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 II236represent, 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.
PLATE II
PLATE II
Longitudinal Section of a model Chocolate FactoryFor explanation of figures see text.
Zipperer, Manufacture of Chocolate etc. 3rd edition.Verlag M. Krayn, Berlin W. 10.
Click on the images to see a larger version.
Click on the images to see a larger version.
PLATE III
PLATE III
Longitudinal Section of a model Cocoa FactoryFor explanation of figures see text.
Zipperer, Manufacture of Chocolate etc. 3rd edition.Verlag M. Krayn, Berlin W. 10.
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.
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.
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-cacaoof Hartwig & Vogel of Dresden contains water 7·5 percent, ash 3·88 percent, fat 16·54 percent, albumin 11·25 percent, carbohydrates 38·76 percent, tannin 2·50 percent.237Acorn-cacaoof 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 percent.238Acorn-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-chocolateis 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 patents239for “The production of a tasty and genuine chocolate or cocoa powder240rich 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 stage241and 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-chocolateis prepared by mixing 1 kilo of prepared barley meal2424½ kilos powdered sugar and 4½ kilos cacao mass. The moulded chocolate is to be coated with varnish.Cacao and chocolate preparations containing milkare 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-essenceis 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-maltis 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 (P3O5) 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 containsaccording to Notnagel243: water 6·10 percent, 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 materialshave 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 chocolatehas the following composition.244Nitrogenous 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 fordiabetic cacaois as follows:cocoa powder500grammeslevulose200"wheat flour280"saccharin5"aromatic substances15"In this recipe, also, the substitution of levulose for wheat meal is to be recommended.Diabetic cacaocan 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.245Dictamniaof 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 cacaoare 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.
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-cacaoof Hartwig & Vogel of Dresden contains water 7·5 percent, ash 3·88 percent, fat 16·54 percent, albumin 11·25 percent, carbohydrates 38·76 percent, tannin 2·50 percent.237
Acorn-cacaoof 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 percent.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-chocolateis 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 patents239for “The production of a tasty and genuine chocolate or cocoa powder240rich 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 stage241and 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-chocolateis prepared by mixing 1 kilo of prepared barley meal2424½ kilos powdered sugar and 4½ kilos cacao mass. The moulded chocolate is to be coated with varnish.
Cacao and chocolate preparations containing milkare 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-essenceis 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-maltis 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 (P3O5) 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 containsaccording to Notnagel243: water 6·10 percent, 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 materialshave 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 chocolatehas the following composition.244Nitrogenous 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 fordiabetic cacaois as follows:
cocoa powder500grammeslevulose200"wheat flour280"saccharin5"aromatic substances15"
In this recipe, also, the substitution of levulose for wheat meal is to be recommended.
Diabetic cacaocan 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
Dictamniaof 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 cacaoare 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).
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).
Gaugauis 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-Cacaois 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-Chocolateof E. Kreplin, Lehrte, consists of 35 percent pure cacao mass, 20 percent slightly roasted wheat flour and 45 percent sugar (Hager).Husson’s Mixturecontains the following materials: Arrow root 500, oat meal 500, powdered sugar 500, powdered sago 400, cacao 50, calcium phosphate 50, vanilla 1.Hygiamaresembles 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 per cent. fat, 52·8 percent soluble carbohydrates, 10·5 percentinsoluble carbohydrates, 2·5 percent food salts, 4 percent moisture.Iceland-moss-chocolatecontains 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-Chocolateis 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-Chocolatecontains 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-cacaoaccording 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-syrupormalted chocolateis 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-cacaogives 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 per cent., 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-chocolateis 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-cacaois prepared with 1 kilo of condensed milk (prepared in a vacuum with the addition of 10 percent of milk-sugar246500 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-cacaocan 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-cacaocan be obtained thus:a)30kiloscacao powder,20"powdered sugar,50"pure milk powderb)20kiloscacao powder,30"powdered sugar,50"pure milk powder,c)15kiloscacao powder,35" powdered sugar,50" pure milk powder.Milk-chocolateis 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 ofpure milk cacao, the cacaopowder 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-cacaowith 20 percent mutase: contains water 5·66 percent, fat 25·24 percent247, albumin 28·31 percent, fibre 3·81 percent, theobromine 1·67 percent, non-nitrogenous extractives 30·72 per cent., 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 cacaoIt 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 chocolateis prepared by mixing a vegetable extract (from leguminous plants) with cacao or chocolate. The analysis ofLahmann’s Nährsalz-chocolategave the following numbers: fat 24·5 percent, ash 1·36 percent, water 1·08 percent, albumin 6·25 percent, phosphoric acid (P2O5) 0·44 percent.Nähr-und Heilpulver.