What are base recipe fields?
Essential calculations are automatically performed using the information provided in the Base Recipe Fields.
Why update base recipe fields and calculations?
Manual formula calculations are time consuming, difficult to scale, and prone to human error.
Update Base Recipe Information
Step 1: Navigate to an existing recipe in the Formulas tab.
Step 2: Click on the edit icon next to 'Base Recipes'.
Step 3: Choose a Computation Method (this can be changed at any point).
Step 4: Enter/adjust information for any of the following fields:
- Serving Size: A central reference point during formulation and drives Nutrition and Cost Reports
- Recipe Target Amount: Used to calculate gross amounts when using the “Percentage” computation method. (Used as a reference point only when using “Amount” computation method)
- Number of Servings: Calculated from the Recipe Target Amount and the Serving Size
- Unit Size: Used for scaling
- Dosage Form (Dietary Supplements Only): Type of product (i.e. Tablet, Softgel, etc.)
- Dosage Amount (Dietary Supplements Only): Number of doses associated with the Dosage Form
- Moisture Loss (%): Used to calculate a recipe’s total water/moisture content for nutrient reporting as it impacts total recipe weight (Total Net Yield)
Step 5: Click 'Save'.
Understanding How Calculations Work
Food Template:
| Column Name: | Computation Method: Amount | Computation Method: Percentage |
| 1. Serving Size | Input field used in conjunction with % net to calculate theoretical nutrition values. | Input field used in conjunction with % net to calculate theoretical nutrition values. |
| 2. Amount | Input field that defines the target amount of the ingredient put into the process. | (Gross) / (1 + Overage %) |
| 3. Overage % | This can optionally be used if the additional amounts are added to a recipe to account for fortification shelf life, for instance. | Input field to account for label claim over the shelf life of a product. |
| 4. Gross | (Amount) x (1 + Overage %) | (Recipe Target Amount) x (Total Gross %) |
| 5. Total Gross % | (Gross) / (Gross Total) | Input field used to calculate gross amounts based on recipe target amount. Pro-tip: Set your recipe target to the serving weight for per serving amounts. |
| 6. Loss % | Input field to account for specific item loss or gain during processing (such as moisture loss, fat gain, or production loss) | Input field to account for moisture of processing loss (impacts net amount per item). |
| 7. Net | (Gross) x (1 - Loss %) | (Gross) x (1 - Loss %) |
| 8. Total Net % | (Net) / (Net Total) | (Net) / (Net Total) |
| 9. Yield % | Input field (impacts net yield of overall recipe yield). | Input field (impacts net yield of overall recipe yield). |
| 10. Recipe Net | (Net) x (Yield %) | (Net) x (Yield %) |
| 11. Moisture Loss (%) | (Total Net Yield) = (Total Net Yield) - (Water/Moisture)*(Moisture Loss%) | (Total Net Yield) = (Total Net Yield) - (Water/Moisture)*(Moisture Loss%) |
Dietary Supplement Template
| Column Name: | Computation Method: Amount | Computation Method: Percentage |
| 1. Serving Size | Input field used in conjunction with % net to calculate theoretical values. | Input field used in conjunction with % net to calculate theoretical values. |
| 2. Amount | Input field that defines label claim amount. | ((Gross) / (1 + Overage %)) x (Potency %) |
| 3. Overage % | Input field account for label claim potency over the shelf life of a product. | Input field account for label claim potency over the shelf life of a product. |
| 4. Potency % | Input field on Item DataSheet > Nutrition to account for label claim potency over time. | Input field on Item DataSheet > Nutrition to account for label claim potency over time. |
| 5. Gross | ((Amount) / (Potency %)) x (1 + Overage %) | (Recipe Target Amount) x (Total Gross %) |
| 6. Total Gross % | (Gross) / (Gross Total) | Input field used to calculate gross amounts based on recipe target amount. Pro-tip: Set your recipe target to the serving weight for per serving amounts. |
| 7. Loss % | Input field to account for moisture of processing loss (impacts net amount per item). | Input field to account for moisture of processing loss (impacts net amount per item). |
| 8. Net | (Gross) x (1 - Loss %) | (Gross) x (1 - Loss %) |
| 9. Total Net % | (Net) / (Net Total) | (Net) / (Net Total) |
| 10. Yield % | Input field (impacts net yield of overall recipe yield - not individual line amounts). | Input field (impacts net yield of overall recipe yield - not individual line amounts). |
| 11. Recipe Net | (Net) x (Yield %) | (Net) x (Yield %) |