Cocoa and cocoa products:

The consumption of chocolate and products of the cocoa it has be increasing in the last times. The products of the cocoa have stopped being products of "exceptional" consumption to pass to form a part of our diet.

From Silliker Ibérica we are conscious of that the market, your clients and even they from him are demanding the Administration more to your company.

As experts in quality and food safety in Cocoa and derivatives we are to your disposition for he was assuring the quality of his products and the value of his brand.

Thinking about the different products of the sector:

- Cocoa in powder
- pasta of cocoa
- lard of cocoa
- chocolate (with milk, white, landfills, with dried fruits ..)
- soluble of cocoa
- chocolate to the cup
- coverages of chocolate
- chocolates

We have developed a specializing service composed by a packaging of analysis and services specially indicated for this type of products:

• Plans of sampling and controls of raw material
• Plans of process control and finished product
• Microbiological analyses (Salmonella, enterobacterias, aerobic microorganisms mesófilos, mildews and yeasts, Staphylococcus aureus, Bacillus cereus, Lancefield's Enterococcus D …)
• Analysis of heavy metals (Pb, CD, Hg, Ace, Faith, Cu …)
• Detection of residues of pesticides
• Analysis of micotoxinas (aflatoxinas, Ocratoxina To …)
• Analysis of policlorobifenilos
• Analysis of composition (fat, protein, sugar, fiber …)
• Analysis of qualit parameters (teobromina, delicacy, husk, acidity, insaponificable, stability rancimat, …)
• Analysis of vitamins, mineral and other nutrients (polyphenols)
• Analysis of allergens (gluten, dried fruits, milks etc. …)
• Analysis to assure the adequacy of the composition of the product to the in force regulation (lard of cocoa, matter dries and desgrasada of cocoa, lacteal fat …)
• Review of the legal adequacy of the text of the etiquettes
• Answers to consultations on legislation and labelling
• Resolution of problems of food pollution
• System implantation(introduction) APPCC or of management of the food safety (IFS, BRC and ISO22000)
• Audits and evaluations to suppliers
• Sensory studies
• Studies of commercial life and Challenge Test
• Validations of process and processes of cleanliness
• Training courses of manipulators
• Training courses specialized for Technical personnel, Persons in charge and Executives

We put to your disposition quite our team specializing in this type of products and in your process of elaboration. Person of contact