschr. öffentl. Ch. 1904, 10, p. 7. - H. Lührig, Bericht d. chem. Unters.-Amtes zu Chemnitz, 1905, p. 43. - F. Bordas & Touplain, Compt. rendues 1905, 140, p. 1098. - - -[195] Ztschr. f. analyt. Chemie, vol. 22, p. 366. - -[196] Journal de Pharmacie et Chémie 1877, page 29. - -[197] Z.U.N. u. G. 1904, 7, p. 471. - -[198] Ibid. 1909, 18, p. 16 et seq. - -[199] Ibid. p. 17. - -[200] Z. U. N. and G. 1909, XVIII p. 19. - -[201] A word about the R.-M. number seems not out of place here. Baier -indeed gives it as an average 1·0 but it varies considerably, as his -own investigations show (8 tests of pressed or extracted fats), where -there are fluctuations of 1·65—2·37. Information kindly volunteered by -Prof. Härtel and our own experience convinces us that such fluctuations -proceed generally from the Glycerine employed, which has itself a R.-M. -number, sometimes even amounting to 1·0. It is therefore necessary to -fix the standard of Glycerine used in the experiment, only too much -neglected in professional investigations. - -[202] Loc. cit. p. 21. - -[203] As starting point it may be taken for granted that the R. M. -number for milk chocolate is at a minimum 3·75, for cream chocolate 5·5 -assuming that 10% cream possesses the R. M. number 3·0 and 20% that -between 5·9-6. Various roundabout calculations are so avoided, when -the percentages of cream are thus immediately converted into the R. M. -number, and the method is quite adequate for estimating purposes. - -[204] Method of Laxa-Baier, compare Z. U. N. and G. 1909, XVIII p. 18 -and 19. - -[205] Compare: Welmans Zeitschrift für öffentl. Chemie 1900, page 480. - -[206] The reader who would further consider the form elements of cacao -is referred to the excellent paper by Py in the Journal de Pharm. et -Chimie 1895. Vol. 1, page 593. - -[207] Compare: E. Guenez, Revue internationale des falsifications des -denrées alimentaires 1895. Vol. 9, pages 83-84. - -[208] Chemiker-Zeitung 1890. Vol. 14, Rep. page 48. - -[209] Zeitschrift für öffentliche Chemie 1900, page 480. - -[210] Cf. Beytheon, Pharm. Central-Halle 47, page 749. - -[211] Compare page 283 and the remarks there. - -[212] There may be, however, an enormous difference. - -[213] Report and stenogr. prot. publ. by the periodical -Nahrungsmittel-Untersuchung u. Hygiene; Pertes, Wien, page 60. - -[214] Comp. Dr. Böhme, The Chocolate and Confectionery Industries, -VI 1911, No. 37. The assembly came to an agreement on all points -discussed, and it would be well to repeat the resolutions here. - -[215] Dissimilar to all other existing definitions and adapted to the -new method with slightly roasted beans only. - -[216] I. e. about 2·3-2·5 kilos of potash to 100 kilos of cacao mass. - -[217] Thus satisfying the demands of the Free Association of German -Food Chemists. - -[218] Would thus be too little according to the regulations under II. - -[219] Cocoa powder may thus, according to international custom, also be -flavoured with spices. - -[220] Cf. in this connection page 204 and tables 19 & 20. - -[221] According to recent resolutions of the Free Union (cf. page 282) -the percentage of sugar in chocolate (together with additions for -medicinal and dietetic purposes) may not exceed a total 68%; but there -is no fixed standard for the fatty contents, except in the case of milk -chocolates etc. - -[222] The excessive use of cacao butter as an admixture has lately -assumed large proportions. In commerce there are to be found many -preparations designated as “pure cacao and sugar” which contain only 15 -or 20% of cacao with 50% of fat, which are said to met a need of the -public, but the maintenance will scarcely hold water. - -[223] The Roumanian law admits of the sale of a cacao prepared from the -unshelled bean and only precludes secondary admixtures of shell. - -[224] Better albumose, or still better not included at all, as this -conversion of the albumen is by no means proved. - -[225] Accordingly an addition of cacao butter would be objectionable. -But with 70% of sugar, admixture of cacao butter is unconditionally -necessary, where by the pure cacao material sinks to between 10% and -20%. - -[226] Editor’s note: These figures are subject to correction, as they -do not tally with the majority of accepted results. - -[227] Cf. note on page 294 under 2. - -[228] Whilst in Germany such admixture is not permissible at all. - -[229] Editor’s note: These values would seem to require some revision, -as generally only the very inferior cacaos, like St. Thomé, Domingo, -Cuba and Haiti, show a lower ash percentage than 3·5%; Ariba, Porto -Cabello, Caracas and Guayaquil cacaos show a higher percentage the same -remark applies also to the fibre content. - -[230] This also requires revision, as on boiling 7·5 grammes cacao with -250 grammes water there will always be a sediment after the solution -has stood for some minutes. - -[231] Requiring revision. Cf. remarks on previous page and also the -values of raw fibre found by Filsinger. Editor’s note. - -[232] Requires revision, compare page 261. Editor’s note. - -[233] We would prefer Eminger’s method.—Editor’s note. - -[234] Cf. above, § 2, 1 and 2. - -[235] The “Deutsche Nahrungsmittelbuch” issued by the Association -of Manufacturers and Dealers Trading in Articles of Consumption has -unfortunately only complexed matters as it was a private undertaking -and has endeavoured to sanction various usages, better termed -misusages, such as the use of forbidden preserving and conserving -agents, artificial colouring stuffs etc. It is true that the part -connected with cacao preparations constitutes a glorious exception, and -also that there are recent indications of an agitation to reform the -whole code. - - - - -+Book 5.+ - -Appendix. - - -A. Installation of a chocolate and cacao powder factory. - - -In constructing a new factory and fixing the situation of the -buildings, the first thing to be considered is their convenient -arrangement. It is therefore advisable to rely upon an experienced -person for the plan to be adopted, and then to leave the proper -construction of the works in the hands of the architect. Small -operations can be carried on in any building, but in the case of larger -works a well devised arrangement of the machines and appliances must -be decided upon before hand, that will admit of rational and, to some -extent, automatic working. In case of erecting small works which will -require only one manager, the best plan would be to have the whole -manufacture carried out on one story, or at the most two stories, to -facilitate supervision. - -The case is different with large works, in which the different -departments are controlled by especially qualified persons. - -Tables I and II[236] represent, in section, a chocolate factory and a -cacao powder factory. As both plans represent only a model section, -they serve only to show the most convenient arrangement of the machines -with each other. In reality there would be more or less machines of the -same kind placed together. Such arrangements might, with modifications, -serve for medium sized works, as well as for larger ones. In that sense -the following explanations of the two plans are to be understood. - -[Illustration: PLATE II - -Longitudinal Section of a model Chocolate Factory - -For explanation of figures see text. - - Zipperer, Manufacture of Chocolate etc. 3rd edition. - Verlag M. Krayn, Berlin W. 10.] - - -[Illustration: PLATE III - -Longitudinal Section of a model Cocoa Factory - -For explanation of figures see text. - - Zipperer, Manufacture of Chocolate etc. 3rd edition. - Verlag M. Krayn, Berlin W. 10.] - - -=1. Chocolate factory= (Table I). - -By means of the lift (1) all the raw materials, sugar, cacao, packing -materials, etc. are carried up to the store rooms (2). In these occur -the machines for cleansing and picking the raw cacao beans. The raw -cacao is fed into the elevator boxes (3), above the cleansing machine -(4) where it is freed from dust; it passes to the continuous band (5) -where it is picked and then falls into the movable boxes (6). It is -then transferred to the hoppers (7) and is fed, by opening a slide in -the hoppers, into the roasting machine (8). The capacity of the hoppers -is sufficiently large for holding the quantity of beans for charging -the roasting machine. After the roasting is completed, the cacao is -emptied into the trucks (9) and carried to the exhaust arrangement (10) -where the beans are cooled down and the vapour given off is passed out -into the open air. At the same time, the roasting chamber is sucked -out through the funnel shaped tube fitted to the cover of the chamber. -The roasted cacao is then passed to the boxes (11) to be conveyed by -the elevator to the crushing and cleansing machine (12). After being -cleansed, the cacao is carried in trucks (13) to the hoppers (14) by -which they are fed into the mills (15) in the lower floor. The sugar -mill and the sifting apparatus (27) placed near the crushing and -cleansing machines are also fed by a hopper from above. The dust sugar, -there produced, is carried by the lift (1) to the machine room on the -first floor. Cacao and sugar are there supplied to the incorporator -(16) to be worked together, before being passed to the rolling mill -(17), where the final rubbing is effected. After passing once or -oftener through the mill, the finished chocolate mass is then taken -to the hot room (18) where it remains in boxes until further treated -and it is then taken to the moulding room. In the incorporator (19) -the mass acquires the consistence necessary for moulding and also the -requisite temperature. The mass is then taken in lumps to the dividing -machine (20) and cut into pieces of the desired size and weight. On the -table (21) the moulds, lying upon boards, are filled with the pieces of -chocolate and they are then taken to the shaking table (22). - -From this they succeed to the cooling arrangement, which consists of an -endless chain provided with travelling stages at definite and regular -intervals. The latter moves slowly through the artificially cooled room -and finally brings the moulds to the outlet (25) where the chocolate -is removed. It is then transferred on the lift to the packing and -despatching apartments specially reserved for these operations, but not -distinctly noticeable on our section. - -=2. Cacao powder factory= (Table II). - -The course of manufacture of cacao powder is the same as in the -manufacture of chocolate, up to the point where the cacao has passed -through the crushing and cleansing machines (12). The broken beans -are then taken by the elevator (27) to the machine for separating the -radicles (28) and thence through the hopper (14) to the mills (15). -The liquid cacao mass, passing from these mills, runs into the pans -(29) from which as much required for