How much solid tempered chocolate (seed) to add to the melt to cool it to working temperature, and what that is for dark, milk and white.
Approximate calculation using a simplified model: for designing equipment and process modes, consult a technologist.
Calculates how much solid tempered chocolate (seed) to add to the melt to cool it to working temperature and introduce the required crystals. The heat balance accounts for heating the seed and melting part of its fat.
For dark, milk and white chocolate it shows the typical working temperature range and warns if the target temperature is too low or too high.
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.