2. Cacao mass should consist of the roasted and shelled cacao bean, ground and moulded, only.
3. Cocoa Powder should be a preparation obtained from cacao mass only by the partial expression of the 50 percent of fat which the latter contains and frequently treated with alkalis. The alkalis may reach 2 percent of the whole, and the object of the treatment with them is to effect the disintegration of the tissues of cacao or to render the cacao “soluble
d) International Definitions.
An International Congress of Chocolate and Cocoa Manufacturers was finally held in Berne on August 21st-23rd 1911, which, unlike the meeting held by the White Cross in Geneva (1908), the object of which was the prevention of food adulterations, was really international and attended by numerous manufacturers from Belgium, Germany, England, France, Holland, Italy, Mexico, Austria, Hungary, Russia and Switzerland, the total number of visitors amounting to 250.[214]
1. Cacao Mass.
§ 1. Cacao mass is obtained by roasting or drying[215] cacao beans which have previously been well cleaned and freed from the shells and dust. Cacao mass can either be disintegrated, i. e. “soluble” or untreated with disintegrating agents, i. e. “insoluble
Cacao which has been treated according to § 5 is in the real and business sense of the term to be regarded as a pure article of food, seeing that the treatment with alkaline carbonates or pure alkali is a purely chemical, or technical, operation. Such cacao may therefore be justly termed “pure
§ 2. Cacao mass may contain a quantity of added cacao butter proportionate to the prescribed, or suitable, fat content of the cacao preparation to be made.
2. Cocoa Powder.
§ 3. Cocoa powder should consist of defatted, or fatty, pulverised cacao mass.