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How much cocoa liquor 500 kg of beans gives

Cocoa liquor is ground nib with no fat removed. The calculator allows for moisture lost in roasting, shell and grinding loss.

Parameters

Result

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

Calculation example

Cocoa bean mass
500 kg
Moisture loss in roasting
3 %
Shell and germ (of roasted beans)
13 %
Loss when grinding nibs into liquor
1,50 %
Cocoa liquor fat
53 %
Cocoa cake fat after pressing
11 %
Cocoa liquor
415,6 kg
Cocoa nibs
421,9 kg
Cocoa butter
196,1 kg
Cocoa cake (powder)
219,5 kg
Liquor yield from beans
83,1 %
Butter yield from beans
39,2 %
Beans per 1 kg of liquor
1,20 kg
Beans per 1 kg of butter
2,55 kg

Frequently asked questions

What share is the shell?
Typically 10–15 % of the roasted bean mass, depending on variety and cleaning degree.

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.