The system of impregnating the ground but as yet undefatted beans with alkali was first introduced into Germany by Otto Rüger, Lockwitzgrund. The principle features of the Rüger process are similar to those of other methods at present frequently met with, so that a detailed description would seem to be rather superfluous. Melangeurs may be conveniently employed in the treatment of cacao mass in a liquid state with alkalis, such as we have previously described, and illustrated in fig. 86 on page 210.

As preparing machines for disintegration, the kneading and mixing apparatus shown in working position in fig. 28, page 118, and in fig. 90 a with tilted trough for emptying are specially constructed and patented and quite deserve the popularity they have acquired.

The Manufacture of Chocolate and other Cacao Preparations — Part 133

Their construction and method of working are described on page 118. Other well-known machines for the purpose are the “Universal” mixing and kneading machines patented by Werner & Pfleiderer, which are shown in figs. 90 b and 90 c. As regards the general outlines of their construction, it will suffice to refer to the excellent descriptions of the machines which occur in the catalogues issued by this firm. Mention cannot fail to be made, however, of the circumstance that in these machines the evaporation of the alkaline solvent is also effected. The working of the kneading arms facilitates the escape of vapour from the mass and prevents overheating from contact with the walls of the apparatus. Underneath, the trough is provided with a double jacket, that is heated by steam.

The Manufacture of Chocolate and other Cacao Preparations — Part 133

To maintain connection of the steam and water pipes whilst the trough is reversed there are two flexible metal tubes. Both are screwed to the fixed pipes. For carrying away the vapour given off there is a tin plate cover to the trough, provided with a charging aperture and a channel inside to catch the moisture collecting on the cover and discharge it. When the machine is to be emptied, the cover is raised and a receiver adapted to the size and form of the machine is so placed that the charge can be diverted into it. The tilting of the machine is effected mechanically, and depends on the working of a lever. So as to prevent spurting of the liquid material when discharging, the stirring arms can be stopped for a time.

The Manufacture of Chocolate and other Cacao Preparations — Part 133