Malaysian Cocoa Board Official Website

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MALAYSIAN COCOA MASS – SPECIFICATION ( MS 1376:2008 )

0. Introduction

This Malaysian Standard is the improvement of the specification in terms of quality of cocoa mass. With the existence of this standard, manufacturers can conform to uniform standard of quality for cocoa mass for the production of chocolates and cocoa related products.

1, Scope

This Malaysian Standrad specifies the requirements for Malaysian cocoa mass.

2. Normative references

The following normative references are indispensable for the application of this standard. For dated references, only the edition cited applies. For undated references, the latests editions of the normative references (including any amendments) apply.

MS 1119, Method of analysis for Malaysian cocoa butter and Malaysian cocoa powder

MS 1263, Method of sampling for Malaysian cocoa powder and Malaysian cocoa butter

Malaysian Food Act 1983 and Food Regulations 1985

3. Definition

For the purpose of this standard, the following definitions apply:

3.1 Cocoa mass

It shall be solid or semi-solid mass produced by grinding cocoa nibs. It may be alkalised or non-alkalised. Cocoa mass is also known as cocoa paste and cocoa liquor.

3.2 Alkalising agent

It is an alkaline substance used to raise the pH to reduce the acidity. The salt can be carbonates or hydroxides of sodium, potassium, magnesium or ammonium.

3.3. Alkalised cocoa mass

It is the product obtained from alkalised cocoa nibs or alkalising cocoa mass.

3.4 Cocoa nib

It is the product obtained from cocoa beans which have been cleaned and deshelled as thoroughly as technically possible.

4. Quality requirements

4.1 The organoleptic properties shall be consistent with those characteristics of cocoa mass and shall be free from foreign odours and flavours.

4.2 Cocoa mass shall be free from insect contaminations, foreign materials or adulterants of any kind.

4.3 Cocoa mas shall also comply with the requirements stated in Table 1.

Table 1. Requirements of cocoa mass

Item No.	Characteristic	Requirement
Item No.	Characteristic	Natural	Alkalised
1.	Moisture content, % m / m, max.	2	2
2.	Shell content, % m / m, max.	1.75	1.75
3.	Fat content, % m / m, min.	47	47
4.	pH (10% solution)	Min 4.8	Min 6.0
5.	Fineness % min. through 75 µ wet sieving	98	98
6.	Total plate count, count per g. max.	10,000	10,000
7.	Total yeast, count per g. max.	50	50
8.	Total mould count, per g. max.	50	50
9.	Coliforms (Enterobacteriacea) per g	Absent	Absent
10.	E. Coli per g	Absent	Absent
11.	Salmonella per 25 g	Absent	Absent

5. Hygiene

5.1 The hygienic practices chall comply with all the relevant statutory requirements or regulations relative to food processing, packaging, handling and hygiene currently enforced in Malaysia (Malaysian Food Act 1993 and Food Regulations 1985)

5.2 As much as possible in accordance to the good manufacturing practice, the products shall be free from objectionable matter.

5.3 When tested by appropriate methods of sampling and examination, the products shall not contain any substances originating from microorganisms in amount, which may represent hazard to health; and ensure the products are free of pathogenic microorganisms.

6. Packaging and Labelling

6.1 Packaging

Cocoa mass shall be packed in suitable, clean, sound and dry containers and shall also be free from infestation, foreign matters and odours.

6.2 Labelling

Each container shall be marked legibly and indelibly or a label shall be attached to the container, with the following information:

name of the product;
name and address of the manufacturer;
minimum net weight;
code number or marking device indicating date, month and year of manufacture; and
in the case of food produced, prepared or packaged in Malaysia, it shall be in Bahasa Malaysia and may include translation in other language.

6.3 Net content

The net content shall be declared by weight in the metric or any other system of measurement.

6.4 Bulk pack

The information required by 6.2 and 6.3 shall either be given on the container or be given in accompanying documents except that the name of the product and the name and address of the manufacturer or packer shall appear on the container. However, the name and address of the manufacturer or packer may be replaced by an identification mark provided that such a mark is clearly identifiable with the accompanying document.

7. Storage

Recommendations relating to storage are given as a guide in Annex A.

8. Legal requirements

The product shall in all other aspects comply with the requirements of the legislations currently enforced in Malaysia.

9. Analysis and Test Report

This activity shall be carried out in accordance with the procedure laid down in MS 1119.

10. Sampling

Representative samples of the product shall be drawn as prescribed in MS 1263:1992. Method of sampling for Malaysian cocoa powder and Malaysian cocoa butter.

11. Compliance

Upon testing, when each of the samples is found to conform to the requirements specified in the standard, the lot, batch or consignment from which the samples have been drawn shall be deemed to comply with this standard.

12. Certification mark

Each product, may by arrangement with a recognised certification body, be marked with the certification mark of that body, provided the product conforms to the requirements of this standard.

ANNEX A

(informative)

Guide to storage of cocoa mass

A1. The optimal conditions for storage are as follows;

A low relative humidity of the surrounding air, if possible under 65%;
A temperature not exceeding 25 °C, fluctuations in temperature should be avoided;
Clean, well lit rooms, free of insects, rodents and other vermin;
Absence of strong smelling foreign odours; and
Stack at an adequate distance from both walls and floor.