Tomorrow's orders, tonight's production
Route and distributor orders roll up into the night's production plan, with dough batches and ingredients calculated from the recipes.
Bread, buns, biscuits, cookies, cakes and confectionery
Bakery ERP software
Built for bakeries and biscuit plants, from flour, fat, sugar and packaging receipt through mixing, proofing, baking, cooling and packing to route-wise distribution, with recipe control, allergen data, order-based production planning and returns tracking.
Quick answer
What is bakery ERP software?
Bakery ERP software is business software built around how a bakery plant runs. Formezy plans each day's production from route orders, issues recipes with allergen data, records dough batches, proofing and baking, baking loss and metal-detector checks, codes every pack with its shelf life, and tracks route-wise deliveries and returns, so freshness, yield and cost stay under control.
Short shelf life and stale returns
Every pack carries its batch and expiry date, and returns are recorded by route, product and reason, so stale and damaged goods show up clearly.
Allergens on shared lines
Recipes carry allergen data, allergen-containing ingredients are flagged at issue, and line changeovers and cleaning are recorded.
Segments
Built for every bakery segment
3 segments, each with its own shop-floor process flow.
Bread, buns & rusk
Sliced bread, pav, buns and rusk. Plan the night's dough batches from route orders, track mixing, proofing, baking and slicing, and record route returns.
See the 8-step flowBiscuits & cookies
Hard and soft-dough biscuits, cookies and crackers on continuous lines. Track dough batches, oven zones, moisture after baking, breakages, packing and laminate use.
See the 8-step flowCakes & confectionery
Sponge cakes, muffins, pastries and confectionery. Track batter batches, baking, cream and decoration, chilled storage and short use-by dates, with allergen data for each recipe.
See the 7-step flowShop-floor process flow
How Formezy runs a bakery plant
Choose a segment, then a step. Each one shows what happens on the shop floor, what Formezy records, and what changes as a result.
On the shop floor
Route and distributor orders collected for the next morning
In Formezy ERP
Orders consolidated into a production plan with dough batches and ingredient needs
Production & Purchase moduleShop-floor impact
Plan from real orders
On the shop floor
Flour, yeast, fat, sugar and improvers weighed
In Formezy ERP
Issue against the recipe from released lots; scale readings recorded
Weight Integration moduleShop-floor impact
Actual use on record
On the shop floor
Dough mixed, divided, moulded and proofed
In Formezy ERP
Dough batch, mixer, dough temperature and proofing time recorded
Production & Purchase moduleShop-floor impact
Dough batch traceable
On the shop floor
Loaves baked in tunnel or rack ovens
In Formezy ERP
Oven, baking time and temperature readings; output count and baking loss per batch
IoT & Automation moduleShop-floor impact
Baking loss per batch
On the shop floor
Bread cooled and sliced; rusk slices toasted
Shop-floor impact
Cripples counted
On the shop floor
Loaves bagged, closed and coded
Shop-floor impact
Every pack dated
On the shop floor
Packs pass the metal detector; test pieces checked each shift
In Formezy ERP
Test-piece checks and rejects recorded against the batch as a critical control point record
ISO & HACCP moduleShop-floor impact
CCP record per batch
Quality gate. If it fails: hold the packs made since the last good check and re-screen them.
On the shop floor
Trays loaded for routes; unsold stock returned the next day
In Formezy ERP
Route-wise dispatch, crates, invoices, and returns by product and reason
Logistics & Dispatch moduleShop-floor impact
Returns by route and reason
Bread, buns & rusk, step 1 of 8
Orders & plan
On the shop floor
Route and distributor orders collected for the next morning
In Formezy ERP
Orders consolidated into a production plan with dough batches and ingredient needs
Production & Purchase moduleShop-floor impact
Plan from real orders
On the shop floor
Flour, sugar, fat, milk solids and laminate received
In Formezy ERP
GRN with supplier lot, weight and certificate; incoming test results
Weight Integration moduleShop-floor impact
Lots traced from receipt
On the shop floor
Dough mixed to the recipe in batches
In Formezy ERP
Recipe issued; actual weights and lots booked per dough batch
Production & Purchase moduleShop-floor impact
Recipe followed
On the shop floor
Dough sheeted and cut, or rotary moulded
In Formezy ERP
Line, dough batches used and scrap dough returned recorded
Production & Purchase moduleShop-floor impact
Dough scrap tracked
On the shop floor
Biscuits baked through the oven zones
Shop-floor impact
Oven data per shift
On the shop floor
Biscuits checked for moisture, weight, colour and size
Shop-floor impact
Consistent bake
Quality gate. If it fails: hold the output and adjust the oven or line before releasing.
On the shop floor
Product passes the metal detector before or after packing; test pieces are checked at the start of each shift and at set intervals
In Formezy ERP
Test-piece checks and rejects recorded against the batch as a critical control point record
ISO & HACCP moduleShop-floor impact
CCP record per batch
Quality gate. If it fails: stop the line, hold everything packed since the last good check and re-screen it.