charging the hydraulic presses -as is can be drawn up by cocks. The accumulator (31) supplies all the -presses with water. The pressed cakes are first put into the boxes of -the frame (32). In an adjoining room is the automatic cacao pulverizing -apparatus. It is fed through the preliminary crusher (34) from which -the cacao is taken by the worm and elevator (35) to the pulveriser -(36). The powdered cacao is then taken by a worm and elevator to the -sifting machine (38). - -The sifted powder falls into the tub (39) while the coarser portion -is carried back again to the pulveriser (36). The arrangements for -treating and the disintegrating cacao powder can be provided in the -manner already described. - -In both plans, the boiler and engine house are to be understood as -placed in an adjoining building. - -FOOTNOTES: - -[236] Both are designs of the firm J. M. Lehmann, by whom they have -been obligingly placed at our disposal. - - - - -Appendix - -Containing an account of the methods of preparation and the composition -of some Commercial dietetic and other Cacao preparations. - - -The following statements and recipes have no pretension to be -complete; they are only introduced to serve as a brief summary of -those commercial cacao preparations, now in commerce, which are -mixtures of various kinds of substances with cacao or chocolate and -are largely used for dietetic purposes. Notwithstanding its necessary -incompleteness, the following account, which has been collected -from various sources, will satisfy practical requirement, since the -manufacturer, as well as the food chemist, frequently desires to obtain -information at once, that even a complete technical library is not -always able to supply. Medicinal chocolates have not been considered in -the following list, since they belong to the province of pharmacy. - - =Acorn-cacao Michaelis’= contains according to an analysis by R. - Fresenius: Total nitrogen 2·29 percent, albumin 8·13 percent, sugar - 25·17 percent, starch 23·39 percent, fat 14·42 percent, tannin, - expressed as gallotannic acid 1·96 percent, cellulose 1·88 percent. - - =Acorn-cacao= of Hartwig & Vogel of Dresden contains water 7·5 per - cent, ash 3·88 percent, fat 16·54 percent, albumin 11·25 percent, - carbohydrates 38·76 percent, tannin 2·50 percent.[237] - - =Acorn-cacao= of Th. Timpe of Magdeburg contains in the dry substance: - albumin 13·88 percent, tannin and cacao-red 5·37 percent, - carbohydrates etc. 66·41 percent, fat 10·62 percent, ash 3·73 per - cent.[238] - - Acorn-cacao can be prepared by mixing 10 parts of pure cacao mass, 20 - parts defatted cacao powder, 5 parts roasted barley meal, 35 parts of - the meal from shelled and roasted acorns (or 10 parts of an aqueous - extract of roasted acorns), 30 parts powdered sugar, and 2 parts pure - calcium phosphate. - -=Acorn-chocolate= is a mixture of 100 parts shelled and roasted acorns -with 500 parts sugar and 400 parts cacao mass in addition to spices. - -=Acorn-malt-cacao (Dieterich)= is prepared by mixing 1 kilo of acorn -malt extract (Dieterich-Helfenberg) with 6 kilos of sugar (dust), and 3 -kilos defatted cacao. - -=Acorn-malt-chocolate (Dieterich)= is prepared by accurately mixing 2 -kilos acorn malt extract (Dieterich-Helfenberg) with 3½ kilos of -powdered sugar and 4½ kilos of cacao mass. - -=Albuminous chocolate and cacao.= Riquet & Co. of Leipsic have -protected a process by various patents[239] for “The production of a -tasty and genuine chocolate or cocoa powder[240] rich in albuminous -constituents.” The kernels of the thoroughly roasted bean are worked -up with a mixture (?) of water and dry albumen, allowed to stand for -some time, the water evaporating, and then the beans are worked up once -more. Instead of water an aqueous sugar solution may also be employed, -and further the addition of albumen may occur at any stage[241] and -in particular when sugar solution is first taken, then the albumen -and sugar necessary for the chocolate mixed up, and finally the cacao -material (with additions of cacao oil) added. Still better (than the -sugar solution) would it be, if the albumen were incorporated in -the chocolate or cocoa material in the form of a mixture with some -emulsion (!), especially a mixture with milk. - -=Barley-chocolate= is prepared by mixing 1 kilo of prepared barley -meal[242] 4½ kilos powdered sugar and 4½ kilos cacao mass. The -moulded chocolate is to be coated with varnish. - -=Cacao and chocolate preparations containing milk= are prepared -according to A. Denayer, Brussels (German patent No. 112220, 4 February -1899) by evaporating, in the open air, a mixture of milk and sugar to -the consistency of cream, and to the hot mass, defatted or not defatted -cacao is added in the form of powder. The resulting mixture is spread -out in thin layers and exposed to the influence of a temperature of -80-100°C. in a rarefied atmosphere, then finally completely dried at a -lower or ordinary temperature under the same conditions. - -=Cacao-egg-cream= (so called African punch) is thus prepared: 10 yolks -of eggs are beaten up with 300 grammes of syrup (1 part sugar to 2 -parts water) and, whilst being continually whisked up, 500 grammes of -cacao essence (see next paragraph) are added. The whole is to be iced -before being consumed. - -=Cacao-essence= is prepared by macerating 125 grammes of defatted -cacao, 2 grammes vanilla, 2 grammes cinnamon, 0·75 gramme cloves, 0·3 -gramme mace and 0·10 gramme of ginger with 750 grammes of proof spirit -and 250 grammes of water for 8 days, and then filtering into hot syrup, -which is prepared with 550 grammes of sugar and 750 grammes water. - -=Cacao-liqueur.= A well tested recipe for the preparation of this -liqueur is to the following effect: Defatted cacao 200 grammes, -cinnamon powder 5 grammes, vanillin 0·2 gramme, are digested for 6 -days with 1500 grammes of water and 1700 grammes of alcohol (90%) and -then mixed with 2600 grammes syrup (1400 parts sugar and 1200 parts of -water) and filtered. - -=Cacaol=, 70 parts cocoa powder, 10 parts oatmeal, 17·5 parts sugar, -2·5 parts common salt. - -=Cacao-malt= is a mixture of 200 parts defatted cacao, 500 parts sugar -with an aqueous extract of 300 parts of kiln dried malt. - - =Cacaophen Sieberts= (Cassel) is a mixture of cacao powder with flour, - sugar and milk albumin. It shows the following numbers on analysis: - fat 13·23 percent, water 7·7 percent, albumin 24·25 percent, - soluble carbohydrates 17·95 percent, insoluble carbohydrates (starch) - 26·66 percent, woody fibre 2·27 percent, ash 5·5 percent (calcium - oxide 0·82 percent, phosphoric acid (P_{3}O_{5}) 0·54 percent). - - =Children’s-Nährpulver (Lehmann-Berlin)= is a mixture of meat extract, - cacao powder, salep, sugar and specially treated oyster shells. - - =Chocleau=, (Reichardt) a glucose chocolate material in tin tubes. - - =Chocolate-cream-syrup= (for aërated waters): 125 grammes of rasped - chocolate, 62 grammes cacao powder and 325 grammes of water are well - mixed and to this add 148 grammes infusion of quillaia (1·8). After - standing some time add the contents of a pot of condensed milk with - 7·5 grammes of boric acid and make up with 3·8 litres of sugar syrup - (american recipe). - - =Chocolat digestif= (Vichy chocolate) is a mixture of chocolate with - about 5 percent of sodium bicarbonate. - - =Chocolate-health-beer=, J. Scholz (German patent No. 28819). An - extract is prepared from 10 kilos of cacao beans, which have been - kiln-dried at 75° C., shelled, broken in small pieces and digested for - half an hour with twice their weight of distilled water at 62° C., - then boiled for another half an hour and finally allowed to stand for - 48 hours at a temperature of 75° C., with an addition of a solution - of 10 kilos of sugar in distilled water, then once more boiled until - one half of the water, originally added, has been evaporated. It is - filtered, in as warm a condition as possible, in order to separate - pieces of cacao and fat, and the extract is ready for use. The brewing - process is similar to that of brewing Bavarian beer. After the - finished wort obtained in that process has been boiled for 3 hours, - 100 litres are taken, for which 35 kilos of pale kiln-dried barley - meal have been used, and to this are added 200 grammes of the best - Bavarian hops and 12 kilos of cacao extract. The whole is once more - boiled and the subsequent operation then carried out as usual. The - fermentation (at 7·5° C.) occupies 7-8 days and the storage in the - fining vats 3-4 weeks. - - =Chocolat rétablière=, a Vienna speciality, contains reduced metallic - iron, dried meat, pea and wheat flour, sugar and cacao in uncertain - proportions. - - =Chocolate-syrup= (for soda and seltzer water). 250 grammes of - defatted cacao powder are rubbed down with 2½ litres of boiling - water in a porcelain basin on a steam bath, until it is in the - condition of an uniformly thick mass and then 1 kilo pot of condensed - milk and 2·5 kilos of powdered sugar are added, and when the sugar is - dissolved the vessel is cooled. After cooling, the fatty particles on - the surface are carefully removed, and then 30 grammes of commercial - vanilla extract and 30 grammes of mucilage (from gummi arabicum) are - added, and the whole filtered through a stout cotton cloth (american - recipe). - - =Chocolate-tincture (cacao-tincture)= is prepared by macerating 1½ - kilos of defatted cacao powder with 10 kilos of dilute alcohol for 8 - days and then filtering. - - =Corn-cacao contains= according to Notnagel[243]: water 6·10 per - cent., fat 16·96 percent, albuminoids 19·81 percent, theobromine - 0·68 percent, fibre 3·30 percent, non-nitrogenous extractives - 48·69 percent, ash 4·46 percent. The preparation under the - microscope is shown to contain, in addition to the constituents - of cacao, a large amount of oat starch, and it may be regarded as - corresponding to a mixture of equal parts of defatted cacao and oat - meal, based on the above analysis and König’s mean value. - - =Covering or coating materials= have the following composition: 50% - sugar, 30-35% fat and 20-15% cacao material free from fat, whereby - (especially in Belgium, e. g. Brussels) it is in part supplanted by - almonds, nuts etc. In such cases the iodine value of the fat is equal - to 41-42. - - =Diabetic chocolate= has the following composition.