When entering your equivalents, you have a couple options:

You can enter specific weights and volumes, like how many ounces of picked parsley you get from each bunch (see how one whole bunch is 3.4 oz. but picked parsley leaves are just 1.8 oz. per bunch?) and let reciProfity calculate the yield percentage [SCREENSHOT]

Or you can enter the yield directly as a percentage, like how here we see that our whole beef tenderloin yields 59% servable meat. [SCREENSHOT]
No matter what you choose, reciProfity will use this data to calculate the actual cost of your ingredients.
Each ingredient can support several Equivalents. Take a look at this ingredient entry for Curly Parsley. The Equivalents with a blue background are automatically imported from the Book of Yields. Those with a white background were entered manually. Here we have equivalents which tell us:

the yield of parsley leaves from whole parsley (this is a simple yield calculation with no conversions, which is why the the “Usage Unit” and “Per” fields have the same unit)

how many ounces of parsley are in one bunch

how many leaves of parsley are in once bunch (the “leaves/sprigs” is in the Prep field on the right)

how many leaves are in one ounce

how many ounces of stemless parsley we get from once bunch

how many ounces one tablespoon of chopped parsley weighs

how many tablespoons there are in once ounce of chopped parsley

the yield of one bunch of minced parsley
[SCREENSHOT OF ISAAC'S CURLEY PARSLEY]
When entering your recipes later, all these equivalents will appear as possible ingredients differentiated by the name you entered in the “Prep” field on the right. Choosing one tells ReciProfity how to calculate the price of that specific ingredient in that specific recipe.
[SCREENSHOT OF INGREDIENT DROPDOWN IN RECIPE MANAGER]
[CONTINUE TO ENTERING EQUIVALENTS]
[BACK TO EQUIVALENTS OVERVIEW]
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