Ingredient sheet

What it is

The ingredient sheet is the window that opens when you click any row in the catalog. It gathers all of an ingredient's technical information across three tabs. It is a read-only sheet: it shows the data, but there are no buttons to edit or save it.

How to get there

From the ingredient catalog, click a row or its View → link. The same sheet also appears inside the recipe editor and the costs module.

Sheet header

At the top of the sheet you'll see:

• The ingredient's name.
• A context line with category · subcategory · brand.
• The base tag when it's a system base ingredient.

Below that, three tabs: Nutrition Facts, Units / Conversions, and Cost management. The sheet opens on the first one by default.

Nutrition Facts tab

Table per 100 g

Under the Nutrition facts (per 100 g) heading, values are always shown per 100 g of product, in this row order:

• Water
• Carbohydrates
• Total fat
  • Fiber
  • Saturated fat
  • Sugars
  • Cocoa butter (only if the sheet declares it, even when it's 0)
• Protein
• Salt
• Alcohol (ethanol) (only if the sheet declares it)
• Energy (kcal)

The indented rows (fiber, saturated fat, sugars, and, when declared, cocoa butter) appear grouped under Total fat.

On a custom ingredient, water that hasn't been entered shows as not provided (not as 0), and water filled in with the form's estimate shows as Water (estimated). Above the table you'll also see the reminder "Check your ingredient's sheet: make sure the nutrition information is complete and that you've declared its allergens, or confirmed it contains none."

Charts

• Macronutrient distribution — a donut chart with Water, Protein, Carbohydrates, and Other (each with its percentage) and the kcal in the center.
• Detailed nutrient distribution — a bar chart (in g per 100 g) with bars sorted from highest to lowest amount, showing only the nutrients that have a value (cocoa butter only when applicable, carbohydrates, saturated, protein, fiber, water, and salt). The exact order therefore depends on each ingredient's data.

EU-14 allergens

A block with the declared allergens, shown as tags. See EU-14 Allergens. There are two cases without tags, and they don't mean the same thing:

• If the sheet declares it contains none: "No allergens: this ingredient declares none of the EU-14."
• If the sheet doesn't confirm its allergens: "Allergens undeclared: this ingredient does not confirm whether it contains any of the 14."

Data source

When the sheet stores a reference for where its data comes from (technical data sheet, database, link…), the Data source block shows that reference; web addresses open with a click.

Confidence note

When the sheet has been AI-enriched, a note appears indicating the confidence level of the data. See Confidence level.

Units / Conversions tab

Physical properties

• The ingredient's Base unit.
• Base ingredient (Yes / No).
• Density (in g/ml); if it isn't declared, you'll see no data.
• Weight per unit (in g), only when declared.

Quick conversions

Under the Quick conversions heading, the sheet states "For volume ↔ weight conversions using the recorded density." When a density is declared, it computes the conversion of 1 ml, 100 ml, and 1 L to grams, so you can convert volumes to weight without a calculator. See Unit conversion.

If there's no density, instead of the conversions you'll see the notice "Density unknown: if you enter this ingredient in ml, the recipe converts millilitres as if they were water (1 g/ml) and flags the weight as estimated. Enter the grams for an exact calculation."

Cost management tab

• Reference price — an indicative catalog price, in euros per kilo. It comes with the note: "Catalog reference price. You manage the actual price per supplier in the costs module."
• Manage prices and suppliers — a link card that takes you to that ingredient's cost page, where you do set your real prices and suppliers. See Ingredient detail.

If there is no catalog price, you'll see "No reference price recorded."

Why it matters

The quality of your nutrition information, your allergen labeling, and your technical sheet calculations depends directly on the quality of each ingredient sheet. When you use a recurring ingredient, check that it has a declared density and weight per unit; without them, quantities in ml or units can't be converted to grams accurately.