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COMMERCIAL COCOA 



Chemical Composition of Boasted 

 Beans. — The table on this page 

 gives analyses of various kinds 

 of roasted cocoa beans (shelled) 

 made by Hisch and published by 

 Blyth. 



When cool the beans are passed 

 through a machine which cracks 

 the shells ; and the latter are 

 then removed by a winnower. 



We have already seen that the 

 shells may comprise from 7'1 to 

 134 per cent, of the total weight 

 of the cured beans and from 8" 5 

 to 15'5 per cent, of the beans 

 after they have been roasted. 

 The shells are sometimes ground 

 into powder and used as an adul- 

 terant of inferior chocolate ; or 

 they may be employed as maniu-e 

 or cattle food. 



The shelled and roasted kernels 

 are now ground into a paste be- 

 tween heated rollers, which cause 

 the fat to melt and a large propor- 

 tion of it is run into moulds and 

 allowed to cool and solidify. In 

 this condition the fat or cocoa- 

 butter is often stored, since there 

 is no danger of its becoming rancid. 

 When the grinding process is 

 nearing completion, various in- 

 gredients are incorporated in the 

 paste with a view to improving 

 both its flavour and solubility. 



The flavouring agents added 

 generally consist of vanilla, vola- 

 tile oils, and various spices, 

 while starchy matters and sugars 

 are employed to improve its 

 miscibility. 



Strictly speaking, manufactured 

 cocoa is not soluble in the form 



