From a photo to a structured recipe
Typing recipes into a system one ingredient at a time is the job nobody in a busy kitchen ever gets round to. A printed sheet, a supplier's spec, a note scribbled by the head chef — they all stay on paper, and the digital record never quite gets made. Blueroll removes that step: photograph the sheet or paste the text, and the AI does the transcription for you in seconds rather than the ten or fifteen minutes it takes by hand.
What you get back is a structured recipe — a clean ingredient list, the method, and a first pass at the allergens — that you review and save into your recipe book. The time you save is real, but the recipe is yours to check and correct before it goes live.
Allergens, detected for you
As it reads each recipe, Blueroll flags the 14 regulated UK allergens it identifies and feeds them straight into your allergen matrix and dietary labels, so you are not maintaining that grid by hand. If you are new to the rules, our guide to the 14 UK allergens explains what each one covers.
One honest caveat: the AI is an assistant, not the final word. It can miss a hidden allergen in a compound ingredient, and recipes and suppliers change. Your staff should always review and verify the detected allergens before relying on them with a customer.
Frequently asked questions
How does AI recipe import work?
You bring in a recipe by pasting text, typing it, or photographing a printed or handwritten sheet. Blueroll's AI reads it and extracts the ingredients, method and likely allergens into a structured recipe, which you then review and save. It removes the retyping, but you stay in control of the final record.
What formats can I import?
Paste recipe text from a document, email or website, type a recipe in by hand, or photograph a printed or handwritten recipe sheet with your phone. Each of these becomes the same structured recipe, ready for your recipe book.
Does it detect allergens automatically?
It flags the 14 regulated UK allergens it identifies and feeds them into your allergen matrix and dietary labels. Treat it as a starting point: your staff should always verify the allergens, as ingredients and suppliers can change.