Allergens, traces and nutrition information of an ingredient
All plans
How to classify allergens and traces and fill in the nutrition table of each ingredient: by reading the manufacturer’s sheet, from the portal, by name or by hand.
What it is for
The label, the technical sheet and the allergen menu of each product are built by adding up the allergens and nutritional values of its ingredients. If an ingredient is classified wrongly, the mistake is copied into every recipe it goes into. That is why this is the part of the sheet most worth looking after.
It is usually filled in by whoever is in charge of quality or labelling in the bakery, with the suppliers’ technical sheets in front of them. Recipok gives you several quick ways to do it: read the manufacturer’s sheet, pick the product in the Ingredient Portal, let Recipok suggest values from the name, or type them in by hand.
Before you start
- The ingredient has to exist: see The ingredient sheet. Open the sheet and click Show Advanced Data to see the tabs.
- Gather your suppliers’ technical sheets as PDFs or photos. Even if you fill things in by hand, keep them in Recipok: they are your evidence in an inspection.
- Technical sheet reading is included in the Integral plan. Suggestions from the name are available on all plans. Both use scans.
Allergens and traces
In the Allergens and labeling tab you have two lists with the 14 allergens that must be declared: Allergens (those it contains) and Traces (those it may contain). Tick in each one whatever the supplier’s sheet says. If the ingredient has none, you will see “No allergens”.
Below them is the data that decides how the ingredient appears on the label:
- Generic component: the name that replaces the ingredient’s name in the ingredients list on the label and the technical sheet. For example, your “Norteña cream cheese 2 kg” appears as “cream cheese (MILK)”. Search for it among the existing ones or create a new one.
- Alternative name to display on labels (optional): another way to change the visible name without touching the internal name.
- Hide on label: for processing aids that are not declared, such as release agent or baking paper.
- 1Manufacturer’s technical sheet: attach it and read it with one click. It stays saved and can be downloaded.
- 2Contains on the left, may contain on the right. Don’t mix them up: they appear differently on the label.
- 3Generic component: what is read in the ingredients list on the label, with the allergen highlighted.
Read the manufacturer’s technical sheet
The quickest and most reliable way for branded products. It is in the yellow technical sheet digitisation box, at the top of the Allergens and labeling tab (Integral plan only).
Attach the sheet
Click Attach technical sheet and choose the PDF or photo (JPG or PNG). You can have several: they appear under Technical sheet with their Download file button.
Click Analyze with AI
Recipok reads the document in the background and lets you know when it has finished; you can keep working in the meantime. It uses 1 scan.
Check what it has read
In the preview of the extracted data you see the suggestion: nutrition information per 100 g, allergens, traces and the manufacturer’s ingredients list. Compare it with the paper sheet.
Confirm
Click Confirm and save ingredient. If the supplier updates their sheet, attach the new one and read it again.
The reading is a suggestion. Before confirming, check that the allergens are the ones on that sheet and not those of another product from the same manufacturer, that traces are under Traces and that the values are per 100 g. Whoever confirms is responsible for what is saved.
Other ways to fill it in
| Option | When to use it |
|---|---|
| Matches from the ingredient Portal | When you type the name of a new ingredient, Recipok searches the manufacturers’ catalogue. If you pick a match, nutrition, allergens and generic component are filled in with the manufacturer’s own data. Free of charge. See Ingredient Portal. |
| Fill with AI | Recipok suggests typical nutritional values, allergens and generic component based on the name. Useful for generic raw materials (wheat flour, sugar, egg). Don’t use it for branded products with their own sheet. It uses 1 scan. |
| By hand | Tick the boxes and type in the nutrition table. Free of charge. |
Nutritional information
In the Nutritional information tab you enter the Values per 100 g of ingredient:
- Energy value in kJ and kcal.
- Fats (g) and Saturated (g). With More, Trans, Monounsaturated, Polyunsaturated, Omega and Cholesterol appear.
- Carbohydrates (g) and Sugars (g), Proteins (g) and Salt (g).
- Fiber (g): click + Fiber (g) to show it.
With these values Recipok works out the nutrition information of each recipe.
Nutrients for US labelling
If in Configuration your Unit system is US customary, the tab always shows fibre plus Added sugars (g), Vitamin D (µg), Calcium (mg), Iron (mg) and Potassium (mg), all per 100 g. They are added up in recipes for the “Nutrition Facts” panel and can also be loaded with the ingredient import.
Tips
Check the allergen card of each finished recipe. If a recipe with flour says “No allergens”, there is an ingredient that hasn’t been classified.
Whenever a supplier changes its recipe or factory, ask for the new sheet and check allergens and traces again. It is the most common cause of out-of-date labels.