Step 1: Composition and properties
Set the characteristics of the chocolate you want to receive.
The total cocoa content in the chocolate.
This includes all the cocoa products you use to make chocolate: cocoa liquor and / or nibs, cocoa butter, and even cocoa powder (if needed).
Cocoa butter content in cocoa mass or nibs.
As a rule, cocoa nibs or cocoa liquor contain about 53% cocoa butter. If you know the exact content of cocoa butter in the raw material, then enter your value - the result will be more accurate.
You can use cocoa powder in a recipe for different purposes: a) you can increase the concentration of cocoa flavor without changing the total fat content of the recipe, b) create a recipe for chocolate with a low content of cocoa butter c) reduce the cost of chocolate.
Fat content of cocoa powder
The manufacturer usually indicates the percentage of fat on the package.
The content of lecithin, PGRP or other emulsifiers in the recipe. The emulsifier improves the flowability of the chocolate, making it easier to work with. Added 5 minutes before unloading the product.
Step 2: Cost of ingredients
Indicate the cost of ingredients €/kg in accordance with your purchase prices. This will make it possible to calculate the correct prime cost of the chocolate.
Step 3: Production of chocolate
Calculation and recipe:
Batch volume (in grams)gr
Batch prime costs:€
|Ingredient||Ratio (%)||Quantity (grams)||Price, €|