pcm
Novice
Posts: 75
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Post by pcm on Aug 27, 2010 22:52:51 GMT -5
Hi, I am making chocolate and I am wondering how to figure out what my cocao percentage is. It makes sense to me to weight the cocao liquor and calculate from that. Some people seem to weigh the beans before winnowing and that would be wrong, right? Also, I just made up my own method to make this calculation and I don't really trust it. Would someone please tell me how to know how much sugar to put in a 3.6lbs batch of nibs in order to get a 72% bar? This is adding nothing but sugar. I know this is pretty basic but I would love to check my math.
thanks
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Post by redstar on Aug 28, 2010 1:07:20 GMT -5
Hi PCM,
If you call it 54 ounces, divide by 72 gives 0.75oz=1%, so the 28% sugar = 28 x 0.75 which is 21oz. I think...
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Post by deborah on Aug 28, 2010 10:32:02 GMT -5
or, you can use John's handy dandy formulator which will give you all the information you want for any formulation. It's an excel spreadsheet and you can find it as the first post under Chocolate Formulations in this forum.
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Post by Ben on Aug 28, 2010 13:11:05 GMT -5
I take the weight of the nibs and divide by the percentage cacao I want. That gives me the overall weight. I think subtract the weight of the nibs from the overall to get the weight of sugar.
Using your example:
54 oz of nibs / .72 = 75 oz total 75 - 54 = 21 oz sugar
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bigk
Neophyte
Posts: 2
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Post by bigk on Sept 19, 2011 0:44:15 GMT -5
I know this response is dated, as the last time anyone wrote in here was August 29, 2010. I think 3.6 Lbs is 57.6 oz - not 54 oz. Thus, using 57.6 Lbs as the 75% cocoa:
100% = 57.6/0.75 = 76.8 oz Total. 76.8 - 57.6 = 19.2 oz Sugar.
I think where the mistake was made was in taking 0.6 Lb to be 6 oz, instead of 9.6 oz. I believe the source of the error was in adding the 6 oz to (3 x 16 = 48 oz) to arrive at the 54 oz.
While the foregoing may be of no help to pcm - as I am sure his chocolate has long come and gone - it may come handy for other people seeking to make similar calculations.
Just my two cents.
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