Find out our full range of natural and alkalized cocoa powder India – crafted for baking, beverages, confectionery, cosmetics, and more. As leading cocoa powder manufacturers Indonesia, Walksea delivers premium cocoa products India can rely on for flavor, purity, and certified quality.
Perfect for versatile and natural cocoa powder, bakery, drinks and confectionery. Purified cocoa powder in India gives flavor, continuous colors and first -class quality from powder suppliers.
Clean cocoa butter for chocolate, cosmetics and drugs. A smooth texture, long shelf life and a naturally rich aroma provide. Reliable wholesale cocoa butter is available from India suppliers.
Pure, finely ground cocoa mass for dark chocolate, crafted from high-quality nibs. A reliable choice for Indian chocolatiers seeking bulk cocoa mass India and premium cocoa ingredients with bold flavor and smooth texture.
Packed with fried, crushed coco nibes, antioxidants and crunches. Ideal for health brands and craftsmen chocolate manufacturers throughout India seeking natural, healthy materials.
Our morally acidic cocoa beans are carefully chosen for their rich taste, perfect fermentation and frequent quality ideals for the production and procurement of long -term cocoa.
Eco-friendly and nutrient-rich cocoa husks, ideal for composting, animal feed, and fertilizer. Sourced from sustainable farms, we are a trusted cocoa husks supplier in India supporting sustainable cocoa farming and zero-waste practices.
Cost-effective CBS cocoa butter options with excellent texture and melting stability. Ideal for chocolate and pastry makers looking for a wholesaler CBS supplier and a reliable bulk CBS solution for confectionery applications.
Experience premium-quality couverture chocolate crafted with rich cocoa butter and fine ingredients. Available in Dark, Milk, and White variants, it delivers a smooth texture, glossy finish, and exceptional taste — perfect for professional chocolatiers, confectioners, and bakers.
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.
Ideal for bakery, beverages, and confectionery, our purified cocoa powder in India offers rich flavor, consistent color, and exceptional quality. Sourced from trusted suppliers, it ensures reliable performance for all premium chocolate and dessert applications.
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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© 2025 Walksea Industries. All rights reserved. | Developed by DigiDir
| 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 |
| 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 |
| 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% |
| 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% |
“Coverture 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.
“Coverture 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.
“Coverture 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.
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 |
| 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 |
| Parameters | 777 |
|---|---|
|
Appearences
|
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
|
