Doc Summary 
Visit our Inventory for a complete guide to ensure that the following categories are properly set up.
Ingredients #
Without a list of ingredients the Recipe Book may only be used to generate Recipe Totals.
A complete list of Ingredients activates Streamline’s inventory management capabilities, including Shopping Lists, Purchase Orders, Inventory, Item & Recipe Costings, Supply Chain Traceability and exports Purchase Invoices to QuickBooks, Xero and Sage Intacct.
Visit Ingredients for more information.
Allergens #
Allergen information is set by Ingredient and it is carried through to any Recipe.
Ingredient Labels are generated according to the ponderance of ingredients in the recipe. Allergic ingredients are in bold, and allergies listed, together with ‘Processed in an environment that processes [other allergens]’.
Visit Allergens for more information.
Traceable Lots #
Recipe Cards always suggest using the Ingredient lot number in stock that has the nearest use by date.
Visit Trace a Lot for more information.
Unit of Measure #
Total ingredients used are reported in Stock › By Date › Ingredients by Weight, in the purchased UoM. The list may be sorted and grouped by supplier (vendor), ingredient group, storage location or alphabetically.
Visit Units of Measure for more information.
Conversions
Conversions can be set in Stock › Ingredients › Settings › Units of Measure.
Convert, for example, a loaf of bread to 8 slices. Buy a loaf and use it in a recipe by the slice.
When adding an Ingredient or another Recipe to a Recipe, in an UoM that has no set conversion to the default UoM of the Recipe, you will be prompted to set the conversion in the following window:
Visit Conversion for more information.
