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How much cocoa powder 2 tonnes of beans give

Cocoa powder is ground cake after pressing out the butter. Enter a cake fat of 10–12 % to get the powder mass from a batch of beans.

Parameters

Result

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

Calculation example

Cocoa bean mass
2 000 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
10 %
Cocoa liquor
1 672,7 kg
Cocoa nibs
1 689,6 kg
Cocoa butter
817,8 kg
Cocoa cake (powder)
854,9 kg
Liquor yield from beans
83,6 %
Butter yield from beans
40,9 %
Beans per 1 kg of liquor
1,20 kg
Beans per 1 kg of butter
2,45 kg

Frequently asked questions

Why does powder come in different fat levels?
It is set by the pressing force: with lighter pressing the cake keeps 20–24 % fat, giving a richer, heavier powder.

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.