How much nib, cocoa liquor, cocoa butter and cocoa powder the beans give: roasting loss, shell, liquor and cake fat.
Approximate calculation using a simplified model: for designing equipment and process modes, consult a technologist.
Calculates how much nib, cocoa liquor, cocoa butter and cocoa powder (press cake) is obtained from a batch of cocoa beans. Takes into account moisture loss during roasting, shell and germ, milling losses and the fat content of the liquor and cake.
The result is the mass of each product, the yield as a percentage of the beans and how many beans go into a kilogram of liquor or butter.
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.