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Splitting one ingredient into several

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Some things you buy whole and use in parts. One egg gives a yolk and a white. One beef shoulder gives roasting cuts, trim and bones. Each part needs its own cost.

The rule

You set the rule once. The parts take their cost from the rule, not from a job you have to run. When the whole thing gets dearer, every part gets dearer the same day.

How it works

  1. Open the ingredient you buy whole. Go to the Separation tab.
  2. Add one line per part. Pick the ingredient row for it, or let one be made.
  3. For each part, say how much you get from one unit of the parent. One egg gives about 17 g of yolk and 33 g of white.
  4. For each part, say what share of the cost it carries. Yolk 60%, white 40%. The shares can add up to less than 100. What is left over is waste.
  5. Save. Each part now has a cost per unit, and every recipe using it is costed again.

Good to know

  • A part that already has a cost of its own keeps it. If you also buy egg whites from a supplier, that price wins.
  • Change the price of the whole ingredient and the parts follow at once. You do not open this page again.
  • Running a real separation in the kitchen, so the stock moves, is switched off. Only the rule and the costing are on.
  • Shares are about money, not about weight. A yolk is worth more than its grams, and that is the point.