Stripping

The stripping document records the butchery or preparation process where a source item is broken down into multiple result items with associated losses. Common in meat processing and food preparation.

How to Access

Navigate to: Sidebar > Warehouse > Stripping

Route: /warehouse/documents/stripping

Quick actions:

• Open list
• Create new

Overview

A stripping (butchery/preparation) document is used when a whole item is broken down into parts. For example, a whole carcass is cut into individual meat portions with a recorded loss percentage. After conducting, the source item is deducted and the resulting items are added to stock.

Document List

Columns

Column	Description
No.	Document number
Date	Document date
Organization	Organization
Warehouse	Warehouse
Conducted	Posting status
Created	Creation date
Total	Document amount
Employee	Responsible employee
Note	Comment

Creating a Document

Main Fields

Field	Description	Required
Date	Stripping date and time	Yes
Organization	Organization performing the stripping	Yes
Warehouse	Warehouse where stripping takes place	Yes
Note	Free-text comment	No

Source Item

Field	Description
Item	Source item being broken down
Quantity	Quantity of the source item
Price	Price of the source item
Total	Total value of the source item

Result Items Grid

Column	Description
#	Row number
Item	Resulting item
Quantity	Quantity obtained
Unit	Unit of measurement
Price	Price per unit
Total	Row total
Loss %	Percentage lost during processing

Calculating the percentage by weight

The Calculate percentage by weight button above the table fills the percentage for every row at once, in proportion to each row's quantity relative to the quantity being stripped. For example, stripping a 100 kg carcass that yields 60 kg of meat sets that row to 60%.

Details:

• Quantities are compared in the item's base measure, so rows using different units are calculated correctly.
• The percentages are not forced to total 100 — whatever goes to waste simply stays outside the total.
• Rows without a quantity and the empty row at the end of the table are left alone; values already entered on rows that do have a quantity are replaced.
• Enter the quantity being stripped first — the calculation is impossible without it.

Step-by-Step Guide

1. Go to Warehouse > Stripping.
2. Click Add.
3. Select the Organization and Warehouse.
4. Set the Date.
5. Select the source item and enter its quantity.
6. Add the result items with their quantities.
7. Fill in the percentages — by hand or with Calculate percentage by weight.
8. Click Save, then Conduct.

FAQ

How is the loss calculated?

The loss is the difference between the total value of the source item and the sum of all result items. It represents material lost during processing (e.g. bones, trim, moisture).

Can I strip multiple source items in one document?

Typically, each stripping document handles one source item broken into multiple results. Create separate documents for different source items.

Where do I set up standard stripping recipes?

Standard breakdowns can be configured in the calculations/recipes section, similar to production recipes.