TS 7800 Chocolate

In the TS 7800 standard published by the Turkish Standards Institute (TSE), the principles for the description, classification and properties of chocolate, as well as sampling, inspection and test methods, and presentation to consumers are explained.

For the purposes of this standard,

• Chocolate is a product that contains cocoa butter, sugar and cocoa mass or powdered cocoa, milk or milk powder and sweetening agents depending on the type of chocolate, and is prepared and molded in accordance with its technique by adding additives to the extent permitted by legal regulations.
• Cocoa butter refers to the fat produced in cocoa beans or cocoa mass and suitable for chocolate production.
• Cocoa mass refers to a substance obtained by removing and grinding cocoa beans from their shells, containing a maximum of 5 percent of the shell that does not separate from the bean, and having a fat content of at least 48 percent on the dry matter.
• Additives refer to substances deemed appropriate to be added to chocolate in the relevant legal regulations.
• Seasonings refer to pistachios, peanuts, hazelnuts, coffee, croquant, walnuts, almonds, raisins, processed grain products (rice, corn and similar), citrus peels and similar flavoring substances used in chocolate production.

According to this standard, chocolate types can be milky, dark and white, depending on the type and amount of the ingredients they contain. Chocolate varieties, on the other hand, are plain, flavored and filled, depending on the sweeteners and fillers they contain.

In the communiqué published by the Ministry of Agriculture and Rural Affairs (Communiqué no: Compulsory standard 1992/28) it is stated that the TS 7800 standard will be applied in the production and sales stages.

In the aforementioned communique, the sensory properties of chocolates in terms of appearance, structure, taste and smell, chemical properties in terms of moisture and metallic contamination substances such as arsenic, copper and lead, and the total number of bacteria, the number of molds and yeasts, the number of coliform microorganisms and the number of pathogenic microorganisms. microbiological properties.

Our organization also provides testing services for chocolate within the scope of TS 7800 standard, with its trained and expert staff and advanced technological equipment, among the numerous test, measurement, analysis and evaluation studies it provides for businesses in various sectors.