Malaysia "Guanchong" Cocoa Powder  

Made from cocoa beans from West Africa or Indonesia, it has fine powder, low water content and no agglomeration.

BRAND INTRODUCTION

      Guanchong Cocoa Group, a listed company in Malaysia, is one of the world's famous cocoa powder producers, ranking fifth in the world in terms of global cocoa processing market share, with an annual output of 80,000 tons of cocoa powder, and is currently the largest cocoa powder company in Asia. Cocoa beans come from Africa, Cô te d 'Ivoire and Indonesia. Provide cocoa bean processing, cocoa cake grinding, industrial chocolate, cocoa bleaching, natural/alkalized cocoa powder, etc. Comply with fssc22000/HACCP/ISO9001/GMP practice/halal/kosher and other quality assurance systems. Cocoa beans come from West Africa and Indonesia. Cocoa powder of origin is rich in variety, rich in aroma, finely ground, fine in powder quality, low in water content and free of agglomeration.

BRAND INTRODUCTION

2009: Acquisition of GCB Specialty Chocolate in Malaysia

2010: GCB Cocoa Singapore was established

2011: Acquisition of Indonesian ACIn (PT ASIA Cocoa Indonesia)

2015: Acquisition of Malaysia SMC Foods 21

2017: Acquisition of Koko Budi, Malaysia

2017: Acquisition of Favorich (Koko Budi Sdn Bhd)

PRODUCT INTRODUCTION

Planting conditions and harvesting of cocoa beans

Main origin:

1. Cô te d 'Ivoire is the world's leading supplier of cocoa beans, contributing 40%-50% of the world's cocoa production. Cocoa beans produced in Cô te d 'Ivoire have strong cocoa flavor and floral fragrance, low acidity and slightly bitter taste. Some cocoa beans also have special nut or fruit flavor, which is rich in Forastero cocoa beans.

2. Ghana: the second largest cocoa producer in the world after Cô te d 'Ivoire, contributing 17.5%-20% of the world cocoa production. Beans are naturally dried on raised bamboo mats. The acidity of natto is high, but it is not astringent, accompanied by rich flowers and rich cocoa flavor. Ghanaian beans are considered as "filet mignon" of cocoa beans, and are the first choice for high-quality chocolate manufacturers. Cocoa beans are also rich in Forastero varieties.

3. Indonesia: the third largest cocoa producer after Cô te d 'Ivoire and Ghana, contributing more than 7% of the world output, and the largest cocoa producer outside West Africa, but its output has declined rapidly in recent years. Indonesian coffee beans have high astringency, mild and rich taste and cocoa flavor, and are rich in Criollo, Forastero, Trinitario cocoa beans.

Planting characteristics: It takes 10 years for cocoa trees to grow and 3~5 years to begin to bear fruit. Light yellow/pink flowers grow directly on the trunk or branch, and fruits grow directly on the trunk. It takes 3~4 months from flower to fruit, and each tree receives 1~2 kg cocoa beans a year. The fruit is about 30cm wide and weighs 300~500 grams. The tough shell is yellow or red. 40~50 cocoa seeds are hidden in the mucilage pulp. Fresh cocoa beans are bitter and sour.

Planting conditions: Hot and rainy climate is the most suitable environment for cocoa bean growth. Fortunately, it grows on a gentle slope formed by warm and humid climate and alluvial soil rich in organic matter, but it is not suitable for growth on poorly drained and heavy clay or places often hit by typhoons. Cocoa plantations (artificially planted cacao trees) are usually located in valleys or coastal plains, and must have evenly distributed rainfall and fertile land with smooth drainage.

Mature period: October to March of the following year, and May to August is the transitional harvest period.

Harvesting period: It can be harvested twice a year. The main harvest period of cocoa beans is from October to March of the following year, and May to August is the transitional harvest period.

Fermentation: put cocoa beans in wooden boxes, spread them evenly, cover them with banana leaves, and ferment for 5~7 days. During fermentation, the temperature of beans will be kept at about 50℃. Continuous high temperature will kill the bacteria on the surface of beans and make them dry and brown. The fermentation process is very important for the formation of chocolate flavor, and the quality of chocolate has a great relationship with the degree of fermentation (affecting taste, color, acidity, astringency and cocoa flavor).

Cocoa powder production process

Cocoa powder type selection

Application of cocoa powder with different specifications

Product properties

1. Model: GP-250-11

2. Cocoa powder is composed of 57.90% carbohydrate, 19.60% protein, 13.70% fat, 3.00% water, 2.05% theobromine, 1.52% potassium and 0.23% caffeine. 

3. The Guanchong cocoa beans are from Cô te d 'Ivoire and Indonesia in Africa. The cocoa powder is mixed beans, most of which are West African beans, and a small part of Asian beans are mixed. 
4. The Guanchong cocoa powder is delicate, not easy to agglomerate, and has mild cocoa flavor and light alkali flavor.

5. Net weight: 25kg/ bag

6. Guanchong cocoa powder product parameters

（Comply with the national standard of the People's Republic of China GB28403-201)

STORAGE CONDITIONS

It should be stored under dry, ventilated, cool and sealed conditions, and pay attention to moisture-proof. It is strictly prohibited to mix, transport and stack with toxic substances to avoid pollution.

APPLICATION

Ice cream

Dairy products

Bread, biscuits and other baked goods

Beverages

Candies

Syrup

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