Our services for chocolate and confectionaries
|- Review of declaration and labelling
||- Cocoa (cocoa beans, mass, powder)
|- Determination of constituents theobromine, caffeine
||- Chocolate products
|- Analysis for undesirable substances: coumarin,
morphine, hydrocyanic acid
|- Confectionaries (sweets, nougat, marzipan)
|- Active components
||- Raw materials
|- Sensory properties
Evaluation of the requirements placed in cocoa and chocolate products is based on the Cocoa Directive (KakaoV). It applies to composition and declaration.
Sensory, microbial and chemical analyses are mainly used to assess the quality of chocolate and confectionaries. The important chemical parameters are the cocoa content, total fat content, fat composition and milk content, as well as sugar content and types. Analyses for allergenic contents contained in chocolate and confectionaries, also for foreign substances and contaminants, are an additional important factor.