Production batches & recipes

Also known as: elaboraciones, lotes de producción, recetas, escandallo, in-house prep, batch making.

This is the "making things" half — when you turn raw ingredients into something else (burger patties, a sauce, a marinade) and need that new batch to stay traceable. It builds on ingredient lots, so turn on Trazabilidad de cocina first. A Recetas and a Producción tile then appear in the admin menu.

Define a recipe (optional)

A recipe is a reusable template — a bill of materials:

1. Open Admin → Recetas → Nueva receta.
2. Pick the output ingredient it produces (e.g. Burger patty), the expected yield (e.g. 40 units) and an optional shelf life.
3. Add the component lines: each input ingredient and how much of it one batch uses.

You don't have to use recipes — production also supports an ad-hoc run where you pick the inputs and output fresh each time.

Run a production batch

1. Open Producción → Producir and pick a recipe (or ad-hoc), then a scale or target quantity.
2. brasio FEFO-consumes the required amount of each input across your lots — oldest expiry first — and mints a new output lot with its own lot number, prep date and a use-by computed as the earliest of (prep + shelf life) and the shortest-lived input (a batch can't outlast its shortest-lived ingredient).
3. Print the ELABORADO batch label showing the prep date, use-by and the input lots that went in.

If there isn't enough of an input, the whole run is cancelled — nothing is half-consumed.

Genealogy & recall

Every batch records exactly what went into it. From any lot you can see:

• Made from — the run and every input lot (with supplier).
• Used in — every batch this lot fed, recursively (a sauce that went into a dish that went into…).

So if a supplier flags a bad mince lot, the Retirada (recall) view shows every patty batch that used it and when those were in service — the "one step forward" an inspector or recall demands.