Калькулятор

This online-tool will help you accurately calculate the desired composition

The content of cocoa products

Fat chocolate

Weight

Very viscous chocolate. It is very difficult to mold.
It is more chocolate paste than real chocolate.

Low fluidity. Chocolate can be poured into bars, used in fillings. Does not fit for cover sweets

Middling fluidity. It is convenient to cast into bars and more complex molds. It fits for filling.

High fluidity. Perfectly poured into complex molds. It fits for covering, cooking dragees.

Super flowing chocolate.
It fits for spray guns and chocolate fountains.

You will need:

^* In the calculation of fat nibs is taken as 50%. Be careful, the fat content in different varieties of cocoa can vary in the range of 45% -55%

^** The weight calculation includes a loss factor for an indelible residue of 1.2%.

The fat content of the product will be

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