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The demand for product consistency and adherence to food safety standards are of paramount importance to us and to our customers. We therefore ensure we invest much time, effort and funding to enable us to monitor every stage of the production process. For example, in our analytical laboratory we are constantly checking:
- the origin and blend of the cocoa beans
- the pre-processing of cocoa beans and nibs
- alkalization procedures
- roasting times and temperatures
- the fineness of cocoa mass
- the cocoa butter content of cocoa powder
- the fineness of cocoa powder.
- the pH level of cocoa powder
- the magnets and metal detectors and separators
- the sieves in the process
- the colour and flavour
- the ffa* content of cocoa butter
- the microbiological safety of our products
*) ffa = free fatty acids.
Our extensive quality control systems ensure that our customers receive consistent and safe ingredients.
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