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Overview

Manufacturing is the process of combining the raw ingredients of a recipe in order to create a new item in inventory.

Before creating a manufactured recipe, the appropriate Manufacturing Groups and Configurations should be created.


Manufacturing Groups
Manufacturing Configs
Creating a Recipe

Manufacturing Groups

Manufacturing Groups are used to control which sites are allowed to manufacture a specific recipe. Commonly, these groups are named after the site type that will be manufacturing the recipe (Example: Central Kitchen, Bakery, Satellite Kitchens, etc.)

Perform the following steps to create a manufacturing group:

  1. Locate and select the Admin & Maintenance Tab and select Recipes and Menus. Then, select Manufacturing Groups.
  2. Enter the name of the Manufacturing Group on the last blank line marked with an asterisk *.
  3. Click Save Changes.

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Manufacturing Configs

Manufacturing Configs are built up of Manufacturing Groups. The manufacturing configuration is what gets assigned to a site like a Central Kitchen or Satellite Kitchen.

Create Manufacturing Configs

Perform the following steps to create a Manufacturing Config:

  1. Locate and select the Admin & Maintenance Tab and select Sites and Categories. Then, select Manufacturing Configurations
  2. Enter the name of the Manufacturing Configuration on the last blank line marked with an asterisk *.
  3. Select the checkboxes to define each Manufacturing Configuration.
  4. Click Save Changes.

Assign Manufacturing Configs

Manufacturing Configs are assigned at the site level. Only the sites who will be manufacturing should have a manufacturing config assigned.


Perform the following steps to assign a Manufacturing Config:

  1. Locate and select the Admin & Maintenance Tab and select Sites and Categories. Then, select Sites.
  2. Double-click on a site to select the site.
  3. From the Main tab, locate the Manufacturing Configs drop-down menu and select a Manufacturing Config.
  4. Select Save Changes.

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Creating a Recipe

Once the Manufacturing Group and Configs have been created and assigned, a recipe must be associated with the item that it manufactures. The below instructions will show the process of creating a recipe from scratch.

The instructions below regarding the Yield & Serving Sizes tab can also be done to an existing recipe.


Perform these instructions first in a test database if needed.

To create a manufactured item from scratch, start by creating a recipe to associate to the manufactured item first.

  1. Locate and select the Admin & Maintenance Tab and select Recipes and Menus. Then, select Recipes.
  2. Click Add Recipe.
  3. Select As a new blank recipe, then click Ok.

  4. Establish all recipe components. Then, click Save Changes. 

     Recipe Info

    Recipe Info allows you to enter a long, short, and external description, recipe number, export code, recipe category, menu item type, delivery mode, HACCP information such as temperature, process type, and production area. You can also enter pan size, number of pans, a photograph of the completed recipe, and flag a recipe that needs further attention.

    Establish Recipe Info.

      1. Description - Enter a description of the recipe.
      2. Recipe Number - Enter the recipe number.
      3. Short Description - Enter a short description of the recipe.
      4. External Description - Enter an external description of the recipe. (Used to broadcast recipes to the web.)
      5. Export Code - Enter the export code. (Used to broadcast recipes to the web.)
      6. Recipe Category - Use the drop-down menu to select a recipe category (Breads/Grains, Entree, Fruit/Veg, Milk, Uncategorized).
      7. Menu Item Type - Use the drop-down menu to select a menu item type (Entree, Side Dish, Milk, Condiment, Non-food Item, Other).
      8. Delivery Mode - Use the drop-down menu to select a delivery mode (Any, Ready To Assemble, Ready To Serve).
      9. Temperature (F) - Enter a temperature to display on the recipe instructions.
      10. Pan Size - Enter the size of the pan to display on the recipe instructions. (Not required.)
      11. Number of Pans - Enter the number of pans a recipe will yield to display in the recipe instructions. (Not required.)
      12. Process Type - Use the drop-down menu to select the HACCP process type (No Cook, Same Day Service, Complex Food Preparation).
      13. Require Temperature Log - Requires temperature to be entered during Production process.
      14. Production Area - Use the drop-down menu to select a production area (Bread, Default, Dessert, Fruit, Main Dish, Side, Vegetable).
      15. Photo - Allows you to attach a photo of the finished recipe.
      16. Needs Attention - If there is a possible issue with the recipe (nutrition contribution, missing item, etc.), place a checkmark in the box and enter a statement.

