Adding Scaling Weight to a Recipe

When setting up your shaped Finished Item Recipes, odds are that you are not using a full batch of dough for each item. The scaling weight can be set in your Finished Item level to adjust your net yield from a dough weight, to a number of scaled and shaped items. These values will appear on Enter Production reports and as a requirement in Schedule Production.

If you are creating a new recipe from scratch, click New recipe and follow the guide here: Create a Recipe.

1. Navigate to the Inventory Centre. In this walkthrough we will be adding scaling weight to an existing recipe, and we will begin by clicking on the Maintain Recipes button. 
   
   
2. Select the Recipe and double click or click Edit in the bottom left corner.
   
   
3. In the Formula tab, at the bottom of the screen you can find your batch weight information, including the gross weight, scaling weight, and yield.
   
   
4. On the left you input the scaling weight as well as select the measurement of the scaling weight from the drop-down. On the right, you select the output measurement, in this case eaches because this is a FI recipe. The system will automatically calculate the Net Yield by taking the Net Weight (after Waste factor) divided by the scaling weight.
   
   
5. If you would like to make a new yield measurement, you can do so by clicking the ... button beside the drop-down.
   
   
6. Click OK to save. 

After you've finished adding a Scaling Weight, you may also want to include divider details, instructions, or look through a list of our Recipe Setup Tasks. Click the associated topic to navigate to relevant information.