To avoid any misunderstandings during the introduction and use of the system, we have summarized the most important points regarding interpretation and scope here.
A digital recipe is the complete, structured recording of all ingredients, quantities, and production parameters in a central system. It replaces the loose collection of paper documents and spreadsheets and forms the binding basis for production.
The responsibility lies with the respective specialist departments: Recipe management maintains the recipes, quality management stores allergen and testing data, and production planning adds the production-specific parameters. The system logs every change with the user and a timestamp.
Allergens are stored directly in the ingredient list and automatically transferred to the product labeling. The data is based on the information provided by raw material suppliers and is regularly checked for accuracy. Manual transfer to the labeling is no longer required.
Only recipe versions with the status "released" may be used in production. Drafts and versions under review are clearly marked and blocked for manufacturing. The release process is documented and traceable in the system.
Yes, the system can be used across all product groups. Whether beverages, baked goods, meat products, or convenience food – the structure of recipes and parameters can be adapted to the respective requirements. The stored quality standards are defined per product group.
Every change is assigned a new version number and recorded in the change log. You can see at a glance who made which change, when, and for what reason. This way, you always stay up to date even with multiple editors.
Six modules that consolidate all relevant data in one place—from raw materials to the released batch—without media breaks and without duplicate maintenance.
From the first idea to the batch: The entire recipe lifecycle remains centrally documented, traceable, and auditable at any time.