The Manufacture of Chocolate and other Cacao Preparations by Paul Zipperer
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About this eBook
| Author | Zipperer, Paul, -1903 |
|---|---|
| Editor | Schaeffer, Herm. (Hermann) |
| Title | The Manufacture of Chocolate and other Cacao Preparations |
| Note | Reading ease score: 57.9 (10th to 12th grade). Somewhat difficult to read. |
| Credits |
Produced by Chris Curnow, Les Galloway and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) |
| Summary | "The Manufacture of Chocolate and Other Cacao Preparations" by Paul Zipperer is a scientific publication written in the early 20th century. The book serves as a comprehensive guide to the chocolate manufacturing process, examining both the production of chocolate and the various preparations involving cacao. It is likely of interest to food scientists, manufacturers, or anyone involved in the culinary arts seeking detailed information on cacao and chocolate manufacturing. The opening of the book includes a preface that outlines the updates in this third edition, highlighting the technological and scientific advancements in chocolate manufacturing over the previous decade. Dr. Paul Zipperer emphasizes the evolution of the industry from small operations to large-scale manufacturing, touching on aspects such as the raw materials, chemical composition of cacao, and legal regulations pertinent to the trade. Early sections introduce the cacao tree, its botanical features, and its geographical distribution, setting the stage for a detailed exploration of the cultivation and processing of cacao beans. (This is an automatically generated summary.) |
| Language | English |
| LoC Class | TP: Technology: Chemical technology |
| Subject | Cocoa |
| Subject | Chocolate |
| Subject | Cacao |
| Category | Text |
| EBook-No. | 55584 |
| Release Date | Sep 19, 2017 |
| Copyright Status | Public domain in the USA. |
| Downloads | 110 downloads in the last 30 days. |
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