SPECIFICATIONS: Are key to providing good operational control in a food and beverage manufacturing environment. It is the ability to define all aspects of food production via a clear definition of the product’s categorisation, control requirements, inventory management and planning features.
RECIPES: The recipe should support a number of functions including, mix weigh-up directly to the shop floor weigh-stations, materials requirements planning, inventory control, nutritional tables, labels, and product specifications etc.
LABELS: Accurate and consistently generated labels are key to the delivery of high quality products to the customer. All information that appears on the label should be stored at a single point within the system and drawn on to provide batch related information inline in real time as part of normal production processes.