Validation score
What the 0–100 number on every formulator-generated recipe means and how it's calculated.
What it is
The validation score is a number between 0 and 100 that measures how well the generated recipe meets the physicochemical ranges defined for its family.
This page describes the generation score: the one that decides whether the Formulator delivers or refunds a recipe just created with AI. It's different from the validation score in the recipe panel (/reciview), which validates an existing recipe against a formula type you choose. The two share the same engine and ranges, but one acts at generation and the other at review. The panel offers three predefined types (Ganache, Soft caramel, Pâte de fruit) as the source of truth for the default ranges; the Formulator, on the other hand, covers five families (those three plus Praliné & gianduja and Truffle), each with its own chef-signed ranges.
- 80 or above — optimal recipe. Delivered with no warnings.
- 70 to 79 — the recipe is still delivered, but with an Experimental combination warning. No refund: the formula meets the chef's professional ranges and is usable as a starting point.
- Less than 70 — the recipe is not delivered. The engine retries up to two more times and, if it doesn't reach the minimum quality after three attempts, it refunds the credits automatically.
On the result screen, the score number is colored by its value: green for 90 or above, amber for 80 or above, and red below 80. Below the number you'll see the detail "N in range · N out of N".
Why it exists
Without quantitative validation:
- An AI can deliver a recipe that looks reasonable but that, in the workshop, won't emulsify, won't keep, or won't have the expected texture.
- There's no objective way to compare variants.
- The chef wastes time discarding bad formulas.
The score is the filter that separates valid proposals from doubtful ones, before you get around to producing them.
How it's calculated
The validator checks the recipe against the chef-signed ranges for the family and subtype. The parameters include, among others:
- Water percentage.
- Fat percentage.
- Sugar percentage.
- Cocoa butter percentage.
- Water activity (aw).
- pH.
- Estimated shelf life.
Each parameter is compared against its optimal range and its acceptable range. Being inside the optimal range adds points; being outside the acceptable range subtracts points and lowers the score drastically.
What each score range means
| Range | Reading |
|---|---|
| 95–100 | Excellent recipe. Multiple parameters in the optimal range. |
| 85–94 | Valid recipe with margin. Some parameter near the limit but still within. |
| 80–84 | Valid recipe at the optimal threshold. Review before critical production. |
| 70–79 | Recipe delivered with an Experimental combination warning. Usable as a starting point; not refunded. |
| Less than 70 | Recipe not delivered. The engine retries and, if it doesn't converge, refunds the credits. |
Experimental combination
Sometimes the recipe meets the chef's professional ranges but the engine warns that it hasn't reached the optimal balance. In that case, the recipe is delivered and you'll see an Experimental combination banner: "This flavor combination isn't in our curated recipe book yet. The recipe meets the chef's professional ranges, but the engine hasn't reached the optimal balance. Use it as a starting point — we recommend adjusting with your own tests before production."
It's neither an error nor a refund: the recipe is usable, but you should treat it as a starting point and refine it in the workshop.
What to do with a low (but valid) score
- Look at the Physicochemical balance chart to identify which parameter is near the limit.
- Consider relaxing one of the input constraints (for example, raising the maximum water %).
- If your client or your internal recipe calls for that parameter at the limit, accept the score and test in the workshop. The score isn't an absolute verdict, it's an indicator.
Related terms
- Formula validation — the recipe's validation panel (a score on an existing recipe).
- Physicochemical balance
- Troubleshooting