How much cocoa liquor, cocoa butter, milk powder, sugar and lecithin to take for a chocolate batch; cocoa and fat content of the finished product.
Approximate calculation using a simplified model: for designing equipment and process modes, consult a technologist.
Converts a chocolate recipe from percentages to kilograms for a batch of any weight: cocoa liquor, added cocoa butter, milk powder, lecithin and sugar (the balance up to 100 %). Supports dark, milk and white chocolate.
Shows the total cocoa solids content and the fat content and warns if the fat content falls outside typical limits.
The calculations are approximate: they help to assess the process and compare options, but do not replace a process design and trials on a specific raw material. This section is for reference only and contains no commercial offers.