For Confectioners
Explore how ingredients affect estimated water activity (Aw), composition and texture. Compare versions, keep what works and scale your next batch.
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Composition of a saved recipe
Fat
36.4%
Sugars
26.6%
Water
15.6%
Values from the published example. Calculations help compare recipes; shelf life needs validation for your product and storage conditions.
One ganache. Three versions.
Follow one ganache from chocolate and cream to a 1 kg recipe. Compare the composition before choosing your next kitchen trial.
Recipe in progress
Estimated water activity
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Open the full recipeWith syrups and sorbitol
920 g
Fat31.5 %
Estimated water activity0.746
The complete recipe
1,000 g
Fat36.4 %
Estimated water activity0.754
Two additions between these versions:
Fat rises from 31.5% to 36.4%. Estimated Aw rises from 0.746 to 0.754. You can see what to test next.
Dark chocolate ganache
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Balance chocolate, cream and sugars in one formula.
Explore how cooking temperature relates to water and texture.
Build the coating around a core, layer by layer.
Work with fruit, sugar and pectin in the same recipe.
Balance fat, sugars and solids for your ice cream.
Plan syrup, aeration and additions for nougat.
See the composition of your base, cream and setting agents.
Assemble ingredients and compare the composition of your own recipe.
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From calculation to practice
Use calculated estimates to compare versions and choose your next kitchen trial. Explore the reasoning, worked recipes, and practical guides behind the numbers.
The thinking behind Formul.ioAw is an estimate of water activity based on the recipe composition. It helps you compare versions; measuring the finished batch is a separate step.
Save a recipe version and add your observations. Later, compare versions or return to the ingredient amounts from an earlier trial.
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Costing and margins
Full cost per batch, kilo or piece: ingredients, labor, packaging and overhead, and the price for your margin.
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Make it yours
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