Delsa Liquid Chocolate Bucket

The standard wholesale minimum order quantity (MOQ) starts at 20 buckets (or 1 full logistics pallet). Buckets are stacked in interlocking patterns on 100x120 cm standard pallets with corner guards and heavy-gauge shrink wrap to prevent load shifting during inland or maritime shipping.

Delsa liquid chocolate exhibits a balanced viscosity curve tailored for smooth enrobing and mechanical pumping. Optimum working temperature ranges between 32°C and 38°C. For re-softening or melting, indirect heating (bain-marie) below 45°C is strictly recommended to avoid thermal degradation of cocoa solids and fat phase separation.

While not requiring deep freezing, the product must be stored in climate-controlled warehouses between 15°C and 20°C with relative humidity below 60%. Severe temperature fluctuations above 25°C or below 10°C may cause fat bloom or crystallization changes, affecting spreadability and surface gloss.

Yes, each export consignment is accompanied by a batch-specific Certificate of Analysis (detailing fat content, moisture, microbiological assays, and heavy metal screening), an official Health Certificate from the Iranian Food and Drug Administration, and a Certificate of Origin.

The formula contains approximately 28% to 34% total fat, utilizing food-grade vegetable oils and cocoa butter substitutes (CBS) with controlled trans-fat levels (<1%), ensuring smooth crystallization, desirable snap, and glossy appearance without rapid separation.

Yes, for full container load (FCL) orders, custom multilingual labels compliant with target destination regulations (including Arabic, Russian, and English nutritional tables and allergen warnings) can be applied during production.

Owing to extremely low water activity ($a_w$), the product naturally inhibits bacterial proliferation. Once the primary tamper-evident seal is broken, it is recommended to consume within 45 days, keeping the lid tightly closed in a cool area and preventing water ingress.