The systems and methods described herein assist a user in executing a recipe by recording and associating a blend sequence of blend steps with the recipe upon a first execution of the recipe. The systems and methods described herein further assist the user in modifying and executing the recorded blend sequence upon a second and subsequent execution of the recipe.

The systems and methods described herein assist a user in executing a recipe by recording and associating a blend sequence of blend steps with the recipe upon a first execution of the recipe. The systems and methods described herein further assist the user in modifying and executing the recorded blend sequence upon a second and subsequent execution of the recipe.

A computer-implemented method, using a weighing mechanism operatively connected to a weighing application. The method includes drawing a progress arc on a user interface of the weighing application, where the drawing is based on a non-linear function of the target weight (Wt) for the particular ingredient, a total angle to be drawn when the target weight (Wt) has been met, and the current weight (w) of the particular ingredient.

A food processing system includes a food slicing machine having a control arrangement for regulating a thickness of slices cut by the machine so that they are cut according to a current value of a slice size parameter. An under-weight signal is generated which is responsive to generation of any under-weight groups of slices by the slicing machine, and an end-of-line weighing device monitors the weight of groups of slices outputted by the system and generates an end-of-line weight signal responsive thereto. The system identifies any under-weight groups of slices so that their weight can be increased by addition of a further slice before being outputted by the system. The control arrangement receives the two signals and determines the value of the slice size parameter having regard to them. The slice size parameter may be adjusted to minimize give-away by the system.