blueskies94
New member
Do you track your workflow with a cloud-based service? If so, which one? Can you recommend software that would meet the needs I describe below?
I started a very small food business, making fermented sauces and cured meats. I need to keep detailed logs for every step of producing a product. I've been keeping those logs in Google Sheets, but I'm looking for a better method.
I need to present data in several different ways:
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Here are some sample logs for a given product. Based on this, could you recommend a product? Or point me toward the right subreddit to ask this sort of question?
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Ingredient Log. Batch Number; Ingredient Name; Weight; Supplier (where I bought it); Supplier's Invoice Number.
Salt Log. Batch Number; Salt required; Salt Added
Monitoring Log. Batch Number; Check Date; Pass/Fail; Failure Reason ('Trapped Air'; 'Mold Formed', etc.); Corrective Action ('Stirred Ferment; Discarded the batch; etc.)
Finishing Log. Batch Number. Liquid weight of fermented sauce; acidifer used; acidifer added; final pH
I started a very small food business, making fermented sauces and cured meats. I need to keep detailed logs for every step of producing a product. I've been keeping those logs in Google Sheets, but I'm looking for a better method.
I need to present data in several different ways:
- A data entry worksheet for the person making each batch. A combination of lookup items ("Recipe for this item", fill-in-the-blank fields ("Enter the wieght of each ingredient"), and auto-calculated fields ("Add x amount of vinegar to set the final pH"). It needs to be easy so the person making the sauce doesn't waste time messing with the form.
- A per-batch report. All the items for a given batch of sauce. So I can confirm a given batch was produced correctly before I ship it out.
- Individual logs. For example, the final pH of all batches. State auditors require that each category of data be in its own log ("Ingredient Log", "pH acidity log", "Wholesale shipment log", etc.
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Here are some sample logs for a given product. Based on this, could you recommend a product? Or point me toward the right subreddit to ask this sort of question?
--------------------------------------------------------------------------------------------------------------------------------
Ingredient Log. Batch Number; Ingredient Name; Weight; Supplier (where I bought it); Supplier's Invoice Number.
Salt Log. Batch Number; Salt required; Salt Added
Monitoring Log. Batch Number; Check Date; Pass/Fail; Failure Reason ('Trapped Air'; 'Mold Formed', etc.); Corrective Action ('Stirred Ferment; Discarded the batch; etc.)
Finishing Log. Batch Number. Liquid weight of fermented sauce; acidifer used; acidifer added; final pH