(Food and health-powder) ofDr. Koebencontains 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).248Nuco-cocoais a mixture of cacao with “nuco”, which is a highly praised preparation of albumin. The analysis of nuco cacaogave 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.249It is likewise a mixture of 50 percent of oat meat with 50 percent of cacao.Oat-cocoacan 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 ofoat-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 Turcsconsists of cacao mass, rice-meal, starch and sandal wood.Peptone-cocoacontains: 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-chocolatecontains 10 percent of dry peptone.Plasmon-chocolate and cocoacontains 20 percent plasmon250(Siebold).Racahout des Arabessee page 00, note.Raspberry chocolate(Sarotti), German patent 181760 and 204603, prepared with addition of the juice of the raspberry.Saccharin-cocoagives 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-chocolatecontains about 10 percent somatose251; the first preparation contains 20·71 per cent total nitrogenous substance, and the latter 10·24 percent, of which about 1/3 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 Proviantcomes 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 per cent, 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-cocoais a varying mixture of tropon, 15-33-1/3 percent, with cacao powder. A tropon cocoa containing 20 percent oftropon gave on analysis: water 5·75 percent, albumin 38·49 per cent., fat 27·77 percent, fibre 3·76 percent, ash 4·51 percent, theobromine 1·6 percent, extractives 22·78 percent.Tropon-chocolateis a chocolate containing 25 percent tropon.252Tropon-Oat-cocoacontains 20 percent of tropon, 30 percent of oat meal and 50 percent of cocoa powder.Wacaca des Indesconsists of 60 parts cacao powder, 165 parts sugar, 8 parts cinnamon, 2 parts vanilla and some tincture of ambergris.White chocolatecontains 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
Gaugauis 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-Cacaois 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-Chocolateof E. Kreplin, Lehrte, consists of 35 percent pure cacao mass, 20 percent slightly roasted wheat flour and 45 percent sugar (Hager).
Husson’s Mixturecontains the following materials: Arrow root 500, oat meal 500, powdered sugar 500, powdered sago 400, cacao 50, calcium phosphate 50, vanilla 1.
Hygiamaresembles 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 per cent. fat, 52·8 percent soluble carbohydrates, 10·5 percentinsoluble carbohydrates, 2·5 percent food salts, 4 percent moisture.
Iceland-moss-chocolatecontains 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-Chocolateis 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-Chocolatecontains 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-cacaoaccording 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-syrupormalted chocolateis 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-cacaogives 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 per cent., 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-chocolateis 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-cacaois prepared with 1 kilo of condensed milk (prepared in a vacuum with the addition of 10 percent of milk-sugar246500 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-cacaocan 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-cacaocan be obtained thus:
a)30kiloscacao powder,20"powdered sugar,50"pure milk powderb)20kiloscacao powder,30"powdered sugar,50"pure milk powder,c)15kiloscacao powder,35" powdered sugar,50" pure milk powder.
Milk-chocolateis 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 ofpure milk cacao, the cacaopowder 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-cacaowith 20 percent mutase: contains water 5·66 percent, fat 25·24 percent247, albumin 28·31 percent, fibre 3·81 percent, theobromine 1·67 percent, non-nitrogenous extractives 30·72 per cent., 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 cacaoIt 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 chocolateis prepared by mixing a vegetable extract (from leguminous plants) with cacao or chocolate. The analysis ofLahmann’s Nährsalz-chocolategave the following numbers: fat 24·5 percent, ash 1·36 percent, water 1·08 percent, albumin 6·25 percent, phosphoric acid (P2O5) 0·44 percent.
Nähr-und Heilpulver.(Food and health-powder) ofDr. Koebencontains 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-cocoais a mixture of cacao with “nuco”, which is a highly praised preparation of albumin. The analysis of nuco cacaogave 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.249It is likewise a mixture of 50 percent of oat meat with 50 percent of cacao.
Oat-cocoacan 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 ofoat-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 Turcsconsists of cacao mass, rice-meal, starch and sandal wood.
Peptone-cocoacontains: 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-chocolatecontains 10 percent of dry peptone.
Plasmon-chocolate and cocoacontains 20 percent plasmon250(Siebold).
Racahout des Arabessee page 00, note.
Raspberry chocolate(Sarotti), German patent 181760 and 204603, prepared with addition of the juice of the raspberry.
Saccharin-cocoagives 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-chocolatecontains about 10 percent somatose251; the first preparation contains 20·71 per cent total nitrogenous substance, and the latter 10·24 percent, of which about 1/3 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 Proviantcomes 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 per cent, 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-cocoais a varying mixture of tropon, 15-33-1/3 percent, with cacao powder. A tropon cocoa containing 20 percent oftropon gave on analysis: water 5·75 percent, albumin 38·49 per cent., fat 27·77 percent, fibre 3·76 percent, ash 4·51 percent, theobromine 1·6 percent, extractives 22·78 percent.
Tropon-chocolateis a chocolate containing 25 percent tropon.252
Tropon-Oat-cocoacontains 20 percent of tropon, 30 percent of oat meal and 50 percent of cocoa powder.
Wacaca des Indesconsists of 60 parts cacao powder, 165 parts sugar, 8 parts cinnamon, 2 parts vanilla and some tincture of ambergris.
White chocolatecontains 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