Quality is not a department.
It is the number on the sheet.
A cocoa supplier is only as good as the third shipment. The first one is easy.
Anyone can hit a target once. Quality here means the values on the sheet keep describing what arrives, batch after batch — and that you can prove it without calling us.
- 01
The specification is the promise
Every value we publish is a value someone has to defend. A sheet that says 99.5 % fineness is a measurement, not a marketing line — and you are entitled to hold the delivery to it.
- 02
Variation is designed out upstream
One process, held to the same parameters every run. It costs less to prevent a drift at the roaster than to sort it at the packing line, and it is the only way your third shipment matches your first.
- 03
Documented before it leaves
Certificates and the technical data sheet travel with the goods. Nothing about a delivery should have to be requested three weeks after it arrives.
Certificates
Eleven documents, and what each one actually covers.
FSSC 22000
Food Safety System Certification: a complete food-safety management system audited against ISO 22000 plus the sector prerequisites. For most European and Gulf buyers this is the first document requested, and it is granted to a production site rather than to a company name.
ISO 22000:2018
The food-safety management standard FSSC 22000 is built on. FSSC adds the sector prerequisites on top; this is the management system underneath — who is responsible for what, and what happens when a limit is missed.
ISO 9001:2015
Quality management, and not about food specifically: it audits whether the company does what its own written procedures say, and can show the records. It is the standard a buyer leans on when asking why the third shipment should match the first.
ISO 14001:2015
Environmental management — waste, water, energy and the records behind them. Increasingly requested by buyers who have to report on their own supply chain.
ISO 45001:2018
Occupational health and safety management. It audits how the plant keeps the people who handle the product safe — a question that now appears on most supplier questionnaires.
ISO 10002:2014
Complaints handling. A written route from a customer complaint to a closed, recorded answer, so a problem with a batch has an owner and a deadline.
ISO 31000:2018
Risk management. How supply, price and quality risks are identified and planned for before they reach an order.
ISO 22716:2013
Good Manufacturing Practice for cosmetics. It matters when cocoa butter goes into a cream rather than a chocolate: a cosmetics buyer’s auditor asks for this one by name, and food certificates do not substitute for it.
HACCP
Hazard Analysis and Critical Control Points — the method underneath the system. Find every point where contamination could enter, set the limit, measure it, record it. Everything else in a quality file rests on this.
HALAL
Confirms that nothing in the process conflicts with Islamic dietary law. Relevant to every shipment going to the Gulf and the wider MENA region — in practice, a gate rather than a preference.
KOSHER
The equivalent under Jewish dietary law. Cocoa itself is straightforward to certify; what gets audited is the plant around it — shared lines, cleaning regimes, incoming materials.
Certificate copies are not published on the site. Ask and we send the current ones for the plant your order would ship from — including the scope, which is the part that matters in an audit.
On every technical data sheet
Six values, and why each one is there.
A data sheet is not a formality. Each line is a number your process will feel, so each line is a number we measure.
- FinenessPercentage through the sieve. Decides mouthfeel and, in drinks, sedimentation.
- pHThe alkalization result. Sets colour, dispersibility and how the flavour carries.
- Fat contentWhat the press left behind. Changes cost, flavour carry and crumb.
- MoistureShelf life and caking. In fat-continuous systems, viscosity too.
- ShellWhat winnowing took out. A purity figure, and a legal limit in several markets.
- PackagingFormat, bulk density, pallet configuration and the shelf life that goes with them.
Request a sample
Send us the specification. We send the sample.
- 01Tell us the applicationChocolate & Confectionery, Bakery & Biscuit, Dairy & Ice Cream, Beverages, Cosmetics.
- 02We match the specificationAlkalization, fat content, fineness and colour — from stock or from the next run.
- 03We ship the sampleOut of Ambarlı, İstanbul, with the technical data sheet in the box.