Fat and SNF that go missing
Fat and SNF are recorded at reception, in each silo and in every product batch, so milk solids reconcile and losses show where they happen.
Milk, curd, paneer, butter, ghee and ice cream
Dairy ERP software
Built for dairy plants, from milk reception and platform tests through chilling, standardisation, pasteurisation, processing and packing to cold-chain route dispatch, with fat and SNF records, CIP logs and batch-wise traceability throughout.
Quick answer
What is dairy ERP software?
Dairy ERP software is business software built around how a dairy plant runs. Formezy records milk received by route or supplier with fat, SNF and platform tests, silo stock, standardisation, pasteurisation temperature and time, CIP cleaning, product batches and yields, cold-store temperatures and route-wise dispatch, so milk solids, yield and shelf life stay visible from reception to retailer.
Pasteurisation and CIP on paper charts
Pasteuriser temperature and holding time and every CIP cycle are recorded against the batch and the equipment, with deviations flagged.
Short shelf life, long routes
Use-by dates are set per batch, stock moves first-expiry-first-out, and cold-room and vehicle temperatures are recorded with each dispatch.
Segments
Built for every dairy segment
3 segments, each with its own shop-floor process flow.
Milk processing & packing
Pasteurised and homogenised milk in pouches, bottles or bulk. Track milk received by route, platform tests, silo stock, standardisation, pasteurisation records, CIP and route dispatch.
See the 8-step flowCurd, paneer, butter & ghee
Value-added products from standardised milk and cream. Track the milk and cream issued, cultures and coagulants, yield per batch, ghee clarification and packing with use-by dates.
See the 7-step flowIce cream
Ice cream and frozen desserts. Track mix recipes, pasteurisation and ageing, freezing and overrun, inclusions, hardening and frozen storage at the right temperature.
See the 7-step flowShop-floor process flow
How Formezy runs a dairy 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
Tankers and cans from routes or collection centres weighed at the dock
In Formezy ERP
Receipt by route or supplier with quantity, temperature, fat and SNF
Weight Integration moduleShop-floor impact
Milk solids recorded at the dock
On the shop floor
Samples checked for temperature, acidity, clot-on-boiling and adulterants as per your plan
In Formezy ERP
Results recorded against the receipt; rejected milk logged with the reason
Quality Control moduleShop-floor impact
Only accepted milk enters
Quality gate. If it fails: reject the milk, record the reason and inform the route or supplier.
On the shop floor
Milk chilled and stored in silos
Shop-floor impact
Silo stock always current
On the shop floor
Fat and SNF adjusted to the product standard with cream or skimmed milk
In Formezy ERP
Standardisation sheet calculates and records the quantities used
Production & Purchase moduleShop-floor impact
Solids to standard
On the shop floor
Milk pasteurised and homogenised at the set temperature and holding time
In Formezy ERP
Temperature and holding time recorded as a critical control point; flow diversions logged
ISO & HACCP moduleShop-floor impact
CCP record per batch
Quality gate. If it fails: divert and reprocess the milk, and record the deviation and corrective action.
On the shop floor
Milk filled into pouches or bottles and coded
In Formezy ERP
Packed quantity, leaks, batch code and use-by date recorded per machine
Production & Purchase moduleShop-floor impact
Packing loss per machine
On the shop floor
Crates stored in the cold room
Shop-floor impact
Cold chain on record
On the shop floor
Crates loaded for routes and distributors in the early morning
In Formezy ERP
Route-wise indents, gate pass, crates out and returned, and invoices
Logistics & Dispatch moduleShop-floor impact
Route-wise sales and crates
Milk processing & packing, step 1 of 8
Milk reception
On the shop floor
Tankers and cans from routes or collection centres weighed at the dock
In Formezy ERP
Receipt by route or supplier with quantity, temperature, fat and SNF
Weight Integration moduleShop-floor impact
Milk solids recorded at the dock
On the shop floor
Standardised milk or cream issued from the silos
Shop-floor impact
Solids into each batch
On the shop floor
Milk or cream heated to the set temperature and time
In Formezy ERP
Temperature and time recorded as a critical control point for the batch
ISO & HACCP moduleShop-floor impact
CCP record per batch
Quality gate. If it fails: hold the batch and reprocess it, recording the corrective action.
On the shop floor
Culture added for curd, or acid or coagulant added for paneer
In Formezy ERP
Culture or coagulant lot and quantity recorded; setting time logged
Production & Purchase moduleShop-floor impact
Inputs traceable
On the shop floor
Paneer pressed into blocks; cream churned into butter or clarified into ghee
In Formezy ERP
Output weight recorded and yield calculated per batch against the milk solids used
Production & Purchase moduleShop-floor impact
Yield per batch
On the shop floor
Samples checked for fat, moisture, acidity and taste
In Formezy ERP
Results recorded against the batch; batches outside specification held
Quality Control moduleShop-floor impact
Released only when in spec
Quality gate. If it fails: hold the batch and rework or reject it.
