Recipe management
Connect ingredient quantities, stock items, allergens, shelf life and label settings in one approved recipe record.
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Roasted tomato soup
REC-028 · REV 14
Yield
18.0 KG
Shelf life
+3 DAYS
Allergens
02
Bill of materials
4 ITEMSChopped tomatoes
STOCK TOM-1842
Vegetable stock
STOCK STK-0814
Double cream
STOCK CRM-4481
Sea salt
STOCK SLT-0911
Declared allergens
Milk · Celery
Default label
SOUP-04 / REV 08
A controlled recipe lifecycle
Keep production, stock deductions and label settings tied to the approved recipe revision.
Add ingredients from your stock records with the quantity needed for the recipe yield.
Review allergens, storage, shelf life, barcode and the default label template.
Release the revision so production starts from the same controlled information.
More than an ingredient list
Treat the recipe as the source for production quantities, traceability and finished-product output.
Planned yield
18.0 kg
Shelf life
+3 days
Default label
SOUP-04 · Rev 08
Allergen declaration
Milk · Celery
A revision with consequences
When an ingredient changes, preserve the review of affected quantities and allergen declarations before approval.
Vegetable stock item replaced
STK-0721 → STK-0814 · J. REID
Celery declaration flagged for review
ALLERGEN CHECK · SYSTEM
Recipe revision 14 approved
VERIFIED · A. MARTIN
One source for repeatable output
Build recipes from the stock items used by purchasing and production.
Keep product controls beside the formulation rather than in separate documents.
Carry the approved recipe into batch production, stock output and label printing.
Recipe configuration
A recipe in Forkto is more than an ingredient list. It is the approved source for quantities, yield, allergens, shelf life, stock movements and the finished label. Keeping those controls together means the same information follows the product from preparation to a traceable production batch.
FORMULATION
Add every ingredient from the same stock records used at goods-in and enter the quantity required for the planned yield. Forkto calculates the total recipe weight, keeps pack quantities beside the formulation and gives your wider food safety system one controlled source instead of several spreadsheets.
FINISHED PRODUCT
Store the expiry period, storage instructions, EAN-13 barcode and default label template with the recipe. When the approved revision is produced, the use-by date is calculated consistently and the labelling system starts from the same reviewed product information rather than a separately maintained template.
LINEAGE
A sauce, stock or starter can be produced as in-house stock and then used by another recipe without breaking the preparation chain. Finished units and cases can retain their own barcode settings while the traceability record still points back to the actual supplier lots issued during production.
Controlled handover
The approved revision carries the decisions made during setup into the records created on the production floor.
Operators start from the approved recipe, so superseded quantities and label settings do not quietly return to use.
The production record keeps which ingredient batches were used, not just the expected formulation.
Yield, shelf life and the allergen declaration remain tied to the revision that was reviewed.
Stock is deducted, the finished batch is recorded and labels are ready to print from the approved product settings.
Questions from operators
How a recipe becomes a controlled source for stock, allergens, production and labels.
Recipe management software stores the ingredients and quantities for each product together with the operating settings used when it is made. In Forkto, recipes connect to stock, production, allergens, shelf life and labels.
Yes. A recipe can produce in-house stock that another recipe uses, so sauce bases, stocks and starters stay connected through the preparation chain.
The new revision records the changed stock item and holds affected controls, including allergen declarations, for review before approval.
A production run starts from the approved recipe revision, issues the configured ingredient quantities from stock and creates a traceable finished batch.
Recipes that work beyond the kitchen folder
Connect formulation, stock, allergens, production and labels in one record.
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