Define the recipe
Set the finished item, components, units and reference quantities. Allow for losses and distinguish fixed charges from costs driven by volume.
Prepare the run
Use the target quantity to check raw materials and their locations. Keep the run in draft while making corrections before completion.
Complete and trace
Record output, losses and lots. Completing the run consumes materials and adds the finished item to inventory. The production record shows the related movements and cost.
PP food container
HDPE handling crate
Injection-moulded bracket
Burger meal with sub-recipes