Depending on the complexity of your product recipe, sometimes your final product might consist of several recipes all rolled up into one. A frozen pizza, for example, tends to have multiple components: the dough, marinara and seasoning blend. When you have a food product that consists of multiple recipes, it has to be handled in a specific way to make sure that all of your ingredients are accounted for and your nutrition reporting is reflected correctly on your nutrition facts panel. But how? ** SPOILER ALERT ** we’re about to show you.
Let’s continue with our frozen pizza example above. So you’re a food manufacturer of delicious frozen pizzas. You create your own dough, fresh marinara, seasoned italian sausage crumbles, and seasoning blend. But when you create your pizza dough, you aren’t making a batch for a single pizza, the batch yields 200 pizzas! And the same goes for your homemade pizza sauce, homemade sausage crumble recipe and your seasoning blend. How can you possibly break that down into a single pizza, not to mention, a single serving to be reflected on your nutrition panel for the consumer to read? Well when you’re using LabelCalc, that’s easy: you use subrecipes.
What’s a Sub-recipe?
A sub-recipe is a recipe that goes into your final recipe. So if your completed pizza is your final product or final recipe, your sub-recipes are all of the smaller recipes that contribute to making that final pizza recipe. In this example specifically, sub-recipes are going to be the dough, homemade seasoned sausage crumbles, homemade pizza sauce and seasoning blend. And these sub-recipes need to be entered into LabelCalc individually so you are able to easily plug them into your final recipe to create your nutrition panel.
Entering in a Sub-recipe
Entering a sub-recipe is simple. It is almost identical to the process of entering your final product recipe into LabelCalc. The first, and one of the most important steps, is when you first begin to enter in your sub-recipe. As seen in the photo to the left, you MUST make sure that you have “sub-recipe” selected when you begin to add it in. If you do not, it will not accurately plug into your final recipe. To begin, follow these steps:
- Login to your LabelCalc Account
- Select “Create a Recipe” from the green menu on the left side of your screen
- Select the bubble that says “subrecipe”
This step is particularly important because you want to make sure that this recipe gets added into your very own “my ingredients/subrecipes” database. Once you’ve added the recipe, you will be able to access this recipe again at any time.
The next step is just as important as the selection. In the photo, under the place where you select “subrecipe”, you’ll see empty fields that say “Enter Final Yield” , “Fraction” and “Select Measurement”. These fields need to be filled in with the amount that your recipe yields. The easiest route to go is to identify these subrecipes as “batches”. For example, if you make a large batch of pizza dough so you can make several pizzas all at once, your subrecipe is considered a “batch”. If your recipe creates a batch of 20 pizzas, then your “final yield” would be “1” and your “measurement” would be labeled as a “batch”.
Once you’ve nailed down this portion of creating a subrecipe, it’s just business as usual! Meaning you can just continue naming and entering the rest of your dough recipe as you usually would. Continue by entering in your recipe name and make any internal notes that will assist you in categorizing your menu the very best that you are able before clicking “Save and Continue”. See? Told you that was easy!
Once you’ve entered in your subrecipes, all that’s left to do is enter them into your product recipe and identify how much is used within your single product. This part takes a little bit of math, but not much. In the top right of your screen, whenever you’d like to know the weight of your subrecipe, simply take your total gram weight and divide it by the yield. The total gram weight will sit in that top left corner. For example, if the pizza dough batch weighed 10,000 grams and yielded 20 pizzas, you would simply divide 20 into that 10,000 grams. So the individual amount of dough used per pizza is about 500g. So once the dough has been applied to the final recipe, you’ll identify a 500g measurement for a single pizza’s worth of dough to be reflected in your final recipe in your nutrition panel. And there you have it!