Production
Release every production batch with its traceability intact
Issue ingredient lots, record the actual yield and keep every production decision attached to the finished batch.
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- Batch
- SOUP-0719
- Yield
- 17.6 KG
- Status
- RELEASED
Roasted tomato soup
PROD-0719 · RECIPE-028 / REV 14
Planned
18.0 KG
Actual
17.6 KG
Variance
-0.4 KG
Ingredient lots issued
4 / 4Chopped tomatoes
TOM-1842
Vegetable stock
STK-0721
Double cream
CRM-4481
Sea salt
SLT-0911
Yield variance
0.4 kg retained in transfer equipment
11:44 · A. MARTIN
The batch traveller
Keep inputs, work and output connected
Run production from the approved recipe and preserve the actual lots and quantities used.
- 01
Start from the recipe
Open a production run from the approved recipe revision and planned quantity.
- 02Lots traced
Issue actual stock
Select the ingredient batches used so the production record reflects what reached the line.
- 03Released
Close the batch
Record yield, dates and any variance before releasing finished stock and labels.
Inputs and outputs
See what went into every finished batch
Connect recipe quantities to the actual ingredient lots issued during production.
Explore food traceability softwareChopped tomatoes
TOM-1842 · 12 kg
Vegetable stock
STK-0721 · 4 L
Double cream
CRM-4481 · 1.5 L
Sea salt
SLT-0911 · 180 g
Variance belongs in the batch
Record the actual result, not just the plan
If output differs from expectation, preserve the measured result and the operator’s explanation before release.
Production run started
RECIPE-028 REV 14 · A. MARTIN
Yield 0.4 kg below planned quantity
17.6 KG ACTUAL · J. REID
Variance reviewed; batch released
SIGNED OFF · A. MARTIN
A production record with lineage
Trace the work as well as the ingredients
Approved starting point
Tie the run to the recipe revision and planned quantity used on the day.
Actual inputs
Record the supplier or in-house stock lots issued into the production batch.
Finished stock
Create the output batch with its actual yield, dates and release history.
Questions from operators
Food production and batch questions
How Forkto preserves the actual inputs, result and release decision for each run.
Can I trace the actual ingredient lots used in production?
Yes. Operators issue the supplier or in-house stock lots used on the line, and those inputs remain attached to the finished production batch.
What happens when actual yield differs from the plan?
The measured yield and variance stay in the run. The team can add context and record the review before the batch is released.
What evidence stays with the finished batch?
The approved recipe revision, actual input lots, operator, yield, dates, variance notes and release history stay connected to the output.
Production with a complete batch record
Connect recipe, stock and finished output
Run production with the lot-level evidence needed to follow each batch.
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