Cocoa And Chocolate
The Tree, The Bean The Beverage
Forfatter: Arthur W. Knapp
År: 1923
Forlag: Sir Isaac pitman & Sons
Sted: London
Sider: 147
UDK: 663.91 Kna
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MANUFACTURE OF COCOA AND CHOCOLATE 115 upper stone. The nib contains over half its weight of fat, and as the nib is crushed, the cells are broken and the fat liberated. The grinding process generates heat, and at 90° F. the fat melts to an oil. This explains why the crisp, nutty cacao nib, after passing between the stones, emerges as a thick brown liquid. According to the fineness of particles required, the nib is passed through one, two, or three pairs of stones. The material obtained is liquid cacao nib, which on cooling sets to a hard brown block. This is known as cacao mass or unsweetened chocolate, and can be used. to prepare either cocoa or chocolate. The illustration of grinding shows a circle of grinding stones driven in an unusual manner by a huge spur-wheel, which is 18 ft. in diameter and weighs 3| tons. So far cocoa and chocolate have been considered together, but from this point their methods of manufacture are totally different.