A simple and reliable procedure for fat determination of bakery and chocolate products according to Weibull-Stoldt is introduced. The sample is hydrolyzed with the HydrolEx H-506. The Soxhlet extraction is performed with the FatExtractor E-500. Calculation of total fat content follows gravimetrically after the extract has been dried to a constant weight. This application follows official methods (EN 98/64/EG, AOAC 963.15, ISO 14156:2001, ISO 1443:1973, AOAC 945.16). The combination of the new HydrolEx H-506 and the FatExtractor E-500 increases the sample throughput.