Waste, process control, grouping and formats of a recipe
All plans
Actual weight and waste, preparation steps with controls, trays and carts, production formats and sales formats of a recipe.
What it is for
A recipe doesn’t end with its list of ingredients. What comes out of the oven weighs less than what goes in, each preparation has steps that need to be checked (temperatures, proving times), the pieces are placed on trays and carts, and the same product is made in several sizes and sold in several presentations.
This article brings together those options in the recipe editor: waste and actual weight, Process control, Physical grouping, Production Formats and Sales formats. They are used by whoever designs the recipe and gets the bakery’s work ready.
Before you start
- The recipe must already exist with its ingredients. See Create a recipe.
- All these options are in the editor’s Recipe options side menu.
Waste and actual weight
Recipok works with two types of waste:
| Waste | Where it goes | What it does |
|---|---|---|
| Ingredient waste | The Decrease field on the ingredient sheet | When you add it to a recipe, the Weight column is calculated by applying the waste (“Shrinkage 10% applied → weight = quantity × 0.9”). The cost is calculated with the gross quantity, because that is what you buy. |
| Preparation waste | The Actual weight field in Recipe data | The weight after cooking or losses. It corrects the cost per kilo and the net quantity on the label. |
Next to the actual weight you see the Total Weight of Ingredients (the sum of what goes in). If a cake adds up to 2,240 g of ingredients and comes out of the oven at 2,050 g, enter 2,050 g as the actual weight.
Check the unit of the actual weight. A 1 typed where 1,000 grams should be multiplies the cost by a thousand. If that happens, read The cost is too high.
Process control
Define the steps of the preparation you want to check in every production order: “Proving”, “Baking”, “Blast chilling”. Each process can have a timer and quality controls.
Create the process
In Process control, click Create process and type the Process name. If you want a countdown, tick Activate timer and set the Usual duration (minutes).
Set up the controls
Click Configure controls and Add control. Types: Text, Selection, Single choice, Multiple choice and Numeric range (with a minimum and maximum value, for example the oven temperature).
Use it in the production order
The operator clicks Start process in the production order, fills in the controls and carries on. The production order cannot be finished without completing them. We explain it in Process control in production.
Physical grouping
In Physical grouping you define how the pieces are arranged: Level 1 is the direct grouping (6 croissants per tray) and each higher level groups the previous one (20 trays per cart). Click Add grouping level, choose the name (Tray, Cart, Box, Basket…) and the Capacity. The Simulation tells you how many trays and carts you need for a production run; it always rounds up.
Production Formats
They let you make the same product in another quantity: the 22 cm cheesecake and the 16 cm one. Each format is a derived recipe that keeps its link to the original.
- In Production Formats, click Add.
- Enter the new quantity you want to obtain: Recipok reformulates the ingredient list proportionally.
- Type the Format name (for example, “16 cm”) and click Create format.
The derived recipe shows its Recipe of origin with a link to go back.
Sales formats
They are in Selling prices › Sales formats. They are presentations of the same product: single croissant, pack of 3 and box of 6; or a 200 g tub and a 1 kg tray.
| Format | Units | Weight | Barcode |
|---|---|---|---|
| Default format | 1 | 80 g | 8437000000017 |
| Pack of 3 | 3 | 240 g | 8437000000024 |
| 2Box of 6 | 6 | 480 g | — |
- 1Add format: Format name, Format units, Format weight, SKU and Barcode (optional).
- 2Each format will have its price in the Rates by format table and its own consumer label.
Once they are created, go to the Selling prices tab to set the price of each format. See Selling price and margins. When you print the consumer label, Recipok asks you for the format so it can show its name, weight and code. A format you no longer sell can be hidden without deleting it.
Tips
- Create the sales formats before preparing the labels and prices.
- Use process names the operator understands (“Proving in the cold room”), not codes.
- If the product goes in a box, remember to add the packaging as an ingredient counted in pieces with a weight of 0 so that it adds to the cost.