Versions with approval
Edits go to a draft. Approved versions can't change. Compare any two side by side, and roll back.
Live
Recipe & Formula Management for food makers. One recipe, costed and approved.
Every recipe has versions, sub-recipes and an approval step. Cost, margin, nutrition and allergens are worked out from the ingredients, and the approved version is what the floor makes.
Version history and rollbackCosted per portionPart of one record
Recipe · Country sourdoughExample · 10:05
Version 9 · draftNeeds approval
Cost per loaf$1.18
Selling price$4.20
Gross margin71.9% · target 70%
Sesame added · allergens and nutrition recalculated
Sub-recipe · levain v3costed through
What it does
The recipe is the source of truth. Cost, labels and the floor all read from it.
Sub-recipes
Doughs, fillings and sauces used inside other recipes, costed through the whole tree.
Cost and margin
Ingredient, packaging and other costs per batch, portion and package, against your target margin.
Nutrition from the ingredients
Per serving, per 100 g and per batch, with USDA data import and FDA and CFIA reference amounts.
Allergens rolled up
Contains and may-contain worked out through every sub-recipe, with a manual override when you need one.
Method on the floor
Steps and photos show on the floor tablet for the batch being made, scaled to the batch size.
Where it sits
The recipe sits under production and labels. Change it once and both follow.
WrittenRecipe & Formula
CostedRecipe & Formula
LabelledLabels & Allergens
PlannedProduction / MES
MadeProduction / MES
InvoicedFinance
Reads from
Recipe & Formula ManagementHow it works
From a recipe change to the floor. Three screens, one record.
10:05 · Draft
A recipe change starts as a draft.
- Swap or add an ingredient
- Cost and margin preview as you edit
- Allergens and nutrition recalculated
Recipe · Country sourdoughExample · 10:05
Version 9 · draftNeeds approval
Cost per loaf$1.18
Selling price$4.20
Gross margin71.9% · target 70%
Sesame added · allergens and nutrition recalculated
Sub-recipe · levain v3costed through
11:20 · Label
Labels follow the approved version.
- Ingredient statement rebuilt
- Contains and may-contain updated
- Nutrition panel recalculated
Label · Country sourdoughExample · 11:20
CFIA bilingual · verticalRecipe v8
Ingredientsfrom the recipe
Containswheat, sesame
May containmilk
1 ingredient has no French name yet
ExportPDF · PNG · SVG
22:40 · Make
The floor makes the approved version.
- Steps and photos on the tablet
- Scaled to the batch
- Lots scanned as they're used
Batch 2410-B1027Example · 22:40
Butter croissant · recipe v12Step 5 of 7
Flour T55 scannedlot 0917-KA ✓
Butter 82% scannedlot 2209-PL ✓
CCP · dough 18.2 °C · limit 20 °C or lower
Yield so far97.4%
Used by
Built for kitchens that cook from a recipe.
Questions
Recipe & Formula, answered.
Can we bring our recipes in?
Yes. Upload a recipe as a photo, PDF or Word file and it becomes a draft for you to check and approve.
Who can see costs and margins?
Only people whose role allows it. Everyone else sees the recipe without the money.
Do costs update when ingredient prices change?
Yes. Costs use current ingredient prices, so margin moves as soon as a supplier's price does.
Does it calculate nutrition for labels?
Yes. Nutrition is worked out from ingredient data, and Labels & Allergens uses it to build the panel.
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