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GCB Cocoa Malaysia Sdn. Bhd.
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Guan Chong Berhad (GCB)
| Cocoa Manufacturer Malaysia
phone
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Products
Cocoa Butter
Cocoa Mass
Cocoa Powder
Cocoa Mass
Physical & Chemical Characteristic
pH
5.1 - 6.0
Fat Content (%)
52 min
Fineness (%<75ym)
(wet, through 200 mesh ASTM sieve)
99.5 min
Moisture (%)
2 Max
Shell Content (%)
1.75 Max
Microbiological Characteristics
Total Plate Count per gram
5,000 Max
Yeasts per gram
50 Max
Moulds per gram
50 Max
Enterobacteriaceae in 1g
Not Detected
Coliform in 1g
Not Detected
Escherichia Coli in 1g
Not Detected
Salmonella in 25 g
Not Detected
Branding
Our cocoa products are sold under the trademark “FAVORICH”, which means “High in Flavour” and “Rich in Colour”. We are committed to providing our customers quality, tasteful products and customised cocoa solutions.
Packaging
Cocoa mass is packed in 15-kg or 25-kg carton. The carton is labeled with company name, product name, country of origin, production code and net weight.
Storage Recommendation
Keep cocoa mass in cool, dry storage (preferably below 20°C and 60% relative humidity) and free from foreign odors. Avoid direct sunlight and not stacking more than 20 layers of cartons height.
Food Safety Standards
At Guan Chong Berhad, food safety is always our top priority. We adopt international regulations and standards such as:
FSSC – Food Safety Scheme Certification
IFS - International Food Standard
GMP – Good Manufacturing Practices
HACCP - Hazard Analysis Critical Control Points
Halal
ISO - International Organization for Standardization
Kosher
UTZ/RA – UTZ and Rainforest Alliance
These specifications apply to an average sample covering the goods when they leave the production plant.
They are analyzed according to the methods of analysis as described in IOCCC and AOAC.
Cocoa Butter
Pure Prime Pressed
Cocoa Butter
Physical & Chemical Characteristic
Free Fatty Acid (As Oleic Acid %)
1.75 Max
Moisture (%)
0.3 Max
lodine Value (Wijs)
32 - 38
Melting Point (°C)
32 - 36
Peroxide Value
4 Max
Saponification Value Unsaponifiable Matter (%)
188 - 198
Refractive Index (nD 40°C)
1.456 - 1.459
Microbiological Characteristics
Total Plate Count per gram
5,000 Max
Yeasts per gram
50 Max
Moulds per gram
50 Max
Enterobacteriaceae in 1g
Not Detected
Coliform in 1g
Not Detected
Escherichia Coli in 1g
Not Detected
Salmonella in 25 g
Not Detected
Branding
Our cocoa products are sold under the trademark “FAVORICH”, which means “High in Flavour” and “Rich in Colour”. We are committed to providing our customers quality, tasteful products and customised cocoa solutions.
Packaging
Cocoa butter is packed in 25-kg carton. The carton is labeled with company name, product name, country of origin, production code and net weight.
Storage Recommendation
Keep cocoa butter in cool, dry storage (preferably below 20°C and 60% relative humidity) and free from foreign odors. Avoid direct sunlight and not stacking more than 20 layers of cartons height.
Food Safety Standards
At Guan Chong Berhad, food safety is always our top priority. We adopt international regulations and standards such as:
FSSC – Food Safety Scheme Certification
IFS - International Food Standard
GMP – Good Manufacturing Practices
HACCP - Hazard Analysis Critical Control Points
Halal
ISO - International Organization for Standardization
Kosher
UTZ/RA – UTZ and Rainforest Alliance
These specifications apply to an average sample covering the goods when they leave the production plant.
They are analyzed according to the methods of analysis as described in IOCCC and AOAC.
Cocoa Butter
Deodorised
Cocoa Butter
Physical & Chemical Characteristic
Free Fatty Acid (As Oleic Acid %)
1.75 Max
Moisture (%)
0.3 Max
lodine Value (Wijs)
32 - 38
Melting Point (°C)
32 - 36
Peroxide Value
4 Max
Saponification Value
Unsaponifiable Matter (%)
188 - 198
Refractive Index (nD 40°C)
1.456 - 1.459
Microbiological Characteristics
Total Plate Count per gram
5,000 Max
Yeasts per gram
50 Max
Moulds per gram
50 Max
Enterobacteriaceae in 1g
Not Detected
Coliform in 1g
Not Detected
Escherichia Coli in 1g
Not Detected
Salmonella in 25 g
Not Detected
Branding
Our cocoa products are sold under the trademark “FAVORICH”, which means “High in Flavour” and “Rich in Colour”. We are committed to providing our customers quality, tasteful products and customised cocoa solutions.
Packaging
Cocoa butter is packed in 25-kg carton. The carton is labeled with company name, product name, country of origin, production code and net weight.
Storage Recommendation
Keep cocoa butter in cool, dry storage (preferably below 20°C and 60% relative humidity) and free from foreign odors. Avoid direct sunlight and not stacking more than 20 layers of cartons height.
Food Safety Standards
At Guan Chong Berhad, food safety is always our top priority. We adopt international regulations and standards such as:
FSSC – Food Safety Scheme Certification
IFS - International Food Standard
GMP – Good Manufacturing Practices
HACCP - Hazard Analysis Critical Control Points
Halal
ISO - International Organization for Standardization
Kosher
UTZ/RA – UTZ and Rainforest Alliance
These specifications apply to an average sample covering the goods when they leave the production plant.
They are analyzed according to the methods of analysis as described in IOCCC and AOAC.
