MANUFACTURE OF MILK CHOCOLATE IN THE FORM OF POWDER. FIRST OPERATION-PREPARATION OF Cocoa
Year: 1888

page_text: uཔ་ཅམ་
the nature of the said invention to be as follows:-
This invention relates to a method of manufacturing milk chocolate either in the
form of powder or tablets which presents great advantages over the methods
heretofore practised. These advantages are that the cost of manufacture is
diminished, whilst a superior article is obtained; the product is unchangeable; it
can be readily used as the chocolate and milk are mixed to form a single hody.
It is well known that chocolate as a beverage is taken by most persons mixed with
milk, and that the mixing has heretofore been effected by dissolving the chocolate
generally made in the form of powder or tablets in natural milk.
This presents serious inconveniences the principal of which are the preservation
of natural milk, which liquid is extremely liable to decompose; the difficulty of
procuring it at any time and place; the frequent adulterations to which this liquid is
subjected the irregularity with which the fusion of chocolate with milk is effected,
this irregularity being due to the rapid ebullition of a liquid relatively to the slow
dissolution of a solid body.
Besides all these inconveniences the cost of manufacture is much too high for an
article of daily consumption.
By the method forming the subject of the said invention all these inconveniences
are obviated by employing certain known means to produce a new result and new
means for effecting the complete manufacture of an improved article containing
chocolate and milk in suitable proportions. This new article can at will be manu-
factured either in the form of powder or tablets. In either case I operate as
follows.
MANUFACTURE OF MILK CHOCOLATE IN THE FORM OF POWDER.
FIRST OPERATION-PREPARATION OF Cocoa.
In order to prepare the cocoa I proceed as usual that is to say, the same operations
are carried out and the same apparatus are employed as in any chocolate manufactory
for making the article called unsugared cocoa with the only modification that a definite
quantity of sugar is added and that according to the quality of the cocoa employed.

page_text: :
i
if it is very rich and unctuous after having been crushed part of the cocoa nut oil or
butter is extracted from it. To explain this better I will describe the mode according
to which the operation takes place.
I commence by torrefying the cocoa in any cocoa torrefying apparatus. When the
cocoa has been to refied and deprived of the germs and shells, I mix with it refined
cane or beetroot sugar, the proportion of which varies between one or two parts of
sugar for one part of cocoa according to the quality, and I proceed to crush the same by
means of a suitable machine for crushing and mixing the cocoa until a very
homogeneous paste is obtained. If by. reason of the quality of the cocoa the paste
obtained is very rich and unctuous part of the cocoa nut oil or butter is extracted by
any suitable press. The extraction of the cocoa nut oil or butter is not extracted from
the paste as heretofore for the purpose of enabling the manufacture of the article
called unsugared cocoa, which cannot be obtained without extracting the nut oil or
butter contained in the cocoa; but for the sole purpose of rendering the cocoa paste
suitable for the subsequent operations to which it will be subjected. The paste is
afterwards passed into a drying stove heated to a temperature of about 70 degrees for
a period of twelve hours. It is then removed from the stove put in a cellar for cooling,
and allowing it to become quite dry, and preserved therein for any desired length of
time. At the moment when it is to be used it is crushed and then triturated so as to
obtain a powder.
I can also prepare the cocoa without adding sugar to it; in this case it is obtained
in the liquid state and preserved in the stove until the mixing with milk is effected.
The mixing having been carried out, the paste which is formed is allowed to cool and
at the moment when it is to be used I crush and triturate it to obtain a powder.
SECOND OPERATION. PREPARATION OF THE MILK.
For the preparation of the improved milk chocolate in the form of powder or
tablets can employ natural milk or milk that has already been concentrated to form
a paste or powder provided that it does not contain any foreign substance with the
exception of cane or beetroot sugar which I am obliged to use in order to render it
unchangeable.
I proceed as follows in the case of natural milk. I commence by examining
through the medium of a lactometer whether the milk which shall be used presents
the quality necessary for obtaining the desired paste. Pure milk must on an
average contain butter 3.20; caseine 3, albumine 1-20 ;. milk sugar 4.30; salts 0.70;
water 87.60.
