Making and selling from stock

This tutorial shows production stock in BreadUp: making ahead, selling from the freezer, and reusing scraps. It all starts in the recipe. “Stockable recipe”: the croissant can be made ahead and frozen. “Scraps kept in stock”: 30 % of the dough weight ends up as scraps, which we keep in stock. In Stock, “Add an item” is for stock counts. For a frozen, ready-to-bake item, only formats of stockable recipes are offered. Ingredients are searched just like in a recipe: here, 25 kg of T55 flour, tracked in stock. Today, we make ahead: 120 croissants, in Make for stock. A line for stock doesn't count in today's revenue: it will count on the day of the sale. When you save, nothing to confirm: the croissants will go into stock on their own tomorrow, and the scraps today. In Stock, we see 120 croissants expected tomorrow, the scraps already in stock, and today's flour already taken out. On Sunday, the croissants are set to Take from stock: nothing is made, it all comes from the freezer. BreadUp already counts the expected stock: the 120 croissants coming in tomorrow. 150 requested, for 120: BreadUp warns that 30 can't be taken out, without blocking you. Make the 30 missing: a second line, Make and sell, makes them the same day. The scrap-dough raisin swirl uses croissant dough. We plan 20. Scraps in stock always go before any fresh dough: here, there's nothing to prepare. In the Sheet tab, the To take out of stock block comes first: the croissants to bake, and the scraps. No button to click: each withdrawal goes out on its own on its date, taking the oldest entries first. In Stock, Planned entries and Planned withdrawals show what will move, and when. An item's detail keeps every movement: here, the automatic withdrawal of today's ingredients. A breakage, a miscount? Correct the stock, at any time: the correction stays in the history. BreadUp production stock: make ahead, sell from the freezer, reuse scraps.