Addition of substances for dietetic and medicinal purposes is permissible, and then the total of sugar and such addition must not exceed 68% of the whole. Apart from the addition of spices no other vegetable admixtures are permissible. Nor may chocolate contain any foreign fat or foreign mineral constituents. Cacao shells may only be present in faint traces. 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 itself. Chocolates which contain meal, almonds, walnuts, hazelnuts and milk stuffs must be provided with a declaration indicating such addition precisely, and here again the total addition of foreign ingredients shall not exceed 68 %.[212] The percentage of ash constituent shall not exceed 2.5. IV. ~Covering or coating material~ must satisfy the requirements holding good for chocolate even when the coated goods bear declarations in which the words cacao or chocolate do not expressly occur, although admixtures of nuts, almonds and milk stuffs not exceeding a total of 5% may be made without declaration. V. ~Chocolate powder~ may not contain more than 68 % of sugar. VI. ~Cacao butter~ is the fat obtained from the hulled bean or cacao mass. ~Milk and Cream Chocolates.~ 1. Cream, milk and skimmed milk-chocolates are products which are manufactured with addition of cream, milk (skimmed or unskimmed) in a natural, thickened or dry form. They must be declared as cream, milk or skimmed milk chocolates. 2. The fat content of full milk should amount to at least 3 percent, and that of cream itself 10 percent. If the full milk or cream is added in a condensed or dried state, these ingredients must be in corresponding proportions. As it is at present not possible to produce a cream powder containing at least 55 percent of fat, the normal preparation of this class is, for the time being, represented by a production containing 5.5 percent of milk fat in the form of cream and milk. 3. Milk chocolate prepared from skimmed milk must contain at least 12.5 percent of dried milk or skim-milk, and “Cream” chocolates not less than 10 percent of cream or full-cream powder. 4. The percentage of the milk or cream preparation added must in all chocolates be deducted only from the percentage of the sugar, i. e. the cacao content of all chocolates containing these ingredients must be the same as in the case of the commoner varieties. ~Special notice.~ In the case of butter chocolates, in which the cream is replaced by pure cacao fat, the same regulations naturally obtain; thus the amount of butter added must be not less than 5.5 percent. of the whole, and the butter should be used in place of the sugar only. (Regulations relating to the manner of examining chocolates as to the presence of the prescribed quantities of the above ingredients will probably be issued in the course of a year or two.) c. Vienna Regulations.