Analysis of Cocoa & Chocolate
Quality Control Solutions for Cocoa & Cocoa Products
Quality is a key driving factor in the cocoa and chocolate processing industry, not just for satisfying consumers, but also as a payment criterion for cocoa suppliers. With the help of technologies from KPM, manufacturers can take greater control over cocoa and chocolate quality parameters to verify recipes and ensure a consistent final product.
Moisture & Compositional Analysis of Cocoa & Cocoa Products
NIR analysis of cocoa and chocolate provides a rapid, non-destructive, & accurate method for assessing quality, allowing manufacturers to make informed decisions and improve their quality control processes. NIR can provide valuable information about fat, moisture, and theobromine content, which are important factors for determining quality.
Products Analyzed
Products Analyzed
Cocoa Beans
To determine quality and efficiency of the roasting process
Moisture
Incoming ingredients, cocoa processing
All types
Cocoa Nibs
Quality control and to avoid production challenges
Moisture, fat
Incoming ingredients, cocoa processing, chocolate making, final product before packaging
All types
Cocoa Butter
Determine melting characteristics & discover quality defects
Iodine value (IV), free fatty acids (FFA)
Cocoa processing, before packaging
All types
Cocoa Liquor
Quality control
Moisture, fat
Incoming ingredients, cocoa processing, chocolate making, finished goods before packaging
All types
Cocoa Powder
Quality control and to avoid production challenges
Moisture, fat
Incoming ingredients, cocoa processing, chocolate making, final product before packaging
All types
KPM Solutions for NIR Analysis
Additional Reading
Additional Reading
Product Types
Measurement Capability
Defects Detection Capability
Additional Reading
Additional Reading
