Cacao a Treatise On the Cultivation And Curing of Cacao
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In our eReader you can find the full English version of the book. Read Cacao a Treatise On the Cultivation And Curing of Cacao 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 Cacao a Treatise On the Cultivation And Curing of Cacao
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To quickly assess the difficulty of the text, read a short excerpt:
The process of drying is always continued until the Cacao is thoroughly dry, but only an experienced hand can tell when this point is reached.
If well cured it should have the outer skin separating from the cinnamon colored interior. The latter should be firm, bright, and break easily on pressure with the fingers.
It may be added that a plump bean of a light chocolate, or what is known as a " cinnamon" colour, is a mark of the highest quality of Cacao, when combined with what is known as "a goo...d break." Samples of darker colour have of late years found favour in some markets for special purpose.", but the highest flavour certainly remains with the light colored and fermented bean which has a good break.
It would appear to be held by some that heat is especially necessary to harden the interior of the bean, and that to obtain this it is found necessary to heap the beans, so as to make them nndergo a second and third fermentation at intervals during the drying process, and it is contended that without this the bean will often refuse to assume that plump appearance which is held in such high estimation by buyers.
What to read after Cacao a Treatise On the Cultivation And Curing of Cacao?
You can find similar books in the "Read Also" column, or choose other free books by John Hinchley Hart to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The process of drying is always continued until the Cacao is thoroughly dry, but only an experienced hand can tell when this point is reached.
If well cured it should have the outer skin separating from the cinnamon colored interior. The latter should be firm, bright, and break easily on pressure with the fingers.
It may be added that a plump bean of a light chocolate, or what is known as a " cinnamon" colour, is a mark of the highest quality of Cacao, when combined with what is known as "a goo...d break." Samples of darker colour have of late years found favour in some markets for special purpose.", but the highest flavour certainly remains with the light colored and fermented bean which has a good break.
It would appear to be held by some that heat is especially necessary to harden the interior of the bean, and that to obtain this it is found necessary to heap the beans, so as to make them nndergo a second and third fermentation at intervals during the drying process, and it is contended that without this the bean will often refuse to assume that plump appearance which is held in such high estimation by buyers.
What to read after Cacao a Treatise On the Cultivation And Curing of Cacao?
You can find similar books in the "Read Also" column, or choose other free books by John Hinchley Hart to read onlineMoreLess
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