Allergen Management
Track all 14 allergens across your entire range. Specify cereals containing gluten and types of tree nuts. Generate a PDF allergen matrix for display in your shop or for EHO inspections.
Bakery Management Software
Forkto for Bakeries
Allergens in every product. Labels on every shelf. Natasha's Law to comply with. Forkto handles the compliance side of running a bakery, including allergen tracking, product labelling, recipes, temperature logs, and daily checks. This leaves you free to focus on the baking.
14-day free trial · No payment card required
Operational record
Live control status
Checks stay visible
Assigned work, exceptions and evidence remain in one dependable record.
Exceptions get closed
The right person can see what happened, act, and leave a clear audit trail.
From exposure to evidence
From Paper to Digital
See what changes when your bakery switches to Forkto.
Without a reliable system
- Handwritten allergen boards that might be wrong
- Printing labels from Word templates with manual updates
- Recipe calculations on scraps of paper
- Temperature logs forgotten during early morning bakes
- Scrambling for records when the EHO arrives
- No idea if cleaning checks were actually done
With Forkto in control
- Digital allergen matrix — update once, accurate everywhere
- Labels generated automatically from your recipes
- Precise ingredient quantities with auto weight calculations
- Quick temperature logs on your phone between batches
- Every record searchable, exportable, always ready
- Every check signed off with name, time, and optional photos
Operational outcome
Stay Natasha's Law Compliant
Since October 2021, pre-packed for direct sale (PPDS) food must show a full ingredients list with allergens emphasised. Forkto makes this simple.
14
Allergens Tracked
Every major allergen for every product
Auto
Label Generation
Ingredients, allergens, batch ID, expiry
Allergen Matrix
Export and display for customers and EHO
Control framework
Why Bakeries Choose Forkto
Built for the way bakeries actually work — early starts, fast production, and allergens in everything.
Recipes & Product Labels
Build recipes with exact ingredient quantities and sub-recipes. When you produce a batch, Forkto generates labels with ingredients, allergens in bold, batch ID, production date, expiry, and barcodes — Natasha's Law compliant.
Temperature & Daily Checks
Log fridge, freezer, and proofing temperatures with AM/PM checks. Run digital opening checks, cleaning schedules, and equipment maintenance checks. Everything timestamped and signed off.
What the record covers
Bakery Food Safety & Production Features
Everything from allergen compliance to stock management — designed for bakeries.
Allergens & Labelling
- Full 14-allergen tracking per product
- Specify cereals (wheat, barley, rye, oats) and nut types
- Allergen matrix with PDF export for display
- Natasha's Law compliant product labels
- Ingredients list with allergens in bold
- Batch ID, production date, and expiry on every label
Production & Operations
- Recipe management with sub-recipes (doughs, fillings, icings)
- Automatic weight calculations from ingredients
- Batch production with stock deduction
- Ingredient intake and stock tracking
- Baker and barista opening and closing checks
- Daily, weekly, monthly, and quarterly cleaning schedules
- Fridge, freezer, and proofing temperature logs
- Probe calibration records
- Wastage tracking
Operator questions
Frequently Asked Questions
Common questions from bakery owners about using Forkto.
How does Forkto help with Natasha's Law compliance?
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.
How does the allergen matrix work for a bakery?
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.
Can I manage complex recipes with sub-recipes?
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.
How does stock tracking work for ingredients?
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.
What about temperature logging in a bakery?
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.
Can my team use it during early morning bakes?
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.
Safe hands, clear records
Ready to Sort Your Bakery Compliance?
Join bakeries across the UK that use Forkto for allergen tracking, product labelling, and food safety. Start your free trial — no card required.