Create recipes
This guide shows how to create a recipe: pick or add ingredients, enter quantities and set recipe labels (e.g. vegetarian, minced food). Allergens and nutrition are calculated automatically from the ingredients (BLS food database).
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Recipes are maintained by kitchen users (roles Kitchen Admin, Kitchen Team or Kitchen Management). Open recipes via Kitchen → Recipes. |
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A recipe is the building block. What lands on the plate and gets planned into the menu is a dish — a composition of one or more recipes. See Create dishes. |
Overview
A recipe consists of:
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Name and category (starter, main course, side dish, dessert, breakfast, snack),
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base portions (adults) — the number of portions the ingredient quantities refer to,
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a list of ingredients with quantity, unit and quantity basis (raw / cooked),
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optional labels (dietary forms and consistency levels).
Nutrition and allergens are not entered by hand but calculated from the stored ingredients.
Open recipes and start a new recipe
How to: Open Kitchen → Recipes and click "+ New recipe" at the top right.
Result: The "New recipe" form appears with the fields Name, Category, Base portions (adults) and Label, plus an Ingredients section.
Enter name, category and base portions
How to: Enter a name (e.g. "Potato goulash"), choose a category and set the base portions (adults) (default 10).
Result: The details are in the form; the base portions form the reference for the later per-portion nutrition calculation.
Pick or add ingredients
How to: In the Ingredients section, use the "Search ingredient…" field on each row. Your own ingredients appear immediately; the standard ingredients from the food database (BLS) are searched from 2 characters onward (matches are marked with "· Standard"). Then set quantity, unit (g, kg, ml, l, piece) and quantity basis (raw / cooked). Add another ingredient with "+ ingredient row". If an ingredient is missing entirely, use "+ new ingredient" to create your own one with name, category, unit, trimming-loss factor, cooking factor and allergens.
Result: Each selected ingredient appears as a row. For ingredients with incomplete data (missing nutrition or piece weight when the unit is "piece") the row shows a warning sign (⚠) with a hint.
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The quantity basis distinguishes whether the entered quantity is raw / kitchen-ready or already cooked. The stored cooking factor of the ingredient converts raw quantities to cooked weight. |
Assign a label (dietary form)
How to: In the Label field, tap the applicable attributes. Available are dietary forms (vegetarian, vegan, pork-free, halal, gluten-free, lactose-free) and consistency levels (soft food, pureed food, minced food).
Result: Active labels are highlighted. They later control which menu line of the menu plan the recipe fits into (e.g. a recipe labelled "vegetarian" is assigned to the Vegetarian menu line).
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Portion groups (e.g. "children 1–3 years") are not stored on the individual recipe. They are kitchen-wide factors under Settings → Portion groups and scale the quantities during production. See Manage menu lines. |
Review the calculation and save
How to: As soon as at least one ingredient is selected, the "Calculation" block appears (live from the ingredients). Review the values and then save the recipe with "Save".
Result:
| Value | Meaning |
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Total cooked weight |
total weight at the base portions (cooked) |
per portion |
cooked weight per base portion |
kcal per portion |
energy per portion from the ingredients |
per 100 g cooked |
nutrition per 100 g of cooked meal |
After saving, the recipe appears in the list — with category, labels, calculated allergens (or a "low-allergen" badge if none apply) and the nutrition columns.
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If ingredient data is incomplete, the calculation flags this with ⚠ "Incomplete" and the values are lower bounds. Add missing nutrition or piece weights under Settings → Ingredients. |
Related
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Manage menu lines — which dietary forms the menu plan covers.
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Create a menu plan — schedule recipes into the weekly plan.
Why it works this way
Allergens are calculated, not typed. They follow from the recipe’s ingredients. A hand-maintained allergen field is correct exactly until the first recipe change — and with an allergen declaration, an outdated value is not a cosmetic flaw but a health risk. So you maintain the ingredients, and the labelling follows automatically.
Central recipes are copied, not linked. When you adopt a recipe from the central database you receive your own copy. Your menu plan must not change because someone else edited the original. If the source is revised later, you see a notice and decide for yourself whether to adopt the change.