Asset Management

Every recipe connected. From ingredients to the finished batch.  

Ocapii Recipes brings ingredients, indicative costs, allergens and production records together in one place. Give your team the latest published recipe, keep labels linked to it and trace each batch, without chasing paper sheets or updating separate spreadsheets.

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Hands stirring sauce in a quiet kitchen Sauce Mix Recipe Card
What it does

Mixes feed finished products

A dough, a crème or a sauce is a mix. A slice or a pie is a finished recipe that uses it. Nesting is checked, so a recipe can never contain itself. 

Every change is a version you can point at

Editing writes a draft. Publishing freezes the yield, lines and method, and the old version stays on the history with what changed and when. Production that used version 3 keeps version 3. 
Hands mixing cake batter in a factory Sauce Mix Recipe Card- version history
ocapii-production-form ocapii-production-traceability-search ocapii-production-recipe-record ocapii-production-labels
What it does

The batch is recorded on the recipe

Staff complete the production form you already run. The record lands on the recipe with the batch reference, the use-by and any substitution, and traceability search finds it again by batch, product or date. 

What it does

Stock moves when you say it should

Turn production stock on and a submitted record takes the ingredients out and books the mix or the product in. A slice takes the crème from stock, not the butter a second time. 

Stock check 1 Sauce Mix Recipe Card- stock
Labelling Sauce Mix Recipe Card- Allergen
What it does

Allergens and the label come from the ingredients

Allergens, ingredients and a calculated nutrition panel build from the products on the recipe, and the labels you already print use them. Sell the recipe on ocapii Till and the item takes the same declaration.  

Recipe management made easy.

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More ways to use ocapii

Kitchen Fulfliment

Inventory Management

Track stock levels, expiry dates, suppliers, movements, waste and low-stock alerts across sites, departments and locations.

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Labelling

Labelling and Allergens

Ingredient declarations, allergen emphasis, use-by dates, batch codes and barcodes are generated from the recipe and inventory data you already hold, and printed on the printers you already have.

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Food Waste Reductions

Waste is captured by product, reason, location and value. After a few weeks it stops being a number and starts showing a cause.

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FAQ

Food waste reduction commonly asked questions

Waste is logged by product, quantity, reason, location and value, either at a station on a tablet or on a phone. The value is calculated from product data already held in the platform.

Yes. Waste volumes, values and CO2e estimates export with the underlying records behind them. How the figures are presented in a published ESG report is a decision for your own reporting team. 

Yes. Waste tracking, energy monitoring and inventory sit on the same platform, so the reporting covers the operation rather than one measure at a time.