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When the beans are ground the resulting essence produces about fifty-five per cent cocoa butter. Various attempts were made to counteract the viscosity and greasiness of the liquid. The English tried arrowroot, potato starch, sago flour and powdered seashells, and to darken the colour they added iron rust or brick dust. This was, thankfully, made illegal under the Food and Drugs Act 1860 and the Adulteration of Food Act 1872 after a Lancet study in 1850 by Dr Arthur Hassall in which over half of all chocolate sampled was found to contain brick dust.
He combined powdered milk ? which had recently been launched by Henri Nestl? as an infant food ? with chocolate and cocoa butter to produce a solid that was easy to mould and shape. conching? a process which resulted in a smoother, more pleasant flavour which we now know as fondant chocolate. Thus, the milk chocolate bar and the chocolate-coated sweet were born. With improving mechanisation, the chocolate industry was totally transformed in England and in the rest of Europe. Chocolate was now being eaten as well as drunk, although it would not be until the early Twentieth Century that sales of eating chocolate outstripped drinking chocolate sales.
Was a merger with Cadbury to form the the holding company British United Cocoa and Chocolate Company. s, so effectively making Fry a subsidiary and illustrating the perceived strengths of the two companies. Both nevertheless retained their individual corporate identities, marketing and branding of products and effectively operated as separate business entities. Joseph Fry died in 1913, blind and a millionaire, with over two hundred benefactors named in his will, including his employees who received £42,000 between them.