This task is one section of Small business workflows for 20 industries, with 19 related tasks on one page.
1. What to record
Record ingredients used, quantity baked, quantity sold, and quantity discarded.
Follow your food rules for dating and allergens. This guide tracks quantities.
2. People and records
On small screens, scroll the table sideways to see every column.
| Record | Who uses it | What to keep |
|---|---|---|
| Batch | Baker | Product, time baked, and quantity out of the oven. |
| Ingredients | Baker | What was used for that batch. |
| Sale | Counter | Quantity sold from that batch. |
| Discard | Baker | Quantity thrown away and why. |
3. One complete cycle
- Start one batch and record what it should produce.
- Record the quantity actually baked.
- Sell from that batch during the day.
- Discard what remains and check that baked equals sold plus discarded plus anything still held.
Expected: The batch balances. Sales did not exceed what was baked.
4. Check before you add tools
A batch still open the next morning needs a decision: hold it under your rules, or discard it.
5. Frequently asked questions
Can I sell from two batches as one product?
Yes at the counter, but the quantities should still reduce the batches you actually took from.
What if the oven produces less than the recipe?
Record the smaller quantity. Do not sell the planned quantity.
Do I ignore small discards?
Record them. They are how you see waste.
6. Related articles and next steps
Sample amounts and names in this guide are illustrative. They are not a client result, a price, or legal advice.
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