Food and beverage ERP · Recipe and batch
Keep every formula under version control, scale it to any batch size and guide operators step by step on a tablet. Weights, temperatures and CCP checks are recorded as they happen, with cost and yield for every batch.
Drag the batch size. Every ingredient, the cost per kg and the cost of the whole batch update at once. Example cookie recipe and prices.
| Ingredient | Quantity | Cost |
|---|---|---|
| Wheat flour Gluten | — | — |
| Sugar | — | — |
| Butter Milk | — | — |
| Cocoa | — | — |
| Milk powder Milk | — | — |
| Hazelnut Nuts | — | — |
| Batch total | — | — |
Hover a version to see what changed. Each batch is stamped with the version it was made with.
Each step shows on a tablet by the line. Weights come from the scale, temperatures from probes, and the CCP step will not close until its limit is met.
Yield 88.4% against 89% expected · example batch
From ingredients in to good packs out, every stage is weighed. Loss beyond the expected range is flagged with a reason.
Each ingredient carries its allergens. The ERP works out every product's allergen list for labels and warns when a line change needs a clean-down. Example products.
Nine connected features. Each links to the related part of the ERP.
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Floor devices and finance joined up through our API integration work.
Starting with one pilot line, so operators are comfortable before every line switches.
Recipes feed costing, traceability, labels and quality.
Answers for owners, production heads and food technologists.
It keeps your recipes (formulas) in one controlled place and turns them into batch orders on the floor. Each batch records what was used, in what quantity, at which step and by whom, so every batch can be repeated and traced.
Any change to a recipe creates a new version that has to be approved. Old versions stay on record with dates, and each batch shows which version it was made with, which helps in audits and complaints.
Yes. Enter the batch size in kg, litres or units and every ingredient is scaled, rounded to practical weights or full bags where you choose.
From each ingredient's quantity and its latest purchase or average cost, plus packaging, labour and overhead rates if you include them. Cost updates as prices change, so margins stay visible.
Yes. Allergens and nutrition values on each ingredient roll up to the finished product, ready for labels. Your food technologist still reviews and approves the final label.
A step-by-step digital record of a batch, filled in on a tablet or scale: weights, times, temperatures, CCP checks and sign-offs. It replaces paper batch sheets and cannot be back-dated.
Yield is the share of input that ends up as saleable product. Tracking expected against actual yield per batch shows where you lose material, such as moisture loss, spills or rejects.
The same features cover nutraceuticals and personal care. For regulated pharma, our pharma ERP adds GMP features such as 21 CFR Part 11 style e-signatures.
About 5 to 6 weeks, including a pilot line on electronic batch records.
Tell us what you make, how many recipes you run and how you record batches today. We reply within 4 business hours and can demo with one of your own recipes.