The Candy Making Industry in Philadelphia
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In our eReader you can find the full English version of the book. Read The Candy Making Industry in Philadelphia 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 The Candy Making Industry in Philadelphia
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Chocolate is obtained from the cocoa bean, the varieties most used being grown principally in South and Central America, the West Indies, Ceylon and Africa. These vary greatly in flavor, aroma and strength. To obtain the best results, various grades are combined, very much as is done with coffees. The pods in which the beans grow are about the size of a cocoanut, but they are removed from these pods before being shipped. When received by the confectioner they are first placed in huge revolving ...ovens over a slow fire and roasted to such a point as will bring out to the fullest extent the delightful aroma of chocolate. They are then coarsely ground, the hulls being separated from the bean itself. These broken beans, or nibs, as they are called, are then taken to the milling machine, in which they are ground very fine by being passed successively under heavy mills of stone or iron, somewhat similar to those used in the grinding of flour. Considerable heat is generated in this process, and the resultant mass is a brownish liquid of the consistency of molasses, known as "chocolate liquor." This is really a mixture of dry cocoa and the oil from the bean, which is known as cocoa butter.
What to read after The Candy Making Industry in Philadelphia?
You can find similar books in the "Read Also" column, or choose other free books by Philadelphia. Chamber of Commerce. Educational Committee. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Chocolate is obtained from the cocoa bean, the varieties most used being grown principally in South and Central America, the West Indies, Ceylon and Africa. These vary greatly in flavor, aroma and strength. To obtain the best results, various grades are combined, very much as is done with coffees. The pods in which the beans grow are about the size of a cocoanut, but they are removed from these pods before being shipped. When received by the confectioner they are first placed in huge revolving ...ovens over a slow fire and roasted to such a point as will bring out to the fullest extent the delightful aroma of chocolate. They are then coarsely ground, the hulls being separated from the bean itself. These broken beans, or nibs, as they are called, are then taken to the milling machine, in which they are ground very fine by being passed successively under heavy mills of stone or iron, somewhat similar to those used in the grinding of flour. Considerable heat is generated in this process, and the resultant mass is a brownish liquid of the consistency of molasses, known as "chocolate liquor." This is really a mixture of dry cocoa and the oil from the bean, which is known as cocoa butter.
What to read after The Candy Making Industry in Philadelphia?
You can find similar books in the "Read Also" column, or choose other free books by Philadelphia. Chamber of Commerce. Educational Committee. [from Old Catalog] to read onlineMoreLess
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