Cocoa Powder
Natural Cocoa Powder
Physical & Chemical Characteristic
Color
Yellowish Brown
pH
5.1 - 6.0
Flavour
Meet Standard
Fat Content (%)
10.0 - 12.0
Fineness (%<75ym)
(wet, through 200 mesh ASTM sieve)
99.5 Min
Moisture (%)
5.0 Max
Shell Content (%)
1.75 Max
Microbiological Characteristics
Total Plate Count per gram
5,000 Max
Yeasts per gram
50 Max
Moulds per gram
50 Max
Enterobacteriaceae in 1g
Not Detected
Coliform in 1g
Not Detected
Escherichia Coli in 1g
Not Detected
Salmonella in 25 g
Not Detected
Cocoa Powder
Alkalised Cocoa Powder
Light Brown
Physical & Chemical Characteristic
Color
Light Brown
pH
6.8 - 7.2
Flavour
Meet Standard
Fat Content (%)
10.0 - 12.0
Fineness (%<75ym)
(wet, through 200 mesh ASTM sieve)
99.5 Min
Moisture (%)
5.0 Max
Shell Content (%)
1.75 Max
Microbiological Characteristics
Total Plate Count per gram
5,000 Max
Yeasts per gram
50 Max
Moulds per gram
50 Max
Enterobacteriaceae in 1g
Not Detected
Coliform in 1g
Not Detected
Escherichia Coli in 1g
Not Detected
Salmonella in 25 g
Not Detected
Cocoa Powder
Alkalised Cocoa Powder
Dark Brown
Physical & Chemical Characteristic
Color
Dark Brown
pH
7.4 - 7.8
Flavour
Meet Standard
Fat Content (%)
10.0 - 12.0
Fineness (%<75ym)
(wet, through 200 mesh ASTM sieve)
99.5 Min
Moisture (%)
5.0 Max
Shell Content (%)
1.75 Max
Microbiological Characteristics
Total Plate Count per gram
5,000 Max
Yeasts per gram
50 Max
Moulds per gram
50 Max
Enterobacteriaceae in 1g
Not Detected
Coliform in 1g
Not Detected
Escherichia Coli in 1g
Not Detected
Salmonella in 25 g
Not Detected
Cocoa Powder
Alkalised Cocoa Powder
Reddish Brown
Physical & Chemical Characteristic
Color
Reddish Brown
pH
6.8 - 7.4
Flavour
Meet Standard
Fat Content (%)
10.0 - 12.0
Fineness (%<75ym)
(wet, through 200 mesh ASTM sieve)
99.5 Min
Moisture (%)
5.0 Max
Shell Content (%)
1.75 Max
Microbiological Characteristics
Total Plate Count per gram
5,000 Max
Yeasts per gram
50 Max
Moulds per gram
50 Max
Enterobacteriaceae in 1g
Not Detected
Coliform in 1g
Not Detected
Escherichia Coli in 1g
Not Detected
Salmonella in 25 g
Not Detected
Cocoa Powder
Alkalised Cocoa Powder
Dark Red
Physical & Chemical Characteristic
Color
Dark Red
pH
7.4 - 8.0
Flavour
Meet Standard
Fat Content (%)
10.0 - 12.0
Fineness (%<75ym)
(wet, through 200 mesh ASTM sieve)
99.5 Min
Moisture (%)
5.0 Max
Shell Content (%)
1.75 Max
Microbiological Characteristics
Total Plate Count per gram
5,000 Max
Yeasts per gram
50 Max
Moulds per gram
50 Max
Enterobacteriaceae in 1g
Not Detected
Coliform in 1g
Not Detected
Escherichia Coli in 1g
Not Detected
Salmonella in 25 g
Not Detected
Cocoa Powder
Alkalised Cocoa Powder Black
Physical & Chemical Characteristic
Color
Black
pH
7.7 - 9.3
Flavour
Meet Standard
Fat Content (%)
10.0 - 12.0
Fineness (%<75ym)
(wet, through 200 mesh ASTM sieve)
99.5 Min
Moisture (%)
5.0 Max
Shell Content (%)
1.75 Max
Microbiological Characteristics
Total Plate Count per gram
5,000 Max
Yeasts per gram
50 Max
Moulds per gram
50 Max
Enterobacteriaceae in 1g
Not Detected
Coliform in 1g
Not Detected
Escherichia Coli in 1g
Not Detected
Salmonella in 25 g
Not Detected
Branding
Our cocoa products are sold under the trademark “FAVORICH”, which means “High in Flavour” and “Rich in Colour”. We are committed to providing our customers quality, tasteful products and customised cocoa solutions.
Packaging
Cocoa powder is packed in 25-kg poly-lined, multi-walled kraft paper bag. The bag is labeled with company name, product name, country of origin, production code and net weight.
Storage Recommendation
Keep cocoa powder in cool, dry storage (preferably below 20°C and 60% relative humidity) and free from foreign odors. Avoid direct sunlight and not stacking more than 20 layers of bags height.
Food Safety Standards
At Guan Chong Berhad, food safety is always our top priority. We adopt international regulations and standards such as:
FSSC – Food Safety Scheme Certification
IFS - International Food Standard
GMP – Good Manufacturing Practices
HACCP - Hazard Analysis Critical Control Points
Halal
ISO - International Organization for Standardization
Kosher
UTZ/RA – UTZ and Rainforest Alliance
These specifications apply to an average sample covering the goods when they leave the production plant.
They are analyzed according to the methods of analysis as described in IOCCC and AOAC.
Call Us
+607-251 1588
Fax Number
+607-251 1711
Email
[email protected]
LinkedIn
GCB Cocoa
Guan Chong Berhad (GCB)
| Cocoa Manufacturer Malaysia