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Tempering 200 kg of chocolate by seeding

For a large tank it matters to know the seed amount in advance and prepare it at the right temperature. The calculator gives the mass and the total mass after adding.

Parameters

Result

Approximate calculation using a simplified model: for designing equipment and process modes, consult a technologist.

Calculation example

Chocolate type
Dark
Melted chocolate mass
200 kg
Melt temperature before seeding
38 °C
Required temperature after adding seed
31,50 °C
Seed temperature
20 °C
Seed (tempered chocolate)
49,89 kg
Seed as share of melt mass
24,9 %
Mass after adding
249,89 kg
Working temperature for the type
31,0–32,0 °C

Frequently asked questions

How long to stir after adding the seed?
Until the seed melts completely and the temperature settles; then check the temper with a test on parchment.

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.