In order to manufacture dry paste which is to be obtained, I completely eliminate
by evaporation the volume of water contained in natural milk keeping intact the
other solid substances which the milk contains, such as the butter, caseine, albumine,
milk sugar and the salts which can even be added at the moment when the evaporation
of part of the cane or beetroot sugar is effected if the cocoa has been prepared
without sugar.
For this purpose the milk is slowly heated in a water bath and
afterwards decanted into a boiler wherein it is heated to the boiling point as in the
condensation of milk. In case the proper quantity of sugar is to be added to the milk,
I dissolve in another vessel of copper which is heated in a water bath, refined cane or
beetroot sugar by adding a suitable quantity of water to it. The sirup obtained is
decanted as soon as it boils into an evaporating boiler such as is employed for the
concentration of sirup. At the same time the sirup is poured into the boiling milk, the
average proportion being one part and a half to two parts of milk for one part of sugar.
Under these conditions the milk is again caused to boil mixed with the sirup at a
temperature of 60 degrees; and the mixture is concentrated and finally reaches the
desired degree of viscosity. When the operation is terminated 1. remove the paste
from the boiler and cause it to cool so that it becomes quite dry in a few hours.
crushed and pulverized, care being taken to bring it as little as possible in contact
with humidity. If a milk paste is to be obtained without adding sugar 1 simply effect
the evaporation of the water contained in the milk.
It is

page_text: THIRD OPERATION. MIXING THE COCOA AND MILK.
I take sugared cocoa in the form of powder and unsugared milk in the form of
paste which are prepared as hereinafter described, and mix them in about equal
proportions through the medium of any kneading apparatus; the proportions can
however be varied according as it is desired to obtain more or less flavour of cocoa or
milk and according as it is more or less sugared.
If unsugared cocoa is to be treated either in the form of powder or in the liquid
state as it leaves the stove, I employ sugared milk-paste. I pour the two substances
simultaneously into the kneading apparatus and thus mix them.
If unsugared cocoa is to be treated in the form of powder or in the liquid state
with unsugared milk, I introduce the milk paste into the kneading apparatus at the
same time as the cocoa and add an equal quantity of sugar to the milk paste.
As soon as the mixing has been effected I proceed in a similar manner in all the
three cases described. The paste is removed from the kneading apparatus and allowed
to cool in a cellar. At the moment when it is to be converted into powder, I crush
and then triturate it.
If in lieu of natural milk concentrated milk is employed, such as is manufactured
in Switzerland and which presents the consistence of thick honey, I previously boil it
in order to completely evaporate the quantity of water which it still contains and
diminish the quantity of sugar in the cocoa in the form of powder or in the liquid
state, because the concentrated milk contains some sugar. i always mix the cocoa
and milk by means of kneading apparatus. According as I have employed cocoa in
the form of powder or liquid paste, I obtain a more or less soft paste by the mixing
operation. If the paste obtained is very soft I cause it to pass, on leaving the kneading
apparatus to a cocoa press, in order to render it more compact and afterwards cause it.
to cool in a cellar. When it has become dry crush and pulverize it, thus obtaining
milk chocolate in the form of powder.
If the milk is in the form of powder and contains a suitable quantity of sugar I
simply effect the mixing of this powder with the cocoa in the form of powder or liquid
or paste, but without sugar, invariably using a kneading apparatus for the mixing.
In order to obtain the powder of milk chocolate I proceed in a similar manner as
above described.
FIRST OPERATION. PREPARATION OF THE Cocoa.
I cause the cocoa to undergo the same operations as described for the manufacture
of milk chocolate in the form of powder with regard to the torrefaction, the mixing
of the sugar, the pressing in order to obtain the paste, the extraction of the cocoa nut
oil or butter, and the introduction into a stove.
For the manufacture of the milk I proceed in a manner similar to that already
described for the manufacture of milk chocolate in the form of powder, except that I
do not press the pasie.
THIRD OPERATION. MIXING THE COCOA AND MILK.
