c) 15 kilos cacao powder, 35 " powdered sugar, 50 " pure milk powder. =Milk-chocolate= is prepared with 28 kilos of cacao mass, 36 kilos of powdered cane sugar, 24 kilos of milk powder and 12 kilos of cacao butter. The material is very finely rolled at 60-70°C. in the grinding machine described on page 000, and the finished mass not allowed to remain in the hot closet, but almost immediately moulded and packed. The mild kinds of cacao (Ariba, Caracas, Ceylon, Java) are the most suitable for making milk chocolate. In the manufacture of ~pure milk cacao~, the cacao powder is worked up for some time in the warmed mixing machine, the sugar and the milk powder being added successively. Cacao preparations, which are only used as beverages with water, should have at least two parts of pure milk powder to one part of cacao powder in order to yield a suitable preparation. =Mutase-cacao= with 20 percent mutase: contains water 5·66 percent, fat 25·24 percent[247], albumin 28·31 percent, fibre 3·81 percent., theobromine 1·67 percent, non-nitrogenous extractives 30·72 percent, ash 6·26 percent. =Mutase-chocolate= (with 20 percent mutase) contains 16-17 percent of albumin. Mutase is an albumin preparation obtained, without the use of chemical reagents, from nutritive plants, also containing the nutritive salts of the plant (10 percent). Mutase contains 60 percent. of albumin. =Nährsalz-cacao (Lahmann), i. e. “Food-salt cacao= It contains water 8 percent, nitrogenous substance 17·5 percent, theobromine 1·78 percent, fat 28·26 percent, starch 11·09 percent, non-nitrogenous extractives 26·24 percent, fibre 4·21 percent, ash 4·7 percent (potash 1·66 percent, phosphoric acid 1·56 percent). ~Nährsalz-cacao or chocolate~ is prepared by mixing a vegetable extract (from leguminous plants) with cacao or chocolate. The analysis of ~Lahmann’s Nährsalz-chocolate~ gave the following numbers: fat 24·5 percent, ash 1·36 percent, water 1·08 percent, albumin 6·25 percent, phosphoric acid (P_{2}O_{5}) 0·44 percent. =Nähr-und Heilpulver.= (Food and health-powder) of =Dr. Koeben= contains sugar, cacao, pollards and acorn coffee. (Hager’s Handbuch der Pharmaceutischen Praxis.). =Natur-cocoa and natur-chocolate= (natural cacao etc.) Spindler, Stuttgart (German patent No. 47226) are obtained by mixing cacao mass with hot honey. This effects a defatting of the cacao mass by spontaneous separation of the fat. The defatting can be suitably carried further by pressing. Instead of using honey, the defatting can be carried out with syrups, malt extract, condensed milk, fruit juices or plant mucilage (extracts from pulse).[248]