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Separate the records
Create stock records for ingredients and consumables you track. A sellable meal and the flour used to make it are different records with different units. Use names that distinguish similar ingredients without creating unnecessary duplicates.
Choose the base unit
Pick a unit you can count or measure consistently, such as grams, millilitres or individual items. Write down how a purchased pack converts into that unit. Weight and volume are not interchangeable without an appropriate product-specific conversion.
Enter realistic quantities
Check opening quantities against a physical count and record the basis of the count. For example, three 1 kg bags represent 3,000 g when grams are the base unit. Avoid entering both the bags and the converted amount as separate stock.
Check before using recipes
Confirm that recipe quantities and purchase quantities resolve to the intended stock unit. If balances look unexpectedly large or small, investigate conversion factors before adjusting stock. Retain a reason for corrections so later reports can be understood.
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