| No: |
Year: |
Title: |
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Formerly: |
Notes: |
 |
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| 01 |
1952 |
Determination of Moisture (Oven Method) |
|
3/1952 |
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| 02 |
1961 |
Determination of iso-oleic acid |
|
8g/1961 |
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| 03 |
1962 |
Sampling (Cocoa Powder, Bars of Chocolate, Cocoa Mass Block of Chocolate and Cocoa Butter)
Chocolate and Cocoa Butter) |
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1/1962 |
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| 04 |
1962 |
Determination of the Melting Point of Cocoa Butter |
|
8b/1962 |
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| 05 |
1962 |
Determination of the Semi-micro Values |
|
8i/1962 |
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| 06 |
1963 |
Organoleptic Examination (Cocoa Powder) |
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2/1963 |
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| 07 |
1963 |
Determination of Milk Protein (according to G.R. Jansen) |
|
6c/1963 |
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| 08 |
1963 |
Colorimetric Determination of the Cocoa Pigments (according to T.A. Rohan and G. Neirinckx) |
|
11/1963 |
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| 09 |
1998 |
Transfer of Packaging Odours to Cocoa and Chocolate Products (according to L. Robinson, modified by F. Chastellain) |
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12/1964 |
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| 10 |
1970 |
Total Sterol Determination |
|
14/1970 |
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| 11 |
1970 |
Determination of Cocoa Powder Fineness (75 micron sieve) |
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13/1970 |
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| 12 |
1971 |
Manufacturing Process for Small Scale Chocolate Samples |
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15/1971 |
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| 13 |
1972 |
Determination of Total Nitrogen (Protein) in Cocoa and Chocolate Products |
|
6a/1972 |
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| 14 |
1972 |
Determination of Total Fat in Cocoa Product (HC Hydrolysis Method) |
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8a/1972 |
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| 15 |
1972 |
Electrometric pH - Determination of Cocoa and Chocolate Products |
|
9/1972 |
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| 16 |
1973 |
Determination of Ash in Cocoa and Chocolate Products |
|
4a/1973 |
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| 17 |
1973 |
Determination of Milk Protein in Chocolates (AOAC Method) + Addendum |
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6b/1973 |
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| 18 |
1973 |
UV-Extinction Values for Cocoa Butter |
|
8d/1973 |
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| 19 |
1973 |
UV-Extinction Values for Cocoa Butter after washing with 0,1 n NaOH |
|
8e/1973 |
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| 20 |
1973 |
Gas liquid Chromatographic Analysis of Sterols of Cocoa Butter |
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16/1973 |
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| 21 |
1973 |
Preparation of Methyl Esters of Cocoa Butter Fatty Acids |
|
17a/1973 |
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| 22 |
1973 |
Analysis of Methyl Esters of Cocoa Butter Fatty Acids by Gas Liquid Chromatography |
|
17b |
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| 23 |
1988 |
Determination of the Unsaponifiable Matter in Cocoa Butter |
|
102/1988 |
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| 24 |
1988 |
Determination of the Alkalinity of Soluble and Insoluble Ash in Cocoa and Chocolate Products |
|
103/1988 |
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| 25 |
1988 |
Determination of the Water-insoluble, Water-soluble and Acid-insoluble Ash in Cocoa and Chocolate Products |
|
104/1988 |
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| 26 |
1988 |
Determination of Moisture (Karl Fischer Method) |
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105/1988 |
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| 27 |
1988 |
Determination of Wettability of Instant Cocoa Powder in Water |
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106/1988 |
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| 28 |
1988 |
Determination of Purines in Cocoa and Cocoa Products |
|
107/1988 |
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| 29 |
1988 |
Determination of the "Blue Value" |
|
108/1988 |
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| 30 |
1988 |
Determination of the Content of Ammoniacal Nitrogen in Cocoa Beans and in Unalkalized Cocoa Mass |
|
109/1988 |
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| 31 |
1988 |
Determination of the Cooling/Solidification Curve of Cocoa Butter and of other Fats used in Chocolate and Confectionery Products |
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110/1988 |
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| 32 |
1989 |
Determination of D-Sorbitol in Chocolate and Sugar Confectionery Products by Means of Sorbitol-Dehydrogenase |
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112/1989 |
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| 33 |
1989 |
Determination of Glucose, Fructose and Sucrose in Chocolate and Sugar Confectionery Products by Means of Enzymes |
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113/1989 |
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| 34 |
1989 |
Determination of Sugars in Chocolate and Sugar Confectionery Products by Means of High Performance Liquid Chromatography (HPLC) |
|
117/1989 |
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| 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 |
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111/1990 |
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| 36 |
1990 |
Determination of Lactose in Chocolate and in Sugar Confectionery by Means of Enzymes |
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114/1990 |
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| 37 |
1990 |
Determination of the Fat Content of Cocoa Powder by Soxhlet Extraction |
|
115/1990 |
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| 38 |
1990 |
Determination of the Sieve Residue of Cocoa Powder and of Cocoa Mass (Water Sieving Method) |
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116/1990 |
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| 39 |
1990 |
Microbiological Examinations of Chocolate and other Cocoa Products |
|
118/1990 |
PRICE: EURO 29,75 |
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| 40 |
1990 |
Determination of the Red Colour Value of Cocoa Beans by Spectroscopy |
|
119/1990 |
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| 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 |
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| 42 |
1993 |
Determination of Free Fatty Acid (FFA) Content of Cocoa Fat as a Measure of Cocoa Nib Acidity |
|
120/1993 |
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| 43 |
1993 |
Determination of the Moisture Content of Cocoa Nib and Cocoa Beans |
|
121/1993 |
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| 44 |
1996 |
The Detection of Specific Off-Flavours in Cocoa Beans |
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| 45 |
1996 |
A Cocoa Bean Sampling and Examination Plan to Determine the Average Quality and the Consistency of a Parcel |
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| 46 |
2000 |
Viscosity of Cocoa and Chocolate Products |
|
10/1973 |
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| 47 |
2001 |
Determination of cocoa beans size distribution |
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