Products & recipes

Each product has a base unit that suits its physical use. Ingredients, packaging, intermediate blends and finished packs retain distinct identities, with purchasing, stocking and production quantities connected through reviewed product conversions.

A supplier’s pack and a finished selling pack can have different meanings. Keeping those definitions with the product helps receiving, production and sales work from the same quantities. Lot tracking follows the actual material through those activities, including intermediate products that become inputs to a later batch.

A recipe describes one primary output and a reference quantity. Planning a larger or smaller batch scales every ingredient and packaging line against that output basis, retaining its own unit, conversion and rounding rule. The team can compare the planned requirement with the quantity actually issued and used.

Ingredient mass, liquid volume and packaging counts remain separate measurements. Fixed conversions within a compatible dimension and reviewed fixed packs support routine preparation. Any incompatible input needs a supported, measured base-unit basis before consumption; an assumed density must not change a recipe behind the team’s back.

The routing describes preparation, processing and packing in their required order. Instructions identify the terminal operation that establishes actual output, while intermediate reports help teams follow progress and unfinished work.

A released batch freezes the recipe, routing, expected output, quality specification, shelf-life basis, label revision and cost standards. The people doing the work can follow the approved combination even when a newer master version is prepared elsewhere.

Bulk preparation and subsequent packing retain their actual production boundaries. When an intermediate product becomes a later batch input, its identity, quantity, age and cost follow that issue. A sales pack definition alone does not create manufactured inventory.

Label versions retain the actual reviewed packaging or artwork reference and the product context it describes. Applicable recipe allergen declarations and packaging requirements stay connected to the released batch and to the packaging actually used.

Quality Manager independently reviews relevant recipe, specification and label changes. Production Manager independently controls the technical method and its activation. A change affecting customer requirements or cost also needs the appropriate commercial or financial decision before it becomes the new basis for work.

• Keep the previous approved content available for historical batches.
• Identify open work affected by an ingredient or packaging change.
• Review unexecuted work before substituting the new version.
• Preserve actual usage when a discrepancy is found after production.

A revised recipe is useful only when its effect on existing work is clear. The change record distinguishes future production, work that can be revised before execution, and performed work needing a separately reviewed correction or rework route.

Repacking and relabeling preserve the original age and ancestry of the goods involved. The shelf-life policy and evidence determine the applicable dates; changing packaging does not by itself establish a new period of fitness.

Finance Manager controls reviewed standard costs and financial rates. Technical recipe approval and costing approval keep their separate purposes, while the released batch brings their current decisions together.

The batch production workflow follows the released recipe through actual input use, terminal output and close. Recipe and Standard Cost helps compare the approved preparation basis with its financial assumptions. Batch Genealogy follows the materials and packaging actually used, rather than treating a planned ingredient list as proof of consumption.