Ingredients and allergens

Open Products → Ingredients & Allergens to maintain entries you reuse across products. Creating a library entry alone does not put it on every product or label.

1. Add an Ingredient or Allergen and give it a recognizable name.
2. Link Contains allergens (optional) to an ingredient where applicable. These are explicit links: Bakebug does not infer allergens from words such as “butter.”
3. Use View products to see affected products before editing shared entries. A shared ingredient's composition or allergen change can affect every product using it.
4. In the product's Ingredients & Allergens card, select and order the actual ingredients and declare the relevant allergens. Save the product.
5. Open its Product Label settings to review compound sub-ingredients, inherited allergens, option-specific additions and any precautionary statement. Confirm the review and preview the final label.

Library, product and variation information

A shared ingredient can have sub-ingredients and linked allergens. A product can also have directly declared allergen tags. The label combines those declarations with the ingredients' linked information. For a variation that changes the food, add its additional ingredients/allergens in label settings; the customer's flavor choice does not automatically establish that composition.

Keep your list in the intended order and check the printed result. Renaming an entry does not make its linked allergens correct automatically. If an ingredient or allergen is missing from a label, check that the product uses it, that the shared links are saved, and that the particular ordered option has been configured.

For bilingual fields, net quantities, storage/date/lot information and shared business statements, follow the product-label guides. Save a newly created product before opening its label editor.