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AACC Approved Methods of Analysis, 11th Edition - AACC Method 08-10.01. Ash in Cacao Products

AACC Approved Methods of Analysis, 11th Edition

Total Ash

AACC Method 08-10.01
Ash in Cacao Products


Ash is the inorganic residue remaining after incineration, often part of the proximate analysis. This multistep analytical method outlines a procedure to determine the ash content of cacao products. A sample is placed in a previously ignited, cooled, and tared platinum or silica dish and then incinerated at 525°C until white ash is obtained. The ash is moistened, redried, and re-ashed at 525°C. Dish(es) containing ash are transferred and cooled in a desiccator, and the weight loss is used to determine the percentage of ash. Due to the hydroscopic nature of ash, cooling time and sample load in the desiccator should be strictly controlled.