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.
| N° | 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 48 |
2001 2010 |
Determination of cocoa beans size distribution Determination of ochratoxin A in liquorice products |
