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Please guide me on, in what percentage should emulsifiers E-442,476 be added ?
e.g % in 1 kg of dark,milk, white compound chocalate

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that's a very complicated question mate - different emulsifiers do different things, and how they work is hugely dependent upon many variables.  Very generally speaking, E442 at 0.4-0.6% and E476 at 0.l%-0.3%.   E442 will impact something called apparent viscosity while E476's main impact is on something called yield value.  If you're uncertain of what those things mean, i'd suggest you consider the more conventional E332 at 0.5%..

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