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How much seed for a 45 °C melt

A hot melt needs a lot of seed. The calculator shows its share and advises pre-cooling the mass by stirring first.

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
50 kg
Melt temperature before seeding
45 °C
Required temperature after adding seed
32 °C
Seed temperature
20 °C
Seed (tempered chocolate)
24,47 kg
Seed as share of melt mass
48,9 %
Mass after adding
74,47 kg
Working temperature for the type
31,0–32,0 °C

Frequently asked questions

What melt temperature is typical?
Chocolate is melted to 45–50 °C to destroy all crystals and cooled to 35–40 °C before seeding.

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.