NUTRITION This module needs to be purchased and registered on GlobalBake. Please contact GlobalBake for purchase information. The module Nutritional Analysis is designed to work through the product and recipe structure to give information regarding your finished products. Using known ingredient nutrition analysis, finished product analysis can be accurately derived. It shows raw ingredients, packaging information, qualifications, shelf life, storage conditions, directions for use, Allergens, GMO Status, servings per pack, country of origin, serving size and nutritional analysis per serving and per base unit and size (E.g. 100gm). Nutritional analysis includes Calories, Calories Fat, Energy, Protein, Carbohydrates Total and sugars, Fat Total, saturated and Trans Fatty Acids, Sodium and Dietary fibre. You can use this information to create labels (Using the labelview interface module) and it gives you specification sheets and worksheets. Note: There must be a recipe on the finished product to show nutritional values. GlobalBake does not convert kj to calories or vice versa. Kj comes from the value entered on the ingredient and follows the nutrition calculation through to finished product. Calories is calculated from output nutrition (4 * protein + 4 * carb + 9 * fat) and calories fat is just 9 * fat There are 9 calories in each gm of fat, and 4 calories in each gm of carb and protein. COMPANY DETAILS SETUP From the GlobalBake main menu select file > Company details > Label/Tags. Down at the bottom right is a box labelled Nutrition. The standard size and units are 100 grams with 100 being the base size and grams the units. These are used for comparisons across products. This standard is for Australia and New Zealand. This is not the serving size. Def. Use Units/Ntr needs to be calculated by how many base size and units (E.g. 100 grams) are in the Base Weight Units. Base Weight Units is found just above the nutrition box in the other box E.g. If Base Weight Units was kg and base size and units was 100 gms then Def. Use Units/Ntr would be 0.1. E.g. If Base Weight Units was lbs and base size and units was 100 gms then Def. Use Units/Ntr would be 0.220462 WWW.GLOBALBAKE.COM JAN 2017 PAGE 1
INGREDIENT NUTRITION TAB From the GlobalBake main menu select > products > Ingredients. Select your Ingredient (e.g. flour) and click the display button Along the tabs near the top there is a Nutrition tab along side the suppliers, composites, allergens and qualifications tabs. USE/100GMS FIELD The field Use/100gms is working out how many recipe units (the use in field) per 100 grams. E.g. The Use/Nutrition equals 0.1 because 100gm divided by 1000gm is 0.1 TYPE This is a drop down box with three options. You can find this in the middle on the right. These options are Include, Exclude and Packaging. Include means that the nutritional information will be used in the final product analysis. This should be used for each ingredient. Packaging is for what the product goes in. E.g. the plastic bag for the bread or the tin foil bowl for the pie. This goes under its own information on Specsheet which is found on the finished products tab. Exclude is for things that have no effect on the product. E.g. the plastic clip at the top of the bread packet. WWW.GLOBALBAKE.COM JAN 2017 PAGE 2
NUTRITIONAL INFORMATION The fields - Energy (Kj) - Protein (gms) - Carbohydrate (gms) - Sugar (gms) - Total Fat (gms) - Saturated Fat (gms) - Trans Fatty Acid (gms) - Cholesterol (mgms) - Sodium (mgms) - Dietary Fibre (mgms) - Vitamin A (mgms) - Vitamin C (mgms) - Calcium (mgms) - Iron (mgms) - Moisture content (gms) - Complex Carbohydrate (gms) - Monounsaturated Fat (gms) - Polyunsaturated Fat (gms) - Potassium (mgms) - Phosphorus (mgms) - Magnesium (mgms) - Zinc (mgms) - Copper (mgms) - Iodine (mcg) - Thiamine (mgms) - Riboflavin (mgms) - Niacin (mgms) - Vitamin E (mgms) - Vitamin D (mgms) - Vitamin K (mcg) - Vitamin B6 (mgms) - Folic Acid (mcg) - Vitamin B12 (mcg) - Biotin (mcg) - Pantothinic Acid (mgms) - Manganese (mgms) These fields need to be entered in manually. The information can be found at http://www.foodstandards.gov.au in the mid left called Nutrition Panel Calculator (NPC). Click on the [HTML] beside it. Select the Plug-In Version. On the next page click I agree. You can read the Explanatory notes or just go down and find the right download. After that you can then run the Calculator. If you have difficulties you can contact us for help. NUTRITION GROUP This allows you to group certain products together for nutritional analysis. Eg. Colours, if you use multiple colours in a product, instead of having listed colour 110, colour 130, it will group them and say colour (110, 130). You can choose to show the specific parts of the group or just the group name. Ingredients do not have to have a group and if not in a group will appear on the specsheet by themselves. WWW.GLOBALBAKE.COM JAN 2017 PAGE 3
INGREDIENT COMPOSITES TAB If an ingredient supplied has many listed ingredients as part of it, you can add them as composites to give you a more comprehensive ingredient and nutritional analysis. These are ingredients already in your system. You will need to add these ingredients before you start adding them as composites. The Per Use In Unit is the amount of the composite that is in the Use In unit of the ingredient. E.g. If the Use In unit is Kg of flour then how much of the composite is in a Kg of flour. It will be less than 1. Display This is an option of how the composites are seen on the product spec sheet. Under Raw Ingredients they can be listed under the ingredient (Inline with other Ingredients) or grouped with other uses of the same ingredient (Group composites together). Check the spec sheet to see the difference. WWW.GLOBALBAKE.COM JAN 2017 PAGE 4