[244] Nitrogenous - substance 10·07 percent, fat 25·47 percent, levulose 19·38 per - cent, starch and cellulose 25·19 percent, besides non nitrogenous - substances 14·54 percent, saccharin 0·5 percent, mineral - constituents 2·15 percent. - - In this formula there is a disproportionately high percentage of - starch and cellulose and, in that respect, the composition appears - to be irrational, since the introduction of carbohydrates into food - for diabetics should be avoided as much as possible. A more rational - preparation would be a simple mixture of: - - 50 parts levulose | 50 parts cacao mass, - and 0·25 parts vanillin. - - Aufrecht’s recipe for =diabetic cacao= is as follows: - - cocoa powder 500 grammes - levulose 200 " - wheat flour 280 " - saccharin 5 " - aromatic substances 15 " - - In this recipe, also, the substitution of levulose for wheat meal is - to be recommended. - -=Diabetic cacao= can be prepared according to J. Apt of Berlin by -the following patented process (German patent No. 116 173, 30. 1. -1900). The starch is first gelatinised by long boiling of the coarsely -powdered cacao, the mass then dried in a vacuum and heated, or roasted -at 130 to 140° C. in order to caramelise the gelatinised starch (!). -Before being boiled, it is recommended to de-fat the cacao (with -petroleum ether, for example!). Instead of caramelising the gelatinised -starch by heat direct, it can be first converted into sugar by means of -acid, then heated to caramelisation and as much cacao fat added as may -be desirable. In order to increase its capability of emulsifying, dried -albumin is to be added.[245] - -=Dictamnia= of Groult and Boutron-Russel is composed of cacao, prepared -wheat flour, starch, sugar and vanilla. - -=v. Donat’s albumin chocolate= (German patent No. 82 434) is prepared -by mixing dried albumin in powder or in pieces with chocolate or cacao -mass, damped with a liquid medium, which does not dissolve albumin, -such as benzol, petroleum ether, ether, acetone, methyl or ethyl -alcohol. The mass is further treated in the mixer and finally after -being completely mixed, the added liquid is allowed to evaporate. - -=Eucasin-chocolate and cacao= are preparations containing 20 percent -of eucasin (ammonium caseinate). Eucasin is prepared by Majert & Ebers -of Grünau-Berlin. - - - =Galactogen-Cacao=, Thiele & Holzhause-Barleben near Magdeburg, - contains 30-32 percent of galactogen, an easily soluble and natural - preparation of milk albumin, which is prepared from skimmed milk and - contains 70 percent albumin, 3·5-4 percent fat as well as 1·5-1·79 - percent phosphoric acid. ~Galactogen-amylaceous cacao~, - contains wheaten flour in addition to 20-22 percent galactogen. - Galactogen-Speise-Schokolade (eating chocolate with 30 percent - galactogen and Galactogen-Koch-Schokolade (cooking chocolate) are also - prepared. - - Plasmon, Jropon, Somatose and lacto-egg-powder are similar products to - galactogen, and are met with in commerce combined with cacao mass and - chocolate (see plasmon cacao). - -=Gaugau= is a children’s tea (Vienna) and consists of cacao husk. - -=Haema chocolate=: 25-30 parts cocoa powder, 25-20 parts meal (potato -starch), 45 parts sugar, 5 parts haemoglobin and common salt. - -=Hansa-Saccharin-Cacao= is defatted cacao, which contains about 0·5 -percent. saccharin (270 times as sweet as sugar), 30 percent fat and 20 -percent albuminoids (Hahn-Holfert). - -=Hardidalik=, an Asiatic chocolate, is composed according to Chevallier -of 42 parts cacao, 180 parts sugar, 112 parts starch flour, 64 parts -rice flour and 3 parts vanilla. - -=Hensel’s Nähr-Cacao=, is a mixture of defatted cacao-powder with -various inorganic salts, such as calcium carbonate and phosphate; -the ash of this preparation was found to contain a larger amount of -sulphuric acid, soda and iron, than is present in normal cacao. The fat -amounted to only 5·3 percent. - -=Homeopathic-Chocolate= of E. Kreplin, Lehrte, consists of 35 percent -pure cacao mass, 20 percent slightly roasted wheat flour and 45 -percent. sugar (Hager). - -=Husson’s Mixture= contains the following materials: Arrow root 500, -oat meal 500, powdered sugar 500, powdered sago 400, cacao 50, calcium -phosphate 50, vanilla 1. - -=Hygiama= resembles cacao in appearance and flavour and was introduced -into commerce by Dr. Theinhardt’s Nahrungsmittel-Gesellschaft of -Cannstatt (Wurtemberg). It is prepared from condensed milk with the -addition of a specially prepared cereal and defatted cacao. It contains -22·8 percent of albumin, 6·6 percent fat, 52·8 percent soluble -carbohydrates, 10·5 percent insoluble carbohydrates, 2·5 percent -food salts, 4 percent moisture. - -=Iceland-moss-chocolate= contains 10 percent of iceland moss gelatine. - -=Kaïffa= (Fécule orientale) is a mixture of 500 parts cacao mass, 1250 -parts rice flour, 250 parts groats, 250 parts Iceland moss gelatine, -2300 parts starch, 750 parts salep, 1000 parts sago, 6000 parts sugar -and 50 parts vanilla. - -=Kola-Chocolate= is prepared by mixing 400 grammes of cacao mass, 450 -grammes sugar, 100 grammes kola seeds in powder, 40 grammes cacao fat -and 5 grammes vanillin sugar (3 percent). - -=Kraft-Chocolate (Mering’s).= This is a trade preparation in which -cacao butter is converted into an emulsion, probably by means of oleic -acid, and is thus rendered more digestible. Kraft-chocolate should -contain 21 percent of easily digestible fat. - -=Lipanin-Chocolate= contains 42·38 percent fat, albumin 8·07 -percent., starch 2·7 percent, sugar 31·44 percent, in addition to -non-nitrogenous substances 18·19 percent, ash 0·68 percent, as well -as some vanillin and Peruvian balsam (Aufrecht). - -=Malt-cacao= according to Franz Abels (German patent No. 96 318, 9. May -1896) is prepared in the following manner: The cacao mass after being -mixed with malt meal is defatted by strong hydraulic pressure in order -that the malt may be permeated with cacao fat. It is then pulverized. - -=Malt-cacao-syrup= or =malted chocolate= is prepared by mixing 240 -grammes malt extract and 24 ccm vanilla extract with about 950 grammes -of chocolate syrup. Vanillin or essence of cinnamon may be used instead -of vanilla extract. This preparation serves for the making of american -effervescing lemonade. - -=Malt-chocolate.= 2 kilos of finely powdered malt and 3½ kilos -powdered sugar, both well dried, are mixed in small quantities with -4½ kilos cacao mass in the mixing machine. The tablets are to be -coated with varnish to preserve them. (E. Dieterich.) - -=Malt-extract-chocolate.= 4½ kilos of the finely rubbed down cacao -mass, contained in the mixing machine, are intimately mixed with 1 kilo -dried malt extract and 4½ kilos powdered sugar. The finished tablets -are to be coated with varnish. (E. Dieterich.) - -=Malto-leguminose-cacao= gives the following numbers on analysis: -water 7·38 percent, nitrogenous substance 19·71 percent (18·26 -percent digestible), theobromine 0·71 percent, maltose 1·88 -percent., dextrin etc. 3·53 percent, starch 27·82 percent, besides -non-nitrogenous extractives 13·8 percent, fibre 2·36 percent, ash -4·94 percent potash 1·74 percent, phosphoric acid 1·51 percent. - -=Meat-extract-chocolate= is prepared by placing 500 grammes of meat -extract (Cibil’s or Liebig’s) in a porcelain basin and evaporating as -much as possible on the water bath: 4·7 kilos of powdered sugar are -then added and the whole rubbed down with the pestle until the extract -is homogeneous. 5 kilos of cacao mass are added and the chocolate -finished in the mixer. The moulded tablets must be coated with varnish -(Dieterich). - -=Milk-cacao= is prepared with 1 kilo of condensed milk (prepared in a -vacuum with the addition of 10 percent of milk-sugar[246] 500 grammes -milk sugar and sufficient powdered arrowroot to produce a paste, which -is then rolled out, broken up and lightly baked. This milk biscuit -is ground and passed through a fine hair sieve. 750 grammes of the -pulverized milk biscuit are then carefully mixed with 250 grammes -of defatted cacao and 10 grammes of an aromatic mixture and the -preparation finally preserved in metallic boxes. - -=A more bitter milk-cacao= can also be prepared with 50 kilos cacao -powder and 50 kilos pure milk powder. This proportion may also be -varied, so that more milk powder may be used, as for example 40 kilos -cacao powder and 60 kilos pure milk powder or 30 kilos cacao powder and -70 kilos pure milk powder. - -=A sweet-milk-cacao= can be obtained thus: - - a) 30 kilos cacao powder, - 20 " powdered sugar, - 50 " pure milk powder - - - b) 20 kilos cacao powder, - 30 " powdered sugar, - 50 " pure milk powder, - - c) 15 kilos cacao powder, - 35 " powdered sugar, - 50 " pure milk powder. - -=Milk-chocolate= is prepared with 28 kilos of cacao mass, 36 kilos of -powdered cane sugar, 24 kilos of milk powder and 12 kilos of cacao -butter. The material is very finely rolled at 60-70°C. in the grinding -machine described on page 000, and the finished mass not allowed to -remain in the hot closet, but almost immediately moulded and packed. -The mild kinds of cacao (Ariba, Caracas, Ceylon, Java) are the most -suitable for making milk chocolate. - -In the manufacture of ~pure milk cacao~, the cacao powder is -worked up for some time in the warmed mixing machine, the sugar and -the milk powder being added successively. Cacao preparations, which -are only used as beverages with water, should have at least two parts -of pure milk powder to one part of cacao powder in order to yield a -suitable preparation. - -=Mutase-cacao= with 20 percent mutase: contains water 5·66 percent, -fat 25·24 percent[247], albumin 28·31 percent, fibre 3·81 -percent., theobromine 1·67 percent, non-nitrogenous extractives 30·72 -percent, ash 6·26 percent. - -=Mutase-chocolate= (with 20 percent mutase) contains 16-17 percent -of albumin. Mutase is an albumin preparation obtained, without the -use of chemical reagents, from nutritive plants, also containing the -nutritive salts of the plant (10 percent). Mutase contains 60 -percent. of albumin. - -=Nährsalz-cacao (Lahmann), i. e. “Food-salt cacao= It contains water -8 percent, nitrogenous substance 17·5 percent, theobromine 1·78 -percent, fat 28·26 percent, starch 11·09 percent, non-nitrogenous -extractives 26·24 percent, fibre 4·21 percent, ash 4·7 -percent (potash 1·66 percent, phosphoric acid 1·56 percent). -~Nährsalz-cacao or chocolate~ is prepared by mixing a vegetable -extract (from leguminous plants) with cacao or chocolate. The analysis -of ~Lahmann’s Nährsalz-chocolate~ gave the following numbers: fat -24·5 percent, ash 1·36 percent, water 1·08 percent, albumin 6·25 -percent, phosphoric acid (P_{2}O_{5}) 0·44 percent. - -=Nähr-und Heilpulver.= (Food and health-powder) of =Dr. Koeben= -contains sugar, cacao, pollards and acorn coffee. (Hager’s Handbuch der -Pharmaceutischen Praxis.). - -=Natur-cocoa and natur-chocolate= (natural cacao etc.) Spindler, -Stuttgart (German patent No. 47226) are obtained by mixing cacao -mass with hot honey. This effects a defatting of the cacao mass by -spontaneous separation of the fat. The defatting can be suitably -carried further by pressing. Instead of using honey, the defatting can -be carried out with syrups, malt extract, condensed milk, fruit juices -or plant mucilage (extracts from pulse).