Ingredient lots, expiry & FEFO

Also known as: trazabilidad de ingredientes, lotes, caducidades, FEFO, larder stock, batch tracking.

This is the "one step back" half of traceability: knowing exactly which supplier batch of which ingredient is in your kitchen, and when it expires. Ingredients here are your raw larder items (mince, buns, cheese, oil) — separate from the products you sell on the till.

Turn it on with Admin → Ajustes → Trazabilidad de cocina. A Trazabilidad tile then appears in the admin menu.

Set up an ingredient

1. Open Admin → Trazabilidad and tap Nuevo ingrediente.
2. Give it a name, a base unit (g, ml or unit), and any allergens (EU codes 1–14).
3. Optionally set a low-stock threshold and a default shelf life.

Receive a lot (a delivery)

1. On the ingredient, tap Recibir lote.
2. Enter the quantity, the supplier batch code and use-by / best-before date (brasio distinguishes consumir antes de from consumo preferente — they carry different legal weight).
3. brasio mints an internal lot number and prints a FEFO date label you can stick on the container.

Each ingredient can hold several open lots at once, each with its own remaining quantity and expiry.

FEFO draw-down

When stock is used (logged as usage, waste, or consumed by a production batch), brasio draws from the earliest-expiry lot first (first-expiry-first-out), rolling to the next lot automatically. It never lets a lot go negative, and it skips expired or discarded lots.

Expiry alerts & disposal

The Caducidades view lists everything expiring soon or already expired across all ingredients, so you can rotate or discard before service. Discarding is reason-coded and (by default) needs a manager PIN — you can open that to all staff in settings. Every movement is recorded in a tamper-evident, hash-chained log, so a supplier recall can be traced precisely.