The ingredient sheet: price, format, wastage and stock
All plans
What to fill in on each tab of the ingredient sheet so your recipes cost correctly: price, format, wastage, codes, suppliers and stock.
What it is for
Every ingredient in Recipok has a sheet with everything your recipes need: how much it costs, how it is weighed, how much is lost when you clean it, who sells it to you and how much you should keep in stock. With that data Recipok works out the cost of each recipe and updates it automatically whenever a price changes.
It is usually filled in by whoever does the buying or keeps track of costs in the bakery. The same goes for accessories: boxes, cake boxes, doilies or labels are “ingredients” counted in pieces that add to the cost.
In this article we go through the sheet tab by tab. Allergens and nutrition have their own article.
Before you start
- Add your suppliers first: that way you can assign them as you create each ingredient.
- Keep a recent delivery note or invoice from each supplier to hand: it shows the price without VAT and the pack you buy.
- If you have lots of ingredients, consider loading them all at once with the template import or from the Ingredient Portal.
Create an ingredient
Go to Ingredients › My ingredients and click Create ingredient. Type the name: as you type, Recipok shows the Matches from the ingredient Portal on the right. If you pick one, its manufacturer data is filled in for you; if not, carry on by hand.
You can upload a photo by clicking the box on the left. Names cannot be repeated: if it already exists, you will see the warning “An ingredient with this name already exists”.
At the bottom you have the Show Advanced Data / Hide Advanced Data button. Without the advanced data you only see the basics (unit, wastage, price, VAT and format); with it, all the tabs of the sheet appear.
- 1Measurement unit: grams, millilitres or pieces. The price unit adjusts automatically (gr. → KG, ml. → L, pz. → UD).
- 2Price per kilo, litre or unit, without VAT. If you only know what the pack costs, enter the format and the format price and the unit price is calculated.
- 3Weighing tolerance: the margin you accept when weighing this ingredient in production. The warning never blocks anything.
The sheet, tab by tab
Weight/price (Cost)
Measurement unit (gr., ml. or pz.): how it is weighed in recipes. For pieces, Weight per unit (gr.) appears. Decrease (wastage): the percentage you lose when peeling or cleaning; the usable weight in the recipe is calculated by deducting it (it does not apply to pieces). Price / unit, Purchase VAT %, Format (how much the pack contains: 2 kg, 5 l, 30 units) and Format price. Plus SKU, Reference (opt), Brand (opt), the Barcode number (EAN) and the Weighing tolerance for the scales. If you don’t set a tolerance, the company’s general one is used.
Purchase formats
If you buy the same ingredient in several packs (a case of 6 × 1 kg, a 5 kg tub), add each one with its barcode, name, price, format and format price. Click Add format. That way delivery note reading recognises each pack.
Allergens and labeling
The 14 allergens and their traces, the manufacturer’s technical sheet, the Generic component, the name shown on the label and the Hide on label tick box. All of it in Allergens, traces and nutrition information.
Alternative names
What your suppliers call this ingredient on their invoices and delivery notes (“CREAM CHEESE SPREAD 2KG NORT”). Recipok uses them to match each line it reads with your ingredient automatically, and learns them when you match a line by hand.
Suppliers and stock
Suppliers: you can choose several; the first is the main one. Default location: the one suggested on goods-in (created in HACCP › Locations). Family / Tag: type a new one and click “Create family” to create it on the spot. Critical stock: the minimum you want to keep; below it, Recipok warns you. Quantity to order: the quantity suggested when you generate supplier orders.
Nutritional information
Values per 100 g. See the article on allergens and nutrition.
Sales formats and Fees (Sales)
Only if you sell the ingredient as it is (a bar of chocolate in the shop). They appear when you edit an ingredient that has already been saved, depending on your plan. We explain them in Purchase and sales formats.
If you have Cold Formulation switched on, you will also see the Formulation tab, with the per-kilo values used to balance ice cream.
The ingredient list
In Ingredients › My ingredients you see each ingredient with its reference, unit, brand, price, format, supplier and family, and the Total valued of your stock. With + Filter you filter by name, reference, unit, brand, family, stock status or supplier, and you can hide the recipes used as ingredients. On each row you have View technical sheets, “View recipes with…” (the recipes that use it), Edit and Delete ingredient.
The ⋮ menu groups Download template, Import ingredients, Export ingredients and Delete all unused.
An ingredient you delete with Delete ingredient is not lost straight away: it goes to the Trash for 30 days. Careful: Delete all unused permanently deletes those that are not in any recipe. If an ingredient won’t let you delete it, see I can’t delete an ingredient.
Tips
After each upload, go through the list looking for prices at 0 and ingredients without a supplier. An ingredient with no price sets to zero the cost of every recipe it goes into.
One name, one ingredient. If in your bakery you say “cream” and “35 % cream” for the same thing, settle on one before you start. For the name the customer sees on the label there is a separate field that doesn’t touch the internal name.