[248] - -=Nuco-cocoa= is a mixture of cacao with “nuco”, which is a highly -praised preparation of albumin. The analysis of nuco cacao gave ash -4·06 percent, moisture 6 percent, fat 15·23 percent, albumin 47 -percent, the iodine value of the fat is = 86. The fragments of tissue -under the microscope appear completely analogous to that of earth nut -(arachis hypogaea). Nuco-cacao is consequently nothing more than a -mixture of defatted cacao with defatted earth nut (earth nut cake). - -=Oat-cocoa, Hallenser (half and half)= contains 6·5 percent moisture, -4·1 percent mineral constituents, 89·4 percent organic substances -(containing 4·3 percent nitrogenous matter) digestible albumin 14·7 -percent, fat 17·2 percent, theobromine 0·77 percent, starch and -other non-nitrogenous extractives 48·93 percent, cellulose 3·5 -percent. This is evidently a mixture of equal parts of oat meal and cacao -powder as the name implies. - -=Oat-cacao Kasseler= (Hansen & Co.) is prepared according to the German -patent No. 93500, 28th June 1896, by mixing oat meal with cacao. This -mixture is moulded, pressed and, after being wrapped in perforated tin -foil, defatted by ether. It contains 7·2 percent moisture, 3·5 -percent mineral substances, 89·3 percent organic substances, which are -composed of nitrogenous substance 3·9 percent digestible albumin 18·8 -percent, fat 18·3 percent, theobromine 0·46 percent, starch and -other non-nitrogenous extractives 44·94 percent, cellulose 2·9 -percent.[249] It is likewise a mixture of 50 percent of oat meat with 50 -percent of cacao. - -=Oat-cocoa= can be simply prepared by mixing cacao powder with an -equal part of prepared oat meal, such as is produced by Hohenlohe’s -Präservefabrik, by Knorr of Heilbronn and by the Quaker Oats Company. -In order to cover the taste of the oat meal 1-2 percent of sodium -chloride is to be added. - -=J. Berlit=, German patent No. 72449, describes the following method -for the preparation of =oat-cacao=, Oats are cleaned, bruised, slightly -roasted and ground. The powder is wetted and by means of a kneading -machine worked up to a paste which is dried in a vacuum, finally ground -and mixed with defatted cacao in the required proportions. - -=Palamoud des Turcs= consists of cacao mass, rice-meal, starch and -sandal wood. - -=Peptone-cocoa= contains: water 4·08 percent, nitrogenous -substance 20·56 percent, albumose 8·25 percent, peptone 4·41 -percent, theobromine 1·03 percent, sugar 49·51 percent, besides -non-nitrogenous constituents 9·37 percent, woody fibre 1·43 percent, -mineral substance 4·17 percent (potash 1·97 percent, phosphoric acid -1·21 percent). - -=Peptone-powder-cocoa= (20 percent) is prepared by mixing 20 parts of -Koch’s meat peptone in the form of extract with 50 parts of sugar and -40 parts cacao powder. - -=Peptone-chocolate= contains 10 percent of dry peptone. - -=Plasmon-chocolate and cocoa= contains 20 percent plasmon[250] -(Siebold). - -=Racahout des Arabes= see page 00, note. - -=Raspberry chocolate= (Sarotti), German patent 181760 and 204603, -prepared with addition of the juice of the raspberry. - -=Saccharin-cocoa= gives the following results on analysis: water 7·26 -percent, nitrogenous substance 20·5 percent, theobromine 2·09 -percent, fat 32·25 percent, saccharin 0·4 percent, starch 13·02 -percent, non-nitrogenous extractives 13·51 percent, woody fibre 5·27 -percent, ash 5·93 percent, (potash 2·16 percent, phosphoric acid 1·69 -percent). See also Hansa-Saccharin-cacao on page. 00. - -=Somatose-cocoa with sugar and somatose-chocolate= contains about 10 -percent somatose[251]; the first preparation contains 20·71 percent -total nitrogenous substance, and the latter 10·24 percent, of which -about ⅓ consists of soluble nitrogenous compounds. (Mansfeld.) The -first preparation could be readily prepared by mixing 10 parts of -somatose (Farbwerke Bayer &. Cie., Elberfeld) with 50 parts of sugar -and 40 parts of cocoa powder. - -=Theobromade= (theobromine) is a dry extract from cacao husks. - -=Dr. Thesen’s Proviant= comes into commerce in the form of chocolate -and is chocolate with an addition of albumin. Its analysis gives the -following results: Albumin 20·5 percent, theobromine 0·56 percent, -fat 39·79 percent, carbohydrates a) (soluble) 26·95 percent, b) -(insoluble) 5·66 percent, ash 2·25 percent, water 1·57 percent. A -similar product to Thesen’s Proviant results from mixing: albumin 12·5 -parts, fat (cacao butter) 10 parts, fat (cocoa nut butter 7·5 parts, -sugar 25 parts, cacao 45 parts. - -=Tropon-cocoa= is a varying mixture of tropon, 15-33⅓ percent, with -cacao powder. A tropon cocoa containing 20 percent of tropon gave on -analysis: water 5·75 percent, albumin 38·49 percent, fat 27·77 -percent., fibre 3·76 percent, ash 4·51 percent, theobromine 1·6 -percent., extractives 22·78 percent. - -=Tropon-chocolate= is a chocolate containing 25 percent tropon.[252] - -=Tropon-Oat-cocoa= contains 20 percent of tropon, 30 percent of oat -meal and 50 percent of cocoa powder. - -=Wacaca des Indes= consists of 60 parts cacao powder, 165 parts sugar, -8 parts cinnamon, 2 parts vanilla and some tincture of ambergris. - -=White chocolate= contains sugar 3000 parts, rice meal 860 parts, -potato flour 250 parts, cacao butter 250 parts, gum arabic 125 parts -and vanilla tincture 15 parts.[253] - - -FOOTNOTES: - -[237] Hahn-Holfert, Spezialitäten und Geheimmittel, page 300. - -[238] Pharmazeutische Zeitung 1888, page 512. - -[239] German patent No. 182747 (Jan. 4th 1905) 182748 (May 4th 1906). - -[240] German patent No. 189733 (26th February 1906), 189734 (Dec. 11th -1906). - -[241] Which would seem to be the only proper employment of the total -patent claim. - -[242] According to Dieterich (Neues Pharmazeutisches Manual, 7. edition -page 191) prepared barley meal is obtained as follows: 1 kilo barley -flour is firmly pressed into a suitable metallic (tin) vessel, so that -it is about ⅔ full and then heated on a water bath for 30 hours in -all. After the lapse of 10 hours the powder is removed and ground in a -mixer them again placed in the vessel and re-heated for 10 hours. After -twice repeating this manipulation, about 900 grammes of a reddish mass -will be obtained which is prepared barley meal. - -[243] Apotheker-Zeitung 1900, page 181. - -[244] Compare Aufrecht, Pharm. Zeitung 1910, page 558. - -[245] The absurdity of this process is too evident to need remark; -would it not have been better, if the process had not had the sanction -of the patent mark? The treatment, which the cacao here undergoes, is -so barbarous, that the product must always be spoiled. The only point -attained is the complete gelatinisation of the starch, which by further -heating is to some extent converted into dextrin. Caramelizing cannot -and will not take place by heating gelatinised starch in mixtures -with a dry substance, as it occurs in cacao. But in addition, the -claim is weak that cacao so mistreated would be especially suitable -for diabetics, since cacao serves that purpose a great deal better. -The addition of albumin every properly disintegrated is not at all -new, for mixtures of albumin and cacao have existed for a very long -time.—Editor’s note. - -[246] Instead of which pure milk powder may also be used. - -[247] All cacao preparations, to which albumin is added, require a -large amount of cacao butter as the albuminoids largely absorb the fat. - -[248] The composition of the preparation must be stated on the wrapper -as such terms as “Natur-cacao” and “Natur-chocolate” are liable to lead -the purchaser astray.—Editor’s note. - -[249] Alfr. Beddies, Ueber Kakaoernährung, Berlin 1897. - -[250] Plasmon is an albuminoid preparation from milk, to which a little -sodium bicarbonate is added to effect complete solution. - -[251] Somatose is a nutritive preparation made from meat and contains -the nitrogenous constituents of the muscle flesh exclusively in the -form of an easily soluble albumose. - -[252] Tropon is a mixture of 2 parts flesh albumin (from muscle flesh -and fish) and one part plant albumin. - -[253] The preparation must also bear on the wrapper a statement of its -composition in order not to mislead the purchaser. - - - - -A. Index to literature. - - -In the following list are specified in chronological order only -those works and memoirs which refer to the culture of cacao and the -manufacture of cacao preparations. The remaining literature on the -subject, so far as it refers to the scientific side, has already been -mentioned in the form of footnotes. - - -a) ~Cultivation.~ - - Jumelle Henry, Le Cacaoyer, sa culture et son exploitation dans tous - les pays de production, Paris 1900. - - J. Hinchley Hart, F. L. S., Cacao, A treatise on the cultivation and - curing of cacao. II. Edition. Trinidad 1900. - - -b) ~Technology.~ - - ~Dictionnaire technologique~ ou nouveau Dictionnaire universel - des arts et métiers et de l’économie industrielle par une société de - savans et d’artistes. Paris 1823 et 1824. Tomes 4 et 5. - - ~J. J. R. von Prechtl’s~ Technologische Encyclopädie, Stuttgart - Bd. III und Supplement-Bd. II. Stuttgart 1859. - - ~Mitscherlich, A.~, Der Kakao und die Schokolade. Berlin 1859. - - ~Zipperer, P.~, Die Neuerungen in der Fabrikation von Schokoladen - und diesen verwandten diätetischen Produkten. Chemiker-Zeitung 1892 - No. 58; 1893 No. 54; 1895 No. 21. - - ~Gordian, A.~, Die deutsche Schokoladen-und - Zuckerwaren-Industrie. Hamburg 1895. - - ~Gordian~, Zeitschrift für die Kakao-, Schokoladen und - Zuckerwaren-Industrie etc., Hamburg, seit 1896. - - ~De Belfort de la Roque, L.~, Guide practique de la Fabrication - du chocolat. Paris 1895. - - ~Filsinger, F.~, Fortschritte in der Fabrikation von Schokolade - und ihr verwandten diätetischen Präparaten in den Jahren 1895-1899, - Chemiker-Zeitung 1897, No. 22 des Jahres 1897; ibid. 1898, No. 42 des - Jahres 1898; des Jahres 1899, ibid. 1899, No. 48. - - - ~Spamer’s, O.~, Buch der Erfindungen, Gewerbe und Industrieen. - Leipzig 1897, Band IV. - - ~Muspratt’s~ Theoretische, praktische und analytische Chemie in - Anwendung auf Künste und Gewerbe, begonnen von F. Stohmann und B. - Kerl, herausgegeben von H. Bunte. Braunschweig 1898, Bd. VI. - - ~Villon, A. M.~, Dictionnaire de Chimie industrielle, contenant - les applications de la chimie à l’industrie, à la metallurgie, à - l’agriculture, à la pharmacie, à la pyrotechnie et aux arts et - métiers. Paris 1898, Tome premier. - - ~Luegers, O.