Zipperer's well-known work on "The Manufacture of Chocolate,"
which contains much valuable information. The machinery
described is that of Messrs. Lehmann, of Dresden, one of the
largest makers on the Continent.

By means of the lift (1) all the raw materials, sugar, cocoa, packing,
etc., are carried up to the store-rooms (2). Here are the machines for
cleansing and picking the raw cocoa-beans, which are fed into the
elevator boxes (3) above the cleansing machine (4), which frees them
from dust; they then pass to the continuous band (5) on which they are
picked over, and from which they fall into movable boxes (6). They are
thence transferred to the hoppers (7), and fed by opening a slide in
the hopper, into the roasting machine (8). The quantity contained in
the hoppers is sufficient to charge the roasting machine. When the
roasting is completed the cocoa is emptied into trucks (9), and
carried to the exhaust arrangement (10), where the beans are cooled
down, the vapour given off passing out into the open air. At the same
time the air of the roasting chamber is sucked out through the
funnel-shaped tube fitted to the cover. The roasted cocoa is then
passed to boxes (11), to be conveyed by the elevator to the crushing
and cleansing machine (12). After being cleansed, the cocoa is carried
in trucks (13) to hoppers (14) by which it is fed into the mills (15)
on the lower floor. The sugar mill and sifting apparatus (26) placed
near the crushing and cleansing machines are also fed by a hopper from
above. Cocoa and sugar are now supplied to the mixing machine (16), to
be worked together before passing to the rolls (17) by which the final
grinding is effected. After passing once or more through the mill, the
finished chocolate mass is taken to the hot-room (18), where it
remains in boxes until further treated, after which it is taken to the
moulding-room. In the mixer (19) the mass acquires the consistency and
temperature requisite for moulding. The mass is then taken in lumps to
the dividing machine (20), and cut into pieces of the desired size and
weight. On the table (21) the moulds, lying upon boards, are filled
with chocolate and then taken to the shaking-table (22). By means of a
double lift (23) the moulded chocolate, still lying upon boards, is
conveyed to the cooling-room or cellar, in which there are benches or
frames (24) for receiving the moulds as they are slipped off the
boards. The cellar has to b