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).