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22–24 % fat cocoa powder: butter and powder yield

At a cake fat of 23 % less butter is pressed out but the powder is fattier with a fuller flavour. Compare the yield with ordinary 10–12 % powder.

Parameters

Result

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

Calculation example

Cocoa bean mass
1 000 kg
Moisture loss in roasting
4 %
Shell and germ (of roasted beans)
12 %
Loss when grinding nibs into liquor
1 %
Cocoa liquor fat
54 %
Cocoa cake fat after pressing
23 %
Cocoa liquor
836,4 kg
Cocoa nibs
844,8 kg
Cocoa butter
336,7 kg
Cocoa cake (powder)
499,6 kg
Liquor yield from beans
83,6 %
Butter yield from beans
33,7 %
Beans per 1 kg of liquor
1,20 kg
Beans per 1 kg of butter
2,97 kg

Frequently asked questions

What is 22–24 % fat powder used for?
It is used where drink or glaze colour and flavour matter and lower fat is not critical.

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.