I mix the paste of chocolate as it leaves the stove with the paste or powder of milk
by means of a mixing apparatus provided with a reheater, in order that the mixed
paste shall preserve the desired heat for enabling it to be moulded. When the mixing
operation is at an end, I add as small a quantity of cocoa nut oil or butter as
possible in order to facilitate the dressing and removal from the mould, and proceed
to form the tablets in moulds which are then caused to descend into a cellar in order
to cool, and removed from the mould as usual,
I mix the paste of chocolate as it leaves the stove with the paste or powder of milk
by means of a mixing apparatus provided with a reheater, in order that the mixed
paste shall preserve the desired heat for enabling it to be moulded. When the mixing
operation is at an end, I add as small a quantity of cocoa nut oil or butter as
possible in order to facilitate the dressing and removal from the mould, and proceed
to form the tablets in moulds which are then caused to descend into a cellar in order
to cool, and removed from the mould as usual,

page_text: If instead of natural milk I employ concentrated milk the latter is first subjected
to an operation for extracting from it the water which it contains. The paste of milk
thus obtained is mixed with cocoa without sugar, in the form of powder or liquid as
it leaves the stove, and at this moment the quantity of sugar necessary for obtaining
the proper proportions is added. I effect the mixing in an apparatus provided with a
reheater, in order that the paste shall retain the desired heat for enabling it to be
dressed. To facilitate this operation I add as small a quantity of cocoa nut oil as
possible to the same. The paste is moulded and removed from the mould as described
with reference to the first case.
If the milk is in the form of powder I mix it such as it is with the cocoa paste
leaving the stove, introducing the same in a mixing apparatus provided with a reheater
and adding sugar at this moment in case the quantity contained in the milk in the
form of powder should be less than that which I employ.
If on the contrary the quantity of sugar contained in this milk in the form of powder
is greater I take care to prepare the cocoa without sugar. I always operate in the
same manner as above described with regard to the moulding of the paste and its
removal from the mould.
It will be evident that the method practised according to my invention is very
simple, presents great advantages and constitutes a real progress in the manufacture
of ordinary chocolate. The improvements are the more important because they enable
the consumption of milk chocolate at a lower price, increase the quality, and facilitate
the use of the chocolate.
Moreover, the improved method presents the advantage that it does not necessitate
any change in the tools now employed in the manufacture of chocolate, and merely
comprises certain modifications in the methods in use, combined with a new method
which is rendered necessary in the manufacture of the improved article.
Dated this 3rd day of September 1888.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C.,
Agents for the Applicant.

page_text: COMPLETE SPECIFICATION.
Improvements in and relating to the Manufacture of Cocoa or
Chocolate.
I, FEDERICO BAUDER, of Boulogne sur la Seine (Seine), France, do hereby
declare the nature of the said invention and in what manner the same is to be
performed to be particularly described and ascertained in and by the following
statement:
This invention relates to a method of manufacturing milk chocolate either in the
form of powder or tablets which present great advantages over the methods heretofore.
practiced. These advantages consist in diminishing the cost of manufacture whilst at
the same time obtaining a superior article; the product is unchangeable; it can be
readily prepared for use as the chocolate and milk are mixed to form a single body.
It is well known that chocolate as a beverage is taken by most persons mixed with
milk and that the mixing has heretofore been effected by dissolving the chocolate,
which is generally made in the form of powder or tablets, in milk.
This method presents serious inconveniences, the principal of which are the pre-
servation of the milk, which is extremely liable to decompose; the difficulty of
procuring it at any time and place; the frequent adulterations to which this liquid is
subjected, and the irregularity with which the fusion of chocolate with milk is effected,
this irregularity being due to the rapid ebullition of a liquid relatively to the slow
dissolution of a solid body.
Besides all these inconveniences the cost of manufacture is much too high for an
article of daily consumption.
"
By the method forming the subject of this invention all these inconveniences are
obviated by employing certain known means to produce a new result and new means
for effecting the complete manufacture of an improved article containing chocolate
and milk in suitable proportion. This now article can be manufactured either in the
form of powder or tablets. In either case I proceed as follows.
First operation. In order to prepare the cocoa in the form of powder I proceed as
usual that is to say the same operations are carried out and the same apparatus are
employed as in any chocolate manufactory for making the article called unsugared
cocoa with the only modification that a definite quantity of sugar is added and that
according to the quality of the cocoa employed, if it is very rich and unctuous
after having been crushed part of the cocoa nut oil or butter is extracted from it.
To explain this better I will describe the mode according to which the operation takes
place.
