COCOA
Cocoa manufacturing process:
- Cocoa beans and pod before harvest.
Types of Malaysian Cocoa products available:
-
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
Parameter Requirement
Fermentation Adequately fermentated
Foreign matter nil
Waste <2%
Moisture content <7.5%
Smoky or foregn odour nil
Packing 60kgs per gunny sack.
-
RED ALKALISED COCOA POWDER SPECIFICATION
-
PHYSICAL & CHEMICAL DATA
Colour Reddish Brown
- Flavour typical Malaysian Cocoa flavour
- Fat Content 11.0 +/- 1.0 Soxhlet extraction with petroleum ether.
- Moisture 5.0% maximum
- Shell Content 1.75% maximum Calculated based on alkali free nibs
- Fineness 99.5 +/- 0.3% Wet, through 200 mesh ASTM sieve (0.075 mm)
- 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
- Enterobacteriaceae Negative in 1 gm
- E.Colo Negative in 1gm
- Salmonellae Negative in 25 gm
- Packing: Packed
in 3-ply polythene lined paper bags Nett Weight : 25 kg.
ALKALISED
COCOA POWDER SPECIFICATION
PHYSICAL & CHEMICAL DATA
Colour Fully
Brown
Flavour Typical
Malaysian Cocoa flavour
Fat Content 11.0 +/- 1.0%
Soxhlet extraction with petroleum ether
Moisture 5.0%
maximum
Shell Content 1.75% maximum Calculated based
on alkali free nibs.
Fineness 99.5
+/- 0.3 Wet, through 200 mesh ASTM sieve (0.075 mm)
PH 7.0
+/- 0.3
MICROBIOLOGICAL DATA
Total Plate Count 5,000
org/gm maximum Median 250
Yeast 50
org/gm maximum Median 5
Mould 50
org/gm maximum Median 5
Enterobacteriaceae Negative in 1 gm
E.Colo Negative
in 1gm
Salmonellae Negative
in 25 gm
Packing : packed in 3-ply polythene lined paper
bags Nett Weight : 25 kg.
NATURAL
COCOA POWDER SPECIFICATION
PHYSICAL & CHEMICAL DATA
Colour Fully
Brown
Flavour Malaysian
Cocoa flavour
Fat Content 11.0
+/- 1.0% Soxhlet extraction with petroleum ether
Moisture 5.0%
maximum
Shell Content 1.75% maximum Calculated
based on
Fineness 99.5
+/- 0.3 Wet, through 200 mesh ASTM sieve (0.075 mm)
PH 5.3
+/- 0.5
MICROBIOLOGICAL
Total Plate
Count 5,000 org/gm maximum Median 250
Yeast per g 50
org/gm maximum Median 5
Mould per g 50
org/gm maximum Median 5
Enterobacteriacea Negative in 1 gm
E.Colo Negative
in 1gm
Salmonellae Negative
in 25 gm
Packing :Packed in
3-ply polythene lined paper bags Nett Weight : 25 kg.
NATURAL
COCOA LIQUIOR SPECIFICATION
PHYSICAL & CHEMICAL DATA
Fat Content 53.0
+/- 1.0%
Moisture 1.50
% maximum
Shell Content 1.75
% maximum
Fineness through
200 mesh 99.5 +/- 0.3%
PH 5.1
+/- 0.3%
Flavour Malaysian
Cocoa Flavour
MICROBIOLOGICAL
Total Plate Count 5,000
org/gm maximum
Yeast per g 50
org/gm maximum
Mould per g 50
org/gm maximum
Enterobacteriacea Negative in
1 gm
E.Colo Negative
in 1gm
Salmonellae Negative
in 25 gm
Packing : Single block in polythene lined cartons
.Nett Weight : 10 to 25 kg
PURE
PRESSED COCOA BUTTER SPECIFICATION
PHYSICAL & CHEMICAL
Moisture 0.30%
maximum
Free Fatty Acid as Oleic Acid 1.50%
maximum
Clear Melting Point 32-36
Degree C
Saponification Value as mg Koh/g
fat 188-198
Iodine Value (wij's) 32-36
Refractive Index Expressed as (n 40/D ) 1.436-1.459
Flavour Malaysian
Cocoa Flavour
Packing : Single block in polythene lined cartons . Nett
Wieght : 25 kg
OBSERVATIONS
Deodorised and /or Semi-Deodorised Cocoa Butter are also available upon
request.
ALKALISED COCOA POWDER TYPE 2
Typical & Chemical
Colour Dark
Brown
Flavour Typical
Malaysian Cocoa flavour
Fat content 11%
Moisture 5%
max
Shell content 1.75%
max
Fineness 99.5%
through 200mesh ASTM Sieve
PH 7.0
Microbiological
Total Plate count 10,000 org/gm
max
Yeast & Mould 350
org/gm
Packing in 25kgs nett kraft paper bags