Bakery ERP for ingredients, materials and wholesale orders

Each shortbread pack starts with measured flour, unsalted butter and fine caster sugar. Review the finished item, component quantities and units in its bill of materials. Adjust the example batch quantity to inspect the corresponding input requirement, giving the team a shared reference when discussing what must be prepared for this customer order.

Bring the specified flour, butter and sugar from the ingredient store into the bakery work area. Prepare a stock transfer with source and destination locations, available quantities and the amount to move. Add a reason and remark, then review the pending document with the person responsible for the physical movement and the specified material lines.

Quote the finished shortbread pack with its agreed pack size and wholesale quantity for the café. Review the customer, reference, date, finished-product quantity and unit price in the quotation. Line totals make the commercial scope visible when discussing revisions. Keep the description specific enough for the customer and workshop to recognize the same finished product.

Assign pack-size confirmation, the baker’s preparation brief and final pack counting to responsible team members. Give each human responsibility an owner, due date and priority. Move tasks between To Do, In Progress and Done as work progresses. The task details preserve the agreed instructions, helping the team follow up the next action with the right person.