INGREDIENT COMPONENTS LIST Alternatively, an ingredient supplied with listed ingredients as part of it, can be added on the components list tab. GlobalBake will use this list if the composites tab is not used. Note: On the components List you do not need to add the brackets, these are automatically added when required. For example on a spec sheet for a finished product that uses the ingredient. WWW.GLOBALBAKE.COM JAN 2017 PAGE 5
INGREDIENT ALLERGENS TAB ALLERGENS TABLE You can set up an allergen table to help consolidate and have greater control over allergens. Without the table you can get multiple entries from different ingredients or spelling mistakes. You can enable Allergen table through company details. From the GlobalBake menu, select file > Company details > Baker Constants II tab, in the nutrition box, tick Use Allergen Table. If you currently don t have Allergen table set up but have Allergen's installed you will need to do a report of these allergens because the existing Allergens are removed when you select Allergen Table. From the ingredient menu, insert Allergen column. Click "Report". Allow multiline fields and click "Report". To add an allergen to the table, display an ingredient, click on the "Allergens" tab and click in the table under Allergens. Once you have named it and added an optional comment click "Save & Exit" or "Save & Add". You can then "Pick" the allergen from the list. This allergen can now be added to other ingredients. DERIVED FROM GMO This will need to be ticked if the ingredient contains genetically modified ingredients. If a composite is GMO then you will also need to flag the ingredient as GMO also. WWW.GLOBALBAKE.COM JAN 2017 PAGE 6
INGREDIENT QUALIFICATIONS TAB You can add 'qualifications'. These are if the ingredients qualify to be, for example, vegetarian, vegan or halal. You will need to add these qualifications to each ingredient. If one ingredient doesn t have the qualification, the finished product will not qualify. For example, if flour was not marked vegetarian then bread would not be vegetarian, even if all other ingredients were marked vegetarian. If you click on one of the lines of the table you can create new qualifications and 'pick' them for the ingredient. WWW.GLOBALBAKE.COM JAN 2017 PAGE 7
MUI The Product made and Product in Progress (MUI and PIP) forms have a nutrition tab that shows the nutritional information for the product. These numbers can not be altered. WWW.GLOBALBAKE.COM JAN 2017 PAGE 8
THE FINISHED PRODUCT NUTRITION TAB Open the products drop down menu and select Finished. Select your Finished product (e.g. bread white) and click the display button Click on the nutrition tab, which can be found lower mid series of tabs. You only need to set up the Serving size and the servings per unit. The other fields that have the nutritional values can t be changed, as they are the aggregate values of the ingredient values. Serving size is your size of the product. E.g. A pie, a biscuit, or a slice of bread. Servings per unit is how many servings are in a finished product (size of a finished product is found under recipe in the field line total). The Chk Wgt/Srv will show you how big the serving size should be compared to the Servings/Unit. Validate will show you ingredients of the product that have 0 nutritional values. You can enter country of origin here, this can be selected from a list that the user creates. You can print the Worksheet or SpecSheet, you can print preview each and also export to file by ticking that option. WORKSHEET The Worksheet button lets you see each individual ingredients breakdown of their nutritional information. It will give you the total broken down into serving size and base size. Each ingredient has two lines. The top lines show each amount in the base unit. The line underneath is how much of that ingredient is in the serving size and their respected values for nutritional fields. The bold lines are totals for each group. The top bold is per base unit and the bottom is for the serving size. SPECSHEET Clicking on the specsheet button will produce a report. Title will be product specification. It contains 9 fields in individual boxes. Sometimes the fields might span over more than one page. Fields Product name, Raw ingredients, Qualifications, Packaging, Shelf life, Store conditions, Directions for use, Nutritional information, Allergens and GMO Status. Raw Ingredients The grouping of raw ingredients can be affected by composites and components list tab and how these are structured. If an ingredient is made up of composites and option "inline with other ingredients" chosen then the ingredient will not appear on the raw ingredient list but rather as its composites. The nutritional units weight determines the order the ingredient appears on the raw ingredients list. WWW.GLOBALBAKE.COM JAN 2017 PAGE 9
RECIPES From the GlobalBake main menu select products > recipes. Select your recipe (e.g. cheese buns) and click the display button Check that your % Moisture Loss and % Batch Adj. are entered properly. These are found in the quantities box in the middle. These are important values as it affects the values. I.e. Moisture loss will concentrate the values. Since batch adj. measures the how much is left on the sides etc. then this will effect how much of the mixture is actually used in the recipe. Ingredients On the ingredient line for a recipe you can choose to show the amount of ingredient as a % on the spec sheet. This is done by displaying an ingredient line and ticking Show %. WWW.GLOBALBAKE.COM JAN 2017 PAGE 10
RECIPES NUTRITION TAB Shelf Life Directions for use Allergens Storage Conditions You should select a shelf life for the product. This is a separate part which will appear on the Specsheet. This allows you to enter your specific directions that people should follow. This appears in its own box on the Specsheet. This allows you to write any products that may be in your product that people could be allergic to. E.g. May contain traces of nut. Again this allows you to write storage conditions so that people know how to store it. This is included on the Specsheet in its own field. WWW.GLOBALBAKE.COM JAN 2017 PAGE 11