Recipe book
A product holds what a recipe costs and what goes on its label. The recipe book holds the other half: the method, the photos, and the words that make a recipe something you can hand to someone else. It comes with Starter and above.
Making a recipe from a product
Open Products, use the ⋮ menu on a product, and choose Make a recipe. Or open Recipe book and search for the product there.
The recipe takes from the product:
- the ingredients and their amounts,
- the yield, and the prep and bake times,
- any instructions, split into steps.
It does not take costs, suppliers, pack sizes, compositions or allergen details. Those stay with the product. A recipe is for reading, and nothing private travels with it.
A product made from another product, such as a tart with frangipane in it, is written the way a cookbook would write it: the tart's own ingredients first, then a group headed For the frangipane with the amounts that go into this tart.
You can also start a recipe from scratch, for something that isn't a product yet.
Writing it up
- Ingredients are written in grams, millilitres, or a count for things like eggs. Add a group such as "For the icing" to split the list. Use the note for "sifted" or "at room temperature".
- Method is one box per step. Each step can have a photo, and the arrows reorder them.
- Photos: the first one is the cover. Use the star to choose a different one.
Press Save when you're done. The browser warns you if you try to leave with changes that aren't saved.
When the product changes
A recipe is a copy, so changing the product doesn't change the recipe. When the ingredients or yield have moved on, the recipe says so and offers Update ingredients from the product. That brings the ingredients and yield across again and leaves your title, introduction, method and photos as they are.
Who can see it
Your recipes are private to your bakery. Nobody outside it can open them or their photos.