Cocoa And Chocolate Their History From Plantation to Consumer
Cocoa And Chocolate Their History From Plantation to Consumer
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In our eReader you can find the full English version of the book. Read Cocoa And Chocolate Their History From Plantation to Consumer Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Cocoa And Chocolate Their History From Plantation to Consumer
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Each kind of organism produces its own characteristic changes. It would thus appear a miracle if the same substances were always produced. Yet, just as grape-juice left exposed to every micro-organism of the air, generally changes in the direction of wine more or less good, so the pulp of cacao tends, broadly speaking, to ferment in one way. It would, however, be a serious error to assume that exactly the same kind of fermentation takes place in any two fermentaries in the world, and the maximu...m variation must be considerable. As the pulp ferments, it is destroyed ; it gradually changes from white to brown, and a liquid (" sweatings ") flows away from it. The " sweatings " taste like sweet 'cider. At present this is allowed to run away through holes in the bottom of the box, and no care is taken to preserve what may yet become a valuable by-product. I found by experiment that in the preparation of one cwt. Of dry beans about i-J gallons of this unstable liquid are produced. In other words, some seven or eight million gallons of " sweatings " run to waste every year.
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You can find similar books in the "Read Also" column, or choose other free books by Knapp Arthur William to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Each kind of organism produces its own characteristic changes. It would thus appear a miracle if the same substances were always produced. Yet, just as grape-juice left exposed to every micro-organism of the air, generally changes in the direction of wine more or less good, so the pulp of cacao tends, broadly speaking, to ferment in one way. It would, however, be a serious error to assume that exactly the same kind of fermentation takes place in any two fermentaries in the world, and the maximu...m variation must be considerable. As the pulp ferments, it is destroyed ; it gradually changes from white to brown, and a liquid (" sweatings ") flows away from it. The " sweatings " taste like sweet 'cider. At present this is allowed to run away through holes in the bottom of the box, and no care is taken to preserve what may yet become a valuable by-product. I found by experiment that in the preparation of one cwt. Of dry beans about i-J gallons of this unstable liquid are produced. In other words, some seven or eight million gallons of " sweatings " run to waste every year.
What to read after Cocoa And Chocolate Their History From Plantation to Consumer?
You can find similar books in the "Read Also" column, or choose other free books by Knapp Arthur William to read onlineMoreLess
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