IMPROVEMENTS IN THE MANUFACTURE OF COCOA AND CHOCOLATE
Year: 1882

page_text: LETTERS PATENT to Samuel Pearce Wilding of the firm of Fell & Wilding
of 23 Rood Lane, Fenchurch Street in the City of London, Patent Agents for
an Invention of "IMPROVEMENTS IN THE MANUFACTURE OF COCOA AND
CHOCOLATE" A communication to him from abroad by the firm of Gebrüder
Stollwerck of Cologne in the Empire of Germany
PROVISIONAL SPECIFICATION left by the said Samuel Pearce Wilding at
the Office of the Commissioners of Patents on the 20th November 1882.
SAMUEL PEARCE WILDING, of the firm of Fell & Wilding, of 23 Rood
Lane, Fenchurch Street, in the City of London, Patent Agents "IMPROVEMENTS
IN THE MANUFACTURE OF COCOA AND CHOCOLATE"-A communication to me
from abroad by the firm of Gebruder Stollwerck of Cologne in the Empire of
Germany.
The said invention relates to the manufacture of cocoa or chocolate, and is
designed to produce a paste or powder without the use of alkalies, which shall not
be easily changed by keeping, and shall be readily soluble so as to produce with
ease a suitable beverage by the addition of water or milk, or both.
The said invention may be carried out in several ways according to the description
of article required.
Firstly To produce a soluble cocoa freed to a large extent of cocoa fat, and
which, being mixed with sugar and then with water or milk, results in chocolate
free from fat; Mix about 100 parts of cocoa after or before the known processes
of warming and pressing with ten to twenty per cent more or less of water. The
mass is then dried quickly and intensely, and is then pulverized and filled into
suitable vessels.
Secondly. To produce a soluble paste, which by the pouring on of hot water or
milk shall result in a ready milk or water chocolate:-Take about four parts of
cocoa and dissolve the same in a vessel placed in boiling water and alternatively add

page_text: fifty parts of sugar and then after thoroughly mixing add about fifteen parts of water
and mix again. The paste thus formed is then poured into suitable vessels to
proserve.
Thirdly To produce a soluble paste which by the pouring on of hot water will
make a ready milk chocolate-Take thirty five parts of cocoa and treat and
dissolve as before described, add ten parts of sugar and thoroughly mix with
fifteen parts of water. Then add by degrees fifty parts of condensed milk, slightly
diluted with water, and again thoroughly mix and pour into suitable vessels to
preserve.
Fourthly To produce a soluble paste free to a large extent from cocoa fat, which
by the pouring on of hot water, shall result in a ready milk chocolate:-Take
about thirty parts of pulverized cocoa, freed from fat, and ten parts of pulverized
sugar, and mix about fifteen parts of water. Then mix this thoroughly with about
sixty parts of condensed milk, slightly diluted with water and pour into suitable
vessels.
It is not of importance whether the water or milk (natural or condensed) is put
on the cocoa before or after mixing with sugar, if the sugar be firstly soluble in
water, nor whether the water is added hot or cold.
Any variety of flavouring substance such an vanilla, cinnamon, extract of meat,
leguminose, malt, iron, santonin, etc, can be added to this paste or powder.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Samuel Pearce Wilding in the Great Seal Patent Office on the
4th April 1883.
SAMUEL PEARCE WILDING, of the firm of Fell and Wilding, of 23 Rood Lane,
Fenchurch Street, in the City of London, Patent Agents, "IMPROVEMENTS IN
THE MANUFACTURE OF COCOA AND CHOCOLATE"-A Communication to me from
abroad by the firm of Gebrüder Stollwerck, of Cologne, in the Empire of Germany
The said invention relates to the manufacture of cocoa, and its object is to manu-
facture an easily soluble product of cocoa by a new process, the advantage of which
above the different processes heretofore employed, consists in the production of an
article which is more readily solublle, and at the same time free from influences
injurious to health, due to certain ways of treatment.
In order to render the said improved process more readily understood, I shall
first refer to the different processes heretofore generally employed in the manu-
facture of cocoa, which are as follows:-
D
The cocoa beans after being roasted, and their hulls being removed were ground
at a temperature of 100 to 140 degrees Fahrenheit, and then, while yet warm and
soft, were put into bags of strong cloth and subjected to hydraulic pressure, to
remove from them the greater part of their oleaginous matter; the press used for
the purpose being so constructed that it allowed of being heated. The remaining
mass, which was then free from the greater part of its oil, was thereupon taken out
of the bags and pulverized. Another process, generally known by the name of tho
"Dutch
process, consists in treating the mass, after being ground, with a
solution of soda or potash or both of the said alkalies. The object of this treat-
ment was to render the cocoa powder more readily soluble, but it presents the
disadvantage of changing the greater part of the oleaginous matter contained
therein into soap, thereby greatly injuring its taste and flavor. As only about one
half of the forty per cent of oleaginous matter originally contained in the mass can
be removed by pressure, it is evident that a considerable percentage of the alkali
must remain in the same. Thus the desired object for which the alkali was removed,
said object being the production of an easily digestible and palatable food for small
children and convalescents, is not attained, since the most renowned medical
authorities have pronounced the presence of soda and potash (of which the mass
still contains as much as three to five per cent) as absolutely dangerous.
I shall now proceed to describe the improved process, which is free from the
objections above mentioned, inasmuch as the article produced is more readily soluble
and the original flavor of the cocoa bean is retained in the same, the latter at the
same time being free from all matter injurious to health.
After grinding the beans by means of any suitable mill generally used for the
purpose, and pressing them as 'described in the processes already mentioned, the
remaining mass is triturated and then to it is added ten to twenty per cent or
more of hot or cold water, while it is in a warm state, and by means of kneading
it is thoroughly mixed with the water. The mass is then allowed to dry quickly
and is subsequently pulverized.
The water may also be added directly after the mass has left the mill, before
being subjected to the action of hydraulic pressure, and then be pressed afterwards.
Another modification would be to first mix the ground mass with say five to ten
per cent or more of water, then by means of pressing, to free it from part of its

