Recipes

The Recipe Book Overview #

• Organize your recipes in groups.
• Click & drag recipe groups and the recipes within each group, to match production logic.
• Ingredients that may be used in recipes include:
  • Raw materials
  • Other recipes
  • Items from the sales catalogue.
• The software generates allergen and nutrition information from the ingredients.
• Labels are automatic and show allergic ingredients in bold and they list the allergens, as well as “may contain traces of” other allergens present in the production environment.

There are three types of recipes: #

• Make to Measure: use to for recipes where you may make any amount, for example soups, dough, or sauces.
• Book Recipes: use to make recipes that must be made according to the book, for example, a cake or a sandwich: they scale in units of 1. The quantity of the ingredients are always as the book says and cannot be changed.
• Baker’s Percentage: Similar to a Make to Measure, a baker’s percentage recipe allows you to easily adjust the hydration of a dough Learn more…

Recipe Totals #

• Items in the sales catalog are linked to recipes. Customer orders generate Recipe Totals and in turn, Recipe Cards.
• When the total to make exceeds the capacity of the machine, the recipe is split into multiple mixes.  Set the default to:
  • equal mixes,
  • max mix + balance
  • or set manually.
• You may request a buffer (an additional amount) in percentage terms.