In some situations, your supplier may have given you banded quantities (eg 0.6 - 0.8) for all ingredients but no definite values and a brief nutrition report. The ability to enter as a sub recipe using midway quantities as a starting point, may be useful if you want to create an ingredient for which you have full nutrition information.
Starting with this sketchy sub recipe, you would then save as an ingredient: Save>save as ingredient>ingredient centre>Find ingredient>view>nutrition>adjust (select auto-adjust where appropriate)
You could then open it in the Ingredient Center and tweak the values, possibly using Auto Adjust. Adjusting the values given in the brief report from your supplier, will then give you a full report including micro nutrients in the final table.
Another use of this function is if you make up a sub-recipe but you don’t want all of its ingredients to appear in the Ingredient Declaration. An example of this is cooked pasta. You could include raw pasta and water in your recipe, but that would affect the QUID for the pasta and might seem as though the recipe had a high water content.
The solution is to enter a recipe with the right amounts of raw pasta and water and call it, say, ‘cooked pasta’ ingredient. Then click on Save as ingredient.
You are then taken to a page in the Ingredient Center. The ingredient is called ‘cooked pasta ingredient’, which you can change to whatever is appropriate.
Then it needs to be saved.