Description

·       Cocoa Products :-

• “Cocoa Powder” And “Fat-Reduced Cocoa Powder” And “Highly Fat-Reduced Cocoa Powder” Are The Products Obtained From Cocoa Cake (Cf. Standard For Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) And Cocoa Cake) Transformed Into Powder.

Essential Composition And Quality Factors

·       Moisture Content :- No More Than 7% M/M. 

·       Cocoa Powder And Dry Mixtures Of Cocoa And Sugars :-

Cocoa Butter Content

(As A Minimum Cocoa Powder Content On A Dry Matter Basis)

Cocoa Powders Only

³ 20% M/M

³ 10% M/M But < 20% M/M

< 10% M/M

Cocoa Powder

Fat-Reduced Cocoa Powder

Highly Fat Reduced Cocoa Powder

Cocoa Powder Content In Dry Mixtures

Not < 25% M/M

Sweetened Cocoa, Or

Sweetened Cocoa Powder,

Or

Drinking Chocolate

Sweetened Cocoa, Fat- Reduced,

Or

Sweetened Cocoa Powder, Fat-Reduced,

Or

Fat-Reduced Drinking Chocolate

Sweetened Cocoa, Highly Fat-Reduced

Or

Sweetened Cocoa Powder, Highly Fat- Reduced

Or

Highly Fat-Reduced Drinking Chocolate

Not < 20% M/M

Sweetened Cocoa Mix, Or

Sweetened Mixture With Cocoa

Sweetened Cocoa Mix, Fat-Reduced,

Or

Sweetened Mixture With Cocoa, Fat-Reduced:

Sweetened Cocoa Mix,

Highly Fat-Reduced Or

Sweetened Mixture With Cocoa, Highly Fat- Reduced

< 20% M/M

Sweetened Cocoa- Flavoured Mix

Sweetened Cocoa- Flavoured Mix, Fat-Reduced

Sweetened Cocoa- Flavoured Mix, Highly Fat-Reduced

Chocolate Powder :-

·       Chocolate Powder: Mixture Of Cocoa Powder And Sugars And/Or Sweeteners, Containing Not Less Than 32% M/M Cocoa Powder (29% M/M On A Dry Matter Basis).

Optional Ingredients :-

·       Spices

·       Salt (Sodium Chloride)

Food Additives

·       The Flavourings Used In Products Covered By This Standard Should Comply With The Guidelines For The Use Of Flavourings (Cxg 66-2008). Only Those Flavourings That Do Not Imitate Chocolate Or Milk Flavours Are Permitted At Gmp.

Hygiene

·       It Is Recommended That The Products Covered By The Provisions Of This Standard Be Prepared And Handled In Accordance With The Appropriate Sections Of The General Principles Of Food Hygiene (Cxc 1-1969), The Code Of Hygienic Practice For Low Moisture Foods (Cxc 75-2015) And Other Relevant Codex Texts Such As Codex Codes Of Hygienic Practice And Codes Of Practice. The Products Should Comply With Any Microbiological Criteria Established In Accordance With The Principles And Guidelines For The Establishment And Application Of Microbiological Criteria Related To Foods (Cxg 21-1997).

Labelling

·       In Addition To The Provisions Of The General Standard For Labelling Of Prepackaged Foods (Cxs 1-1985) The Following Apply:

·       Labelling Of Non-Retail Containers :-

Information Required In Of This Standard And Section 4 Of The General Standard For The Labelling Of Prepackaged Foods Shall Be Given Either On The Container Or In Accompanying Documents, Except That The Name Of The Product, Lot Identification, And The Name And Address Of The Manufacturer, Packer, Distributor And/Or Importer Shall Appear On The Container. However, Lot Identification, And The Name And Address Of The Manufacturer, Packer, Distributor And/Or Importer May Be Replaced By An Identification Mark Provided That Such A Mark Is Clearly Identifiable With The Accompanying Documents.

Methods Of Analysis And Sampling

·       Determination Of Cocoa Butter :- To Be Developed 

·       Determination Of Full-Fat Cocoa Powder, Fat-Reduced Cocoa Powder And Highly Fat-Reduced Cocoa Powder – To Be Developed 

·       Determination Of Moisture – According To Aoac 977.04 Or Ioccc 26 (1988)-Karl Fisher Method.