Recipe sheets

A recipe sheet is the kitchen-facing printout of a formula: the recipe scaled to the batch you are about to make, ready to be pinned above the stove. It is the work order for the day, on paper.

Open and scale

1. On the formula page, open the Recipe sheet.
2. Enter the target under Make (say 12 L) or as a number of Portions (48 jars), then Rescale.
3. Fine-tune if needed: edit any single amount and the whole batch resizes around it. Handy when the real constraint is the 7.4 kg of habaneros in the fridge.
4. Round nudges quantities to numbers a human can weigh; Undo steps back.

While rescaling, each line follows its own scale rule: the xanthan gum stays at 40 g while everything else grows.

What is on the sheet

• The scaled ingredient list for mise en place, in the units you work in.
• Equipment to gather: everything attached to any step, in one list.
• The Method: phases and steps with temperatures, hands-on and waiting times, checkpoints to tick, and each step’s expected output mass so a problem shows up mid-batch instead of at bottling. See phases, steps and checkpoints.
• A Batch record box to fill in by hand: Made by, Date, Batch nº, Actual yield.

Step photos can be printed too; toggle Photos before printing.

Print and go

Print produces a clean sheet stamped with the print date. Paper survives wet hands and a floury bench, and it never locks its screen.

A sheet tells you what to do; it does not touch your stock. If you want shortfalls flagged, ingredients consumed and actuals written back, run the recipe instead: see planning a run.