COCOA



Cocoa manufacturing process



Cocoa Beans & Pod Before Harvest

pod pod


Types of Malaysian Cocoa products available


Cocoa Beans Grades

Cocoa Grades Bean Count (100g) Mouldy Slaty Other Defects
SMC 1A -100 -3% -3% -2.5%
SMC 1B -100-110 -3% -3% -2.5%
SMC 1C -110-120 -3% -3% -2.5%
Sub Standard -120 -4% -8% -5%

Physical Properties

ParametersRequirement
Fermentation Adequantely Fermented
Foreign Matter Nil
Waste -2%
Moisture Content -7.5%
Smoky Or Foreign OdourNil

Packing: 60 Kgs per Gunny Sack


Red Alkalised Cocoa Powder

Physical & Chemical Data

Color Reddish Brown
Flavour Typical Malaysian Cocoa Flavour
Fat Content -11.00+-1.0 Soxhlet extraction with petroleum ether
Moisture 5.0% max
Shell Content 1.75% max cal based on alkali free nib
Fineness +99.5 +-0.3% wet, through 200 mesh ASTM sieve (0.075mm)
PH 8.5 +- 0.3

Microbiological Data

Total Plate Count 5,000 org/gm max median 250
Yeast 50 org/gm max median 5
Mould 50 org/gm max median 5
Enterobacteriacease negative in 1 gm
E. Coli Negative in 1 gm
Salmonella Negative in 25 gm(0.075mm)

Packing: 3 ply polythene paper bags nett 25kgs


Alkalised Cocoa Powder

Physical & Chemical Data

Color Fully Brown
Flavour Typical Malaysian Cocoa Flavour
Fat Content 11.00+-1.0 Soxhlet extraction with petroleum ether
Moisture 5.0% max
Shell Content 1.75% max cal based on alkali free nib
Fineness 99.5 +-0.3% wet, through 200 mesh ASTM sieve (0.075mm)
PH 7 +- 0.3

Microbiological Data

Total Plate Count 5,000 org/gm max median 250
Yeast 50 org/gm max median 5
Mould 50 org/gm max median 5
Enterobacteriacease negative in 1 gm
E. Coli Negative in 1 gm
Salmonella Negative in 25 gm(0.075mm)

Packing: 3 ply polythene paper bags nett 25kgs


Natural Cocoa Powder

Physical & Chemical Data

Color Fully Brown
Flavour Typical Malaysian Cocoa Flavour
Fat Content 11.00+-1.0 Soxhlet extraction with petroleum ether
Moisture 5.0% max
Shell Content 1.75% max cal based on alkali free nib
Fineness 99.5 +-0.3% wet, through 200 mesh ASTM sieve (0.075mm)
PH 5.3 +- 0.5

Microbiological Data

Total Plate Count 5,000 org/gm max median 250
Yeast 50 org/gm max median 5
Mould 50 org/gm max median 5
Enterobacteriacease negative in 1 gm
E. Coli Negative in 1 gm
Salmonella Negative in 25 gm(0.075mm)

Packing: 3 ply polythene paper bags nett 25kgs


Natural Cocoa Liquor

Physical & Chemical Data

Color Fully Brown
Flavour Typical Malaysian Cocoa Flavour
Fat Content 53 +- 1%
Moisture 1.5% max
Shell Content 1.75% max
Fineness 99.5 +-0.3% wet, through 200 mesh ASTM sieve (0.075mm)
PH 5.1 +- 0.3%

Microbiological Data

Total Plate Count 5,000 org/gm max median 250
Yeast 50 org/gm max median 5
Mould 50 org/gm max median 5
Enterobacteriacease negative in 1 gm
E. Coli Negative in 1 gm
Salmonella Negative in 25 gm(0.075mm)

Packing: 3 ply polythene paper bags nett 25kgs


Pure Pressed Cocoa Butter

Physical & Chemical Data

FFA 1.5% max
Clear Melting Point 32-36 Deg C
Sap Value Koh/g fat 188-198
Moisture 0.3% max
Ref Index 1.436-1.459
Iodine value 32-36
Flavour Cocoa Flavour

Microbiological Data

Total Plate Count 5,000 org/gm max median 250
Yeast 50 org/gm max median 5
Mould 50 org/gm max median 5
Enterobacteriacease negative in 1 gm
E. Coli Negative in 1 gm
Salmonella Negative in 25 gm(0.075mm)

Packing: 3 ply polythene paper bags nett 25kgs


Alkalised Cocoa Powder No 2

Physical & Chemical Data

Color Fully Brown
Flavour Typical Malaysian Cocoa Flavour
Fat Content 11%
Moisture 5.0% max
Shell Content 1.75%
Fineness 99.5 +-0.3% wet, through 200 mesh ASTM sieve (0.075mm)
PH 7 +- 0.3

Microbiological Data

Total Plate Count 10,000 org/gm max median 250
Yeast 350 org/gm max median 5
Mould 50 org/gm max median 5
Enterobacteriacease negative in 1 gm
E. Coli Negative in 1 gm
Salmonella Negative in 25 gm(0.075mm)

Packing: 3 ply polythene paper bags nett 25kgs