For every meal and portion size ordered in the range the reports take the number of units ordered and multiply it by the recipe quantity of each ingredient for that portion size (from the meal recipe). The result is then trimmed: if the ingredient has a Trim/Shrinkage %, the quantity is divided by (1 − trim%) so you buy enough raw product to end up with the recipe weight after trimming or cooking loss.

If an ingredient in the recipe is a sub-recipe, the reports keep drilling down: each component's quantity is the sub-recipe quantity × the component's quantity ÷ the sub-recipe's Base Weight, again trimmed, and this repeats for many levels of nesting (the system supports well over ten levels of sub-recipes inside sub-recipes, which covers any realistic recipe). The Inventory Shopping Lists show only the final raw ingredients; the Sub-Recipe Report shows the intermediate batches; the Cooking Report shows both (sub-recipe rows can be toggled).