The Manufacture of Chocolate and other Cacao Preparations

An authoritative technical handbook surveys the cacao tree, its fruit and commercial bean varieties, tracing cultivation, harvest, fermentation and postharvest handling. It analyzes the beans' chemical composition and shell constituents, explaining how moisture, fat, pigment, theobromine and other components affect processing and product quality. Detailed, step-by-step treatment of industrial manufacture covers storage, cleaning, roasting, hulling, mixing, refining, conching and the production of cocoa mass, butter, powders, soluble preparations and chocolate confections, illustrated with machinery descriptions and practical procedures. The book also treats analytical methods, legal and economic considerations, trade statistics and quality control, offering tables, plates and appendices for manufacturers, engineers and food analysts.