page_text: oleaginous substances, and then after pressing, to add to the remaining mass, after
triturating the same, another five to ten per cent of water and to thoroughly mix
the latter with the former by means of kneading, whereupon the mass is allowed to
dry quickly and subsequently pulverized. In the last named two instances the
quality of the article produced will not be affected with regard to its tendency to
dissolve, but only with regard to its flavor and taste.
t
The powder produced by this improved process contains none but the pure
substance of the original cocoa bean, and is at the same time just as soluble and
even more so than that produced by the well known "Dutch" process.
Besides such powder, a readily soluble cocoa product not being freed from part
of its oily substances may be produced by our improved process, by stirring the
ground mass with ten to twenty per cent of water, quickly drying and subse-
quently triturating it.
Both such products possess the same degree of solubility and can be dissolved
by simply pouring on hot water, while the so called insoluble cocoa products can be.
dissolved only by allowing them to boil for some time.
In every instance the water mixed with the mass as a solvent may either be in a
hot or cold state. If applied in a hot state, it will, in some cases, not even be
found necessary to use the ground cocoa mass in a heated condition, inasmuch as
the hot water will transmit a sufficient part of its heat to the mass to allow of its
becoming.soluble as before described.
By adding a proper amount of sugar and milk to the water used as a solvent
either in a hot or cold state for mixing with cocoa, and mixing with the liquid
thus obtained cocon mass. dissolved by means of heat, or pulverized cocoa freed
from part of its oil, a product is obtained herein termed chocolate-paste, from which
a-ready water and milk chocolate drink can be made by simply pouring on hot
water.
For preparing chocolate paste intended for milk chocolate, condensed milk is
chiefly used dissolved in only a little water, and it is proposed to either pulverize
the mass thus obtained or to-form-it-into-solid pieces, or prepare it in a dough-liko
state to be put into proper receptacles of any suitable kind.
By the use of water containing a solution of sugar the cocoa will most readily
unite to form a homogeneous chocolate-paste, which may also be pulverized, formed
into solid pieces, or kneaded into suitable receptacles of any desired shape.
In the latter case by simply pouring on hot milk a ready milk chocolate drink
may be obtained, while a like use of hot water will produce a water chocolate
drink.
Sugar may also be added to the cocoa before the latter has been treated with
water or milk for the purpose of increasing its solubility.
In preparing the chocolate paste, vanilla or other seasoning may also be added,
such as extract of meat, leguminose, malt, et c.
The relative proportions of water, milk, sugar, cocoa, et c. employed in mixing are
governed entirely by matters of taste, the most preferable proportion for milk
chocolate being thirty five parts by weight of cocoa powder or cocoa mass, forty-
five parts by weight of condensed milk, ten parts by weight of sugar and ten parts
by weight of water, while the most suitable proportion for a water chocolate
would be forty parts by weight of cocoa powder or cocoa mass, forty five parts by
weight of sugar and fifteen parts by weight of water.
Having now fully described the nature and objects of the invention commu-
nicated to me and the manner of its performance be it known that what I claim
is:
First. The process of producing a readily soluble cocoa product or article of food
by means of thoroughly mixing cocoa beans previously ground in the usual way,
and either, by means of pressing, freed as much as possible from their oleaginous
substances, or not freed from the latter, with ten to twenty per cent (more or less)
of hot or cold water, either in a pure state or combined with milk or sugar, and

page_text: then, as described, drying and pulverizing or otherwise treating the mass thus
obtained, substantially as set forth and for the purpose specified.
Second. The readily soluble cocoa products obtained as described from cocoa
treated with water either in a pure state or combined with milk or sugar,
substantially as herein set forth.
In witness whereof I the said Samuel Pearce Wilding have hereunto set my
hand and seal this thirty first day of March in the year of our Lord One
thousand eight hundred and eighty three.
Witness:
RICHARD A. HOFFMANN
23 Rood Lane
Fenchurch Street
London E.C.
SAM. P. WILDING. (LS)