What Is an Intermediate Recipe?
An Intermediate Recipe is a semi-finished product that forms part of a final dish.
Itās used as a component in the preparation of Final Recipes and requires additional processing before itās ready to serve.
Examples include sauces, vinaigrettes, doughs, marinades, or stocks.
In tSpoonLab, intermediate recipes are simple to create, manage, and link to other dishes.
They help maintain detailed cost control and improve production efficiency across your kitchens and cost centers.
How to Create an Intermediate Recipe
This video explains how to create and manage intermediate recipes in tSpoonLab step by step.
Difference Between Intermediate and Final Recipes
Intermediate Recipe:
A component that is not served directly to customers ā for example, a sauce used in a main course.Final Recipe (Dish):
The finished product, ready to serve.
Intermediate recipes are often included as ingredients within final recipes.
Step-by-Step Guide
1. Access the Intermediate Recipes Tab
Go to the Offer tab in the top-left navigation bar.
Then click Intermediate Recipes in the lower bar.
Click the three dots next to the search bar and select New Intermediate Recipe.
A new recipe form will open where you can enter all relevant information.
2. Complete the Recipe Form
Not all fields are mandatory ā fill in only those relevant to your operation.
Field | Description |
Name | Name of the intermediate preparation (e.g., āBasil Pestoā) |
Alternative Name | Optional secondary name |
Quantity | Default yield (usually 1 kg, but adjustable). You can also define conversions, e.g. ā1 kg = 30 unitsā |
Family | Assign a family (e.g., āSaucesā, āBasesā, āDressingsā) |
Cost Calculation | Choose if the cost is calculated dynamically (based on last or average production). Check Include in Orders if needed |
Analysis Account | Assign an analysis account if applicable |
Tax (VAT) | Define the applicable VAT rate (e.g., 10%) |
Storage Method | e.g., Fridge, Freezer, Ambient, or Hot |
Storage Temperature | Specify exact temperature if required |
Shelf Life | Define the number of days before expiration |
Immediate Consumption | Check if the preparation is for same-day use |
Prepare X Days Before | Set how many days in advance it should be produced |
Round in Planning | Enable rounding in production planning |
Minimum Production Quantity | Define the minimum batch size |
Standard Batch Quantity | Define standard batch yield |
Partial Batch Quantity | Optional for split production runs |
Warehouse | Assign a storage location if applicable |
Min/Max Stock | Define minimum and maximum stock levels |
Production Line / Area | Assign a line or department if needed |
Exclude from Label | Check if it should not appear on product labels |
Barcode / Product Code | Add for traceability or ERP management |
Click Accept to save the basic data.
3. Add Ingredients and Composition
Click Edit Details again in the three-dot menu above the composition box.
Select Products to start adding ingredients.
Ingredients are grouped into four categories:
Products: Raw materials and ingredients
Tools: Non-edible kitchen tools (e.g., skewers)
Intermediate: Other pre-prepared recipes
Other Costs: Extra costs like delivery or labor
Add ingredients with their quantities. Example (Basil Pesto):
Ingredient | Quantity |
Basil Paste (intermediate) | 100 g |
Grated Parmesan | 50 g |
Pine Nuts | 30 g |
Peeled Garlic | 10 g |
Extra Virgin Olive Oil | 100 ml |
Salt | 5 g |
š Note:
If your recipe includes cuts or trimming yields, refer to the Cuts & Breakdown article for detailed setup instructions.
4. Adjust Yield
Define the final net yield of the recipe.
For example, if you start with 1.2 kg of ingredients and obtain 1 kg of usable pesto, tSpoonLab will automatically adjust the cost per kg based on this yield.
5. Add Image and Description
Image: Add a picture of the preparation in the Photo section (via the three-dot menu).
Description / Step-by-Step: Add instructions or a process breakdown if your recipe involves multiple stages or cooking times.
Manage Intermediate Recipes
From the three-dot menu (top-right corner), you can:
Edit recipe: Modify details or composition
Delete recipe: Permanently remove it
Hide recipe: Remove from view without deleting
Convert to Final Recipe: Promote it to a finished dish
Duplicate recipe: Create an identical copy
Mark / Flag recipe: Highlight for quick identification
Set as Key Product: Tag as a strategic or key preparation
Lock recipe: Restrict editing (if permissions allow)
Deactivate recipe: Temporarily disable it from use
Copy to another account: Transfer the recipe to another tSpoonLab account
Export production sheet (PDF): Generate a PDF summary
Export costing (XLSX): Download the costing sheet in Excel
Export detailed costing (XLSX): Download a more detailed breakdown
Generate production: Create a new production batch from this recipe
Print ticket: Generate a production or kitchen label ticket
Create labels: Print identification labels for the preparation
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After completing these steps, your Intermediate Recipe is fully set up and ready for use in daily production and planning workflows.
You can return and edit any field at any time to adjust quantities, ingredients, or costs.