🎯 Use cases

How to prepare for a health inspection with Recipok What the health inspector asks for in a bakery and how you show it from Recipok: HACCP plan, records, traceability, technical sheets and labels. All plans How to calculate the selling price of a cake A complete example with a cheesecake: cost of ingredients, staff and overheads, profit percentage, VAT and final price. All plans Allergen labelling step by step How to declare the 14 allergens and the traces of your products on the label, in the showcase and on the menu, from the ingredients to printing. All plans Set up your bakery’s traceability in a week A five-day plan to get lot traceability in place: goods-in with lots, production orders that deduct, dispatches to customers and a drill. Integral plan Move your recipes from Excel or your notebook to Recipok The ways to bring into Recipok the recipes you have in Excel, in PDF or handwritten, and the order to follow so you don’t repeat work. All plans Plan the week’s production from your orders From your customers’ orders to the production plan, the shopping list and each day’s production orders, step by step. Integral plan