Paul Zipperer

Preface to the third edition of "The Manufacture of Chocolate" by Dr. Zipperer.

Extracts from the prefaces to the first and second editions.

CONTENTS

Part I . The Cacao Tree. A. Tree and Beans. a) Description of the Cacao Tree and its Fruit.

B. Chemical Constitution of the Bean. a) The Cacao Bean Proper.

Part II. The Manufacture of Cacao Preparations. A. Manufacture

Part III. Ingredients used in the manufacture of chocolate. A. Legal enactments. Condemned ingredients.

Part IV. Examination and Analysis of Cacao Preparations. A.

Book 5. Appendix. A. Installation of a chocolate and cacao powder factory.

Zipperer, Manufacture of Chocolate etc. 3^rd edition.
Verlag M. Krayn, Berlin W. 10.

THE
MANUFACTURE
OF
CHOCOLATE
AND OTHER CACAO PREPARATIONS

BY
Dr. PAUL ZIPPERER.

Third Edition
REARRANGED, THOROUGHLY REVISED, AND LARGELY REWRITTEN.

EDITOR
DR. PHIL. HERM. SCHAEFFER
FOOD CHEMIST AND MANAGING DIRECTOR.

WITH 132 ILLUSTRATIONS, 21 TABLES AND 3 PLATES.

ALL RIGHTS RESERVED.

Rosenthal & Co., Berlin NW.21, Alt-Moabit 105