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
Søgning i bogen
Den bedste måde at søge i bogen er ved at downloade PDF'en og søge i den.
Derved får du fremhævet ordene visuelt direkte på billedet af siden.
Digitaliseret bog
Bogens tekst er maskinlæst, så der kan være en del fejl og mangler.
132 THE COCOA AND CHOCOLATE INDUSTRY
They explain also the high percentage of feminine labour employed therein.
Milk Chocolate. The incentive of competition is a poor thing beside the stimulus of creation. Few things have resulted in more solid delight for children than the invention of milk chocolate. It is one of those little inventions which matter to a million people. Some of these pass unnoticed—no song was ever made about the man who put the hump on the hairpin—but the name of M. D. Peter, of Vevey, Switzerland, will not be forgotten. He first produced milk chocolate in 1876. It is now manufactured in a variety of ways direct from fresh milk, from Condensed milk and from milk powder. Save for the method of incorporating the milk, the mixing, grinding, conching and mo ul ding are similar to plain chocolate. Good milk chocolate is an ideal food, each pound of a well-known British make containing roughly one and a half pints of milk from which the water has been evaporated, five ounces of cacao bean products and seven ounces of sugar.