Owning includes offline reading and never expires.
The Manufacture of Chocolate and other Cacao Preparations
Paul Zipperer and Hermann Schaeffer
From the cacao tree and its diseases to finished chocolate, Paul Zipperer documents an entire industry: cultivation, gathering, and the manufacture of cacao preparations in technical detail. The standard early handbook of chocolate making, written for the trade. How the world's favorite flavor was actually produced. Follow the bean into the factory.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
65 chapters
- 1THE MANUFACTURE OF CHOCOLATE AND OTHER CACAO PREPARATIONS
- 2Preface to the third edition of “The Manufacture of Chocolate” by Dr. Zipperer.
- 3Extracts from the prefaces to the first and second editions.
- 4CONTENTS
- 5Part I. The Cacao Tree.
- 6A. Tree and Beans.
- 7a) Description of the Cacao Tree and its Fruit.
- 8b) Geographical Distribution and History of the Cacao Tree.
- 9c) Cultivation of the Cacao Tree; Diseases and Parasites.
- 10d) Gathering and Fermentation.
- 11e) Description of the Beans.
- 12f) The Commercial Sorts of the Cacao Bean.
- 13g) The Trade in Cacao and the Consumption of Cacao Products; Statistics.
- 14B. Chemical Constitution of the Bean.
- 15a) The Cacao Bean Proper.
- 161. Water or Moisture.
- 172. Fat.
- 183. Cacao-red or Pigment.
+ 47 more. The full contents open with the book.
More in Nutrition & Food
Read it all with NaturaRead Plus
The whole catalogue for USD 6.99 per month. Or open all five apps with All-Access for USD 19.99 a month, or USD 149 a year.