Recipes
Recipes – Overview
Explains how recipes are created, organized, and used throughout production, inventory, and costing.
Creating Recipes
Covers recipe configuration, including ingredients, units of measure, yield, waste, lead time, stages, and inventory status.
Make to Measure Recipes
Describes recipes produced in variable quantities, including ingredient coefficients, units of measure, production buffers, and costing per pound or kilogram.
Book Recipes
Describes fixed recipes made exactly as specified, including per-book costing, piece yield, and required unit-of-measure conversions.
Baker’s Percentage Recipes
Explains percentage-based recipes, where ingredient quantities are entered as percentages and Recipe Cards use the recipe’s unit of measure.
Recipe Totals
Describes how customer orders determine required recipe quantities for a selected date range and how those totals drive Recipe Cards.
Recipe Cards and Daily Summary
Describes the differences between the two reports and how each supports mixing, recipe preparation, lot selection, and printing.
Split It Into Two To Do Two Mixes
Explains how to split large recipe quantities into equal mixes or a maximum-capacity mix with the remaining balance.
Marking Recipes as Done
Explains how to mark a recipe as completed in Streamline after production is finished.
Recipes – Units of Measure (UoM)
Defines the default units of measure for Book, Make to Measure, and Baker’s Percentage recipes based on metric or imperial settings.
Recipe Loss / Uptake: Impact on Nutrition Labels
Explains how cooking-related fat and moisture loss or uptake affects final nutrition values and serving calculations.
Lead Times and Deadlines
Explains how item lead times and order deadlines control delivery availability, same-day ordering, and when Snapshots close order lines.
Adding a Recipe as Ingredient in Another Recipe
Explains how to add one recipe as an ingredient in another, including default units of measure, conversions, and Baker’s Percentage restrictions.
Nutrition Facts
Describes how Nutrition Facts labels are generated from recipe ingredients and how nutritional values and serving sizes are configured.
Allergens
Production › Recipes › Allergens Matrix › By Production or Distribution Date Allergen information is set by Ingredient and it is carried through to any Recipe. Ingredient Labels are generated according...
Costings
Streamline automatically calculates Recipe costs and in turn, Item costs.See Make to Measure and Book Recipes. Gross Profit reports use Calculated Costs but may also use Manual Costs (Edit Item). Calculated costs computed by...
