Chocolate, biscuits & confectionery of Europe


Analytical methods

The methods are sold at 15 € each + (bank and postal costs). Method 39 is sold at 30€

There will be a reduction of 20% for those ordering the complete set, and a reduction of 10% for a half set.

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  Year   Title    Formerly    Notes

 01

 

1952

  Determination of Moisture (Oven Method)    3/1952    

 02

 

1961

  Determination of iso-oleic acid    8g/1961    

 03

 

1962

  Sampling (Cocoa Powder, Bars of Chocolate, Cocoa Mass Block of Chocolate and Cocoa Butter) Chocolate and Cocoa Butter)    1/1962    

 04

 

1962

  Determination of the Melting Point of Cocoa Butter    8b/1962    

 05

 

1962

  Determination of the Semi-micro Values    8i/1962    

 06

 

1963

  Organoleptic Examination (Cocoa Powder)    2/1963    

 07

 

1963

  Determination of Milk Protein (according to G.R. Jansen)    6c/1963    

 08

 

1963

  Colorimetric Determination of the Cocoa Pigments (according to T.A. Rohan and G. Neirinckx)    11/1963    

 09

 

1998

  Transfer of Packaging Odours to Cocoa and Chocolate Products (according to L. Robinson, modified by F. Chastellain)    12/1964    

 10

 

1970

  Total Sterol Determination    14/1970    

 11

 

1970

  Determination of Cocoa Powder Fineness (75 micron sieve)    13/1970    

 12

 

1971

  Manufacturing Process for Small Scale Chocolate Samples    15/1971    

 13

 

1972

  Determination of Total Nitrogen (Protein) in Cocoa and Chocolate Products    6a/1972    

 14

 

1972

  Determination of Total Fat in Cocoa Product (HC Hydrolysis Method)    8a/1972    

 15

 

1972

  Electrometric pH - Determination of Cocoa and Chocolate Products    9/1972    

 16

 

1973

  Determination of Ash in Cocoa and Chocolate Products    4a/1973    

 17

 

1973

  Determination of Milk Protein in Chocolates (AOAC Method) + Addendum    6b/1973    

 18

 

1973

  UV-Extinction Values for Cocoa Butter    8d/1973    

 19

 

1973

  UV-Extinction Values for Cocoa Butter after washing with 0,1 n NaOH    8e/1973    

 20

 

1973

  Gas liquid Chromatographic Analysis of Sterols of Cocoa Butter    16/1973    

 21

 

1973

  Preparation of Methyl Esters of Cocoa Butter Fatty Acids    17a/1973    

 22

 

1973

  Analysis of Methyl Esters of Cocoa Butter Fatty Acids by Gas Liquid Chromatography    17b    

 23

 

1988

  Determination of the Unsaponifiable Matter in Cocoa Butter    102/1988    

 24

 

1988

  Determination of the Alkalinity of Soluble and Insoluble Ash in Cocoa and Chocolate Products    103/1988    

 25

 

1988

  Determination of the Water-insoluble, Water-soluble and Acid-insoluble Ash in Cocoa and Chocolate Products    104/1988    

 26

 

1988

  Determination of Moisture (Karl Fischer Method)    105/1988    

 27

 

1988

  Determination of Wettability of Instant Cocoa Powder in Water    106/1988    

 28

 

1988

  Determination of Purines in Cocoa and Cocoa Products    107/1988    

 29

 

1988

  Determination of the "Blue Value"    108/1988    

 30

 

1988

  Determination of the Content of Ammoniacal Nitrogen in Cocoa Beans and in Unalkalized Cocoa Mass    109/1988    

 31

 

1988

  Determination of the Cooling/Solidification Curve of Cocoa Butter and of other Fats used in Chocolate and Confectionery Products    110/1988    

 32

 

1989

  Determination of D-Sorbitol in Chocolate and Sugar Confectionery Products by Means of Sorbitol-Dehydrogenase    112/1989    

 33

 

1989

  Determination of Glucose, Fructose and Sucrose in Chocolate and Sugar Confectionery Products by Means of Enzymes    113/1989    

 34

 

1989

  Determination of Sugars in Chocolate and Sugar Confectionery Products by Means of High Performance Liquid Chromatography (HPLC)    117/1989    

 35

 

1990

  Determination of Mono-Oleo disaturated Symmetrical Triglycerides (SOS) in Oils and Fats used in Chocolate and Confectionery Products by Thin-Layer Chromatography and Gas-Liquid Chromatography    111/1990    

 36

 

1990

  Determination of Lactose in Chocolate and in Sugar Confectionery by Means of Enzymes    114/1990    

 37

 

1990

  Determination of the Fat Content of Cocoa Powder by Soxhlet Extraction    115/1990    

 38

 

1990

  Determination of the Sieve Residue of Cocoa Powder and of Cocoa Mass (Water Sieving Method)    116/1990    

 39

 

1990

  Microbiological Examinations of Chocolate and other Cocoa Products    118/1990    PRICE: EURO 30

 40

 

1990

  Determination of the Red Colour Value of Cocoa Beans by Spectroscopy    119/1990    

 41

 

1990

  Determination of the Composition of the Fatty Acids in the 2-Position of Glycerides in Oils and Fats used in Chocolate and Sugar Confectionery Products    122/1990    

 42

 

1993

  Determination of Free Fatty Acid (FFA) Content of Cocoa Fat as a Measure of Cocoa Nib Acidity    120/1993    

 43

 

1993

  Determination of the Moisture Content of Cocoa Nib and Cocoa Beans    121/1993    

 44

 

1996

  The Detection of Specific Off-Flavours in Cocoa Beans        

 45

 

1996

  A Cocoa Bean Sampling and Examination Plan to Determine the Average Quality and the Consistency of a Parcel        

 46

 

2000

  Viscosity of Cocoa and Chocolate Products    10/1973    

 47

 

2001

  Determination of cocoa beans size distribution