C
I commence by torrefying the cocoa in any cocoa torrefying apparatus. When
the cocoa has been thus torrefied and deprived of the germs and shells I mix with it
refined cane or beetroot sugar the proportion of which varies between one or two
parts of sugar for one part of cocoa according to the quality and I proceed to crush
the same by means of a suitable machine for crushing and mixing the cocoa until a
very homogeneous paste is obtained. If by reason of the quality of the cocoa the

page_text: paste obtained is very rich and unctuous part of the cocoa nut oil or butter is extracted
by a suitable press. The extraction of the cocoa nut oil or butter from the paste is
not effected as heretofore for the purpose of enabling the manufacture of the
article called unsugared cocoa which cannot be obtained without extracting the
said oil or butter contained in the cocoa; but for the sole purpose of rendering the
cocoa paste suitable for the subsequent operations to which it will be subjected.
The paste is afterwards passed into a drying-stove heated to an average temperature
of about 70 degrees for a period of twelve hours. It is then removed from the stove,
put in a cellar for cooling and allowed to become quite dry and preserved therein for
any desired length of time. At the moment when it is to be used it is crushed and
then triturated so as to obtain it in the form of powder.
I can if desired also prepare the cocoa without the addition of sugar, in this case
it is obtained in the liquid state and preserved in the stove until the mixing with milk
is effected. The said mixing having been carried out the paste which is formed is
allowed to cool and when required for use is crushed and triturated to obtain a
powder.
Second operation. For the preparation of the improved milk chocolate in the form
of powder or tablets I can employ natural milk or milk that has already been con-
centrated to form a paste or powder provided that it does not contain any foreign
substance with the exception of cane or beetroot sugar which I am obliged to use in
order to render it unchangeable.
In the case of natural milk I proceed as follows, I first examine the milk through
the medium of a lactometer to see whether it is of the quality necessary for obtaining
the desired paste. Pure milk must on an average contain butter 3.20; caseine 3;
albumine 120 milk sugar 430; salts 0.70; water 87.60.
In order to manufacture dry paste I completely eliminate by evaporation the
volume of water contained in natural milk keeping intact the other solid substances
which it contains such as the butter, caseine, albumine, milk sugar and the salts which
can even be added at the moment when the evaporation of part of the cane or beet-
root sugar is effected if the cocoa has been prepared without sugar.
For this purpose
the milk is slowly heated in a water bath and afterwards decanted into a boiler
wherein it is heated to the boiling point as in the condensation of milk. In case the
proper quantity of sugar is to be added to the milk I dissolve in another vessel of
copper which is heated in a water bath refined cane or beetroot sugar by adding a
suitable quantity of water to it. The sirup obtained is decanted as soon as it boils
into an evaporating boiler such as is employed for the concentration of sirup. At
the same time the sirup is poured into the boiling milk, the average proportion being
one part and a half to two parts of milk for one part of sugar.
Under these conditions the milk is again caused to boil, mixed with the sirup at a
temperature of 60 degrees, and the mixture is concentrated and finally reaches the
desired degree of viscosity. When the operation is terminated I remove the paste
from the boiler and cause it to cool so that it becomes quite dry in a few hours. It
is then crushed and pulverized care being taken to bring it as little as possible in
contact with any moisture. If a milk paste is to be obtained without adding sugar
I simply effect the evaporation of the water contained in the milk.
Third operation for mixing the cocoa and milk. I take sugared cocoa in the form
of powder and unsugared milk in the form of paste which are prepared as hereinafter
described, and mix them in about equal proportions through the medium of any
kneading apparatus, the proportions can however be varied according as it is desired
to obtain more or less flavour of cocoa or milk and according as it is more or less
sugared.
If unsugared cocoa is to be treated either in the form of powder or in the liquid
state as it leaves the stove, I employ sugared milk paste. I pour the two substances
simultaneously into the kneading apparatus and thus mix them.
If unsugared cocoa is to be treated in the form of powder or in the liquid state with
unsugared milk, I introduce the milk paste into the kneading apparatus at the same
time as the cocoa and add a quantity of sugar equal to the milk-paste.
"

page_text: As soon as the mixing has been effected I proceed in a similar manner in all the
three cases described. The paste is removed from the kneading apparatus and
allowed to cool in a cellar. When it is to be converted into powder it is crushed and
then triturated.
