What are base recipe fields?
Base recipe fields contain the key information used to automatically perform essential calculations in a recipe. These fields serve as the foundation for scaling, nutrition, and cost reporting.
Why update base recipe fields and calculations?
Manually calculating formulas can be:
Time-consuming
Hard to scale
Prone to errors
Updating Base Recipe Fields ensures calculations are accurate and consistent across all recipes.
Update Base Recipe Information
Step 1: Navigate to an existing recipe in the Formulas tab.
Step 2: From the Recipes section, click on the Base Recipes dropdown.
Step 3: Select a computation method:
Amount
Baker's Percentage
Percentage
(This can be changed at any time.)
Step 4: Enter or adjust information for the following fields:
| Field | Purpose |
|---|---|
| Serving Size | Reference point for formulation; drives Nutrition and Cost Reports |
| Unit Size | Used for scaling the recipe |
| Moisture Loss (%) | Calculates total water/moisture content for nutrient reporting and total net yield |
| Recipe Target Amount | Reference point for gross amounts when using the “Percentage” computation method (used only as a reference for “Amount” method) |
| Number of Servings | Calculated from Recipe Target Amount and Serving Size |
| Dosage Form (Dietary Supplements only) | Type of product (e.g., Tablet, Softgel) |
| Dosage Amount (Dietary Supplements only) | Number of doses per Dosage Form |
Step 5: Click Save and Apply at the bottom of the window.
Understanding How Calculations Work
The following fields are in Base Recipe > [Amount / Baker’s Percentage / Percentage]:
| Field Name | Computation Method: Amount | Computation Method: Percentage |
|---|---|---|
| Serving Size | Input field used with % net to calculate theoretical nutrition values | Input field used with % net to calculate theoretical nutrition values |
| Moisture Loss (%) | Used to calculate the water/moisture content of the recipe | Used to calculate the water/moisture content of the recipe |
| Total Yield % | Input field affecting net yield of overall recipe (not individual items) | Input field affecting net yield of overall recipe (not individual items) |
Fields Located on the Recipe Items Table
| Column Name | Computation Method: Amount | Computation Method: Percentage |
|---|---|---|
| Amount | Defines the target amount of ingredient added to the process | Gross ÷ (1 + Overage %) |
| Gross (g) | Amount × (1 + Overage %) | Recipe Target Amount × Gross % |
| Gross % | Gross ÷ Gross Total | Used to calculate gross amounts based on recipe target amount (Pro tip: set recipe target to serving weight for per-serving amounts) |
| Net (g) | Gross × (1 – Loss %) | Gross × (1 – Loss %) |
| Net % | Net ÷ Net Total | Net ÷ Net Total |
| Loss % | Field to account for item-specific loss or gain during processing (e.g., moisture loss, fat gain) | Field to account for processing loss (affects net amount per item) |