~, Lexikon der gesamten Technik und ihrer - Hilfswissenschaften. Stuttgart und Leipzig 1899. - - ~Ettling~, Der Kakao, seine Kultur und Bereitung, Berlin 1903. - - ~Kindt~, Die Kultur des Kakaobaues und seine Schädlinge. Hamburg - 1904. - - ~Faber~, Dr. ~F. C. von~, Die Krankheiten und Parasiten - des Kakaobaums. Berlin 1909. (Arb. aus der Kais. Biolog. Anstalt f. - Landund Forstwissenschaft). - - - - -B. Tables. - - - Table 1. German Imports and Exports of cacao products 1907-1910 35 - " 2. Imports in Germany 1900-1908 37 - " 3. Imports or Consumption in the various countries 38 - " 4/5. Analysis of hulled bean 3/44 - " 6/7. " of raw shelled bean (kernel) 4/45 - " 8. " of Ridenour 45 - " 9. " of roasted, shelled cacao (Matthes & Müller) 46 - " 10. " of commoner varieties of cacao - (Matthes & Müller) 47 - " 11. " of cacao (defatted and free from alcali) 48 - " 12. Physical and chemical analysis of the various kinds of - pressed Stollwerck Cacao Butter (Fritzsche) 56 - " 13. Constituents of different fats and oils contained in - cacao 58 - " 14. Analysis of the ash of cacao beans by R. Bensemann 74 - " 15. Composition of cacao shells (Laube & Aldendorff) 76 - " 16. Analysis of unroasted cacao husks (Zipperer) 76 - " 17. Constituents contained in the ash of roasted cacao husks - by R. Bensemann 77 - " 18. Fodder value of cacao husks (Maercker) 83 - " 19. Percentage of butter to be extracted 203 - " 20. Percentage of butter remaining in the finished cacao - powder 204 - " 21. Adulteration and their detection 289 - - - - -C. Illustrations. - - - Page - - Fig. 1. Branch of cacao tree with blossom and leaves 2 - - Fig. 2. Fruit and single seeds in long and cross section 3 - - Fig. 3. Cross section of the cacao shell (enlarged) 14 - - Fig. 4. Cross section of edge of seed leaf (enlarged) 15 - - Fig. 5. Graph showing consumption of raw cacao 40/41 - - Fig. 6. Graph per head of population in Germany 42 - - Fig. 7. Grains and starch in cacao bean (section of ariba, enlarged - 750 times) 70 - - Fig. 8. Plan of cacao shell (enlarged) 80 - - Fig. 9. Spongy paranchyma (enlarged) 80 - - Fig. 10. Dry cells or skereides (enlarged) 80 - - Fig. 11. Silver membrane with Mitscherlich particles (enlarged) 81 - - Fig. 12. Preliminary cleansing machine (J. M. Lehmann) 90 - - Fig. 13. Preliminary cleansing machine (J. M. Lehmann) 91 - - Fig. 13 a. Brushing machine for cacao beans (Bauermeister) 92 - - Fig. 14. Cylindrical roasting machine (Lehmann) 93 - - Fig. 14 a and b. Same in section 94/95 - - Fig. 15 a and b. Spherical safety roasters (Bauermeister) 96/97 - - Fig. 16. Roaster with gas heating (Lehmann) 98 - - Fig. 17. Cooling carriage with exhauster (Lehmann) 99 - - Fig. 18. Crusher and cleanser (Lehmann) 101 - - Fig. 19. Dust cleanser (Lehmann) 103 - - Fig. 20. Electro-magnetic selecting machine (Lehmann) 104 - - Fig. 21. Seed picking machine (Lehmann) 105 - - Fig. 22. Seed picking (sectional drawing) 106 - - Fig. 23. Simple cacao mill (Lehmann) 110 - - Fig. 24 a. Triple cacao mill (Lehmann) 111 - - Fig. 24 b. Triple cacao mill (Bauermeister) 112 - - Fig. 24 c. Triple cacao mill (Franke) 113 - - Fig. 25. Fourfold cacao mill (Lehmann) 115 - - Fig. 26. Cacao mill and roller apparatus combined (Bauermeister) 116 - - Fig. 27. Warming through (Lehmann) 117 - - Fig. 28. Preliminary mixing machine (Lehmann) 118 - - Fig. 29. First melangeur (Hermann) 119 - - Fig. 30. Design of modern melangeur (Franke) 121 - - Fig. 31. Modern melangeur with outlet at side (Lehmann) 122 - - Fig. 32. Larger melangeur with cover and outlet (Lehmann) 124 - - Fig. 33 a. Design of first roller machine, front elevation (Savy) 125 - - Fig. 33 b. do. Plan 125 - - Fig. 34. Later machine (Savy) 126 - - Fig. 35. Modern six roller machine by Lehmann 127 - - Fig. 36. Nine roller apparatus (Bauermeister) 128 - - Fig. 37. Same in design 129 - - Fig. 38. Three roller machine with cast iron rollers (Lehmann) 130 - - Fig. 39. 2 three roller machines, attached to a “Battery” 130 - - Fig. 40. Three roller machine with cast iron rollers (Franke) 131 - - Fig. 41 a and b. Four and five roller machines with cast iron - rollers (Lehmann) 132/3 - - Fig. 41 c. Five roller machine with cast iron rollers - (Bauermeister) 134 - - Fig. 42. Three roller machine with electric motor (Lehmann) 135 - - Fig. 43. Front elevation of triturating machine (Conche) by Franke 138 - - Fig. 43 a. Conche (Lehmann) 139 - - Fig. 44. Conche room (Lehmann) 140 - - Fig. 45. Warming closet with steam heating (Lehmann) 142 - - Fig. 46. Small melangeur with one runner (Lehmann) 143 - - Fig. 47. Do. modern construction (Lehmann) 144 - - Fig. 48. Modern tempering machine (Lehmann) 145 - - Fig. 49. Design of air exhausting machine (Lehmann) 147 - - Fig. 50. Air exhausting machine (Lehmann) 147 - - Fig. 51 a and b. Chocolate dividing machines (Lehmann and - Bauermeister) 148/9 - - Fig. 52. Moulding and layering machine (Lehmann) 150 - - Fig. 53. Reiche’s mould cleansing and polishing machine 155 - - Fig. 54. Design of shaking table 156 - - Fig. 55. do. (Lehmann) 157 - - Fig. 56. do. (Lehmann) 157 - - Fig. 57. do. modern construction (Lehmann) 158 - - Fig. 57 a. do. Front elevation 159 - - Fig. 58, 58 a. and b. Shaking table batteries (Lehmann) 160/1 - - Fig. 59 a. and b. Cooling plant (Wegelin & Hübner) 165/6 - - Fig. 60. do. perspective 167 - - Fig. 61. Modern air cooling apparatus (Escher, Wyss & Co.) 169 - - Fig. 62. Cooling plant of Cole’s Arctic Patent Dry Cold - Air Machine 170 - - Fig. 63 a. and b. Cooling chambers by Lehmann 173/4 - - Fig. 63 c. Automatic moulding and cooling plant by Lehmann 175 - - Fig. 64/65. Pastille machines (Reiche) 177 - - Fig. 66 a-i. Moulds to these machines 178 - - Fig. 67. Pastille machines for thin chocolate material (Reiche) 179 - - Fig. 68. Pastille and praliné metal hurdle (Reiche) 180 - - Fig. 69. Mould metal Durabula Reiche 181 - - Fig. 70. Fondant machine (Lehmann) 183 - - Fig. 71. do. modern construction (Lehmann) 184 - - Fig. 72. Fondant casting machine (Lehmann) 185 - - Fig. 73. Fondant powdering off machine, for hurdles (Lehmann) 186 - - Fig. 74. do. non-stop (Lehmann) 187 - - Fig. 75. Coating machine (Lehmann) 188 - - Fig. 76. Stirring apparatus for coating material (Lehmann) 188 - - Fig. 77/78. Coating or dipping machines (Reiche) 189 - - Fig. 79/80. Grating to these 190/1 - - Fig. 81. Modern dipping machine constructed by Lehmann 193 - - Fig. 82. Cacao press, 400 atmospheres (Lehmann) 201 - - Fig. 83 a. Cacao butter filter, design (Hänig & Co.) 202 - - Fig. 84. Cacao press on larger scale (Lehmann) 205 - - Fig. 84 a. Pump for cacao press (Lehmann) 206 - - Fig. 84 b. Cacao cake crusher (Seek) 207 - - Fig. 85 a. do. (Bauermeister) 208 - - Fig. 85 b. do. (Lehmann) 209 - - Fig. 86. Pulveriser (Lehmann) 210 - - Fig. 87. Pulverising and sifting machine (Lehmann) 211 - - Fig. 88. Centrifugal sifting machine, modern construction - (Lehmann) 213 - - Fig. 89. Automatic pulverising plant (Lehmann) 215 - - Fig. 90 a. Mixing machine (Lehmann) 217 - - Fig. 90 b. Universal kneading and mixing machine - (Werner & Pfleiderer) 218 - - Fig. 91 a. Vacuum kneader, closed (Werner & Pfleiderer) 219 - - Fig. 91 b. Vacuum kneader, open and upturned (Werner & Pfleiderer) 221 - - Fig. 92. Filling and packing machine 229 - - Fig. 93. do. “Triumph” (Fritz Kilian) 229 - - Fig. 94. Edge-runner mill 231 - - Fig. 95. Drum sifting machine (Lehmann) 232 - - Fig. 96. Combined sugar-grinding and sifting apparatus (Lehmann) 233 - - Fig. 97. Spice and stamping apparatus (Lehmann) 239 - - Fig. 98. Pulverising mill (Savy) 240 - - Fig. 99. Sifting machine (Savy) 241 - - Fig. 100. Parenchyma of the cotyledon, enlarged 275 - - Fig. 101. Cocoa powder, enlarged 276 - - Fig. 102. do. enlarged 277 - - Plate I: The Cacao Tree - - “ II: Chocolate factory (design) 305 - - ” III: Cocoa powder factory (design) 306 - - - - -D. Authors. Alphabetical index. - - - Page - - Abels, Franz, 313 - - Albanese, 64 - - Aldendorf & Laube, 44, 76, 77 - - Allihn, F., 265 - - Altschul, J., 244 - - Abt, J., 311 - - Arning, 243 - - Aufrecht, 310, 311 - - - Baier, 272, 273 - - Bastin, E. S., 70 - - Baudrimont & Chevalier, 50 - - Baudonin, 59 - - Bauermeister, H., 148, 214 - - Bayer & Co., 317 - - Beam & Leffmann, 276 - - Beckurts, H., 74, 228, 236, 261 - - Beddies, Alfr., 316 - - Benedict, 55, 57, 59, 261 - - Bensemann, R., 74, 77 - - Berg & Schmidt, 2, 3 - - Berger, Th., 153 - - Berlit, J., 316 - - Beythien, 277 - - Bilterist, 272 - - Björklund, 53, 261, 262 - - Boehme, Dr. Rich., 258, 285 - - Börnstein, 236 - - Bondzynski & Gottlieb, 64 - - - Bonnema, 245 - - Bonteköe, 6 - - Bordas & Touplain, 271 - - Bourot & Jean, 59 - - Boussignault, 83 - - Bozelli, 85 - - Branlatio, 6 - - Brissemoret, 65 - - Buchat, 6 - - Buisson, 85 - - Burstyn, 53, 54, 55 - - Busse, W., 241, 243 - - - Carletti, Antonio, 6 - - Chalot, C., 7 - - Charles V., 5 - - Chevalier & Baudrimont, 50 - - Cibil, 314 - - Clusius, 6 - - Cohn, 56, 260 - - Cole, 170 - - Cortez, Fernando, 5 - - - David & Söhne, 271 - - Dekker, 65, 267 - - Denayer, A., 308 - - Desprez, 199 - - Dieterich, E., 307, 308, 313, 314 - - Dietrich, K., 51, 249, 250 - - - Dingler, 53 - - Donat, von, 311 - - Dove, 85 - - Dowson, 97 - - Dragendorff, 66 - - Drave, 267, 268 - - Ducleaux, 75 - - - Eminger, 65, 263, 264 - - Escher Wyss & Co., 168 - - Ester, 264 - - d’Estrées, 6 - - Ettling, K., 320 - - - Faber, Dr. F. C. von, 8, 87, 320 - - Faelli, Prof., 83 - - Fahlberg, 234 - - Farnsteiner, 255, 256, 258 - - Fehling, 71, 237, 271 - - Filsinger, 44, 52, 53, 54, 57, 72, 81, 83, 107, 261, 267, 268, - 269, 288, 299, 319 - - Filsinger & Henking, 52 - - Fischer, B. & Grünhagen, 267 - - Fischer, Emil, 63, 68 - - Forster, 69 - - Franke, Paul & Co., 233 - - Fresenius, C. R., 256 - - Freudenberg, Ph., 4 - - Freudenberg, W., 5 - - Fritzsche, Dr., 55 - - - Gädke, 225 - - Galippe, 75 - - Gérard, 264 - - Gieseler, 243 - - Goethe, J. W., 16 - - Gordian, 87, 319 - - Gottlieb & Bondzynski, 64 - - Graf, 50 - - Gram, Chr., 64 - - Greiert, 39 - - Greiner, 270 - - Groult & Boutron-Russel, 311 - - Grünhagen, B. & Fischer, 267 - - Gruson, 239 - - Guenez, E., 277 - - Guerin, 243 - - - Haarmann, W., 244 - - Haarmann & Reimer, 244 - - - Hänig, Volkmar & Co., 202 - - Härtel, 273 - - Hager, 51, 312 - - Hahn-Holfert, 307, 312 - - Hanausek, J. V., 12, 238 - - Hausen & Co., 312, 316 - - Hart, J. Hinchley, 10 - - Hartwig & Vogel, 307 - - Haubold, C. G., 164 - - Hauswaldt, W., 87, 88 - - Hefelmann, 245 - - Heisch, C., 44 - - Henking & Filsinger, 52 - - Henneberg, 72, 267 - - Henning, 246 - - Hensel, Dr. & Co., 222 - - Hermann, G., 86, 120, 123, 126 - - Hess & Prescott, 245 - - Hesse, William, 243 - - Hilger, 11, 60, 61 - - Hilger & Lazarus, 61 - - Hockauf, 74 - - Hohenlohe, 316 - - van Houten, C. J., 59, 195 - - von Hübl, 53, 56 - - Husson, 312 - - - Jean & Bourot, 59 - - Jeserich, 269 - - - Kathreiner, 82 - - Keller, C. C., 65 - - Kilian, Fritz, 229 - - Kindt, L., 9, 10, 320 - - Kingzett, 50 - - Kjeldahl, 171 - - Klimont, 50 - - Knorr, 316 - - Knoch, 317 - - Koeben, Dr., 315 - - König, 72, 76, 266, 267 - - Köttsdorfer, 54 - - Kreplin, E., 312 - - Krupp, 125, 239 - - - Lahmann, 315 - - Lagerheim, G., 267 - - de Laire, G., 244 - - Lampadius, 43 - - - Laube & Aldendorff, 44, 76, 77 - - Laxa, 273, 274 - - Lazarus & Hilgers, 61 - - Leffmann & Beam, 277 - - Lehmann, Berlin, 309 - - Lehmann, J. M., 100, 105, 121, 132, 148, 172, 202, 210, 233 - - Létang, 154 - - Lewkowitsch, 50, 51, 262 - - Leys, 271 - - L’Hôte, 74 - - Liebig, 314 - - Linné, 6 - - Lobeck & Co., 224 - - Loher, 11 - - Louis XIV., 182 - - Louis XVI., 6 - - Lueger, O., 320 - - Lührig, H., 267, 271 - - - Macquer, 199 - - Maerker, 82 - - Majert & Ebers, 311 - - Mansfeld, 317 - - Matthes, 72 - - Matthes & Fritz Müller, 45, 74, 77 - - Maupy, 66 - - Mayfarth, 10 - - Meissl-Reichert, 53, 55, 260, 273, 274 - - Merck, E., 252, 264 - - Mering, 313 - - Merz, 54 - - Meyer-Finkenburg, 302 - - Michaelis, 306 - - Michel, Alfr., 82 - - Mitscherlich, A., 5, 13, 43, 63, 85, 92, 126, 199, 276 - - Moeller, 15, 16, 79, 237, 241 - - Molisch, 16, 67, 75 - - Moser & Co., 216 - - Müller, Matthes & Fritz, 45, 74, 77 - - Muspratt, 120, 126, 320 - - - Nencki, L., 235 - - Neumann, R. O., 203, 226 - - Notnagel, 310 - - - Oldam & Withe, 52 - - Onfroy, P., 255 - - - Paris, G., 76 - - Payen, 43 - - Peckoldt, Th., 12 - - Pelletier, 86 - - Petzholdt, J. S., 148 - - Pieper, 198 - - Pintus, 109 - - du Plessis, 182 - - Polenske, 56 - - Posetto, 266 - - Pralin, 182 - - von Prechtl, 319 - - Prescott & Hess, 245 - - Preyer, Dr. A. von, 11 - - Py, 277 - - - Rammsberger, 51 - - Rauch, F., 6 - - Reichardt, 309 - - Reiche, Anton, 119, 152, 153, 178, 182, 189 - - Reichert-Meissl, 53, 55, 260, 273, 274 - - Reinhardt, G., 88 - - Ridenour, 44, 45 - - Riederer, 264 - - Rimbach, Dr. C., 13 - - Riquet & Co., 307 - - Rocques, 55 - - Roque, Belfort de la, 85, 319 - - Rost, 64 - - Rouché, 244 - - Royer, 228 - - Rüger, Otto, 217, 224 - - Ruffin, A., 57 - - - Savy, A. & Co., 228 - - Sarotti, 317 - - Schimper, A. F. W., 13, 16 - - Schmidt, 51 - - Schmidt & Berg, 2, 3 - - Schrader, 62 - - Scholz, J., 309 - - Schröder, W. von, 64 - - Schütte-Felsche, Wilh., 102 - - Schweitzer, C., 11, 60, 61,, 73 - - Seck, Gebr., 207 - - See, G., 64 - - Sévigné, Madame de, 6 - - - Sieberts, 309 - - Siebold, 317 - - Skalweit, 75 - - Soltsien, 71 - - Soxleth, 259, 264, 273 - - Spamer, O., 320 - - Spindler, 315 - - Stähle, C., 197 - - Steinmann, A., 271 - - Stollwerck, Dr. W., 34 - - Stollwerck Broth., 56, 88, 258 - - Strecker, 62 - - Streitberger, 72 - - Strohl, 54 - - Strohschein, 82 - - Stutzer, A., 69 - - Suringar & Tollens, 72, 267 - - - Theinhardt, Dr., 312 - - Theresia of Austria, 6 - - Thesen, Dr., 317 - - Thiele & Holzhause, 312 - - Timpe, Th., 307 - - Tollens & Suringar, 72, 267 - - Touplain & Bordas, 271 - - Trojanowsky, 74 - - - Tschirch, 14 - - Tuchen, 74 - - - Ulzer, Benedict-, 57, 261 - - - Villon, 320 - - Villon-Guichard, 169 - - - Wagner, L., 229 - - Weender, 72, 108, 266 - - Wegelin & Hübner, 165 - - Weldon, 109 - - Welmans, 5, 53, 55, 245, 258, 260, 266, 268, 269, 271, 275, 276, 277 - - Wendt, G., 198 - - Werner & Pfleiderer, 137, 219 - - White, 51 - - White & Oldam, 52 - - William, Prince of Lippe, 6 - - William of Brandenbourg, 6 - - Wolfram, 66 - - Woseressenzky, 62 - - Woy, Rud., 270, 271 - - - Zeiss, 55, 261 - - Zipperer, 16, 44, 52, 74, 76, 77, 83, 229, 270 - - - - -E. Index. - - - Page - - Accra-Cacao, 17, 29 - - Acid benzoic, 243 - - Acid hydrochloric, 16 - - Acid yellow, 251 - - Acids, solid, fatty, 53 - - Acids volatile, 53 - - Acids, sugar and plant—, 73 - - Acid value, determination of, 54 - - Acorn-Cacao, Michaelis, 306 - - Acorn-Cacao, Hartwig & Vogel, 307 - - Acorn-Cacao, Th. Timpe, 307 - - Acorn-Chocolate, 307 - - Acorn-Malt-Cacao, Dieterich, 307 - - Acorn-Malt-Chocolate, 307 - - Acrolein, formation of, 50, 93 - - Adraganth, 255 - - Adulteration of cocoa goods and its detection, 288 - - African cacao varieties, 28 - - Air, removal of, 143 - - Air extracting machines, 144 - - Albumin, 67 - - Albuminates, determination of, 271 - - Albuminous chocolate and cocoa, 307 - - Albumoses, 67 - - Alcohol ether test, Filsinger’s, 262 - - Aleuron granules, 67 - - Alizarin blue, 251 - - Alkali solution, 222, 224 - - Alkalis for soluble cocoa, 196, 216, 222 - - Alkalis fixed, 198 - - Alkalis remaining in the cocoa, estimation of, 256 - - Alkaloids, 63 - - Amaranth, 251 - - American cacao varieties, 19 - - Ammonia, 164 - - Analysis of cacao, 48 - - Analysis of cacao-butter, 58 - - Analysis of mixtures of different blends, 109 - - Analysis of the raw shelled bean, 44, 45 - - Analysis of the various kinds of pressed Stollwerck cocoa butter, 56 - - Analysis of waste products, 108 - - Analysis and examination of cocoa preparations, 253 - - Anilin blue, 251 - - Anilin colours permissible, 250 - - Antifebrin, 245 - - Aroma of the bean, 59 - - Arriba cacao, 17, 20 - - Arrowroot, 237 - - Arctic Machines, Cole’s, 170 - - Artificial refrigeration, 163 - - Ash, estimation of, 255 - - Ash or mineral constituents, 73 - - Ash remaining in raw and shelled cacao beans, 74 - - Asiatic cacao varieties, 32 - - Aspergillus, 242 - - Australian cacao varieties, 33 - - Automatic dividing machines, 146 - - Automatic filling and packing machine 229 - - - Bahia Cacao, 22 - - Bahia de Caraquez, 21 - - Balao, 21 - - Barley-Chocolate, 308 - - Battery-Refiners, 132 - - Battery-Shaking Tables, 160 - - Beans, in general, 1 - - Beans, description of, 12 - - Beans, preliminary treatment of, 197 - - Beans, preparations of, 85 - - Bean meal, 238 - - Benzoic acid, 243 - - Benzoic tincture, 243 - - Benzoin, gum-, 249 - - Björklund’s ether test, 262 - - Bordeaux red, 251 - - Botanical definition of the cacao tree, 5 - - Brazil cacao, 22 - - Brilliant blue, 251 - - Brine for cooling purposes, 165 - - Brushing machine for cacao beans, 89 - - Burning of chocolate mass, avoiding it, 134 - - Butter of Cocoa, 58, 138, 187, 195, 284, 286 - - Buttneriaceae, 5 - - Butyro-refractometer, 55 - - By-products in the cocoa industry, 81 - - - Cacaohoatel, 5 - - Cacao beans, 1 - - Cacao beans, description of, 12 - - Cacao beans, preparation of, 85 - - Cacao beans, preliminary treatment of, 197 - - Cacao blanco, 13 - - Cacao butter, 58, 138, 187, 195, 284, 286 - - Cacao butter filters, 202 - - Cacao butter, percentage to be extracted, 203 - - Cacao butter, remaining in the finished cocoa, 204 - - Cacao cake crusher, 210 - - Cacao egg-cream, 308 - - Cacao essence, 308 - - Cacao fruit and flowers, 1, 2 - - Cacao glycoside, 60 - - Cacao husk, determination of, 267 - - Cacao liqueur, 308 - - Cacao, malt, 308 - - Cacao mass, production of, 109, 282, 285 - - Cacao mills, 110 - - Cacao plantation, 7 - - Cacao powder, 105, 187, 195, 210, 282, 285, 290 - - Cacao powder-factory, installation of, 306 - - Cacao preparations, definition of, 279 - - Cacao presses, 199 - - Cacao red, 43, 59 - - Cacao shells, 1, 2, 76, 82 - - Cacao soluble, 105, 195 - - Cacao, substances of, 49 - - Cacao tincture, 310 - - Cacao tree, cultivation, diseases and parasites, 7 - - Cacao tree, description of, 1 - - Cacao tree, distribution and history, 4 - - Cacao and chocolate preparations containing milk, 308 - - Cacaol, 308 - - Cacaophen Sieberts, 309 - - Cacap, 5 - - Cacava-quahitl, 5 - - Cacogna, 195 - - Caesalpina, 7 - - Caffeine, determination of, 263 - - Caracas, 17, 25 - - Caraquez, 21 - - Carbonic acid for cooling purposes, 164 - - Cardamoms, 248 - - Cardamom oil, 249 - - Carob in the cacao, 278 - - Carupano cacao, 25 - - Castilloa, 7 - - Cauca bean, 20 - - Cellulose or crude fibre, 72, 266 - - Centrifugal sifting machine, 210 - - Ceylon Cacao, 5, 32 - - Chemical and microscopical examination of cocoa preparations, 253 - - Chemical constitution of the bean, 43 - - Chestnut meal, 238 - - Children’s Nährpulver, 309 - - Chilled metal rollers, 125, 130 - - Choclean, 309 - - Chocolate, manufacture of, 85, 283 - - Chocolate-cigars, 152 - - Chocolate cooling plants, 166 - - Chocolate cream syrup, 309 - - Chocolate croquettes, 181 - - Chocolate, crumb-, 153 - - Chocolate digestif, 309 - - Chocolate, dividing it, 143 - - Chocolate eggs, 153 - - Chocolate factory, installation of, 305 - - Chocolate, Fondants-, 138, 189 - - Chocolate, health-beer-, 309 - - Chocolate, hygienic, 136 - - Chocolate lozenges and pastilles, 176 - - Chocolate, milk-, 141, 222, 272, 284, 286 - - Chocolate, moulding it, 150 - - Chocolate moulds various, 151, 152, 153, 154 - - Chocolate powder, 283, 286 - - Chocolate raw, treatment of, 138 - - Chocolate rétablière, 309 - - Chocolate spiced, 136 - - Chocolate syrup, 310 - - Chocolate tincture (cacao tincture), 310 - - Chocolate vanilla, 136 - - Chocolate varnish, 250 - - Chocolatl, 5 - - Christmas tree articles, 181 - - Cinchona red, 60 - - Cinnamon, 246 - - Cinnamon oil, 249 - - Cleaning machine for moulds, 154 - - Cleaning machine for beans, 90, 91 - - Cleaning, storing and sorting of the beans, 87 - - Cloves, 247 - - Clove oil, 249 - - Coated chocolates, 182, 187 - - Coating materials, 138, 141, 182, 187, 283, 286, 310 - - Coffie-mama, 7 - - Cole’s Arctic Machines, 170 - - Colour of the cotyledon, 9 - - Colouring of cocoa powder, 204 - - Colouring materials, 250 - - Coloration of starch with iodine, 71 - - Columbia, 19 - - Combined cocoa mill and refiner, 116 - - Commercial kinds of cacao, 12, 16 - - Commercial value of raw cacao, 17 - - Compressor, 164 - - Composition of the hulled bean, 43 - - Conches, 138 - - Condenser, 165 - - Constituents, mineral or ash-, 73 - - Constituents of cacao husks, 76 - - Constituents in ash of cacao husks, 77 - - Constitution of the bean, chemical, 43 - - Consumption of cocoa products, 33, 38, 42 - - Consumption of coffee, cocoa and tea, comparison, 39 - - Cooling cellars, 168 - - Cooling chambers, 162 - - Cooling the chocolate, 162 - - Cooling the roasted beans, 100 - - Cooling trucks with exhaust apparatus, 100 - - Copper in the ash of beans and husks, 75 - - Coriander oil, 249 - - Corn cacao, 310 - - Costa Rica, 19 - - Cotyledon, 15 - - Covering or coating materials, 138, 141, 182, 187, 283, 286,, 310 - - Cream chocolate, examination of, 272, 284 - - Criollo, 18 - - Crude fibre, 72, 266 - - Crumb chocolate, 153 - - Crushing of cocoa and sugar lumps, 122, 210 - - Crushing, hulling and cleaning of the beans, 100 - - Crushing, hulling and cleaning machines, 101 - - Crystal sugar, 231 - - Cuba, 28 - - Cultivation of the cacao tree, 7 - - Cumarin, 244, 245 - - - Declaration of added ingredients, 281 - - Defatted cocoa, 203, 208 - - Definitions of cocoa preparations, 279 - - Depositing machine, 186 - - Description of the beans, 12 - - Dextrin, 237 - - Dextrose, 71, 265 - - Diabetic chocolate, 310 - - Diabetic cocoa, 311 - - Dictamnia, 311 - - Dietetic cocoa preparations, 306 - - Diorit rollers, 125 - - Dipping machine, 192 - - Dipping of pralinés, 187, 189 - - Diseases of the cocoa tree, 7 - - Disintegrating the cocoa tissues, 195 - - Disintegration, methods of, 197 - - Disintegration before roasting, 197 - - Disintegration after roasting, 216 - - Disintegration prior to pressing, 217 - - Disintegration after pressing, 224 - - Disintegrators, 