Management software for artisan pasta makers

The challenges of an artisan pasta maker

• Variable yield: fresh, dry and stuffed pasta have different yields from dough to finished product.
• Semolina and fillings: CPF must include the cost of the filling proportional to units produced.
• Semolina and egg prices: among the most volatile raw materials.
• Gluten mandatory on label: must be highlighted in bold in every food document.

KoreLab for pasta makers

• Configurable dough yield: enter the yield percentage for each format. KoreLab calculates units per batch.
• Fillings as semi-finished products: create the filling in the catalogue, calculate its CPF and use it as an ingredient in stuffed pasta.
• Cascade on semolina and eggs: when the price changes, all formats update automatically.