Discover Chocolate and Live La Vida Cocoa!
weight translation from NIB to CACAO LIQUOR
ALOHA cacao LOVERS!
does anyONE KNOW the weight translation from NIB to CACAO LIQUOR ... meaning when (1) lb of cacao nibs are turned into liquid, about how much cacao liquor is a result of the initial (1) lb (and YES i KNOW there is a loss due to sticking to the gridner/melanger etc but generally speaking is LOVELY)?
mahalo!
Replies to This Discussion
-
Permalink Reply by Daren Hayes on -
out of 8 # batches I get an average loss of 1#. This mostly moisture
-
-
Permalink Reply by deedee devi on -
incredible. so it IS definitely more cost effective to use nib/cacao butter than cacao paste due to very little loss ...
are you using "raw" nibs? if not, where do you shop for 'non-raw' nibs?
mahalo! -
-
Permalink Reply by Mike on -
1 pound of water per 8 pounds seems pretty high---i thought that the chocolate wouldn't flow with that much water (12-13%)?
-
-
Permalink Reply by Patrick Pineda on -
the bean looses roughly 12% of weight in shell and aditional 8-10% in moisture and loss when it comes out as liquor.
From the bean expect 78-80% yield on liquor. hope this helps -
-
Permalink Reply by deedee devi on
-
mahalo!!!
-
Member Marketplace
Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.
Promote TheChocolateLife
Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc
Badge
© 2013 Created by Clay Gordon.
