Raw Material Intake and Control
Incoming materials are inspected with quality, moisture, cleaning, and classification criteria.
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Our production processes are planned and managed by an experienced team with a food safety culture, in full alignment with GMP (Good Manufacturing Practices). From raw material intake to processing, storage, and dispatch, every stage is controlled based on hygiene, quality, and traceability criteria.
Our procedures include critical controls such as preventing cross-contamination risks, ensuring suitable storage conditions, and maintaining equipment and personnel hygiene. This secures reliability and consistency at every stage of production while ensuring full compliance with international food safety standards.
Incoming materials are inspected with quality, moisture, cleaning, and classification criteria.
Equipment, environment, and personnel hygiene are maintained with SOPs and critical-point monitoring.
Product integrity is protected through proper storage conditions, batch records, and dispatch checks.
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Quality cocoa beans are selected and separated from foreign materials.
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