233 - - Distribution of the cacao tree, 4 - - Diureides, 62 - - Diuretin, 64 - - Dividing machines, 148, 149 - - Division of chocolate, 143 - - v. Donat’s albumin chocolate, 311 - - Double cocoa mills, 114 - - Dowson gas, 97 - - Dry cocoas, 208 - - Dulcin, 235 - - Durabula-moulds, 182 - - Dust particles in cacao beans, 102 - - Dutch cocoas, 195, 203 - - Dutch IIa cocoa butter, 82 - - - Earth nut in the cocoa, 278 - - Easin, 251 - - Ecuador, 20 - - Electric motors, 134, 168 - - Electro-magnetic metal extracting machine, 103 - - Erythrina indica, 7, 8 - - Erythrosin, 251 - - Esmeraldas, 22 - - Estates, 26 - - Estimation of alkalis remaining in the cocoa powder, 256 - - Estimation of albuminates, 271 - - Estimation of ash, 255 - - Estimation of cocoa husk, 267 - - Estimation of crude fibre, 266 - - Estimation of the fatty contents, 258 - - Estimation of moisture, 254 - - Estimation of silicic acid in the ash, 256 - - Estimation of starch, 264 - - Estimation of theobromine and caffeine, 263 - - Ether oils, 248 - - Ether test, Björklund’s, 262 - - Eucasin chocolate and cocoa, 311 - - Evaporator, 164 - - Examination and analysis of cocoa preparations, 253 - - Exports from Germany, 35 - - Extraction of cocoa butter, 195, 199, 203, 204 - - - Fair shipping cocoa, 26 - - Fat contained in cocoa, 49 - - Fat contained in cocoa shells, 57 - - Fat, extraction of, 195, 199, 203, 204 - - Fatty contents, determination of, 258 - - Fermentation of the beans, 9, 60, 198 - - Fermentation secondary, 87 - - Fermentation tanks, 10 - - Fernando Po, 32 - - Fibre, determination of, 108 - - Fibre crude, 72, 254, 266 - - Fibre woody, 108 - - Filsinger’s alcohol ether test, 262 - - Filters for cocoa butter, 202 - - Flavour of the finished cocoa powder, 206, 226 - - Flavouring matter (spices), 287 - - Flour, 236 - - Fodder value of the husks, 83 - - Fondant chocolate, 138, 182 - - Fondant machines, 183, 184 - - Food salt cocoa, 315 - - Food and health powder, 315 - - Forastero, 19 - - Fuchsin, 251 - - - Galactogen cocoa, 312 - - Gathering and fermentation of the beans, 9 - - Gauga, 312 - - Gelatine, 255 - - Geographical distribution and history of the cacao tree, 4 - - Germ separating machine, 105 - - Globoids, 75, 276 - - Globulins, 68 - - Glucin, 235 - - Glucose, 71, 138 - - Glycoside, 11, 60, 253 - - Gold Coast, 28 - - Granite rollers, 123 - - Granulated sugar, 231 - - Grinding and trituration of the cocoa mass, 109 - - Guadeloupe cacaos, 26 - - Guarana paste, 16 - - Guayaquil cacaos, 17, 20 - - Guiana, 23 - - Gum benzoin, 249 - - Gum disease, 8 - - - Haema chocolate, 312 - - Haiti cacaos, 27 - - Hansa saccharin cocoa, 312 - - Hardidalik, 312 - - Hazelnut pulp in cocoa, 278 - - Heating of the cocoa mass, 117 - - Heating trough, 117 - - Heating chambers and closets, 141, 142 - - Heliotropium, 242 - - Hensel’s Nähr-cacao, 312 - - Hetero albumose, 68 - - Hetero xanthine, 64 - - History of the cacao tree, 4 - - Homeopathic chocolate, 312 - - Hulled bean, composition of, 43 - - Hulling the cacao beans, 100 - - Husks of cocoa, 76, 82, 267 - - Husks, fodder value of, 83 - - Husson’s mixture, 312 - - Hydraulic presses, 199 - - Hygiama, 312 - - Hygienic chocolate, proportions for mixing it, 136 - - - Iceland moss chocolate, 313 - - Imports to Germany, 35, 37 - - Imports or consumption in the various countries, 38 - - Index, refractive-, 55 - - Indigo, 60 - - Indigosulfone, 251 - - Induline, 251 - - Ingredients added, declaration of, 281 - - Ingredients condemned, 230 - - Ingredients used for chocolate, 230 - - Iodine value, 53, 54 - - - Java cacao, 17, 33 - - - Kaiffa, 313 - - Kameroon cacaos, 19, 29 - - Kernels, analysis of, 44, 45, 76 - - Kneading and mixing machines, 217 - - Kola chocolate, 313 - - Kola nut, 60 - - Kongo, 30 - - Kraft chocolate, 313 - - - Lagos, 29 - - Leguminous meals, 238 - - - Levigation of chocolate, 81, 123 - - Lipanin chocolate, 313 - - Loss of weight by roasting, 96 - - Lozenges, 176 - - - Mace, 247 - - Mace oil, 249 - - Machalla, 20 - - Malachite green, 251 - - Malt cacao, 313 - - Malt cacao-syrup or malted chocolate, 313 - - Malt chocolate, 313 - - Malt extract-chocolate, 313 - - Malto-leguminose cacao, 313 - - Manioc, 7 - - Manufacture of cocoa powder and soluble cocoa, 195 - - Manufacture of cocoa preparations 85, 282 - - Manufacture of chocolate, 85, 283 - - Maracaibo, 25 - - Martinique cacaos, 26 - - Meat-extract-chocolate, 314 - - Melangeurs, 121, 122, 124, 209,, 217 - - Melting kettle, 187, 188 - - Melting point of the cocoa butter, 52, 117, 261 - - Methylviolet, 251 - - Mexican cacaos, 19 - - Microscopic-botanical investigation, 275 - - Microscopic-chemical examination of cocoa preparations, 253 - - Milk chocolate, manufacture of, 141, 222, 286, 314 - - Milk cocoa, 314 - - Milk and cream chocolate, examination of, 272, 284 - - A more bitter milk cocoa, 314 - - Milk cocoa sweet, 314 - - Mill and refiner combined, 116 - - Mineral or ash constituents, 73 - - Mitscherlich particles, 13 - - Mixing cocoa powder with alkalis, 223 - - Mixing different kinds of cocoa, 108, 109 - - Mixing machines, 118, 210, 217 - - Mixture with sugar and spices, 117 - - Moisture, contained in cocoa, 49 - - Moisture in cocoa powder, 222 - - Moisture, estimation of, 254 - - Monomethyl xanthine, 64 - - Motors, electric, 134, 168 - - Moulds, 151, 152 - - Mould cleaning machines, 154 - - Moulding the chocolate, 149 - - Moulding machines, 150 - - Mucor circinelloids, 242 - - Murexide reaction, 66 - - Mutase-cacao, 315 - - Mutase-chocolate, 315 - - - Nährsalz-cacao (Lahmann), 315 - - Nähr- und Heilpulver, 315 - - Naphtolyellow, 251 - - Naranjal, 21 - - Natural cocoa and chocolate, 315 - - Nicaragua cacao, 19 - - Nips, 11 - - Nuco-cacao, 315 - - Nutmeg, 247 - - Nutmeg oil, 249 - - - Oat-cocoa Berlit, 316 - - Oat-cocoa Hallenser, 316 - - Oat-cocoa Kasseler, 316 - - Official enactments respecting the trade in cocoa preparations, 280 - - Official enactments respecting the trade in cocoa preparations - — Belgium, 291 - — Roumania], 293 - — Switzerland, 294 - — Austria, 298 - — Germany, 301 - - Oidium of cocoa, 228 - - Oils, ether-, 248 - - Oil sugar, 249 - - Opening up the cacao tissues, 195 - - Orange I, 251 - - Orange L, 251 - - Ornamented goods, 181, 189 - - Oscuros, 21 - - - Packet filling machine, 228 - - Packing and storing of finished cocoa preparations, 227 - - Palamoud des Turcs, 316 - - Para cacao, 23 - - Parasites of the cacao tree, 7 - - Pastilles, 176 - - Pastille machines, 177, 179 - - Paternoster, 192 - - Pegados, 21 - - Pelatos, 21 - - Peptons, 68 - - Peptone-cocoa, 316 - - Peptone-chocolate, 317 - - Peptone-powder-cocoa, 317 - - Percentage of butter to be extracted, 203 - - Percentage of butter remaining in the finished cocoa, 204 - - Peru, 22 - - Peru balsam, 249 - - Peruviol, 249 - - Phloxin, 123 - - Pigment, 59 - - Plansieves for cocoa powder, 214 - - Plantation, 26 - - Plasmon chocolate and cocoa, 317 - - Polen’s value, 260 - - Ponceau red, 251 - - Porcelain rollers, 215, 133 - - Porphyry rollers, 123 - - Potato starch, 236 - - Powder, chocolate-, 283 - - Pralinés, 182, 187, 189 - - Preliminary crushers, 212 - - Preparation of the cacao beans, 85 - - Presses, hydraulic-, 199 - - Production of the cocoa mass, 109 - - Proportions for mixing cocoa mass, sugar and spices, 136 - - Proteins, 67 - - Proteoses, 68 - - Puerto Cabello, 25 - - Pulverisation of the cocoa, 195 - - Pulverisation of the seeds, 199 - - Pulverisers, 210, 233, 239 - - Pulverising plant, 211, 212 - - Pulverising and sifting the defatted cocoa, 209 - - Pulverising the sugar, 233 - - - Quadruple cocoa mills, 115 - - - Racahout des Arabes, 317 - - Raspberry chocolate, 317 - - Raw fibre, 254 - - Raw shelled bean (kernel) analysis of, 44, 45 - - Refining machines (rollers), 126, 134 - - Refiner and mill combined, 116 - - Refractive index, 55 - - Refractometer-butyro, 55 - - Refrigeration, artificial-, 163 - - Reichert-Meissl value, 55 - - Removal of air and division of the chocolate, 143 - - Rice starch, 237 - - Roasting the cacao beans, 89, 199 - - Roasting machines, 93 - - Root bark of cacao, the use of it, 11 - - Roscellin, 251 - - - Saccharin, 234 - - Saccharin-cocoa, 317 - - Salep, 238 - - Samana, 17 - - Samoa, 33 - - San Antonio, 26 - - San Thomas, 30 - - Sanchez, 17, 27 - - Santo Domingo, 27 - - Saponification of cocoa fat, 53, 54 - - Secondary fermenting, 87 - - Seed membrane of the bean, 11, 15 - - Semi-dipped goods, 192 - - Shaking tables, 156 - - Shaking table-batteries, 160 - - Shellac bleached, 250 - - Shell of the cacao bean, 14, 76 - - Shelling of the cacao beans, 100 - - Sifting the defatted cocoa, 209 - - Sifting machines, 210, 232 - - Silicic acid in the ash of cocoa, 256 - - Silver membrane, 79 - - Simple cocoa mills, 110 - - Soconusco, 26 - - Soluble cocoa, 105, 195 - - Somatose-cocoa with sugar, 317 - - Somatose-chocolate, 317 - - Spices and sugar, 117, 238, 287 - - Spiced chocolate, proportions for mixing it, 136 - - Starch cleaning machines, 186, 187 - - Starch, coloration of, with iodine, 71 - - Starch determination of, 264, 277 - - Starch foreign in cocoa, 275 - - Starch granules, 16, 70, 275 - - Starch, kinds of, 236 - - Starch powder, 185 - - Starch sugar, 71 - - Statistics of the cocoa trade, 35 - - Steel rollers, 125, 130 - - Stirring machines, 187 - - Storing and packing of finished cocoa preparations, 227 - - Storing and sorting of the beans, 87 - - Substances albuminous, 67 - - Substances occurring] in cacao, 49 - - Sucramin, 235 - - Sugar, determination of, 269 - - Sugar and plant acids, 73 - - Sugar and spices, 117, 231, 238, 287 - - Sugar, boiling it, 183 - - Sugar dust, 231 - - Sugar flour, 231 - - Sugar pulverising machines, 233 - - Sugar sifting machines, 232 - - Suisse Fondant machines, 138 - - Surinam cacao, 23 - - Sweetmeats, 186 - - Sweetening stuffs, 231 - - Sweets laquer, 250 - - Sykorin, 234 - - Sykose, 234 - - Syrup, 183 - - - Temperature in cooling chambers, 172 - - Temperature in heating chambers, 141 - - Temperature for chocolate fondant and milk chocolate, 141 - - Temperature for moulding chocolate, 150 - - Temperature for roasting the beans, 89 - - Tempering machines, 144, 145, 188 - - Tenguel, 21 - - Testing the cocoa powder and chocolate, 253 - - Theobroma cacao, 5, 12 - - Theobromade, 317 - - Theobromine, 16, 43, 62, 263 - - Dr. Thesen’s Proviant, 317 - - St. Thomas, 30 - - Tin boxes, 227 - - Tincture of benzoin, 243 - - Togo, 29 - - Trade in cocoa, 32 - - Tragacanth in cocoa goods, 277 - - Treatment of the cocoa mixture, 119 - - Trinidad-Criollo, 26, 32 - - Triple cocoa mills, 111 - - Trituration of the cocoa mass, 109, 119 - - Tropaedlin, 251 - - Tropon-cocoa, 317 - - Tropon-chocolate, 318 - - Tropon-oat-cocoa, 318 - - Trough, heating-, 117 - - Tumaco-cacaos, 20 - - - Ureides, 62 - - Uropherin, 64 - - - Vacuum kneader, 220 - - Vanilla, 241 - - Vanilla-chocolate, proportions for mixing it, 136 - - Vanillin, 119, 241, 243 - - Vascular bundles, 16 - - Venezuelan cacao, 17, 24 - - Volatile acids, 53 - - - Wacaca des Indes, 318 - - Walnut pulp in the cocoa, 278 - - Waste products in cleaning, 106 - - Waste products in sifting, 107 - - Waste products in sorting, roasting, crushing and hulling, 107 - - Water blue, 251 - - Water cooling of steel rollers, 131 - - Water or moisture contained in the cacao, 49, 254 - - Weighing-machines, 148, 149 - - Wheat starch, 236 - - White chocolate, 318 - - Woody fibre, 108 - - - Yellow acid R, 251 - - - Zuckerin, 234 - - - - - ANTON REICHE A. G. - :DRESDEN: - - Manufacturer of Chocolate - Moulds, decorated tin Boxes etc. - - ~ESTABLISHED 1870~ - - - =Chocolate Moulds= - of every description - latest are - - =“Plattinol” Moulds= - which impart a =rich lustre= and =finish= to the chocolate - - =Chocolate Drop Presses= - for Paste Chocolate for hand - and for liquid chocolate, Automatic Power - - =Chocolate Covering - Apparatus= - - =Machine for granulated - Chocolate= - (Streussel-Machine) - - =Decorated Tin Boxes= - - - WRITE FOR CATALOGUES AND PRICES - About 2000 employees - - - - - J. M. LEHMANN · DRESDEN - - =Founded Oldest and largest Engineering Works for =Founded - 1834= the construction of modern Machines for 1834= - the Manufacture of Cocoa and Chocolate - - =PARIS=, =NEW YORK=, - 1, Passage St. Pierre Amelot. 