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(_b_) _Mixing in the Sugar._ Some makers use clear crystalline granulated sugar, others disintegrate loaf sugar to a beautiful snow-white flour. The nib, coarse or finely ground, is mixed with the sugar in a kind of edge-runner or grinding-mixer, called a _melangeur_. As is seen in the photo, the _melangeur_ consists of two heavy mill-stones which are supported on a granite floor. This floor revolves and causes the stationary mill-stones to rotate on their axes, so that although they run rapidly, like a man on a "joy wheel," they make no headway. The material is prevented from accumulating at the sides by curved scrapers, which gracefully deflect the stream of material to the part of the revolving floor which runs under the mill-stones. Thus the sugar and nib are mixed and crushed. As the mixture usually becomes like dough in consistency, it can be neatly removed from the _melangeur_ with a shovel. The operator rests a shovel lightly on the revolving floor, and the material mounts into a heap upon it. [Illustration: CHOCOLATE MELANGEUR. Reproduced by permission of Messrs. Lake. Orr & Coy. Ltd.] [Illustration: PLAN OF CHOCOLATE MELANGEUR.] [Illustration: CHOCOLATE REFINING MACHINE. Reproduced by permission of Messrs. J. Baker & Sons, Willesden.] (_c_) _Grinding the Mixture._ The mixture is now passed through a mill, which has been described as looking like a multiple mangle. The object of this is to break down the sugar and cacao to smaller particles. The rolls may be made either of granite (more strictly speaking, of quartz diorite) or of polished chilled cast iron. Chilled cast iron rolls have the advantage that they can be kept cool by having water flowing through them. A skilled operator is required to set the rolls in order that they may give a large and satisfactory output. The cylinders in contact run at different speeds, and, as will be seen in the diagram, the chocolate always clings to the roll which is revolving with the greater velocity, and is delivered from the rolls either as a curtain of chocolate or as a spray of chocolate powder. It is very striking to see the soft chocolate-coloured dough become, after merely passing between the rolls, a dry powder--the explanation is that the sugar having been more finely crushed now requires a greater quantity of cacao butter to lubricate it before the mixture can again become plastic. The chocolate in its various stages of manufacture, should be ke
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