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In Adaco, how is nutritional data calculated within recipes. Is it done on pre or cooked weight?

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2 comments

  • David Fournier

    Good afternoon {@0053z000008yUaqAAE}​,

    Thank you for your query.

     

    The nutritional data is applied at the last calculation of the ingredient quantity relative to the associated Nutritional database number link, e.g. McCance & Widdowson's, USDA, etc. (or manually added to the nutritional table in P&I/Adaco):

    https://fc.force.com/customer/s/article/Purchasing-Inventory-Creating-a-Product

     

    If the raw ingredient link is associated, then the quantity will always display the relevant nutritional data of the raw ingredient, e.g. if linking 'raw beef tenderloin' from M&W/USDA then the nutritional calculation of a recipe called "Beef Filet Steak [Cooked]" will still be that of the 'raw beef tenderloin'.

    If ,for example, raw beef tenderloin is always cooked prior to service, the 'cooked beef tenderloin' from M&W/USDA can simply be linked to the ingredient, which will more accurately align the nutritional calculation.

    Or if sometimes used raw & sometimes used cooked, link the raw ingredient to 'raw beef tenderloin' from M&W/USDA, then create a Sub/Prep recipe for "Beef Tenderloin Cooked" where the nutrition calculation of the raw ingredient can be overridden on the Advanced tab of the Recipe:

    https://fc.force.com/customer/s/article/Purchasing-and-Inventory-Creating-a-Recipe

     

    Further, there is an Administrative flag that will also enable the Cooking Loss column in recipes outlined here; the above scenarios hold true but will adjust the nutritional calculation based on the final weight following the cooking loss:

    https://fc.force.com/customer/s/article/Purchasing-Inventory-Administration-Property-Preferences-Recipe

     

    Please let us know if you have any further questions regarding this topic.

     

    Best

    David

    Fourth

    0
  • David Fournier

    Good afternoon {@0053z000008yUaqAAE}​,

    Thank you for your query.

     

    The nutritional data is applied at the last calculation of the ingredient quantity relative to the associated Nutritional database number link, e.g. McCance & Widdowson's, USDA, etc. (or manually added to the nutritional table in P&I/Adaco):

    https://fc.force.com/customer/s/article/Purchasing-Inventory-Creating-a-Product

     

    If the raw ingredient link is associated, then the quantity will always display the relevant nutritional data of the raw ingredient, e.g. if linking 'raw beef tenderloin' from M&W/USDA then the nutritional calculation of a recipe called "Beef Filet Steak [Cooked]" will still be that of the 'raw beef tenderloin'.

    If ,for example, raw beef tenderloin is always cooked prior to service, the 'cooked beef tenderloin' from M&W/USDA can simply be linked to the ingredient, which will more accurately align the nutritional calculation.

    Or if sometimes used raw & sometimes used cooked, link the raw ingredient to 'raw beef tenderloin' from M&W/USDA, then create a Sub/Prep recipe for "Beef Tenderloin Cooked" where the nutrition calculation of the raw ingredient can be overridden on the Advanced tab of the Recipe:

    https://fc.force.com/customer/s/article/Purchasing-and-Inventory-Creating-a-Recipe

     

    Further, there is an Administrative flag that will also enable the Cooking Loss column in recipes outlined here; the above scenarios hold true but will adjust the nutritional calculation based on the final weight following the cooking loss:

    https://fc.force.com/customer/s/article/Purchasing-Inventory-Administration-Property-Preferences-Recipe

     

    Please let us know if you have any further questions regarding this topic.

     

    Best

    David

    Fourth

    0

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