@Ivan__Torr I see.
This is in addition to the recipe section and not shown in your current relationships?
I suggest you look at some examples of traditional inventory methods, such as the one in the Northwind Template in Access.
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Basically, inventory control depends on tracking:
a) items received
b) items sent out or consumed
And, for the purposes of Stock Take tasks, you also need to account for shrinkage. In my opinion, Shrinkage is just one form of items out, though.
The way it should work, therefore, is that you have a table that tracks items received into your inventory by item, by quantity and by date. I don't see a value to storing product value, although I suppose you could include Product Price as of the date of receipt. We discourage storing calculated values in tables. Any calculation needed can be done in a query at the time it is needed.
Each time you receive a shipment of produce, therefore, someone enters each of the items received into this table.
The trick here is that you are consuming these items internally, not sending them back out as would be the case in a typical retail or wholesale operation. To get items out, you must refer to your other tables, as previously discussed, where you are tracking what items are used in what recipes and how many of those recipes are used in plates.
Again, the sum of items in from the inventory table minus the sum of items used in plates is your current stock. Because the inventory has a "DateReceived" field and your plates tables should have a "Date" table as well, you can limit the inventory to specific time periods. And, after a stock take, you can add a NEGATIVE amount to the Inventory table to account for any shrinkage you find.
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