. Cocoa and chocolate : their history from plantation to consumer. Chocolate; Cocoa. MANUFACTURE I25. Diagram of Cacao Bean Cleaning Machine. This is a box fitted with shaking sieves down which the cacao beans pass in a current of air. Having come over some large and very powerful magnets, which take out any nails or fragments of iron, they fall on to a sieve (|-inch holes) which the engineer describee as " rapidly reciprocating and arranged on a slight incline and mounted on spring ; This allows grit to pass through. The beans then roll down a plane on to a sieve (f-inch holes)
. Cocoa and chocolate : their history from plantation to consumer. Chocolate; Cocoa. MANUFACTURE I25. Diagram of Cacao Bean Cleaning Machine. This is a box fitted with shaking sieves down which the cacao beans pass in a current of air. Having come over some large and very powerful magnets, which take out any nails or fragments of iron, they fall on to a sieve (|-inch holes) which the engineer describee as " rapidly reciprocating and arranged on a slight incline and mounted on spring ; This allows grit to pass through. The beans then roll down a plane on to a sieve (f-inch holes) which separates the broken beans, and finally on to a sieve with oblong holes which allows the beans to fall through whilst retaining the clusters. The beans encounter a strong blast of air which brushes from them any shell or dust clinging to them. (c) Roasting the Beans. As with coffee so with cacao, the characteristic flavour and aroma are only developed on roasting. Messrs. Bainbridge and Davies (chemists to Messrs. Rowntree) have shown that the aroma of cacao is chiefly due to an amazingly minute quantity ( per cent.) of linalool, a colourless liquid with a power- ful fragrant odour, a modification of which occurs in bergamot, coriander and lavender. Everyone notices the aromatic odour which permeates the atmosphere. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Knapp, Arthur William. London : Chapman
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Keywords: ., bookcentury1900, bookdecade1920, booksubjec, booksubjectchocolate
