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100% natural, additive-free, and extracted from the finest cocoa beans defines pure pressed cocoa butter. This butter has a rich aroma, excellent melting profile, and smooth texture. All these characteristics make it the obvious choice for premium chocolate makers in the global market, including the ones searching to buy cocoa butter Tajikistan, cocoa butter exporter wholesale Kyrgyzstan, or cocoa butter wholesale Uzbekistan.
This high-grade bean is crafted from ground. Our cocoa mass delivers deep chocolate intensity and a naturally smooth finish. This is a highly preferred choice by artisanal and industrial manufacturers seeking premium chocolate ingredients or to buy cocoa mass exporter to Kyrgyzstan.
These are hand-selected for uniform size, rich flavor, and excellent fermentation process. These A+ Grade Cocoa beans meet the gourmet level expectation for chocolate makers and wholesalers. It is the ideal pick if you’re looking for cocoa beans exporter Uzbekistan in bulk.
Natural cocoa powder is an irreplaceable ingredient in baking, beverages, and confectionery. It has an exciting aroma, exquisite flavor, and consistent coloring. It is trusted by global brands prioritising high-quality cocoa powder for chocolate factories Central Asia.
Standard quality cocoa nibs have bold chocolate notes with a perfect crunch. It stands as the perfect addition to health-food brands, chocolates, and bakery products.
These are sustainably processed cocoa husk, generally used in animal feed, composting, and biomass applications. It is eco-friendly. Have a high-value agricultural input trusted globally.
These premium couverture buttons are for professional chocolatiers who expect shine, consistency, and superior meltability. These chocolate drops pair perfectly with the demand to buy cocoa butter Tajikistan and other rich countries.
The cost-efficient, high-performing chocolate alternative. It is made with vegetable fats for easy melting and handling. The compounds are ideal picks for molding, coating, and mass production. These deliver stable results in any climate.
Smooth, beautifully dark, and mellow. The alkalized cocoa powder mixes magically with both flavor and appearance. It is ideal for beverage manufacturers, bakeries, and chocolate brands that are serving premium markets, with products like cocoa butter and cocoa powder in wholesale segments.
It has the flavor of sophistication in a range- rich, glossy, and crafted with superior cocoa butter for flawless tempering. This one is available in Dark, Milk, and White for the professionals sourcing premium ingredients for cocoa mass exporter Central Asia.
Our compound chocolate is an economical yet delicious alternative to couverture. Made with vegetable fats for easy handling, it offers consistent performance without tempering. Ideal for coating, molding, and bakery applications in Dark, Milk, and White flavors.
Our Alkalized Cocoa Powder is specially processed to neutralize acidity, resulting in a smooth, mellow flavor and rich, dark color. Perfect for enhancing the taste and appearance of baked goods, beverages, and confectionery products.
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At Walksea Industries, quality and integrity are the foundation of everything we do. We continuously strive to exceed expectations through sustainable practices, innovative solutions, and unwavering customer focus.
