ReciPal makes it easy to create traceability through your production processes. This guide explains how to use ReciPal’s inventory system to account for producing a large batch of a recipe and packaging it in different sized containers. To make the example concrete, we’ll use marinara sauce that gets packaged into 40 oz, 24 oz, and 12 oz bottles. But the same process works for any product or packaging setup.

1. Create Your Main Batch Recipe

Start by creating the recipe exactly as you make it in production. Add all ingredients and the total batch size.

Once the recipe is set up, turn it into a subrecipe (From the "More" tab choose "Create Subrecipe"). This action allows you to use the marinara sauce as an ingredient in other recipes.

2. Create Packaging Recipes

Create separate recipes for each way you package the sauce. These recipes don’t list ingredients individually — instead, they reference the main batch sub-recipe as the single ingredient. You can also add non-food ingredients, like the bottles used or labor needed, to account for all the elements required to complete the finished good.

💪 Pro Tip: You can use our scale by package size feature to easily create different variations.

• 40 oz Marinara Sauce
  • Ingredients: 40 oz Main Marinara Sauce
  • Net Weight Per Package: 40 oz
  • Packages Produced: 1
  • Servings Per Package: 10
• 24 oz Marinara Sauce
  • Ingredients: 24 oz Main Marinara Sauce
  • Net Weight Per Package: 24 oz
  • Packages Produced: 1
  • Servings Per Package: 6
• 12 oz Marinara Sauce
  • Ingredients: 12 oz Main Marinara Sauce
  • Net Weight Per Package: 12 oz
  • Packages Produced: 1
  • Servings Per Package: 3

3. Produce the Large Batch

Go to Inventory → Production Runs and create a run for the main batch recipe. When you close the run, ReciPal subtracts the ingredients used (canned tomatoes, olive oil, garlic, parsley, etc.) and adds to the raw materials inventory of the subrecipe (i.e. increases your amount of marinara sauce).

Example: Closing the run adds 200 lbs (or 3,200 oz) of marinara sauce to your raw materials.

4. Package the Product

Create separate production runs for each packaging size. These productions runs will transform your inventory of marinara sauce into finished goods in their packaged form.

Example: 40 oz Bottles

If you create a production run for 50 bottles of the 40 oz Marinara sauce, it will:

• Subtract 2,000 oz of marinara sauce from your raw materials inventory (50 bottles × 40 oz)
• Add 50 bottles of 40 oz marinara sauce to your finished goods inventory

Example: 24 oz Bottles

If you create a production run for 20 bottles of the 24 oz Marinara sauce, it will:

• Subtract 480 oz of marinara sauce from your raw materials inventory (20 bottles × 24 oz)
• Add 20 bottles of 24 oz marinara sauce to your finished goods inventory

5. Review Updated Inventory

Your bulk marinara quantity goes down as you package it, while finished goods increase for each size.

Quick Example Summary

• Main batch produced: 3,200 oz
• 50 × 40 oz bottles → uses 2,000 oz
• 20 × 24 oz bottles → uses 480 oz
• Remaining bulk: 720 oz

Final Thoughts

Producing a large batch and packaging it into multiple sizes is a common workflow for many food businesses. ReciPal’s inventory system makes this process simple, accurate, and traceable. By using production runs to transform your main batch recipe into different packaged size, ReciPal automatically takes care of everything without extra spreadsheets or manual calculations. Plus you can track lot codes the whole way through for compliant traceability.

You can start streamlining your production processes today. If you've outgrown spreadhsheets, but aren't ready for a full-blown ERP system ReciPal is the perfect fit. Try our inventory management software 30 days risk-free or schedule a demo to learn more.