Frequently Asked Questions

ABOUT OUR PRODUCTS

 What is the difference between couverture and compound chocolate?

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Are Freyabadi Indotama products safe to be consumed by breastfeeding women?

All our Freyabadi Indotama products use ingredients which are safe for human consumption, and uphold the highest quality standards. Yet, we recommend pregnant, and lactating women to consult with their doctor before consuming our products.

Are your products Halal certified?

Yes, in our factories and warehouses we only use and process Halal certified ingredients and finished products.

Are your products Kosher certified?

Some of our products are Kosher certified, to find our which of our products are Kosher certified, please contact our consultants.

Are there any risks in consuming chocolate?

Dogs are allergic to chocolate, if a dog consumes chocolate, take it to the veterinary immediately. 

Are your products gluten-free?

Yes, all Freyabadi Indotama products are gluten-free.

Do your products contain palm oil? Is it bad for the environment?

Some of our compounds and fillings contain palm oil, however, the palm oil we use is certified sustainable by our suppliers under the Roundtable on Sustainable Palm Oil (RSPO) certification. In fact, palm oil produces the highest yield of oil per hectare compared to other vegetable oils, reducing the amount of land used in the production of vegetable oils.

For more information on palm oil efficiency, please click here. For further information on the RSPO, click here.

Do your products contain tree nuts?

Our East Java production facility processes tree nuts, while our West Java and Thailand factories do not. Customers can choose if they want their product to be processed in a tree nut processing facility or non-tree nut processing facility.

Do your products contain trans-fats?

No, none of our Freyabadi Indotama products contain trans or partially hydrogenated fats.

Do you sell cocoa beans or cocoa derivatives?

We do not sell cocoa beans or cocoa derivatives, except for cocoa powder under our Freyabadi Indotama line, for more information please visit our powder page.

WORKING WITH OUR PRODUCTS

How do we properly store chocolate before and after opened?

There are several ways to store chocolate:

  • For soft and solid chocolate, store in a cool room that has a stable temperature between 18-22 degrees Celcius. For melted chocolate, store between 18-26 degrees Celcius.
  • Chocolate can absorb flavors and aromas from other food products, so for chocolate that has been opened from its packaging, store in a tightly sealed container in a dry and dark place.

Why does couverture sometimes contain white spots on the surface?

White spots on the chocolate indicates that chocolate has experienced sugar or fat bloom, which is a condition where the chocolate has been exposed to warm temperatures, which causes the fat in chocolate to soften. When the fat melts, it separates from the other ingredients in the chocolate and rises to the surface. Once it re-solidifies it leaves a white marks, which is referred to as fat bloom.

What is tempering and why does couverture have to undergo a tempering process?

Tempering is required anytime couverture contains cocoa butter, like couverture chocolate. It is the process of using heat releasing beta crystals in couverture, giving it its shine and snap when broken. Additionally, it also reduced the risk of fat bloom. Tempering is only ever carried out on couverture chocolate, while compound chocolate does not require any tempering.

What is meant by fat content in chocolate?

Fat content is the amount of cocoa butter in couverture chocolate and vegetable fat in compound chocolate. Freyabadi Indotama Chocolate does not use animal fat in any of our products.

Can couverture chocolate that has been previously melted, be used again?

Yes, you can re-temper previously melted couverture chocolate.

Why is it sometimes difficult to remove chocolate from the chocolate moulds when creating pralines and truffles?

To overcome this problem it is necessary to properly temper your couverture chocolate.

How do you melt compound chocolate?

To melt the chocolate coins, simply put the desired amount of chocolate in a bowl and microwave at 30 second intervals. Mix with a spoon after each interval until it has completely melted.

To melt the chocolate blocks, use a knife to cut the desired amount and chop into smaller 1 centimeter chunks and microwave for 30 second intervals and stirring each time to spread the head evenly until completely melted. You can re-melt any left over compound chocolate up to 7 times.

WHERE TO FIND OUR PRODUCTS?

Where can I purchase your products?

You can purchase our products directly from us by contacting our consultants.

Do you have distributors for your products?

For certain countries, we do have distributors holding our product stock, for more information please contact our consultants.