Management software for artisan bakeries

The specific challenges of a bakery

• Variable oven yield: each type of bread or leavened product has a different weight loss during baking (10–25%).
• Semi-finished products: biga, poolish and base doughs go into multiple final products.
• Energy cost: oven, proving chamber and blast chiller affect CPF.
• Gluten and cross-contamination allergens: gluten management is critical in a bakery.

How KoreLab solves bakery problems

• Configurable weight loss: enter the weight loss percentage and KoreLab calculates net yield and real units per batch.
• Semi-finished products as ingredients: create biga or poolish as catalogue products and use them in final recipes.
• Energy costs in CPF: add variable costs (energy) and fixed costs (equipment depreciation) to the batch calculation.
• Error-free allergens: gluten, eggs and milk come from the ingredient, not a manual list.