Certified ingredients in, traceable batches out. For jam, juice, bakery, dairy, charcuterie — every organic food business that turns ingredients into products and needs the paper trail to prove it.
Every ingredient lot booked in against its supplier's organic certificate — provenance answered before it's asked.
Each production run recorded as a batch: which ingredient lots went in, what came out, dated and coded.
A batch code on a shelf traces back to ingredient lots and suppliers; an ingredient recall traces forward to every batch it touched.
Ingredients purchased against product made against product sold — reconciled continuously, the inspector's favourite spreadsheet done for you.
The record behind every label claim — organic percentages, ingredient origins — kept where the label was born.
Wholesale lines carry batch codes; direct sales draw down stock. Both feed the same balance.
These are the requests that fill the kitchen table on inspection day. Each one is a report in your book, current to the minute:
— Ingredient purchase records with certificates
— Batch/production records
— Traceability exercise: one batch, both directions
— Mass balance reconciliation
— Label approvals and claims
Your records live at your own private address, in your own database, and they're yours to export at any time — trial or no trial.