If in lieu of natural milk concentrated milk is employed such as is manufactured in
Switzerland and which presents the consistency of thick honey, I previously boil it in
order to completely evaporate the quantity of water which it still contains. and
diminish the quantity of sugar in the cocoa in the form of powder or in the liquid
state because the concentrated milk contains some sugar. I always mix the cocoa and
milk by means of a kneading apparatus. According as I have employed cocoa in the
form of powder, liquid or paste, I obtain a more or less soft paste, by the mixing
operation. If the paste obtained is very soft I cause it to pass on leaving the
kneading apparatus, to a cocoa press in order to render it more compact and after-
wards allow it to cool in a cellar. When it has become dry I crush and pulverize it,
thus obtaining milk chocolate in the form of powder.
If the milk is in the form of powder and contains a suitable quantity of sugar,
1 simply effect the mixing of this powder with the cocoa in the form of powder,
liquid or paste, but without sugar, invariably using a kneading apparatus for the
mixing. In order to obtain the powder of milk chocolate I proceed in the same
manner as above described.
MANUFACTURE OF MILK CHOCOLATE IN THE FORM OF TABLETS.
First operation. I cause the cocoa to undergo the same operations as described for
the manufacture of milk chocolate in the form of powder with regard to the torre-
faction, the mixing of the sugar; the pressing in order to obtain the paste, the
extraction of the cocoa nui oil or butter and the introduction into a stove.
Second operation. For the manufacture of the milk I proceed in a manner similar
to that already described for the manufacture of milk chocolate in the form of powder
except that I do not press the paste.
Third operation. I mix the paste of chocolate as it leaves the stove with the paste
or powder of milk by means of a mixing apparatus provided with a reheater, in order
that the mixed paste shall preserve the desired heat for enabling it to be moulded.
When the mixing operation is terminated I add as small a quantity of cocoa nut oil
or butter as possible in order to facilitate the dressing and removal from the mould
and proceed to form the tablets in moulds which are then caused to descend into a
cellar in order to cool and removed from the mould as usual.
If instead of natural milk I employ concentrated milk, the latter is first subjected
to an operation for extracting from it the water which it contains. The paste of milk
thus obtained is mixed with cocoa without sugar in the form of powder or liquid as it
leaves the stove and at this moment the quantity of sugar necessary for obtaining the
proper proportions is added. I effect the mixing in an apparatus provided with a
reheater in order that the paste shall retain the desired heat for enabling it to be
dressed. To facilitate this operation I add a very small quantity of cocoa nut oil to
the same. The paste is then moulded and removed from the mould as described with
reference to the first case.
If the milk is in the form of powder I mix it with the cocoa paste leaving the
stove, in a mixing apparatus provided with a reheater, and add sugar at this moment
in case the quantity contained in the milk in the form of powder should be less than
that which I employ.
If on the contrary the quantity of sugar contained in this milk in the form of
powder is greater I take care to prepare the cocoa without sugar. I always operate
in the manner above described with regard to the moulding of the paste and its
removal from the mould.
It will be evident that the improved method above described is very simple presents
great advantages and constitutes a real progress in the manufacture of ordinary

page_text: chocolate. The improvements are the more important. because they enable the
purchase of milk chocolate at a lower price, with a superior quality and also facilitate
the use of the chocolate.
Moreover the improved method presents the advantage that it does not necessitate
any change in the apparatus employed in the manufacture of chocolate and merely
comprises certain modifications in the methods in use, combined with a new method
which is rendered necessary in the manufacture of the improved article.
The milk chocolate may be moulded into loaves or tablets of any form and size or
the said chocolate may be placed in the form of powder into packets of any shape
and size.
Having now particularly described and ascertained the nature of my said invention
and in what manner the same is to be performed I declare that what I claim is :
First. The manufacture of milk chocolate in the form of powder or tablets as above
described.
Second. The mixing of cocoa, milk and sugar together to obtain a single dry body
in the form of paste or, powder as above described.
Third. The manufacture of milk chocolate in the form of powder or tablets by
employing either natural milk, concentrated milk in the form of paste or in a paste,
or milk in the form of powder as above described.
Dated this 13th day of September 1888.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C.,
Agents for the Applicant.