    Uploading a Photograph

      1. Click on the image icon .
      2. An image box will appear. Right-click in the box and select Load.
      3. Locate a select the file on your local or network drive. Then, click Open.
      4. The image will appear in the window. Click Ok.


     Steps & Ingredients

    Steps & Ingredients allows you to establish steps for preparing, creating, cooking, and warming recipes.

    Establish Steps & Ingredients.

      1. Step Title - Enter a step on the row with the asterisk *.

        When you begin to enter information into the Step Title field, the Step # will appear as a code until you click outside of that row.

      2. Critical Control Point (CCP) - Use the drop-down menu to select from a list of CCPs (if applicable).
      3. Instructions - Enter a list of instructions in the drop-down menu. These will appear on the recipe instructions report.
      4. Photo - Photographs can be added at the step level by following the same procedures under Recipe Info.

    Add Ingredients to Steps

      1. Click the plus + sign to expand a step.

      2. Enter a Catalog Number or Description in the correct column. Then, press Enter on the keyboard to open a list of items.

        Did You Know?

        When an item is selected in a recipe, you may right-click and "jump to" the selected item in Item Maintenance, delete the ingredient/item from the recipe, and print/export the recipe grid.


      3. Select the correct item from the list. Then, click Ok.

      4. Enter a measurement.

        The weight will automatically be calculated according to item setup.

    Repeat the process until all ingredients and steps have been added.

     Yield & Serving Sizes

    Yield & Serving Sizes allows you to establish totals for each completed recipe and how a recipe can be distributed, determine if the recipe produces a completed item through manufacturing, and establish serving sizes depending on menu count types.

    Delivery Unit/Delivery Sub-Unit

    Delivery Unit and Delivery Sub-Unit are typically not selected. These exist to maintain the integrity of a legacy option.

    Establish Yield & Serving Sizes.

    Yield

      1. Yield - Use the drop-down menu to select a measurement type. Then, enter a quantity for the total the recipe yields/creates.

        You may enter free-text when selecting each (ea) to identify what "each" represents (e.g. slice, 2 oz. cup).

      2. Delivery Unit - Use the drop-down menu to select a delivery unit. Then, enter the number of base-units from the yield quantity per delivery unit.
      3. Delivery Sub-Unit - Use the drop-down menu to select a delivery sub-unit. Then, enter the number of base-units from the yield quantity per sub-delivery unit (if applicable).

      4. Manufactures Item - Links or creates a recipe to an item/manufactured item.

        Manufacturing and Inventory Counts

        By completing the manufacturing process, ingredient items will be removed from inventory. The completed item will be placed in inventory for availability.

        Gear Icon

        Clicking the gear icon opens the linked or created item in a new tab.


        1. Link an Item to a Recipe - Place a checkmark in the box to activate the magnifier icon to search and select an item from the list of available items.

        2. Create a Manufactured Item from a Recipe - Click the plus icon to create a new manufactured item. A tab will open allowing you to complete Item setup details for the newly manufactured item.

      5. Manufacturing Group - Use the drop-down menu to select the correct manufacturing group (if applicable). Typically, Central Kitchens will use this option.

    Serving Sizes

    Serving Sizes can be established when portion sizes vary.

      1. Establish serving sizes where applicable.
        1. Description - Enter a description.
        2. Portion Size - Enter the portions for the serving size description. (e.g. Grades 6-8 receive .75 cup of diced fruit; Grades K-5 receive 2 mini muffins)
        3. Unit - Units are designated during item setup and cannot be changed.
        4. Weight - Weight is designated during item setup and cannot be changed.
        5. Servings - The number of servings will automatically recalculate once portion size is entered.
        6. Servings per Delivery Unit - Servings per Delivery Unit are designated during item setup and cannot be changed.
        7. Menu Count Types - Place a checkmark in each Menu Count Type to designate which portion sizes will be served.
      2. Click the plus sign cent to each serving size description to establish food contributions.
     Nutrition

    Nutritional information is provided for recipes based on nutritional factors established in Items or by keying values from the food label. Additionally, fat and moisture changes can change nutritional values due to cooking.

