in { | | | | | | | value K. {(15%)|(41·1)|(42·4)|(43·5)|(44·7)|(45·9)|(47·1)|(48·2) —————————————————— ~Table 20.~ =Percentage of butter remaining in the finished cocoa powder.= =================++================================================ Weight of butter || to be expressed, || Fat content of kernel in proportion to || | | | | | | the whole mass || 50% | 51% | 52% | 53% | 54% | 55% | 56% =================++======+======+======+======+======+======+====== || { 30% || 28·6 | 30 | 31·4 | 32·9 | 34·3 | 35·7 | 37·1 Fatty { 31% || 27·5 | 29 | 30·4 | 31·9 | 33·3 | 34·8 | 36·2 Cacao { 32% || 26·5 | 27·9 | 29·4 | 30·9 | 32·3 | 33·8 | 35·3 { 33% || 25·4 | 26·9 | 28·4 | 29·9 | 31·3 | 32·8 | 34·3 { 34% || 24·2 | 25·8 | 27·3 | 28·8 | 30·3 | 31·8 | 33·3 ====++======+ | | | | | { 35% || 23·1 | 24·6 | 26·2 | 27·7 | 29·2 | 30·8 | 32·3 { || +======+ | | | | { 36% || 21·9 | 23·4 | 25 | 26·6 | 28·1 | 29·7 | 31·3 Non- { || | +======+ | | | fatty { 37% || 20·6 | 22·2 | 23·8 | 25·4 | 27 | 28·6 | 30·2 Cacao { 38% || 19·4 | 21 | 22·6 | 24·2 | 25·8 | 27·4 | 29 { || | | +======+ | | { 39% || 18 | 19·7 | 21·3 | 23 | 24·6 | 26·2 | 27·9 { || | | | +======+ | { 40% || 16·7 | 18·3 | 20 | 21·7 | 23·3 | 25 | 26·7 ====++======+ | | | +======+ { 41% ||(15·3)| 16·9 | 18·6 | 20·3 | 22 | 23·7 | 25·4 { || +======+ | | | +====== { 42% ||(13·8)|(15·5)| 17·2 | 19 | 20·7 | 22·4 | 24·1 { || | +======+ | | | { 43% ||(12·3)|(14) |(15·8)| 17·5 | 19·3 | 21·1 | 22·8 Diminu- { || | | +======+ | | tion in { 44% ||(10·7)|(12·5)|(14·3)|(16) | 17·9 | 19·6 | 21·4 value K. { 45% || — |(10·9)|(12·7)|(14·5)| 16·4 | 18·2 | 20 { || | | | +======+ | { 46% || — | — |(11·1)|(13) |(14·8)| 16·7 | 18·5 { || | | | | +======+ { 47% || — | — | — |(11·3)|(13·2)|(15·1)| 17 { || | | | | | +====== { 48% || — | — | — | — |(11·5)|(13·5)|(15·4) [Illustration: Fig. 84.] [Illustration: Fig. 84a.]