Sweet Home Chicago: Chocolate and Confectionery Production and Technology in the Windy City
The author describes chocolate as "a favorite and most important food." In his book, he looks at the history and cultivation of the tree and gives descriptions of commercial varieties of beans.
The book also includes a chapter on installing a factory. Zipperer's factory guide contains a layout for both a chocolate and a cocoa powder factory, with designs by the machinery firm J. H. Lehmann.
The design shows innovative lifts or elevators for raw materials, cacao cleaning machines, roasters, mills and moulds. This was a picture of the most up-to-date and state-of-the art chocolate processing equipment one could purchase for a factory at that time.
Section of a Model Cacoa Factory
From: Zipperer, Paul, The Manufacture of Chocolate and other Cacao Preparations, (Berlin: W.Verlag von M.Krayn), 1902. Illustrated Plate no.1. Crerar TP 640 Z52