On the shop floor
Biscuits packed into packets, cartons or tins
In Formezy ERP
Pack weights, laminate used, breakages and batch codes recorded
Weight Integration moduleShop-floor impact
Laminate and breakage visible
On the shop floor
Distributor orders picked and loaded
In Formezy ERP
First-expiry-first-out picking with batch numbers on invoices
Logistics & Dispatch moduleShop-floor impact
Batch-wise dispatch
Biscuits & cookies, step 1 of 8
Ingredient receipt
On the shop floor
Flour, sugar, fat, milk solids and laminate received
In Formezy ERP
GRN with supplier lot, weight and certificate; incoming test results
Weight Integration moduleShop-floor impact
Lots traced from receipt
On the shop floor
Recipe selected for the day's plan
In Formezy ERP
Recipe with ingredients, allergen data and label information issued
Production & Purchase moduleShop-floor impact
Allergens known per batch
On the shop floor
Eggs, flour, sugar and fat mixed into batter
Shop-floor impact
Batch traceable
On the shop floor
Batter deposited into moulds and baked
Shop-floor impact
Output per batch
On the shop floor
Cakes cooled, layered, creamed or decorated
In Formezy ERP
Fillings and decorations issued against the batch; finished count recorded
Production & Purchase moduleShop-floor impact
Finishing cost known
On the shop floor
Cream products held in chillers
In Formezy ERP
Chiller temperatures recorded against your limits; deviations flagged
ISO & HACCP moduleShop-floor impact
Cold chain on record
Quality gate. If it fails: assess the products affected, discard them if needed and record the corrective action.
On the shop floor
Products packed and coded
Shop-floor impact
Every pack dated
On the shop floor
Products dispatched to outlets and distributors
In Formezy ERP
Route dispatch, chilled-vehicle notes and returns by reason
Logistics & Dispatch moduleShop-floor impact
Freshness tracked to the outlet
Cakes & confectionery, step 1 of 7
Recipe & allergens
On the shop floor
Recipe selected for the day's plan
In Formezy ERP
Recipe with ingredients, allergen data and label information issued
Production & Purchase moduleShop-floor impact
Allergens known per batch
Dashed ring marks a quality gate, where failed material is held before it moves on.
Capabilities
What Formezy covers in bakery
Open an area to see what it covers.
Order-based planningRoute orders roll up into dough batches and ingredient needs.
Recipes with versionsApproved recipes issued with every batch.
Allergen dataAllergens stored per recipe and flagged at issue.
Baking lossDough weight in, product weight out, per batch.
Product costingCost per pack from actual ingredients and losses.
Dough batch recordsMixer, temperatures and times per batch.
Oven recordsZone temperatures and baking times.
Metal detectionChecks recorded per batch and shift.
Product checksMoisture, weight, colour and size results.
Changeover and cleaningLine cleaning between allergen recipes recorded.
Route dispatchLoads, crates and invoices by route.
Returns and stalesReturns by product, route and reason.
Crate trackingTrays and crates out and back.
Expiry and first-expiry-first-outUse-by dates and near-expiry alerts.
Distributor ledgersBalances and schemes per distributor.
Questions
Bakery ERP: common questions
Still have a question?
Talk to a food ERP specialist about your own plant and process route.
Which bakery segments does Formezy support?
Formezy supports bread, buns & rusk, biscuits & cookies and cakes & confectionery, each with its own process flow. Plants that combine segments run them in one system.
Can Formezy plan bakery production from route orders?
Yes. Orders from routes and distributors are consolidated into the production plan, and the recipes convert the plan into dough batches and ingredient requirements for the shift.
How does it handle returns and stales?
Returns are recorded by route, product, batch and reason, such as stale, damaged or short-dated. You can see return rates by route and product and adjust the next plan.
Does it record allergen information?
Yes. Each recipe carries its allergen data, allergen-containing ingredients are flagged when they are issued, and line cleaning between recipes can be recorded.
Can it calculate baking loss and cost per pack?
Yes. Dough weight in and product out are recorded per batch, so baking loss is calculated, and cost per pack comes from the actual ingredients, packaging and losses.
Does it support metal-detector records?
Yes. Metal detection can be set up as a critical control point. Test-piece checks and rejects are recorded per batch, and a failed check holds the packs made since the last good one.
Can it handle a bread line and a biscuit line together?
Yes. Each product line has its own process flow, but recipes, stock, quality, dispatch and accounts sit in one system, so a plant running bread, biscuits and cakes works on one record.
Guides
More on bakery ERP
SolutionShelf-life, expiry & FEFO managementExpiry dates per batch, first-expiry-first-out picking, near-expiry alerts and returns by reason.Read more InventoryFEFO in practice: cutting near-expiry stock in a bakery or dairyFirst-expiry-first-out sounds simple until you try it with short shelf lives, many routes and returns. Here is how to make FEFO work and what to measure.Read the article
Other industries
Ready to run your bakery plant on one system?
See Formezy configured around your own process route, from receipt to dispatch.
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