| S.No | Parameters | Standard Value | Result |
|---|---|---|---|
| 1 | Description | Free from rancid Taste, Foreign matter and abnormal taste | As Per Std |
| 2 | Colour | Light yellowish | As Per Std |
| 3 | Flavour | Clean & Mild | As Per Std |
| 4 | Moisture % (Max) | 0.1% | 0.09% |
| 5 | Free Fatty Acid, as Oleic acid % max | 1.75% | 1.45 |
| 6 | Iodine values | 33–42 | 37.88 |
| 7 | Peroxide values (Max) | 4 meq. | 0.65 |
| 8 | Saponification value | 188–198 | 192.40 |
| 9 | Melting point C | 30–40°C | 34.40 |
| 10 | S-gr-Specific gravity | 0.900–0.912 | 0.905 |
| 11 | RI Refractive Index at 40°C | 1.455–1.458 | 1.455 |
| 12 | USM–Unaponifiable matter Max | 0.35% | 0.28 |
| 13 | Total Plate Count Cfu/g (max) | 5000 Max/gm | 100 cfu |
| 14 | Yeast & mould Count, Cfu/(max) | 50 Max/gm | < 10 cfu |
| 15 | Coliform / gm | Absent | Absent |
| 16 | E.coli Cfu/ gm | Absent | Absent |
| 17 | S. Aureus /gm | Absent | Absent |
| 18 | Listeria monocytogenes /gm | Absent | Absent |
| 19 | Salmonella & Shigella /250gm | Absent | Absent |
| 20 | FAT Content | 45–60% | 52% |
| Physical Characteristics | ||
|---|---|---|
| Parameter | Standard | Test Procedure |
| Colour & Appearance | Fine brown colour mass, free from extraneous matter | Visual |
| Odour & Taste | Characteristic Cocoa Aroma and flavour | Organoleptic |
| Chemical Characteristics | ||
|---|---|---|
| Parameter | Standard | Test Procedure |
| Moisture | 2.0% max | IS 11923 - 1986 |
| Fat content | 48% Min | IS 11923 - 1986 |
| pH (10% solution) | 4.8 – 6.2 | pH Meter |
| Acid insoluble ash (Moisture & fat free basis) | 1.0% Max | IS 1164:1986 |
| Particle size passing through 150 mesh (wet sieving) | 99.0% minimum | IS 11923 - 1986 |
| Alkalinity of total ash K2O% by weight (Moisture & fat free basis) | Not more than 12.0 | IS 11923 - 1986 |
| Heavy metal contaminants, Naturally Occurring Toxins, Residues (Insecticides & Pesticides) | Complies to FSSR (2.1;2.2;2.3;2.4) | DGHS 2005 |
| Microbiological Characteristics | ||
|---|---|---|
| Parameter | Standard | Test Procedure |
| Total aerobic plate count / g | 5000 Max | IS 5402 : 2012 |
| Yeast & Mold / g | 100 Max | IS 5403 : 1999 |
| E.coli / 0.1g | Absent | IS 5887:1976 |
| Salmonella / 25g | Absent | IS 5887:1999 |
| Nutritional Information per 100g (approximate values) | |
|---|---|
| Energy | 626.4 kcal |
| Protein | 14.9 g |
| Carbohydrate | 29.2 g |
| - Of which sugar | 0.0 g |
| Fat | 50.0 g |
| Saturated Fat | 35.2 g |
| Trans Fat | 0.0 g |
| Parameters | Test Report |
|---|---|
| Fermented Cocoa | 98% |
| Size | 90-110 Beans/100 Gram |
| Fat Content | 49-52% |
| Flavour | Tent to Bitter |
| Humidity | 7.4% |
| Colour | Brown to Dark Brown |
| Seeds Smell Smoky or Hammy | No |
| Foreign Matter Level (s/s) | 0.00% |
| Water Content (s/s) | 6.9% |
| Impurity Level (s/s) | 0.4% |
| Broken Seeds (s/s) | 0.0% |
| Moldy Seed Level (s/s) | 2.3% |
| Parameters | Value |
|---|---|
| Appearances | Fine, brown powder |
| Moisture Content % | 3.21% |
| Fat Content (%) | 10.87% |
| Fineness (%) by 200 mesh | 99.58% |
| pH | 6.6 |
| Total Ash | 4.41% |
| Total Plate Count | 1881 cfu/gm |
| Yeast Count | < 10 cfu/gm |
| Mould Count | < 10 cfu/gm |
| Salmonella | Negative |
| E coli | Negative |
| Packaging Type | 25kg 3 Ply Craft Paper Bags |
| Country of Origin | INDONESIA, INDIA, CHINA |
| Test Description | Unit | Specification | Method | Remarks |
|---|---|---|---|---|
| FFA as Lauric | % | 0.1 max | AOCS Ca 5a-40 | Included in COA |
| Acid Value | - | 0.28 max | AOCS Cd 3d-63 | Included in COA |
| Peroxide Value | Meq/kg | 1.0 max at the time of receipt at customer’s end | AOCS Cd 8-53 | Included in COA. Please note PV increases with time during storage |
| Moisture & Volatiles | % | 0.1 max | AOCS Ca 2c-25 | Included in COA |
| Lovibond Colour in 5.25″ cell | - | 1R10Y | AOCS Cc 13b-45 | Included in COA |
