Calculations / Recipes

The calculations guide defines production recipes — how finished products (dishes and semi-finished products) are made from raw ingredients, including processing losses, product yield and an effective date for each recipe.

How to Access

Navigate to: Sidebar > Guides > Calculations

Route: /warehouse/guides/s_calculations

Quick actions:

• Open list
• Create new

Overview

A calculation (recipe) defines the composition of a produced item: which product is made, in what quantity, and from which ingredients. Beyond the composition, a calculation also defines processing losses per ingredient, computes the product yield, and takes effect from a given effective date. Recipes are used in production documents to automatically calculate ingredient consumption when producing finished goods.

List Columns

The visible columns can be configured with the column-visibility button. Available columns:

Column	Description
Code	Internal calculation code (assigned by the system)
Dish / Semi-finished product	The item being produced
Date	The date the recipe takes effect
Quantity	The result quantity the composition is defined for
Unit of measure	Unit of measurement of the result
Output unit	Unit of measurement of the product yield

Calculation Fields (header)

Field	Description	Required
Dish / Semi-finished product	The item being produced. Selecting it auto-fills the default unit of measure	Yes
Date	The date the recipe takes effect. Defaults to the current date/time	Yes
Quantity	The result quantity the ingredient composition is defined for	Yes
Unit of measure	Unit of measurement of the result	Yes
Output unit	Unit of measurement of the yield. Setting it enables automatic yield calculation	No
Output	The final product yield. Computed automatically from ingredient quantities and losses; can be entered manually if conversion coefficients are not configured	No
Code	System calculation code (existing records only, read-only)	—

Ingredient Fields

Each composition row holds an ingredient and its processing parameters. Several fields are computed automatically and read-only.

Field	Description
Item	Ingredient item from the items guide (search by partial name)
Qty (gross)	Raw ingredient quantity before losses
Unit	Ingredient unit of measure. Changing it recalculates the coefficient
Coeff.	Unit-conversion coefficient (computed automatically from item and unit)
Cold loss, %	Loss percentage during cold processing
Qty	Quantity after cold losses (computed automatically)
Hot loss, %	Loss percentage during hot processing (applied after cold losses)
Qty (net)	Final quantity after cold and hot losses (computed automatically)
Product output	Per-ingredient yield including the coefficient (computed automatically)

If no unit-conversion coefficient is configured for an item, a warning appears next to the row and the "Output" field can be entered manually.

Loss and Yield Calculation

Losses are applied as a cascade: cold losses first, then hot losses to the cold-loss result. This models multi-stage processing:

1. Qty (net) = quantity after cold losses, then after hot losses.
2. Product output per ingredient = net quantity adjusted by the conversion coefficient.
3. The calculation Output is computed automatically when the Output unit is set and all ingredients have configured coefficients.

Recipe Scope

A calculation can apply to all trade points or only to selected ones (depending on the accounting setup — by trade point or by warehouse):

• Applies to all trade points (including new ones) — a toggle. When on, the recipe applies to all points, including ones created in the future, with no manual selection.
• Trade points / Warehouses — a checkbox list. Shown when the "all points" toggle is off; lets you choose the specific points the recipe applies to. A new calculation has all available points pre-selected.

Effective Date and Changing Recipes

Each calculation has an effective date. An item can have several recipes with different dates — the system applies whichever one is in effect on the operation's date.

When you save changes to an already active calculation, a warning appears: the change will recalculate all material write-offs for the entire period starting from the effective date. If the recipe has actually changed, it is recommended not to edit the current calculation but to create a new one with the effective date of the changed recipe.

Step-by-Step Guide

Creating a Recipe

1. Go to Guides > Calculations.
2. Click Add.
3. Select the Dish / Semi-finished product — the item being produced. The unit of measure is filled in automatically.
4. Adjust the Date, result Quantity and Output unit if needed.
5. Add ingredients: type an item into the empty row (a new empty row appears automatically) or click Add from items to bulk-add from the items guide.
6. For each ingredient, enter Qty (gross) and, if needed, the Unit and loss percentages (Cold loss, % and Hot loss, %).
7. Set the scope if needed (all points or selected points).
8. Click Save.

Copying a Calculation

To create a new recipe based on an existing one, use the Copy calculation action (from the list or the edit form). A new record is created with the current date and the copied composition, which you can edit before saving.

Example

To create a recipe for "Caesar Salad":

1. Dish / Semi-finished product: "Caesar Salad", quantity: 1 portion.
2. Ingredients: Lettuce 100 g, Chicken breast 80 g, Croutons 30 g, Caesar dressing 40 ml, Parmesan 15 g.
3. Optionally set losses for ingredients that undergo processing.

Printing

From the calculation form (with the print right), the following print forms are available:

• Process chart — a list of ingredients with quantities, units and losses.
• Calculation card — a calculation card with the composition and costing.

Both forms can be exported to XLS.

Access Rights

Actions in the guide depend on the role's rights: view, add, edit, delete and print. The add, edit, delete and print buttons appear only when the corresponding right is granted. Deleted calculations can be shown with a toggle and restored.

FAQ

Can one item have multiple recipes?

Yes. You can keep several calculations for one item — with different effective dates and/or different scope. The system applies whichever one is in effect on the operation's date.

How are recipes used in production?

When creating a production document, you select the finished item and quantity. The system automatically calculates the required ingredient quantities based on the recipe in effect.

What is the difference between cold and hot losses?

They are two independent loss percentages on each ingredient. Cold losses are applied first, then hot losses to the already-reduced quantity. This models multi-stage processing; the result is shown in the "Qty (net)" field.

How is the product yield calculated?

When the output unit is set and conversion coefficients are configured for the ingredients, the "Output" field is computed automatically from the net quantities and coefficients. If an item has no coefficient configured, a warning appears and the output can be entered manually.

What happens if I change an active calculation?

The change recalculates all material write-offs for the entire period starting from the effective date. If the recipe has changed, create a new calculation with the appropriate date instead of editing the current one.

Can I quickly create a recipe based on an existing one?

Yes, use the "Copy calculation" action — a new record is created with the copied composition, which you can then edit.