MakrPrepProduction planner
Getting Started

Adding your first ingredient

This article helps you add an ingredient so it's ready to use in a recipe or component.

Before you start
None, the allergen list is fixed account-wide, so there's no region setting to configure first.

Steps

  1. Open Ingredients (under Library) and click Add, the name must be unique across your account.

  2. In the Add ingredient dialog, enter the name, pack cost, pack size, unit, an optional supplier, and tag any allergens that apply.

  3. Once the ingredient is added, it appears as a row in the Ingredients table. Two more fields live inline in the table rather than in the add dialog: Detailed ingredients (build out a full label composition, e.g. "Wheat Flour [Wheat Flour, Calcium, Iron…]"), and Unit weight (if this ingredient is sometimes used by weight/volume and sometimes as "each," e.g. eggs, set its unit weight, e.g. "1 each = 55g," so MakrPrep can reconcile both, a warning icon next to the ingredient's name prompts you to set this once it's needed).

  4. Stock isn't typed in directly on creation, it's tracked from the Ingredients table itself (see "Managing your ingredient catalogue").
  5. Have a full ingredient list already in a spreadsheet? Use Bulk Upload (under Workspace) instead of adding them one at a time, Ingredients accepts a CSV file.
What to expect
MakrPrep calculates unit cost from pack cost and pack size automatically, every recipe and component using this ingredient inherits that cost without you entering per-gram pricing by hand.

Common issues

  • Cost per portion looks wrong on a recipe, double check the pack size and unit here; a mismatched unit (e.g. entering a pack size in ml when the ingredient is priced by weight) throws off every downstream calculation.
  • "Each" quantities don't reconcile against a recipe using grams, set the ingredient's unit weight; MakrPrep only asks for this once it detects the conflict.

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