The Manufacture of Chocolate and other Cacao Preparations
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- Pages
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About this book
Cacao and the preparations made from it are the subject of this handbook for the chocolate industry by Dr. Paul Zipperer. The third edition of 1915 was revised and largely rewritten under the editor Dr. Herm. Schaeffer, a food chemist. It describes raw materials and their chemical makeup as well as manufacturing processes, has a chapter on the commercial varieties of cacao beans, and carries 132 illustrations, 21 tables and 3 plates. The economic side of the trade was recast too. Published in Berlin and by Spon in London and New York.
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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