13/15, Laight Street. - - +Sole Agents for Great Britain+: =Bramigk & Co., London E=, 5, Aldgate - - Hydraulic Cocoa Presses - -[Illustration: Hydraulic Cocoa Presses.] - -Total Pressure over 1000 Tons - -Pressure on the Cocoa over 4 Tons per square inch. - -Strongest Press in the market for the Extraction of Cocoa Butter - -Automatically working Pulverising Plants for the Manufacture of Pure -and Soluble Cocoa - -Execution of complete installations. Alterations in existing systems -carried out after the most approved methods. - -Plans and Estimates at request. - - - - - J. M. LEHMANN · DRESDEN - - =Founded Oldest and largest Engineering Works for =Founded - 1834= the construction of modern Machines for 1834= - the Manufacture of Cocoa and Chocolate - - =PARIS=, =NEW YORK=, - 1, Passage St. Pierre Amelot. 13/15, Laight Street. - - +Sole Agents for Great Britain+: =Bramigk & Co., London E=, 5, Aldgate - -[Illustration: Melangeurs] - - -Melangeurs - -of latest construction - -Capacities from ½ to 6 Cwt. - -With automatic discharge, saving Time and Labour. - -Easy handling and economical working - -[Illustration: Refining Machine] - - -Refining Machines - -with 3, 4, 5, 6 and 9 rollers of granite or chilled metal (steel) with -water-cooling - -Very large output, great saving of space and driving power. -Extraordinary Fineness of the finished material - - - - - J. M. LEHMANN · DRESDEN - - =Founded Oldest and largest Engineering Works for =Founded - 1834= the construction of modern Machines for 1834= - the Manufacture of Cocoa and Chocolate - - =PARIS=, =NEW YORK=, - 1, Passage St. Pierre Amelot. 13/15, Laight Street. - - +Sole Agents for Great Britain+: =Bramigk & Co.=, London E. 5, Aldgate - - -Chocolate Cooling Plants - -improved construction - -Mechanical Cooling Plant in conjunction with Tempering and Moulding -Machines - -[Illustration: Cooling Plant] - -Melting Pan, automatic Tempering Machine, one or more Moulding -Machines, Shaking Tables and continuously working Cooling Chamber with -forced air circulation - -Largest output. Great Saving of time and Labour. Automatic conveyance -of the full moulds over the shaking table and through the cooling -chamber to the packing room, and conveyance of the empty moulds back to -the moulding machine - - - - -Kunstanstalt vorm. - -ETZOLD & KIESSLING A.-G. - -CRIMMITSCHAU, SAXONY - -The Chromolithographic Institute - - -Patent Folding & Fancy Paper Boxes of all kinds, for commercial and -other purposes, Showcards, Labels, Wrappers etc., Calendars, Catalogue -Covers, Reproductions of articles of merchandise in actual colours, -Insets and Advertising Novelties - -[Colophon] - -+Specialists in Chocolate Wrappers and Boxes+ - - - - -[Illustration: Cocoa Pulveriser] - -[Illustration: Chocolate Tempering Machine] - -All machines - -for the - -manufacture of Chocolate, Cocoa and Confectionery - - -Paul Franke & Co. - -Engineering Works - -Leipzig-Böhlitz-Ehrenberg - -Catalogues and Estimates on demand - -[Illustration: Strong Hydraulic Cocoa Press] - - - - -~M. KRAYN~, Verlagsbuchhandlung, ~BERLIN~ W. 10 - - -In meinem Verlage erschienen: - - =Die Chemie in industrie, Handwerk und Gewerbe= von =Joseph - Spennrath=, weil. Direktor der gewerblichen Schulen der Stadt - Aachen. _Fünfte vermehrte und verbesserte Auflage_, bearbeitet von - =Dr. L. Sender=. Ein Lehrbuch zum Gebrauch an Schulen, sowie zum - Selbstunterricht. Preis brosch. =Mk. 3.60=, kart. =Mk. 3.90=. - - =Die Bedienung und Wartung elektrischer Anlagen und Maschinen= von - =Joseph Spennrath=, weil. Direktor der städt. gewerbl. Schulen - und der Kgl. Baugewerbeschule in Aachen. _Zweite, vollständig neu - bearbeitete u. bedeutend erweiterte Auflage_ v. Dipl.-Ing. =Franz - Menge=. I. ~Einführung in die Grundlagen der Elektrotechnik.~ - Mit 207 Abbildungen und 1 Tafel. II. ~Einführung in den Bau und - die Wirkungsweise der Stromerzeuger.~ Mit 210 Abbildungen. Preis - pro Band brosch. =Mk. 2.80=, kart. =Mk. 3.25=. Preis komplett I./II. - brosch. =Mk. 5.50=, kart. =Mk. 6.—=. - - =Temperaturmeßmethoden.= Handbuch zum Gebrauch bei praktischen - Temperaturmessungen von =Bruno Thieme=. 35 Figuren im Text. Preis - brosch. =Mk. 4.=—[, geb. =Mk. 5.—=. - - =Rechenhilfsbuch. Berechnungstabellen für Handel und Industrie, - insbesondere für jede Lohn-und Akkordberechnung=, nach langjähriger - Erfahrung herausgegeben von =G. Schuchardt=. D. R. G. M. _Dritte - verbesserte Auflage._ Preis geb. =Mk. 5.=—. ~Für größere - Betriebe unentbehrlich!~ Durch eine ganz neuartige, geschützte - Register-Anordnung vermittelt das Schuchardt’sche Rechen-Hilfsbuch - ~schnellste Auffindung~ der gewünschten Zahlen. - - =Der Praktische Lohnrechner.= Handbuch für jede Lohnberechnung von - =G. Schuchardt=. Preis geb. =Mk. 2.=—. Es sind in diesem Buche die - Lohnsätze von 7½-75 Pf. in Intervallen von 2½ Pf. aufgenommen, - ferner auch die häufig üblichen Lohnsätze von 18, 22, 28, 32 Pf. Die - Stundeneinteilung ergibt die Uebersicht von ¼ bis 99¾ Stunden. - ~Für kleinere und mittlere Betriebe unentbehrlich!~ - - =Die Kontrolle industrieller Betriebe.= Praktische Anleitung zur - Durchführung einer modernen Betriebskontrolle von =G. Schuchardt=. - Preis brosch. =Mk. 1.60.= - - =Der praktische Maschinenwärter.= Anleitung für Maschinisten und - Heizer sowie zum Unterricht in technischen Schulen von =Paul - Brauser=, Oberingenieur des Dampfkessel-Revisions-Vereins für den - Regierungsbezirk Aachen und =Joseph Spennrath=, weil. Direktor der - gewerblichen Schulen der Stadt Aachen. _Vierte verbesserte und - vermehrte Auflage._ Mit 42 Holzschnitten. Preis kart. =Mk. 1.50.= - - =Der praktische Heizer und Kesselwärter= von =Paul Brauser=, - Oberingenieur des Dampfkessel-Revisions-Vereins für den - Regierungsbezirk Aachen und =Joseph Spennrath=, weil. Direktor der - gewerblichen Schulen der Stadt Aachen. _Siebente verbesserte Auflage - mit 60 Holzschnitten._ Preis kart. =Mk. 1.80.= - - -Zu beziehen durch jede Buchhandlung oder direkt vom Verlag - - - - -~M. KRAYN~, Verlagsbuchhandlung, ~BERLIN~ W. 10 - -+Für alle Kalkulationsbüros!+ - -Rechen-Resultate - -Tabellen zum Ablesen der Resultate von Multiplikationen und Divisionen -(in Bruchteilen und ganzen Zahlen) - -von 1 bis 1000 - -Zum praktischen Gebrauch für Stückzahl-, Lohn-und Prozentberechnungen, -sowie für jede Art Kalkulation - -Preis gebunden 10 Mark - -Herausgegeben von - - =F. TRIEBEL=, Kaiserlicher Revisor - der Reichsdruckerei - - -Die Papierverarbeitung - -von MAX SCHUBERT - -weiland Fabrikdirektor a. D., Prof. a. d. Königl. techn. Hochschule zu -Dresden - - -I. ~Band~: - -Die Kartonnagen-Industrie - -Praktisches Handbuch für Techniker, Kartonnagen-Fabrikanten und -Buchbinder - -_Mit 479 Illustrationen und 2 Musterbeilagen_ - -Preis broschiert 10.—Mark, gebunden 11.50 Mark - - -II. ~Band~: - -Die Buntpapier-, Tapeten-, Briefumschlag-, Düten-oder Papiersack-, -Papierwäsche-und photographische Papier-Fabrikation - -Praktisches Handbuch für Techniker, Buntpapier-, Tapeten-und -Dütenfabrikanten-Direktoren - -_Mit 278 Illustrationen_ - -Preis broschiert 10.—Mark, gebunden 11.50 Mark - - -I. u. II. Band, zusammen bezog., brosch. 18.—M., geb. 20—M. - -_Ausführlicher Prospekt gratis_ - - -Zu beziehen durch jede Buchhandlung oder direkt vom Verlag - - - * * * * * - - -Transcriber's Notes - -Obvious typographical errors have been silently corrected. Variations -in hyphenation have been standardised but all other spelling and -punctuation remains unchanged. - -Italics are represented thus _italic_, bold thus =bold=, underline thus -+underline+ and Gesperrt thus ~Gesperrt~. - -Subscripts are shown thus _{n} and superscripts ^{n}. - -Page 64. “cacao-red~, which latter is represented by the formula -C_{17}H_{12}(OH)_{10}.” The first digit in the {10} is illegible in the -original, 1 is a best guess. - -Page 159. “By a special arrangement, the number of revolutions in -relation to the number of the elevations of the slab is reduced by one -fourth, viz., from 760 to 190.” by corrected to “to” - -Part III section headings added - -Page 259. “For example, if 50 ccm of the ether solution of fat give a -residue of 8·8 gramme, then 100 ccm represents 1·6 gramme. But this ·6 -gramme...” corrected to 0.8 gramme and 1.6 gramme respectively. - -Page 309. “with 3·8 litres of withe sugar syrup (american recipe).” -withe removed - -Page 134 “For this reason the 6, 9 or even 12 roller mills have been -more discarded since the last grinding process has been perform granite -rollers (cold process).” corrected to performed by - -In order to fit within width constraints many of the larger tables have -been split and underlining and italic markings have been omitted. - -The following spellings have been standardised: - -Arctic and Artic, Arctic used. - -by-product and bye-product. by-product used. - -percent, percent., per cent, per cent., and per-cent. percent used. - - - - - - -End of the Project Gutenberg EBook of The Manufacture of Chocolate and other -Cacao Preparations, by Paul Zipperer - -*** END OF THIS PROJECT GUTENBERG EBOOK MANUFACTURE OF CHOCOLATE, CACAO *** - -***** This file should be named 55584-0.txt or 55584-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/5/5/5/8/55584/ - -Produced by Chris Curnow, Les Galloway and the Online -Distributed Proofreading Team at http://www.pgdp.net (This -file was produced from images generously made available -by The Internet Archive) - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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