    Establish Nutrition.

      1. If nutritional values do not exist, click Key from Food Label or edit nutritional information at the Item level. You may run the Calculate Nutrition report for additional details.
      2. Fat change after cooking - Use the drop-down menu to select a Fat Change Type. Then, enter the percentage of fat change.

      3. Moisture change after cooking - Enter the percentage of moisture change after cooking.

        Nutrition will need to be recalculated if fat or moisture changes are applied. To view an example of how fat and moisture percentages change after applied, review the example in Fat Change Types.

      4. This recipe is a grain-based dessert - Place a checkmark in the box is the recipe is a grain-based dessert.

    Key from Food Label

      1. If nutritional values are not present, click Key from Food Label.
      2. Enter nutritional values. Then, click Ok.
        1. Nutritional Information is per - Use the drop-down menu to select a measurement. Then, enter the numerical value.
        2. Enter USDA Nutrient values.

    Calculate Nutrition

      1. To review calculated nutritional values, click Calculate Nutrition.
      2. Uncheck the box if you do not want to Show All Nutrient Data. Then, click Ok.
      3. Review the report. You may choose to print or export the report. After you have finished printing or exporting, click Close Print Preview.

         Recipe Info

        Recipe Info allows you to enter a long, short, and external description, recipe number, export code, recipe category, menu item type, delivery mode, HACCP information such as temperature, process type, and production area. You can also enter pan size, number of pans, a photograph of the completed recipe, and flag a recipe that needs further attention.

        Establish Recipe Info.

          1. Description - Enter a description of the recipe.
          2. Recipe Number - Enter the recipe number.
          3. Short Description - Enter a short description of the recipe.
          4. External Description - Enter an external description of the recipe. (Used to broadcast recipes to the web.)
          5. Export Code - Enter the export code. (Used to broadcast recipes to the web.)
          6. Recipe Category - Use the drop-down menu to select a recipe category (Breads/Grains, Entree, Fruit/Veg, Milk, Uncategorized).
          7. Menu Item Type - Use the drop-down menu to select a menu item type (Entree, Side Dish, Milk, Condiment, Non-food Item, Other).
          8. Delivery Mode - Use the drop-down menu to select a delivery mode (Any, Ready To Assemble, Ready To Serve).
          9. Temperature (F) - Enter a temperature to display on the recipe instructions.
          10. Pan Size - Enter the size of the pan to display on the recipe instructions. (Not required.)
          11. Number of Pans - Enter the number of pans a recipe will yield to display in the recipe instructions. (Not required.)
          12. Process Type - Use the drop-down menu to select the HACCP process type (No Cook, Same Day Service, Complex Food Preparation).
          13. Require Temperature Log - Requires temperature to be entered during Production process.
          14. Production Area - Use the drop-down menu to select a production area (Bread, Default, Dessert, Fruit, Main Dish, Side, Vegetable).
          15. Photo - Allows you to attach a photo of the finished recipe.
          16. Needs Attention - If there is a possible issue with the recipe (nutrition contribution, missing item, etc.), place a checkmark in the box and enter a statement.

        Uploading a Photograph

          1. Click on the image icon .
          2. An image box will appear. Right-click in the box and select Load.
          3. Locate a select the file on your local or network drive. Then, click Open.
          4. The image will appear in the window. Click Ok.

            Establish all recipe components. Then, click Save Changes. 

         Steps & Ingredients

        Steps & Ingredients allows you to establish steps for preparing, creating, cooking, and warming recipes.

        Establish Steps & Ingredients.

          1. Step Title - Enter a step on the row with the asterisk *.

            When you begin to enter information into the Step Title field, the Step # will appear as a code until you click outside of that row.

