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Seed for 30 kg of milk chocolate

Milk chocolate is tempered at lower temperatures than dark because of milk fat. Enter the temperatures to get the seed mass.

Parameters

Result

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

Calculation example

Chocolate type
Milk
Melted chocolate mass
30 kg
Melt temperature before seeding
38 °C
Required temperature after adding seed
30 °C
Seed temperature
18 °C
Seed (tempered chocolate)
9,04 kg
Seed as share of melt mass
30,1 %
Mass after adding
39,04 kg
Working temperature for the type
29,0–30,5 °C

Frequently asked questions

What is the working temperature of milk chocolate?
Typically 29–30.5 °C after tempering; exact values come from the raw material supplier.

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.