Pasta & Semolina
Pasta & Semolina: production orders and BOM, stock and warehouse, quality and reporting.
Challenges
- Semolina and flour intake is not tracked by lot, so nobody can tell which raw batch a finished pack came from.
- Production orders are not opened per line, so the output of lines running at the same time blurs into one total.
- Drying cycle time is never recorded, so line capacity and the reason for delays cannot be measured.
- The 500 g, 5 kg and case variants sit on one stock card, so order fulfilment keeps going wrong.
Workflows
From semolina to production order
- Incoming semolina, flour and pulses are accepted with a lot number and a quality control form is filled in.
- A line-specific production order is opened from the bill of materials and the raw lot is reserved to it.
- Dough mixing and shaping steps are posted on the order; consumed quantities come off stock.
From drying to dispatch
- The drying cycle is logged on the order with start and end times, and the cycle time is measured.
- Finished goods enter stock by pack-size variant, with lot number and best-before date.
- Orders are picked and a delivery note is issued; the lot code carries onto the note line.
Documents
- Incoming material quality control form
- Line-based production order
- Lot and best-before date label
- Delivery note
Reports
- Line-based output and downtime report
- Lot traceability: from raw material to dispatch
- Waste and rejected finished goods breakdown
- Stock and sales by pack-size variant
Metrics
- Hourly output per line (tonnes/hour)
- Average drying cycle time
- Semolina-to-product conversion efficiency
- Waste rate per lot
Compliance
- Turkish Food Codex communiqué on pasta and wheat products
- ISO 22000 – HACCP food safety management
- Turkish Revenue Administration e-document regime (e-invoice, e-waybill)
Glossary
- Semolina
- The main raw material line in the bill of materials
- Line
- The work centre the production order is assigned to
- Cycle time
- The gap between the start and end of a production order step
- Best-before date
- The expiry date carried on the lot record
FAQ
Can I find out which flour lot a finished product came from?
Yes — the raw lot is bound to the production order, so you can trace back from the finished lot on a single screen.
Can I follow each line separately?
Yes — every production order is opened on one line, and output, downtime and consumption are reported per line.
Can I measure drying time?
Yes — the start and end times of the drying step are posted on the order, and average cycle time comes out by line.
Can I hold pack sizes as separate stock?
Yes — 500 g, 5 kg and case are each a product variant, and the bill of materials also draws the packaging from stock.
Can I see lots whose best-before date is approaching?
Yes — the date on the lot record turns into an alert in the stock report, and dispatch suggests a first-in first-out order.
