Inventory
Inventory, expiry, and traceability under control.
Real FIFO with state-aware expiry (par-baked vs fully-baked). Forward and backward traceability. Auditor-ready HACCP reports.
What does traceability give you on a bad morning?
Stock moves first in, first out, with expiry that knows the difference between par-baked and finished. From one batch you walk forward to the sale and backward to the supplier lot. The HACCP export is a report an auditor reads, backed by a chain where a changed record is detectable.
Every batch is traceable forward (where did it go?) and backward (which supplier?). No manual detective work.
What does this cost today?
- Expiry by guessworkNobody rotates stock daily. When it expires, it's thrown out. 8-15% unmeasured waste.
- Recall you can't executeIf the supplier detects a contaminated batch, you take 3 days to identify which customers received it. Legal nightmare.
- HACCP on paperTemperatures logged by hand in a notebook. The auditor arrives asking for 6 months — nobody can find them.
Before / After
And what changes on an ordinary Monday?
HACCP on paper vs. HACCP digital by default.
| Today | With BakeWise |
|---|---|
| Temperatures logged by hand. | Sensors or mobile app — automatic data. |
| Recall = 3 days of detective work. | Recall = 2 clicks, automatic notification. |
| Auditor asks for 6 months of data. | Auditor receives 6-month PDF in 10 seconds. |
Which numbers can you check?
3
Expiry states
2 phases
Recall process
100%
Forward+backward coverage
365 days
HACCP retention
What is underneath?
- State-aware FIFOPar-baked has different rotation than fully-baked. The system knows.
- 2-phase recallSync quarantine (product off-sale) + async notification (affected customers).
- Cross-service traceabilityBatch to customer, customer to supplier — via HTTP cross-service, no coupling.
- Temperature logsPer-zone, per-equipment. Automatic alerts if out of range (freezer: -25 to -18°C).
- Delivery notes read from a photoPhotograph or drop the supplier's delivery note and the lines come back as text. The supplier is recognised from the document itself, and a digital PDF skips image recognition entirely. You confirm; you don't type.
- A master ingredient catalogue that labels for youStart from a shared catalogue with nutrition and allergens already filled in. The label for a finished product is composed from its recipe, in the order Regulation (EU) 1169/2011 requires, with the 14 declarable allergens emphasised.
What else gets asked before deciding?
What does state-aware expiry mean?
Par-baked bread expires in 48h refrigerated but 7 days frozen. The system calculates applicable expiry based on the real state of the product at each moment.
How does recall management work?
Phase 1 (sync, <2s): product goes off-sale in all shops. Phase 2 (async): we identify which sales included the batch and send notification to affected customers. Rate-limited to 3 recalls/24h per tenant.
How deep is traceability?
Forward: batch → batches produced → individual sales. Backward: batch → ingredients → supplier batches → invoices. Cross-service via HTTP.
In what format does HACCP export to auditor?
Auditor-ready PDF with digital signature, 6/12/24 months configurable. Includes temperatures, recalls, quality controls, recipes executed.
Does it manage allergens?
Yes. R1 detection is active: if a recipe's BOM contradicts its allergen declaration ('gluten-/dairy-/nut-free'), an alert fires. R2 detection is active too: if two batches with incompatible allergens share equipment without a recorded cleaning cycle, an alert also fires. Storage-proximity detection (R3) is not available yet.