Consistent with our HACCP program, our own Quality Control Department checks all the critical control points, all the way from receiving the Cocoa Cake to the actual finished product.
We have our own laboratory and tasting room. Microbiological, physical-chemical and organoleptic analyses are carried out daily on the raw material, the product in process and the finished product. This way we guarantee that the final product meets our specifications and the requirements of our customers.
We have an automatic sampling system on the production lines which allows continuous monitoring of the entire process. This system will guarantee the consistency in quality of each batch.
Our experienced tasting-panel ensures the optimum organoleptic profile of all Cocoa Powder types.
Our philosophy is to produce the highest quality of Cocoa Powders possible and to provide the best possible customer service, to ensure our customers’ satisfaction.
INDCRESA adheres to a strict quality management and food safety system, continuously adapted to the new needs of the market. We are certified by the BRC standards.
The risks associated with the finished product are evaluated periodically by our HACCP team.
Our management system also ensures the traceability during the entire production-process from raw material to the final product.
The essential foundation to fulfil our quality, food safety, health and safety in the workplace, as well as the environmental policy is the continuing training of the company personnel and the involvement of our suppliers and customers in the continued improvement of our products.
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