Ingredients. Cacao material contains the same ingredients chemically as the shelled bean.
Microscopical investigation should only reveal the presence of seed kernel, and not particles of root, which should be removed in the course of preparation.
The ash may not exceed 3·5%[229], the fibre 3%[229], and the starch 10·5%. The amount of fat figures at between 48 and 52 percent.
II. Cocoa powder.
(Pulverised cacao, defatted, and disintegrated.)
Definition. Hereby is understood the steamed preparations or the powder obtained by expressing at least half the total fat from ordinary cacao material and further grinding and sifting.
Characteristics. The cocoa powder shall on boiling with 20 to 30 times its volume of water yield a suspension, in which there are no traces of lumpy formation, and which does not show a sediment after the expiration of a few minutes.[230] Should there be any such sediment, it shall be examined under the microscope.
Cocoa powder shall be sifted and ground free from meal, and may not, on sifting through a miller gauze (No. 12) show more than 5% of material on the sieve.
The chemical composition of cocoa powder is modified according to the degree of defatting. If 30 parts out of 100 are defatted, which is the usual procedure. If 30 parts fat are expressed from 100 parts cacao material, which usually happens, then the cocoa powder contains
30% fat, 5% ash[231], 3·5% fibre, and 13%.
The amount of moisture shall not exceed 6%.
The fat shall be pure cacao butter.
Addition of alkalis is not allowed.
Microscopical investigation as under I.