Print a recipe
Generate the A4 technical sheet ready for the workshop and save it as a PDF from your browser.
Goal
Get an A4 technical sheet of your recipe, ready to pin up in the workshop or send to a client as a PDF.
- Route:
https://app.areacacao.com/print/recipe/<id> - How to get there: from the editor, menu ⋮ → Print / PDF. The sheet opens in a new tab and the print dialog launches automatically.
Before you start
- Recipe saved (with composition, method, and, recommended, yield).
- Macros calculated correctly (see Automatic macros).
Steps
Open the sheet from the editor menu
In the recipe editor, open the ⋮ menu and click Print / PDF. /print/recipe/<id> opens in a new tab and the print dialog starts.
Review the content
The A4 sheet includes:
- Header with logo, name, and meta (Type, Cocoa %, Target weight, Actual weight, Created, Updated).
- Composition with quantities and percentages (with their parts, if the recipe has them).
- Method with the steps.
- Nutrition facts per 100 g.
- Allergens (EU 1169/2011), with the Contains: and May contain traces of: lines.
- Costs (only if the recipe has costs): total cost, cost per 100 g, cost per serving, and the Top ingredients by cost (up to five, sorted from highest to lowest cost).
Generate the PDF
In your browser's print dialog, select Save as PDF instead of printing. Set minimal margins and portrait orientation. If you need to reopen the dialog, use the Print / Save PDF button on the sheet's toolbar. The Back to editor button takes you back to the recipe.
The sheet's cost is now the fully loaded cost
The sheet's Costs block no longer adds up ingredients alone. The total cost shown at the top of the cost block now reflects the recipe's fully loaded cost: ingredients + labor + equipment + indirect costs, pulled from the recipe's saved costs. The cost per 100 g and cost per serving are derived from that same figure.
If the recipe has no saved costs yet (you haven't logged prices or rates), the sheet falls back to showing the ingredient cost only. To get the full loaded cost, first set your purchase prices and your labor and equipment rates, along with your fixed business costs.
The Top ingredients by cost still lists only the five most expensive ingredients: it's a quick breakdown, not a full cost analysis. If you need to see how the cost splits across ingredients, labor, equipment, and indirect costs, with charts and margins, use the cost breakdown.
Recipe cost breakdown
Full breakdown of the loaded cost, with charts and margins, inside each recipe.
Expected result
An A4 PDF with your technical sheet ready for production or to hand off to a client.
Tips
- Before printing, make sure the allergens are complete on every ingredient: an ingredient with no declared allergens will show up empty on the sheet.
- If the sheet runs to more than one page, review the number of ingredients or steps. Consider splitting it into parts (see Parts and sub-recipes).