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Cocoa and Chocolate, Their Chemistry and Manufacture by Robert Whymper - Paperback
102.90 AED

Cocoa and Chocolate, Their Chemistry and Manufacture by Robert Whymper - Paperback

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Category Type
Cook
ISBN
9781231479056
Author
Robert Whymper
Publisher
Rarebooksclub.com
Description:

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1921 Excerpt: ...with a flavour more or less closely resembling that associated with the name of Lindt, according to the care with which the process is carried out. Mixing. Arriba, or fine Venezuelan ...

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PRODUCT INFORMATION

  •  

    Specifications

    Category Type
    Cook
    ISBN
    9781231479056
    Item EAN
    2724348520003
    People
    Author
    Robert Whymper
    People
    Publisher
    Rarebooksclub.com
    Category Type
    Cook
    ISBN
    9781231479056
    Item EAN
    2724348520003
    People
    Author
    Robert Whymper
    People
    Publisher
    Rarebooksclub.com
    Technical Information
    Binding
    Paperback
    Languages and countries
    Book Language
    English
    Read more
  •  

    Description:

    This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1921 Excerpt: ...with a flavour more or less closely resembling that associated with the name of Lindt,

    This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1921 Excerpt: ...with a flavour more or less closely resembling that associated with the name of Lindt, according to the care with which the process is carried out. Mixing. Arriba, or fine Venezuelan nibs Ceylon, or Trinidad nibs. Cuban, Bahia, or Ban Thome nibs Sugar... Cacao butter.... Vanilla..... The beans should be roasted only just sufficiently to enable the husks to be removed easily on the winnower. A temperature of 100 C. is sufficient for this purpose, and a temperature higher than 130 C. should not be allowed. The lightly roasted nibs are ground, preferably on granite rollers, mixed with sugar, refined on steel refiners, and then, after cold blocking, the hard blocks are levigated on granite refiners. A second refinement on steel refiners is advantageous. Between each refining, the mass is run in a " melangeur" for 10--15 minutes, and some cacao butter is added on these occasions. After two or three grindings on the steel refiners. followed each time by further levigation of the cold blocks on the granite rollers, the chocolate mass is placed in a "conche" machine and heated from 80 to 90 C. for seventy-two hours. By these means, the semi-roasted nibs develop their full flavour in the later stages of manufacture, and the heat, applied in the " conche," also tends to caramelise the sugar, slightly. The " caramelising machine " of Messrs. Savy Jeanjean et Cie. aimed to produce the same effect, and, though undoubtedly the sugar is caramelised, the resulting chocolate is by no means of the same fine flavour that is produced by the slower process. The makers of this machine, however, claim smoothness and homogeneity, rather than enhanced aroma, for chocolate treated in this way. Chocolate Powders. As distinct from cocoa, chocola.

    Product Features:
    • Category: Cook
    • Binding: Paperback
    • Language of Text: English
    • Author(s): Robert Whymper
    • Publisher: Rarebooksclub.com
    • ISBN: 9781231479056
    • Number of Pages: 148
    • Dimensions: 9.69 x 7.44 x 0.32 inches
 

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