On the shop floor
Products packed in cups, pouches, blocks, jars or tins and coded
In Formezy ERP
Pack weights, batch code and use-by or best-before date recorded per batch
Weight Integration moduleShop-floor impact
Every pack dated
On the shop floor
Chilled products stored and dispatched
In Formezy ERP
First-expiry-first-out picking, cold-room temperature logs and route invoices
Logistics & Dispatch moduleShop-floor impact
Fresh stock goes first
Curd, paneer, butter & ghee, step 1 of 7
Milk & cream issue
On the shop floor
Standardised milk or cream issued from the silos
Shop-floor impact
Solids into each batch
On the shop floor
Milk, cream, sugar, stabilisers and flavours weighed into the mix
In Formezy ERP
Mix recipe issued; actual weights and ingredient lots booked
Production & Purchase moduleShop-floor impact
Recipe followed
On the shop floor
Mix pasteurised and homogenised
Shop-floor impact
CCP record per batch
Quality gate. If it fails: reprocess or discard the mix and record the corrective action.
On the shop floor
Mix cooled and aged in tanks
Shop-floor impact
Ageing on record
On the shop floor
Mix frozen in continuous freezers with air incorporated; inclusions added
In Formezy ERP
Freezer, output, overrun checks and inclusions recorded per batch
Production & Purchase moduleShop-floor impact
Overrun per batch
On the shop floor
Cups, cones and tubs filled and hardened in the tunnel
In Formezy ERP
Pack counts, fill weights, batch codes and hardening temperatures recorded
Weight Integration moduleShop-floor impact
Packs counted and coded
On the shop floor
Packs stored in the deep-freeze store
In Formezy ERP
Stock by batch; store temperatures logged with alerts when readings go out of range
Inventory moduleShop-floor impact
Cold chain visible
On the shop floor
Orders loaded into refrigerated vehicles for distributors
In Formezy ERP
First-expiry-first-out picking, vehicle temperature at loading, invoice and batch numbers
Logistics & Dispatch moduleShop-floor impact
Batch-wise dispatch
Ice cream, step 1 of 7
Mix preparation
On the shop floor
Milk, cream, sugar, stabilisers and flavours weighed into the mix
In Formezy ERP
Mix recipe issued; actual weights and ingredient lots booked
Production & Purchase moduleShop-floor impact
Recipe followed
Dashed ring marks a quality gate, where failed material is held before it moves on.
Capabilities
What Formezy covers in dairy
Open an area to see what it covers.
Route-wise receiptMilk received by route, centre or supplier.
Fat and SNFRecorded at reception, in silos and in product batches.
Silo stockQuantity, solids and temperature for each silo.
StandardisationCream and skimmed milk quantities calculated and recorded.
Solids reconciliationMilk solids in compared with solids out.
Pasteurisation recordsTemperature and holding time per batch as CCP records.
CIP recordsCleaning cycles with times, temperatures and concentrations per equipment.
Product yieldsPaneer, butter, ghee and curd yield per batch.
Product testsFat, moisture, acidity and other results per batch.
Holds and corrective actionsDeviations recorded with what was done.
Use-by datesSet per batch from each product's shelf life.
Temperature logsCold rooms, freezers and vehicles.
First-expiry-first-outOldest stock picked first, with near-expiry alerts.
Route dispatchIndents, gate passes and invoices by route.
Crate trackingCrates out and returned per route and distributor.
Questions
Dairy ERP: common questions
Still have a question?
Talk to a food ERP specialist about your own plant and process route.
Which dairy segments does Formezy support?
Formezy supports milk processing & packing, curd, paneer, butter & ghee and ice cream, each with its own process flow. Plants that combine segments run them in one system.
Can Formezy record fat and SNF for every receipt?
Yes. Each receipt records quantity, temperature, fat and SNF by route, centre or supplier. The same values are carried into silo stock and product batches, so milk solids can be reconciled from reception to finished product.
How are pasteurisation records kept?
Pasteurisation is set up as a critical control point with your temperature and holding-time limits. Readings are entered or captured per batch, and a reading outside the limit is flagged so the deviation and corrective action are recorded.
Does it record CIP cleaning?
Yes. Each CIP cycle is recorded against the tank, line or pasteuriser with the steps, times, temperatures and chemical concentrations your procedure specifies, so you can see when each piece of equipment was last cleaned.
Can it handle route-wise milk dispatch and crates?
Yes. Indents are taken by route, gate passes and invoices are prepared per vehicle, and crates sent out and returned are recorded per route and distributor.
How does it manage short shelf life?
Each batch gets a use-by date from the product's shelf life. Stock is picked first-expiry-first-out, near-expiry stock shows up in alerts, and returns are recorded by reason.
Does it support ice cream overrun records?
Yes. Overrun checks are recorded per freezer and batch along with output and inclusions, so overrun and yield can be compared across batches and products.
Guides
More on dairy ERP
SolutionDairy plant ERP & cold-chain recordsMilk solids reconciled, pasteurisation and CIP recorded, cold chain logged to the route.Read more Food safetyKeeping HACCP CCP records: paper logs versus ERPCritical control point records prove your HACCP plan is working. Here is what a good CCP record contains, where paper logs fall short, and what changes when the records live in ERP.Read the article
Other industries
Ready to run your dairy plant on one system?
See Formezy configured around your own process route, from receipt to dispatch.
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