Intermediates

An intermediate is a product you prepare yourself and use inside other products: a dough, a cream, an ice-cream base. You build it once and reuse it; if you change its recipe, every product that uses it changes too.

Creating an intermediate

Create a product and tick It's an intermediate, or turn the option on for an existing product. Build the recipe like any product, with its own weight loss if any: the intermediate's values are those after its cooking.

Intermediates appear in other products' composition under Intermediates, and in the product list with the Intermediate filter.

How it appears on the label

The row options decide how the intermediate enters the finished product's ingredient list:

• Name and components: "custard (milk, sugar, egg yolk, maize starch)";
• Components only: its ingredients merge with the product's, in order of total weight;
• Name only: allowed only if it contains no allergens and weighs less than 2% of the finished product.

The intermediate's allergens, QUID and nutrition values always enter the finished product's calculation.

Loops

An intermediate cannot contain, directly or through other intermediates, the product it is used in: the program blocks it and tells you.

Changes

When you edit an intermediate used in products with an approved label, those products become to review (see Versions, comparison and restore).