For pasta makers

Management software for artisan pasta makers

Calculate the food cost of fresh and stuffed pasta, manage yield per kg of dough, track allergens and generate technical sheets for distributors and retailers.

For an artisan pasta maker, CPF calculation must account for dough yield, ingredient costs (semolina, eggs, fillings), packaging and labour. KoreLab automates everything.

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✓ Free for 5 products, no card · ✓ 15-day trial on paid plans · ✓ GDPR compliant

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.

✓Phase 1 · Calculate → 2Phase 2 · Document → 3Phase 3 · Certify

And after the cost? The flow continues

Fresh stuffed pasta is the product with the most allergens per square centimetre: gluten, eggs, milk in the filling, perhaps tree nuts or celery in the broth. If you sell to shops and distributors, each one asks for the technical sheet — and every filling variant is a different sheet. KoreLab generates them from the recipe data: change the filling, the sheet updates. And with tracked lots and expiry dates, if a supplier flags a problem with a batch of eggs you run the recall test in a moment: you know which lots it ended up in and who you sold them to.

Technical Sheet → Traceability & HACCP →

Frequently asked questions

Does every shape or filling get its own sheet?+

Yes: every product has its own recipe, allergens and PDF Technical Sheet; semi-finished products (dough sheets, fillings) are reused across products.

How do I calculate yield per kg of dough?+

Yield and units per batch are calculated from the bill of materials, with configurable weight loss.

A distributor asks me for lot and traceability: how do I do it?+

Lots on an append-only ledger, one-step-back/forward (art. 18 Reg. 178/2002) and mock recall with the list of customers to notify.

Does shelf life go on the sheet?+

Yes: storage conditions and best-before/expiry are fields of the Technical Sheet.

Is KoreLab free?+

Yes. You can start with 5 products for free, no credit card required and no time limit on the Free plan.

Is my data safe?+

Yes. Data is on Supabase with TLS encryption, Row Level Security per user and payments handled by Stripe (PCI DSS). GDPR compliant.

From the dough sheet to the distributor's spec sheet, in a single flow

Free for 5 products, no credit card. Setup in under 10 minutes.

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