Beverage Production
Beverage Production: production orders and BOM, stock and warehouse, quality and reporting.
Challenges
- Syrup and recipe ratios live in the master brewer's notebook, so the same product turns out different in every batch.
- Filling line efficiency is not measured, so downtime and scrap loss per bottle stay invisible.
- Deposits on empty bottles and water carboys are not posted to customer accounts, so cash and packaging counts never match.
- Cold chain records stay on paper, so no evidence can be produced when a shipment's temperature is disputed.
Workflows
From recipe to syrup preparation
- The bill of materials is defined as a recipe, with the concentrate, sugar and water ratios entered.
- A syrup preparation work order is opened; the weighed raw material is deducted from stock with its lot number.
- Brix and pH readings are logged on the quality control form; an unapproved batch cannot move to the filling line.
From filling to deposit-based dispatch
- The filling work order is opened per line and shift; the output quantity and the scrap are recorded.
- Each pallet is printed with its batch code and best-before date; the cold chain temperature record is attached to the shipment.
- As full packaging leaves on the delivery note, the deposit on empty bottles and carboys is posted to the customer account.
Documents
- Recipe and syrup preparation form
- Filling work order
- Returnable packaging tracking slip
- Cold chain temperature log form
Reports
- Recipe deviation report by batch
- Filling efficiency by line and shift
- Deposit balance by customer (full – empty)
- Stock ageing by expiry date
Metrics
- Units filled per hour
- Bottle and cap scrap rate
- Recipe cost per litre
- Return rate of deposit packaging
Compliance
- Turkish Food Codex communiqués on beverages and packaged water
- ISO 22000 – HACCP and the obligation for periodic water analysis
- Turkish Revenue Administration e-document framework (e-invoice, e-delivery note)
Glossary
- Recipe
- The bill of materials carrying the concentrate, sugar and water ratios
- Brix
- A measurement field on the quality control form
- Deposit
- The returnable packaging balance tracked on the customer account
- Batch code
- The traceability number linked to the filling work order
FAQ
Can I lock the recipe and get the same result in every batch?
Yes. The recipe is defined in the bill of materials, and the work order compares the weighed quantity with the recipe and shows the deviation.
Can I track deposits on carboys and bottles?
Yes. Packaging that goes out full and comes back empty is kept as a separate balance on the customer account.
Can I measure the efficiency of the filling line?
Yes. The shift-based work order records output, downtime and scrap, and hourly efficiency appears in the report.
Can I link the cold chain record to the shipment?
Yes. The temperature log is stored as an attachment to the delivery note and can be traced back from the batch code.
Can I see which raw materials were used from the batch code?
Yes. The raw material lots consumed on the syrup order are linked to the filling batch, and backward tracing happens on a single screen.
