Bakery & Pastry Shop
Bakery & Pastry Shop: barcode sales and POS, stock and warehouse, customer accounts and e-Invoice.
Challenges
- Dough is not tracked as a semi-finished good, so flour consumption and sales are disconnected.
- Stale product left at day-end is thrown out without any record.
- Production runs at night and selling by day — shift costs are never separated.
- The bread price is capped by regulation and the margin is worked out by hand.
Workflows
From flour to bread
- Flour and yeast enter stock with their lots.
- Dough is produced as a semi-finished good and held in stock.
- A baking production order receives the finished goods into stock.
- Waste (stale or burnt) is posted on a separate slip.
Shifts and day-end
- The night production shift and the day sales shift are closed separately.
- Production volume and turnover are reported per shift.
Documents
- Production order (dough)
- Production order (baking)
- Sales receipt
- Waste slip
Reports
- Flour consumption
- Production and sales by item
- Stale and waste report
- Shift report
Metrics
- Unit production cost
- Waste ratio
- Shift productivity
- Margin by item
Compliance
- HACCP
- Food Codex (bread standard)
- GİB e-Archive
- ÖKC integration
Glossary
- Dough
- Semi-finished bill of materials
- Stale / waste
- Shrinkage slip
- Shift
- Day open/close record
Frequently Asked Questions
Can I track dough separately?
Yes — dough is a semi-finished good produced from its own recipe and held in stock.
Can I record stale product?
Yes — it is recorded on a waste slip and its cost impact is reported.
Can I separate the night and day shifts?
Yes — production and turnover reports are available per shift.
Can I calculate production cost including flour and energy?
Yes, the flour, yeast and energy costs in the recipe are accumulated on the production order.
Can I track products shipped to dealers separately?
Yes, dealer shipments use a separate document type; returned stale products are offset against the balance.