Manufacturing & Assembly SubsystemOptional Module

Recipes & BOM

1. Overview & Purpose

What are Recipes & BOM?

Recipes & Bill of Materials (BOM) defines engineering formulation standards for manufactured products, detailing raw material ratios, scrap tolerances, and expected finished output yields.

Menu Location:Production > Recipes

2. When to Use Recipes & BOM

Central Kitchen & Bakery Standard Formulation (e.g. Sourdough Bread)

A central commercial bakery establishes standard production formulas (e.g. 100 Loaves of Sourdough requiring 50kg Flour, 35L Water, 1kg Yeast, and 1kg Salt).

Recommended Action:Create a Recipe specifying the finished Product SKU, set yieldQuantity = 100 Loaves, and itemize exact raw ingredient ratios and unit measurement conversions.

Multi-Pack Variant Packaging BOMs (500ml Bottle vs 5L Jerrycan)

Manufacturing the same bulk sauce or cosmetic liquid into distinct packaging variants (e.g. 500ml retail bottle with pump vs 5L commercial food-service container).

Recommended Action:Create variant-specific BOMs or configure outputVariantId with distinct packaging component lines (caps, labels, corrugated boxes) for each retail size.

Process Scrap, Evaporation & Cooking Waste Tolerances

High-heat baking or industrial distillation incurs a natural 5% evaporative weight loss between raw ingredient input and finished packaged output.

Recommended Action:Incorporate scrap allowance percentages into BOM component lines, ensuring warehouse staging pulls sufficient raw stock to meet target nominal yields.

Sub-Assembly Intermediate Formulations (Multi-Level BOM)

A pastry factory produces intermediate sponge cake bases that are stored as sub-assemblies before being iced and assembled into decorated birthday cakes.

Recommended Action:Formulate the intermediate sponge base as a standalone recipe, then declare that finished intermediate product as a raw ingredient in the final cake recipe.

Seasonal Menu Formulation & Cost Simulation (R&D Pre-Release)

Executive pastry chef tests a holiday limited-edition cake formula, simulating raw ingredient commodity costs before approving commercial release.

Recommended Action:Create a draft recipe, evaluate theoretical ingredient costs against target retail prices, and publish as active once gross margin targets (> 65%) are verified.

3. Data Dictionary & Fields

Schema structure for the production_recipes formulation table:

Field / Column	Input Type	Requirement	Description & Operational Guide
recipeCode	STRING(50)	Required	System-generated unique formula identifier (e.g. RCP-20260522-001).
name	STRING(255)	Required	Descriptive formulation title (e.g. Artisan Sourdough Batch Formula).
outputProductId	BIGINT (FK)	Required	Reference to products table identifying manufactured finished item.
outputUomId	BIGINT (FK)	Required	Standard unit of measure for manufactured output (e.g. Loaf, Box, Pcs).
yieldQuantity	DECIMAL(18,6)	Required	Standard nominal output quantity produced per batch execution.
conversionFactor	DECIMAL(18,6)	Required	Multiplier converting yield quantity into base inventory units.
isActive	BOOLEAN	Required	Status flag indicating if formulation is approved for production orders.

4. Interface Preview

Recipes & BOM directory showing formulation names, output finished products, standard yield multipliers, and active status switches.

inventories-web

Menu Location:Route: /admin/production/recipes

Screen Preview: Recipes & BOM Console Interface

Visual interface illustration and control layout for menu Route: /admin/production/recipes

1Add Recipe Form2Finished Product Selector3Yield Multiplier & UOM4Raw Material BOM Lines

Recipes management grid displaying formula codes, finished product bindings, nominal yields, and Bill of Materials item lines.

5. Formulating a Recipe / BOM

Open Recipes Directory

Navigate to Production > Recipes from sidebar navigation.

Launch Recipe Formulation Form

Click Add Recipe button in upper management toolbar.

Assign Output Finished Product

Select manufactured Product, Variant, Output UOM, and standard Yield.

Add Input Raw Materials (BOM)

Specify raw material items, required component quantities, and scrap allowances.

Ensure raw materials have valid base UOMs to allow automatic scaling.

Save & Activate Recipe

Click Submit to publish BOM formula for production run work orders.

6. Yield Quantities & Scaling

Locate Active Formula

Search recipe directory by code, formulation name, or output product name.

Adjust Component Ratios

Modify raw ingredient quantities or scrap percentages to optimize yield.

Save Revisions

Confirm updates. Changes apply to future production orders automatically.

7. Deactivating Recipes

Active Run Dependency

Never deactivate a recipe that is currently referenced by an active or in-progress production work order. Wait until the work order completes before archiving obsolete BOM formulas.

Check Active Production Runs

Ensure no work orders in IN_PROGRESS status are actively utilizing this recipe.

Toggle Inactive Status

Set isActive to false to prevent opening new runs with this BOM.

8. Cross-Module Impact

Target Subsystem	Relational & Transactional Effect
Production Work Orders (Runs)	Serves as mandatory blueprint defining required material allocations and target output.
Raw Material Issues	Calculates standard expected ingredient consumption quantities per batch.
Finished Goods Receipts	Provides standard unit cost calculation based on raw material consumption valuations.

Operational Best Practices

Always factor in standard processing scrap percentages when declaring BOM line quantities.
Formulate separate recipes for pilot R&D batches before releasing high-volume commercial formulas.