Validation score
What the 0–100 score shown on every recipe generated by the formulator means, and how it's calculated.
What it is
The validation score is a number from 0 to 100 that measures how well the generated recipe meets the physicochemical ranges set for its filling type. On the result screen it appears as Recipe score.
This page describes the generation score: the one that comes with a recipe just created with the Filling formulator. It's different from the score in the recipe panel (/validation, see Formula validation), which validates an existing recipe against a formula type you choose. Both share the same calculation and the same ranges for the five families (Bonbon ganache, Soft caramel, Pâte de fruit, Creamy praline and Truffle); one applies when you generate and the other when you review. The result isn't always identical: in the panel a pH you've measured counts, while here the pH is estimated and doesn't score, and the panel calculates percentages on the mass of known composition, not on the recipe's weight.
Which recipe gets delivered
- A new recipe is only delivered if all its evaluable parameters fall within the type's range. Since a parameter in range takes nothing away, a delivered recipe scores 100.
- If the engine doesn't get there, it adjusts quantities and tries again (up to three attempts). If any parameter is still out of range, the recipe isn't delivered: you'll see the We haven't mastered that combination yet screen and your credits are returned automatically.
- Water activity (aw) and Estimated pH are for guidance only: they're shown separately, but don't count toward the score or the parameter count, and don't stop the recipe from being delivered.
On the result screen, the number is colored by value: green for 90 or more, amber for 80 or more and red below 80. Under the title you'll see the "N in range · N out of N" detail.
Why it exists
Without quantitative validation:
- An AI can deliver a recipe that looks reasonable but doesn't emulsify in the workshop, doesn't keep well or doesn'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 to produce them.
How it's calculated
The validator checks the recipe against the chef-signed ranges for its type. Depending on the family, the parameters are:
- Water percentage.
- Sugars percentage.
- Other fats percentage (fats other than cocoa butter).
- Cocoa butter percentage.
- For soft caramel, instead of sugars and other fats: sugar block (35–50%) and total fat (8–20%), plus bicarbonate and lecithin, at fixed doses of 0.1% and 0.4% (see Soft caramels).
- Water activity (aw) and estimated pH, for guidance only.
Each parameter within its range counts as correct. Each parameter outside its range takes points off in proportion to how far out it is, plus a fixed penalty for leaving the range; the result is weighted and expressed from 0 to 100.
If you edit the recipe later
The recipe is saved with its validation. If you later change ingredients or quantities in the editor, the score is recalculated in the recipe panel and can drop below 100: any parameters that leave the range will be flagged there. See Formula validation.
Related terms
- Formula validation — the recipe's validation panel (score on an existing recipe).
- Physicochemical balance
- Troubleshooting