CHAPTER IV

SUGAR, CHOCOLATE PRODUCTS, FRUITS, STABILIZERS AND FILLERS 43-56

Sugar, 29; Invert sugar, 30; Sugar-saving substitutes, 31; Cocoa and cocoa products, 32; Manufacture of chocolate and cocoa, 33; Composition of cocoa products, 34; Adulteration of cocoa and standards of purity, 35; Chocolate sirup, 36; Fruits, 37; Nuts, 38; Stabilizers and fillers, 39; Gelatine, 40; Preparing gelatine for use in the ice-cream, 41; Gum tragacanth, 42; Other substances used as binders, 43; Eggs, 44; Starchy fillers, 45; Prepared ice-cream powders, 46; Rennet, 47.