Seeding method: solid tempered chocolate is added to the melt, cooling it and providing crystal seeds. The calculator works out the amount from a heat balance.
Approximate calculation using a simplified model: for designing equipment and process modes, consult a technologist.
Why must the seed already be tempered?
Because it carries stable cocoa butter crystals on which the rest of the mass crystallises; untempered chocolate gives dull bars with bloom.
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.