Course outline
Production stock
Tracking your stock day to day
What you will see
- Add an item: an initial stock or a stock count, for a frozen ready-to-bake product or an ingredient. The cost is worked out from the recipe, never typed in.
- The stock table: available, reserved for productions, total stock.
- An item in detail: every entry with its cost; withdrawals always take the oldest first.
- Alert threshold: below it, the item shows “Low stock” and a counter appears on the Stock menu.
- Correct the stock: after a breakage or a count, at any time, with its history.
This tutorial shows how to follow your stock day to day in BreadUp: stock counts, alert thresholds and corrections. It all starts with “Add an item”: you enter an opening stock, or a stock count. Here, 40 frozen, ready-to-bake croissants. Their production cost comes from the recipe: it's never typed in. We also add T55 flour and fresh yeast, weighed in kilos. For each item, you see what's available, what's reserved for productions, and the total stock. An item's detail shows each entry into stock, with its production cost. Withdrawals always use the oldest entries first. You can set an alert threshold: below it, the item switches to low stock. 40 croissants available for a threshold of 60: the line shows Low stock, and a counter appears on the Stock menu. A breakage, or a stock count? Correct the stock, at any time. Here, 2 damaged croissants. The correction is logged in the history. BreadUp stock, day to day: count, monitor, correct.
Presented by
L'équipe BreadUp
Accompagnement des boulangers