Bakeries and Confectioneries

Track dough formulation stages including starter builds (like levain or poolish), main mix weights, water dosing, and inclusions. V5 supports ingredient scaling by batch size and ambient-aware hydration calculations using operator-guided entry and hardware integration.

Map dough processes including bulk fermentation, dividing, shaping, proofing, and bake-off—whether you’re producing uniform rolls or a variety of croissants from a single laminated batch. V5 lets you define key stages, assign responsible operators, and track status across batch runs.

Record dough temperature, visual inspections, and manual quality checks during mixing, folding, and proofing. V5 supports operator prompts to ensure temperature windows, fermentation stages, and final product specs are validated and logged.

V5 captures material lots, manual entries, equipment usage, and operator inputs for each batch. Rework, scrapped dough, and production waste can be logged manually for inclusion in compliance and yield reports.

Support basic labeling for batch-divergent SKUs like croissant varieties or roll types from a common dough source. V5 enables barcode-driven packaging workflows and can generate item-level labels linked to batch metadata.

Define allergen-containing materials and enforce process holds or cleaning confirmation before shared equipment use. V5 logs equipment usage, operator certification, and allergen zoning steps as part of standard workflows.

Use V5 to view batch stage progress, current line status, and upcoming job queues. While not fully automated scheduling, the system provides operational clarity and helps coordinate timing between fermentation, proofing, and bake windows.

Operators can log actual output versus target, track scrapped dough or rejected product, and provide reason codes. These entries support loss tracking and can be reviewed in production summaries or audit reports.

Lock in consistency across shifts by controlling approved formulations and instructions.

Catch overbaked, misweighed, or mislabeled products before they leave the floor.

Address root causes like ingredient variation, oven calibration, or missed checks.

Ensure each baker is certified for allergen handling, mixing, and packaging duties.

Track recipe-level allergens, enforce clean-downs, and segregate runs to meet FSMA and GFSI.

Instantly trace raw flour to finished loaf across mixed SKUs and production lines.

Scan, label, and store materials with full traceability from intake to location.

Enforce allergen segregation and prevent cross-contact during storage and staging.

Handle bags, containers, and silos with real-time conversions and scannable inventory.

Ensure ingredients are issued in the correct order for freshness and compliance.

Guide picking with barcode scanning to speed up fulfillment and eliminate errors.

Maintain perpetual inventory with rolling, scan-based counts—no shutdowns needed.