COCOA

Cocoa manufacturing process

Cocoa Beans & Pod Before Harvest

pod pod



Types of Malaysian Cocoa products available



Cocoa Beans Grading Specification

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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 Specification

Physical & Chemical Data

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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

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

Packing: 3 ply polythene paper bags nett 25kgs

 




powderALKALISED COCOA POWDER SPECIFICATION powder




       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

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.




powder
 NATURAL COCOA POWDER SPECIFICATION powder


                     
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.

 
     liquorNATURAL COCOA LIQUIOR SPECIFICATION liquor

                           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



butter
PURE PRESSED COCOA BUTTER SPECIFICATION
butter

                              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.


powder  ALKALISED COCOA POWDER TYPE 2  powder

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