Plan by families
Demand becomes a plan per family and per dough, with real capacity.
Head of Production
From the commercial plan to the dough: scheduling by families, capacities and dough-based baking.
q5–q95 forecast and planned quantity
| Product | Plan (q5–q95 band) | Dough |
|---|---|---|
| Rustic baguette | 420 pcs (380–460) | Sourdough A |
| Butter croissant | 250 pcs (210–270) | Laminated |
| Chocolate pain au chocolat | 180 pcs (150–190) | Laminated |
| Wholemeal tin loaf | 96 pcs (90–120) | Tin |
| Rye country loaf | 52 pcs (40–62) | Rye |
Dough batches
| Batch | Dough | kg | Status |
|---|---|---|---|
| M-0412 | Sourdough A | 186 | Mixing |
| M-0413 | Laminated | 92 | Resting |
| M-0414 | Rye | 38 | Starts 06:10 |
The production plan gets lost between sales, Excel and the plant; capacity is a gut feeling.
Demand becomes a plan per family and per dough, with real capacity.
Recipe scaling by dough size with cost and shrinkage.
The plant live: orders, lots and deviations.
A forecast model registry with each product's q5–q95 band and the trace of why that quantity.
Recipes with costing, sub-recipes and product variants, with the version history and the allergen declaration on the record.
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Workshop demo
Open the group demo as Head of ProductionBaking plan, doughs, capacity and quality in a single screen.
Open the group demo as Head of Production