Types of Data in Origins

Learn about the data columns that display different aspects of Origins data, and view the index of all data columns.

About Origins data

Origins data is displayed using various combinations of data columns in different data tables. Each data table provides unique Origins insights and analysis for your ingredients (base materials), recipes (intermediate materials) and menu items (items for sale).

For best results, you should understand and familiarize yourself with these concepts before using Fillet Origins.

Index of data columns

These are the names of each Origins data column, exactly as they appear in the Fillet web app.

Ingredient
Sub-recipe
Country of Origin
Layers
Raw mass (g)
Percent of Total Raw Mass (%)
Raw volume (mL)
Percent of Total Raw Volume (%)

Details

Ingredient

This is the name of the ingredient, that is, the base material.

Sub-recipe

This is the name of the sub-recipe, that is, the intermediate material.

Country of Origin

This is the name of the country of origin.

The name of the country is the translated name of the official English name defined in ISO 3166. Translations are provided based on the language you use for the Fillet web app. Learn more

Additional information

Based on a recipe's components, one of the following messages will be shown in the Country of Origin column:

Single origin

All components in the recipe have the same country of origin.

Multiple origins

There are two or more countries of origin represented in the recipe by its components.

Partially specified

In the recipe, at least one component has a country of origin and at least one component has no country of origin data.

Not specified

None of the components in the recipe have any country of origin data.

No components

There is no country of origin data for the recipe because it has no components.

Layers

This shows the chain of relationships between a component and the top-level object that contains it.

The component can be an ingredient or a sub-recipe.

The chain of relationships consists of layers of sub-recipes.

The top-level object can be a recipe or a menu item.

Raw mass (g)

This is an amount is measured in the standard mass unit, grams (“g”).

For an ingredient, this an input value, that is, the raw mass amount that was entered by the user.

For a recipe, this an aggregate value, that is, the sum total of the raw mass amounts in the selected recipe.

For a menu item, this an aggregate value, that is, the sum total of the raw mass amounts in the selected menu item.

Percent of Total Raw Mass (%)

This is a relative value, that is, the raw mass amount of a component (the percentage) relative to the total raw mass amount in the top-level object (the total).

Raw volume (mL)

This is an amount measured in the standard volume unit, milliliters (“mL”).

For an ingredient, this an input value, that is, the raw volume amount that was entered by the user.

For a recipe, this an aggregate value, that is, the sum total of the raw volume amounts in the selected recipe.

For a menu item, this an aggregate value, that is, the sum total of the raw volume amounts in the selected menu item.

Percent of Total Raw Volume (%)

This is a relative value, that is, the raw volume amount of a component (the percentage) relative to the total raw volume amount in the top-level object (the total).