[213] Report and stenogr. prot. publ. by the periodical Nahrungsmittel-Untersuchung u. Hygiene; Pertes, Wien, page 60.
[214] Comp. Dr. Böhme, The Chocolate and Confectionery Industries, VI 1911, No. 37. The assembly came to an agreement on all points discussed, and it would be well to repeat the resolutions here.
[215] Dissimilar to all other existing definitions and adapted to the new method with slightly roasted beans only.
[216] I. e. about 2·3-2·5 kilos of potash to 100 kilos of cacao mass.
[217] Thus satisfying the demands of the Free Association of German Food Chemists.
[218] Would thus be too little according to the regulations under II.
[219] Cocoa powder may thus, according to international custom, also be flavoured with spices.
[220] Cf. in this connection page 204 and tables 19 & 20.
[221] According to recent resolutions of the Free Union (cf. page 282) the percentage of sugar in chocolate (together with additions for medicinal and dietetic purposes) may not exceed a total 68%; but there is no fixed standard for the fatty contents, except in the case of milk chocolates etc.
[222] The excessive use of cacao butter as an admixture has lately assumed large proportions. In commerce there are to be found many preparations designated as “pure cacao and sugar” which contain only 15 or 20% of cacao with 50% of fat, which are said to met a need of the public, but the maintenance will scarcely hold water.
[223] The Roumanian law admits of the sale of a cacao prepared from the unshelled bean and only precludes secondary admixtures of shell.
[224] Better albumose, or still better not included at all, as this conversion of the albumen is by no means proved.
[225] Accordingly an addition of cacao butter would be objectionable. But with 70% of sugar, admixture of cacao butter is unconditionally necessary, where by the pure cacao material sinks to between 10% and 20%.
[226] Editor’s note: These figures are subject to correction, as they do not tally with the majority of accepted results.
[228] Whilst in Germany such admixture is not permissible at all.
[229] Editor’s note: These values would seem to require some revision, as generally only the very inferior cacaos, like St. Thomé, Domingo, Cuba and Haiti, show a lower ash percentage than 3·5%; Ariba, Porto Cabello, Caracas and Guayaquil cacaos show a higher percentage the same remark applies also to the fibre content.