A bakery is more than its till. Raw ingredients, recipes, finished goods and customer orders all need a clear handover.
Use make-to-stock batches for finished inventory and the separate made-to-order production flow where appropriate. Lot and expiry controls help your team investigate stock and manage availability.
This is not a food-safety certification system. Verify your recipes, units, expiry rules and required compliance procedures during implementation. Manufacturing cost currently covers materials, not labor and overhead.