Guan Chong Berhad (GCB) | Cocoa Manufacturer Malaysia

Guan Chong Berhad (GCB) | Cocoa Manufacturer in Malaysia

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Products

Cocoa Butter

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

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

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

Product

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

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

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

Product

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

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

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

Product

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

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

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

Product

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.

GCB Group

Call Us

Fax Number

+607-251 1711

Email

[email protected]

LinkedIn

GCB Group

FSSC 22000

Guan Chong Berhad (GCB) | Cocoa Manufacturer Malaysia