Which recipes should I make stockable?

If the difference between stockable and non-stockable recipes is unclear to you, this article will sort it out for you.

You learned how to set a recipe as stockable, now let's discuss when to do this. You should do this only for dishes or (sub)-recipes that you can prepare in advance and store in your freezers, fridges or storage rooms. You also want to be able to measure or count your stockable recipes. For a 'Stockable' recipe, stock should be added using 'production' events. PoS updates will no longer deduct stock from the ingredients it uses but will withdraw the recipe itself as a stock item from your inventory.

Here's an example of a stockable recipe:

• Example: Sauce (using 'create' event)
  In the following screenshot, you can see a recipe for a liter of Mayonnaise. Note that the recipe is set as stockable. This is a recipe that is also used as a sub-recipe in my dish "French Fries + Mayonnaise".
• Today I made 3 batches of this recipe, and registered this in the software under "Inventory > Create>Record Creation". To do this your recipe must be set as stockable and at least 1 Package should be specified for the recipe (for instance 1 batch). Clicking Save will make sure the ingredients I used for this recipe are withdrawn from my stock. 
  
• I now have "Mayonnaise" registered as a stock item in Apicbase, and there are 3 liters of it in my stock. Whenever I sell my 'French fries + Mayonaise' dish, 5 cl of Mayonaise will be withdrawn from my stock.
  If the recipe is NOT set as a stockable dish, every time I sell a portion of 'French Fries + Mayonaise', a fraction of the ingredients to make the Mayonaise would be withdrawn from stock.