GB305236A - - Google Patents

Abstract

305,236. M³ller, B. Feb. 2, 1928, [Convention date]. Cocoa manufacture.-To control the fermentation of cocoa beans the beans freed from the pods are placed in receptacles which are fitted with ventilating devices and made of such a size that overheating is avoided, the beans remaining without disturbance until the fermentation is completed. The fermentation is continued until the alcoholic fermentaion is completed but the formation of acetic acid is avoided. The receptacles employed, shown in plan in view in the Figure, are narrow boxes a of wood and provided with an iron framing b. Between the side walls extend perforated ventilating ,pipes d fitted with end ventilating slides f to regulate the passage of air. Ventilating slides g are also provided on the front and rear walls. The bottom of the box is formed with holes h for the discharge of the fermentation liquor, and a lid is also provided. On the front and rear walls an iron band with a lock k is provided, five boxes together holding a cubic metre of beans and being connected together by a rod engaging the loops k to form a truck load for transport to the fermentating station. After the fermentation in the boxes, the beans subjected to a drying operation for the complete decay ot the bean tissue, the removal of the bitter flavour, and the completion of the brown colouration.