Description

Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) :-

·       Cocoa (Cacao) Mass Or Cocoa/Chocolate Liquor Is The Product Obtained From Cocoa Nib, Which Is Obtained From Cocoa Beans Of Merchantable Quality Which Have Been Cleaned And Freed From Shells As Thoroughly As Is Technically Possible With/Without Roasting, And With/Without Removal Or Addition Of Any Of Its Constituents.

Cocoa Cake :-

·       Cocoa Cake Is The Product Obtained By Partial Or Complete Removal Of Fat From Cocoa Nib Or Cocoa Mass.

ESSENTIAL COMPOSITION AND QUALITY FACTORS

Cocoa Mass (Cocoa/Chocolate Liquor) :-

·       Cocoa Shell And Germ – Not More Than 5% M/M Calculated On The Fat-Free Dry Matter OR Not More Than 1.75% Calculated On An Alkali Free Basis (For Cocoa Shell Only) OR 47- 60% M/M 

Cocoa Cake :-

·       Cocoa Shell And Germ :- Not More Than 5% M/M Calculated On The Fat-Free Dry Matter  OR Not More Than 4.5% Calculated On An Alkali Free Basis (For Cocoa Shell Only) 

FOOD ADDITIVES

Acidity Regulators And Emulsifiers :-

·       Acidity Regulators And Emulsifiers Used In Accordance With Tables 1 And 2 Of The General Standard For Food Additives (CXS 192-1995) In Food Category 05.1.1 (Cocoa Mixes (Powders) And Cocoa Mass/Cake) And Its Parent Food Categories Are Acceptable For Use In Foods Conforming To This Standard. Only Certain Table 3 Food Additives (As Indicated In Table 3) Are Acceptable For Use In Foods Conforming To This Standard.

Flavourings :-

·       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), And Other Relevant Codex Texts Such As 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 For Foods (CXG 21-1997).

LABELLING

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

Labelling Of Non-Retail Containers :-

·       Information Required In Section 6.1 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

·       According To AOAC 968.10 And 970.23.

·       According To AOAC 963.15 Or IOCCC 14 (1972).

·       According To AOAC 934.07.