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100% Pure Cocoa Mass · Fat 52% min · pH 5.0–5.9Cocoa Liquor
Certifications
Halal (MUI)
HACCP
ISO 22000
FSSC 22000
Kosher
BPOM
Description
Cocoa liquor (cocoa mass) is obtained by fine-grinding roasted cocoa nibs — the full cocoa content including all natural cocoa fat. A key ingredient in chocolate manufacturing, compounds, coatings, and confectionery fillings. Produced from 100% premium Indonesian Forastero cocoa beans, carefully selected, roasted and refined. Low moisture, stable viscosity, and high fat content ensure excellent processability. Free from allergens, artificial additives, and GMO.
Sensory Characteristics
- Colour
- Brown
- Odour
- Pure cocoa
- Flavour
- Pure cocoa
Physical & Chemical Characteristics
- Moisture Content
- 2.0% max
- Fat Content
- 52% min
- pH
- 5.0–5.9
- Fineness (200 mesh)
- 99.5% min
Heavy Metals
- Total Arsenic (as As)
- 0.5 max mg/kg
- Lead (Pb)
- 0.5 max mg/kg
Microbiological Standards
- Total Plate Count
- 3,000 max cfu/g
- Yeast
- 40 max cfu/g
- Mold
- 40 max cfu/g
- Coliform
- < 30 MPN/100g
- Shigella
- Negative
- Salmonella (in 25 g)
- Negative
- Enterobacteriaceae
- 10 max cfu/g
General Information
- Allergen Information
- No allergen ingredients used
- Shelf Life
- 24 months
- Packaging
- Transparent PE plastic 74 × 70 cm × 0.08 mm, carton layer 489 × 205 mm, carton outer 405 × 289 × 210 mm (@25 kg)
- Storage
- Store in ambient temperature (max 35°C) and dry room (max RH 70%)
This specification applies to an average sample covering the goods when they leave the production plant. Slight variations may occur due to natural raw material characteristics.
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