The Assembly of Microscopical and Food Chemists in Vienna, held on the 12th-13th October 1897, the object of which was to fix a “Codex Alimentarius Austriacus”, also arrived at some just and appreciable definitions, which are well worthy of repetition here:[213] 1. Chocolate should consist of a mixture of cacao, Austrian sugar capable of fermentation, further an addition of spices (cinnamon, cloves, vanilla or vanillin) amounting to as much as 1 percent of the whole. 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. § 4. Cocoa powder which has been opened up by means of alkalis or otherwise is termed “soluble” or disintegrated cacao. Disintegrated cacao which has been treated as described under § 5 may in the real and business sense of the word be regarded as a “pure” article of food, as the treatment with alkaline carbonates or pure alkalis is a purely chemical, or technical, operation. Such cacao may, therefore, be justly termed “pure § 5. The quantity of alkali used to effect the treatment described should not exceed 5·75[216] grammes of potash or the equivalent of another alkaline carbonate, to 100 grammes of dry defatted cacao. III. ~Cacao Butter.~