| Iodine Value | - | 2.0 max | AOCS Cd 1-25 | Included in COA |
| Unsaponifiable Matter | % | 0.5 max | AOCS Ca 6a-40 | Once in 6 months |
| Slip Melting Point | °C | 34-36 | AOCS Cc 1-25 | Included in COA |
| Fatty Acid Composition | Gms of fatty acid/100 gms of fat | - | IUPAC 2.301 | Mentioned on CoA |
| SAFA | % | 98-99.5 | - | - |
| MUFA | % | 0-0.5 | - | - |
| PUFA | % | 0-0.5 | - | - |
| TRANS FA | % | << 1.0 | - | - |
| Additives | - | As per customer request | - | - |
| Adulteration Tests | - | - | - | Included in COA |
| Argemone Oil | - | Negative | IS 548 PART II | - |
| Heavy Metals | ppm | Complies FSS&R | AOAC-17th Edition | Once in 6 months |
| Pesticide Residues | ppm | Complies FSS&R | AOAC-17th Edition | Once in 6 months |
| Quality | Value |
|---|---|
| Protein | 15.7–17.7% |
| Fat | 5.8–12.9% |
| Starch | 7.4–7.6% |
| Sugar | 2.5–5.8% |
| Raw Fiber | 14.3–18.8% |
| Ash | 7.4–8.7% |
| Moisture | 3.9–7.4% |
Dark Buttons & Drops is a high-quality chocolate for professionals, made with a higher percentage of cocoa butter and solids than regular chocolate, which gives it a rich, intense flavor and a smooth, glossy finish when tempered
Milk Buttons & Drops is a high-quality, versatile chocolate made with cocoa butter and milk solids, prized for its smooth texture and rich flavor. It has a high fluidity and is used in confectionary, baking, and other applications, often containing a minimum of 33% cocoa butter. Its composition typically includes cocoa beans, sugar, milk, and vanilla, and it undergoes a conching process for a creamy finish.
White chocolate Buttons & Drops is a high-quality white chocolate made with cocoa butter, milk solids, and sugar, known for its glossy finish, rich flavor, and smooth texture. It is used by professionals for tasks like making chocolate bars, truffles, ganache, and coating desserts, as it has a high cocoa butter content which creates a superior melt-in-your-mouth experience. Unlike traditional white chocolate chips or compound chocolate (which uses cocoa powder and vegetable oil), couverture is more fluid and is tempered for a perfect finish.
Compound dark” refers to dark chocolate compound, a type of chocolate substitute used in baking and confectionery that contains vegetable fats instead of cocoa butter, making it cheaper and easier to use as it hardens without tempering. It is made with a blend of sugar, hydrogenated vegetable fat, cocoa solids, and emulsifiers, and is ideal for making products like homemade chocolates, cakes, and muffins.
“Compound milk” can refer to either the chemical composition of milk, which is a complex mixture, or to a chocolate-like product made from cocoa and other ingredients, which is a compound in a culinary sense. Chemically, milk is a mixture of water, fat, proteins (casein and whey), lactose (sugar), and minerals, along with vitamins and other trace substances. In food products, a “milk compound” is a confectionery product that mimics chocolate but is made with vegetable fat instead of cocoa butter.
“Compound white” typically refers to white compound chocolate, a confectionery product made from sugar, vegetable fat, and milk solids, designed to be cheaper and easier to use than traditional white chocolate. It is used in baking and confectionery, is often labeled as containing trans fats and allergens like milk and soy, and has a high-calorie, high-fat, and high-sugar profile.
| Parameters | Value |
|---|---|
| Appearances | Fine, brown powder |
| Moisture Content % | 3.21% |
| Fat Content (%) | 10.87% |
| Fineness (%) by 200 mesh | 99.58% |
| pH | 6.6 |
| Total Ash | 4.41% |
| Total Plate Count | 1881 cfu/gm |
| Yeast Count | < 10 cfu/gm |
| Mould Count | < 10 cfu/gm |
| Salmonella | Negative |
| E coli | Negative |
| Packaging Type | 25kg 3 Ply Craft Paper Bags |
| Country of Origin | INDONESIA, INDIA, CHINA |
Gerry DoeManager