The Manufacture of Chocolate and other Cacao Preparations
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- Pages
- 366
About this book
This 1915 third edition of Paul Zipperer's work on chocolate is described on its title page as rearranged, thoroughly revised and largely rewritten, with Dr. Herm. Schaeffer as editor and 132 illustrations, 21 tables and 3 plates. The first plate shows the cacao tree, Theobroma Cacao. The preface says a decade had passed since the last edition and that the book had been out of print for several years.
The text covers the cacao tree itself: the seed germinates about fourteen days after planting, flowers come after three to five years, and a tree that has once borne fruit often goes on for fifty years. Diseases such as gum disease, fungus growths and beetle attacks are described. Other pages deal with testing, including the chemical determination of starch with Fehling's solution and a melting-point test for the fat in a capillary tube.
Contents
About the author
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Book facts
- Author
- Paul Zipperer
- Reading time
- About 7 hours
- Pages
- 366
- Language
- English
- Genre
- Engineering
- Formats
- PDF, EPUB, Read online