Appendix
Containing an account of the methods of preparation and the composition of some Commercial dietetic and other Cacao preparations.
The following statements and recipes have no pretension to be complete; they are only introduced to serve as a brief summary of those commercial cacao preparations, now in commerce, which are mixtures of various kinds of substances with cacao or chocolate and are largely used for dietetic purposes. Notwithstanding its necessary incompleteness, the following account, which has been collected from various sources, will satisfy practical requirement, since the manufacturer, as well as the food chemist, frequently desires to obtain information at once, that even a complete technical library is not always able to supply. Medicinal chocolates have not been considered in the following list, since they belong to the province of pharmacy.
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Acorn-cacao Michaelis’ contains according to an analysis by R. Fresenius: Total nitrogen 2·29 percent, albumin 8·13 percent, sugar 25·17 percent, starch 23·39 percent, fat 14·42 percent, tannin, expressed as gallotannic acid 1·96 percent, cellulose 1·88 percent.
Acorn-cacao of Hartwig & Vogel of Dresden contains water 7·5 percent, ash 3·88 percent, fat 16·54 percent, albumin 11·25 percent, carbohydrates 38·76 percent, tannin 2·50 percent.[237]
Acorn-cacao of Th. Timpe of Magdeburg contains in the dry substance: albumin 13·88 percent, tannin and cacao-red 5·37 percent, carbohydrates etc. 66·41 percent, fat 10·62 percent, ash 3·73 percent.[238]
Acorn-cacao can be prepared by mixing 10 parts of pure cacao mass, 20 parts defatted cacao powder, 5 parts roasted barley meal, 35 parts of the meal from shelled and roasted acorns (or 10 parts of an aqueous extract of roasted acorns), 30 parts powdered sugar, and 2 parts pure calcium phosphate.
Acorn-chocolate is a mixture of 100 parts shelled and roasted acorns with 500 parts sugar and 400 parts cacao mass in addition to spices.
Acorn-malt-cacao (Dieterich) is prepared by mixing 1 kilo of acorn malt extract (Dieterich-Helfenberg) with 6 kilos of sugar (dust), and 3 kilos defatted cacao.