It is especially emphasised that these quantities are minimums, and every manufacturer is free to add as much cream or milk as he pleases.
We particularly recommend the procuring of a guarantee from the milk purveyor as to its purity for every delivery in order to be covered against fines in case the product should prove to contain an insufficient amount of fat. Analytical testings of trial samples are also to be recommended.
By way of comparison we refer to the “Principles for Estimating Cacao Products and their Food Value” determined by the Free Union of German Food Chemists in their 8th annual assembly at Heidelberg (1909) and finally established in their 10th held at Dresden (1911), which are said to have found general acceptance from the 1st July, 1912.
b) Final Wording of the Principles of the Free Union of German Food Chemists for the estimation of the Value of Cocoa and Cacao Preparations.
I.
Cacao mass is the product which is purely and simply obtained from the roasted and shelled cacao bean by grinding and moulding.
Cacao mass may not contain any kind of foreign substance. Traces of shell may only be present in minor quantity. The waste product falling in the cleansing of the bean must not be added to the cacao mass, nor may it be worked up into cacao material separate and apart from other cacao.
Cacao mass shows 2·5-5% of ash and contains 52-58 % of fat.
Disintegrated cacao is such material as is treated with alkalis or alkaline earths, ammonia or its salts, under pressure of steam.