Forkto for Bakeries

When you create a recipe in Forkto and produce a batch, labels are generated automatically with a full ingredients list, allergens emphasised in bold, batch ID, production date, and expiry date. This meets the PPDS labelling requirements under Natasha's Law. The allergen matrix also gives you a clear record of every allergen in every product.

You add each product (sourdough, croissants, cakes, sandwiches, etc.) and toggle which of the 14 major allergens it contains. For gluten, you specify which cereals (wheat, barley, rye, oats). For tree nuts, you specify which nuts (almonds, cashews, walnuts, etc.). The matrix shows everything at a glance and exports as a PDF you can print and display in your shop.

Yes. You can create base recipes (like a sourdough starter, a pastry cream, or a buttercream) and use them as ingredients in other recipes. Forkto calculates the total weight and ingredients automatically. When you produce a batch, all stock is deducted from the correct bookings.

When ingredients arrive, you book them in with supplier details, weight, use-by date, and quality checks. The stock is tracked by weight in real time. When you produce a batch from a recipe, the ingredients are deducted automatically. You can see current stock levels, individual bookings, and what's running low at any time.

Set up temperature locations for your fridges, freezers, proofing areas, and any other storage. Your team logs AM and PM temperatures in seconds using the colour-coded slider — green for safe, red for out of range. Out-of-range readings can trigger corrective action issues automatically.

Yes — Forkto is designed for speed. Temperature logs, opening checks, and cleaning sign-offs take seconds on a phone. Your team can complete checks between batches without slowing down production. Scheduled checks appear on the to-do list so nothing gets missed.