How To Apply Nutritional Prep Percentages for Partial Ingredient Retention in Recipes

Available in: Agile | Aware | Analyzer | Multi-Outlet

When only part of an ingredient is retained in the final product, the nutrition label should reflect that partial retention to avoid overstating nutrient values. For example, if only 45% of a liquid ingredient (like brine in corned beef) is absorbed during preparation, only 45% of its nutrients should be included in the label even if the full cost is applied.

How To Set Nutritional Prep Percentages

1. Enter the Nutritional Percentage in the Recipe
   In the recipe’s Prep column, enter the percentage of the ingredient that contributes to nutrition. Use n45% to indicate that 45% of the ingredient’s nutritional value is retained.
   
   
   
   

2. Apply the Prep Value to the Ingredient
   This prep value does not automatically apply when assigning the ingredient. To ensure it adheres:

   • Go to the ingredient’s Conversions section.
   • Add the nutritional prep percentage in the Prep column.
     
     
     

3. Use the Correct Ingredient in the Recipe
   When building the recipe, select the version of the ingredient that includes the correct nutritional prep. This ensures the nutrition label reflects the retained portion accurately.