          2. Critical Control Point (CCP) - Use the drop-down menu to select from a list of CCPs (if applicable).
          3. Instructions - Enter a list of instructions in the drop-down menu. These will appear on the recipe instructions report.
          4. Photo - Photographs can be added at the step level by following the same procedures under Recipe Info.

        Add Ingredients to Steps

          1. Click the plus + sign to expand a step.

          2. Enter a Catalog Number or Description in the correct column. Then, press Enter on the keyboard to open a list of items.

            Did You Know?

            When an item is selected in a recipe, you may right-click and "jump to" the selected item in Item Maintenance, delete the ingredient/item from the recipe, and print/export the recipe grid.


          3. Select the correct item from the list. Then, click Ok.

          4. Enter a measurement.

            The weight will automatically be calculated according to item setup.

        Repeat the process until all ingredients and steps have been added.

         Yield & Serving Sizes

        Yield & Serving Sizes allows you to establish totals for each completed recipe and how a recipe can be distributed, determine if the recipe produces a completed item through manufacturing, and establish serving sizes depending on menu count types.

        Delivery Unit/Delivery Sub-Unit

        Delivery Unit and Delivery Sub-Unit are typically not selected. These exist to maintain the integrity of a legacy option.

        Establish Yield & Serving Sizes.

        Yield

          1. Yield - Use the drop-down menu to select a measurement type. Then, enter a quantity for the total the recipe yields/creates.

            You may enter free-text when selecting each (ea) to identify what "each" represents (e.g. slice, 2 oz. cup).

          2. Delivery Unit - Use the drop-down menu to select a delivery unit. Then, enter the number of base-units from the yield quantity per delivery unit.
          3. Delivery Sub-Unit - Use the drop-down menu to select a delivery sub-unit. Then, enter the number of base-units from the yield quantity per sub-delivery unit (if applicable).

          4. Manufactures Item - Links or creates a recipe to an item/manufactured item.

            Manufacturing and Inventory Counts

            By completing the manufacturing process, ingredient items will be removed from inventory. The completed item will be placed in inventory for availability.

            Gear Icon

            Clicking the gear icon opens the linked or created item in a new tab.


            1. Link an Item to a Recipe - Place a checkmark in the box to activate the magnifier icon to search and select an item from the list of available items.

            2. Create a Manufactured Item from a Recipe - Click the plus icon to create a new manufactured item. A tab will open allowing you to complete Item setup details for the newly manufactured item.

          5. Manufacturing Group - Use the drop-down menu to select the correct manufacturing group (if applicable). Typically, Central Kitchens will use this option.

        Serving Sizes

        Serving Sizes can be established when portion sizes vary.

          1. Establish serving sizes where applicable.
            1. Description - Enter a description.
            2. Portion Size - Enter the portions for the serving size description. (e.g. Grades 6-8 receive .75 cup of diced fruit; Grades K-5 receive 2 mini muffins)
            3. Unit - Units are designated during item setup and cannot be changed.
            4. Weight - Weight is designated during item setup and cannot be changed.
            5. Servings - The number of servings will automatically recalculate once portion size is entered.
            6. Servings per Delivery Unit - Servings per Delivery Unit are designated during item setup and cannot be changed.
            7. Menu Count Types - Place a checkmark in each Menu Count Type to designate which portion sizes will be served.
          2. Click the plus sign cent to each serving size description to establish food contributions.
     Notes and Comments

    The tab includes free text blocks for Comments, Production Notes & Serving Notes. WinFSIM conversions will prefill the note tab should a recipe include any of the above notes. When printing a manufacturing recipe, if the site printing the recipe does not manufacture, the production & serving notes will print & the manufacturing instructions will not print.

    Enter necessary Comments, Production Notes, and Serving Notes that you would like to include in reports.

     Allergens

    The Allergens tab allows to you review allergens within a recipe.

    In order for allergens to appear, they must be established at the item level (e.g. Grilled cheese recipe - milk and wheat allergens will be carried forward from noting milk as an allergen in cheese and wheat as an allergen in bread).

    You may wish to Test Print Instructions once you have established a recipe.

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