Recipe management defines values, labels, units and quantities as well as safety instructions and instructions for production and is thus the preparatory master data management for the composition of a recipe and the production of an article.
Click Find Recipe to apply an existing recipe. Alternatively, the recipe search can be done by double clicking on the recipe number be opened.
It is possible to use the recipe too copy and then edit them and create them as a new recipe, as a raw material or as a R + D recipe.
Here, basic terms (trade name, recipe name) and general values such as the density and properties of the recipe are defined. The recipe type, recipe type and the standard price are also part of the basic data.
The quantity structure provides an overview of the required raw materials. Here, in addition to the quantity, the respective proportion of each raw material is calculated as a percentage. Thus, based on the raw material price and the defined unit, the total prices of the individual raw material within the current recipe and the total price of all raw material shares per total weight result.
If certain raw materials are not available in stock, the quantity of the respective raw material is marked in red. If this is the case, inventory must first be reordered or rebooked.
PID = Product Information Data Sheet
The PID is a safety feature to define alternative names for raw materials, suppliers and manufacturers.
The PGD is used, among other things, in the safety assessment dossier
The ingredients of every cosmetic product are declared according to the INCI standard. This provides information on the composition and can see whether certain products are suitable for customers or whether they contain substances that they should avoid.
Information about the composition and proportions of the substance can be entered here:
R + D analytics
Is not suitable test plan available, please select a method and enter a test value and a free text.
PI sheet and laboratory instructions
Here the instructions for the composition of the recipe are determined. The phases designate the individual steps, which are carried out successively. Several positions can be recorded per phase. Under control data, results are then provided as supplementary information after the respective phase.
If PI sheets from other recipes are required with the same or similar instructions, then you can import and adopt these already existing ones or adjust them if necessary.
During the compilation and production checks are carried out. These control descriptions are defined in the in-process control tab.
A description of the control similar to the tab PI sheet.
Possible control values, which result from the PI sheet, can be entered here.
The Usage tab lists all parts lists in which the current recipe is used and thus serves as a pure information source. With specified quantities and type of parts lists.
Description of properties and information
About these tabs can now final information and properties each as free text be recorded.
A2 / A3 - stability and microbiology
Physical / chemical properties and stability of the cosmetic product
Contaminants, traces and information on the packaging material
A5 - use
Normal and reasonable, intended use
A10 - Evidence
Information about the cosmetic product
B2 - warnings
Warnings and instructions for use on the label
B3 - justification
Information to justify the information
This document (PDF, Word, Excel, etc.) can be included. Select a document and confirm the import with OK
This can be used to record requests for packaging and package inserts as well as instructions and restrictions on the use of a raw material.
To do this, select a recipe claim from the list and enter the required information on the statement of the active ingredient and the use of raw materials.
This overview lists the toxicological profile of the raw materials.
Among other things, the INCI name, consistency and density of the raw material are given.
Another feature is that NOAEL. The NOAEL is the highest dose at which no harmful effects are observed.
Poison Info - CPNP
Frame recipe for poison info
Data for reporting the recipe to the Poison Control Centers
Select category of frame recipe
ph value of the recipe
The PH value is a measure of the acidic or basic character of an aqueous solution.
Enter the ethanol content of the recipe here.
ethanol is a monohydric alcohol. The pure substance is a colorless, flammable liquid at room temperature.
2-propanol, as well isopropyl alcohol known to be the simplest non-cyclic, secondary alcohol.
Isopropyl alcohol irritates the skin, eyes, respiratory tract and mucous membranes. In high concentrations the vapors have an anesthetic effect. Therefore, the isopropyl alcohol value for the recipe should also be specified here.
Define safety-relevant information here in order to define risks and measures for use.
Water hazard class
Select the classification of the substance. The potential for contaminating water is hereby classified into 3 parts:
WGK 1 = slightly hazardous to water
WGK 2 = hazardous to water
WGK 3 = highly hazardous to water
Flash point and classification according to VBF:
Select here the appropriate gas class VbF for flammable liquids and determine the flash point, which applies.
The OECD screening test determines the primary biodegradability of a chemical.
VCI storage class:
Select a storage class that applies to this recipe.
Each stored hazardous substance is assigned a storage class, depending on its hazard characteristics. The definition of the storage classes corresponds to the concept of the accumulation of chemicals of the VCI.
By H and P phrases as well as the supplementary EUH phrases For example, predefined safety instructions for hazardous substances may be selected as part of the GHS should be used.
Toxicological assessments are carried out to assess the possible harmful effects of chemical substances on humans. On the one hand, the hazard potential is determined through experimental investigations. On the other hand, exposure is estimated, i.e. the type and extent to which people are exposed to the chemical substances. The actual risk is derived from the joint consideration of the hazard potential and exposure.
All basic data and comments that apply to this recipe are now recorded.