White chocolate is sensitive to overheating and is tempered even lower. The calculator shows the seed and warns when the target is outside the typical range.
Approximate calculation using a simplified model: for designing equipment and process modes, consult a technologist.
Why must white chocolate not be overheated?
Milk proteins and sugar scorch at high temperature, the mass thickens and picks up an off-taste.
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.