One mixture. Eight independent mass fractions.

Every active recipe is mass balanced to 100%. Total Fat = Cocoa Butter + Other Vegetable Fat + Milk Fat. Total fat and added oil are aggregates or subsets, so neither appears as an extra chart segment.

Milk Solids means dairy protein, minerals and other non-fat, non-sugar dairy solids here. Cocoa Non-Fat Solids excludes cocoa butter and any cocoa sugars counted in Sugar. These values are not the conventional total milk-solids or total cocoa-content percentages on chocolate labels.

With Auto Balance on, the difference between 100% and the entered fractions is explicitly assigned to Other Solids; it is not inferred to be fat or water. Turn Auto Balance off to specify Other Solids yourself. In manual mode the eight fields must total exactly 100%.

Temperature model

Dark melting: 45–50°C; milk and white melting: 40–45°C. These are supplier-guide examples. Fountain examples: dark/milk 46–51°C, white 40–46°C, from the product temperatures in a published Sephra commercial manual. They are not universal recommendations or BLITZBRATER 比利兹特 equipment specifications. An operating range can be higher than a pre-melting guide because recipes, equipment and heat losses differ; follow the actual product and equipment instructions.

Cocoa mass uses a provisional cocoa-butter melting guide of 45–50°C and has no general fountain recommendation. Compound and custom/unknown mixtures require supplier ranges or testing. Generic temperature output is withheld for unknown fats, substantial water, contradictory ingredient profiles or mixed chocolate families. Supplier-entered ranges are recorded as user-supplied information, not verified laboratory results.

Cocoa butter forms different crystal structures. Melting, tempering and holding a liquid fountain mixture are different processes. No exact melting-point shift, crystallization temperature, setting time or room-temperature stability is calculated from composition.

Flow model

The broad fat bands below 32%, 32–45%, and above 45% are unvalidated screening heuristics for characterized, refined, low-moisture cocoa-butter-led recipes. They only produce “potentially” thick, suitable or thin classifications. A 2% mixture-moisture review trigger is not a seizing threshold: even small amounts of free water can cause localized seizing, while a deliberately formulated aqueous emulsion behaves differently. An ingredient containing at least 10% water also triggers an emulsion review, even if its addition is small. These are conservative review rules, not measurements of free water.

Unknown/custom ingredient data, incompatible or unknown fat systems, unrefined dry additions, high cocoa-particle loading, and large lecithin additions require testing. Lecithin phospholipids contribute to the lipid tally but are not treated as bulk added oil. Liquid and deoiled lecithins differ; more emulsifier does not necessarily improve flow.

Editable reference ingredient database

Estimated generic compositions, not any named brand’s formula. Native sugars and the non-sugar solid fractions are approximate. Pure oils, cocoa butter and sugar use idealized purity values; check the actual specification. The premix example is a dark cocoa-butter formulation and its real product family must be verified before thermal guidance is enabled.

*Non-fat, excluding sugars already counted in Sugar. Milk fat is separate. All percentages are on an as-is ingredient-weight basis.

Primary and supplier references

• Callebaut — melting, crystallization and tempering guides
• Keylink — dark, milk and white melting ranges
• Callebaut — viscosity and yield value
• Sephra — commercial fountain manual, chocolate operating temperatures
• U.S. Dairy Export Council — whole milk powder composition
• U.S. Dairy Export Council — skim milk powder composition
• AAK — cocoa butter alternatives and fat compatibility
• Cargill — fluid and deoiled lecithin differences
• USDA FoodData Central — general food composition reference

Reference review: October 2026. Ranges and assumptions must be checked against the current supplier specification.