Track Every Ingredient From Supplier to Customer — Know Exactly What's in Every Batch
Stop guessing which supplier's flour is in which batch. Know the lot number, expiration date, and allergen status of every ingredient in under 30 seconds.
Answer allergen and ingredient questions in 30 seconds instead of 30 minutes of spreadsheet hunting.
You're mid-production on a Tuesday morning when a customer calls: their kid broke out in hives after eating your brownie. You need to tell them — right now — which supplier's chocolate was in yesterday's batch, and whether that chocolate contains tree nuts. You're standing at your mixing station, hands in dough, and you have no idea. That's when you realize you need bakery food traceability software that actually works. Not a 50-page compliance manual. Not a system that takes 20 minutes to log a single ingredient. You need to know, in seconds, exactly what went into every product you've made — and be able to prove it.
Free 14-day trial. No credit card required.
Sound Familiar?
“You can't answer an allergen question fast enough to keep the customer”
A parent calls asking if your chocolate chip cookies contain tree nuts. You have three spreadsheets — one for suppliers, one for recipes, one for orders. You're flipping between tabs, calling your supplier, and the parent is waiting. By the time you find the answer, they've already decided not to buy. You've lost a $40 order and spent 20 minutes that you didn't have. If this happens twice a week, that's 40 orders and 3+ hours you're losing every month.
“A batch goes out the door and you don't know which supplier's ingredients are in it”
You ordered flour from two different mills this month. One shipment arrived Tuesday, the other Friday. You mixed batches Wednesday and Thursday. Which loaves have flour from which mill? If there's a recall on one mill's product, you have no way to know which of your finished goods are affected. You're calling customers one by one, or worse, you're issuing a blanket recall that costs you $500 in replacements.
“Your health inspector asks for traceability documentation and you scramble”
Health department audit is next week. They want to see your ingredient lot numbers, expiration dates, and a record of which batches used which ingredients. You're spending Sunday night building a spreadsheet from memory and supplier invoices. You're probably missing data. You're definitely stressed. And if you get audited again next year, you'll do this all over again.
“You're manually writing lot numbers on order sheets and losing them”
Your head baker writes the supplier lot number on a sticky note. It falls off. Or you find it three days later and can't remember which batch it belongs to. You've got 40 orders in production this week. You're managing lot numbers on paper, in your head, and on random notes. One missing lot number and you can't trace a product back to its source if something goes wrong.
“You can't prove to customers that your ingredients are what you say they are”
A wholesale customer asks for documentation that you're using organic flour from a specific supplier. You have an invoice. You have a recipe. But you don't have proof that the flour in the product they bought came from that invoice, from that supplier, in that batch. You're losing wholesale contracts because you can't provide the traceability they need.
Know Exactly What's in Every Batch — And Prove It in Seconds
Monday morning, a customer calls with an allergen question. You open BakeOnyx on your phone, search the order number, and see every ingredient lot number, expiration date, and allergen flag in 20 seconds. You answer with confidence. Tuesday, health inspection happens — you export your traceability report in 90 seconds and hand it to the inspector. Wednesday, a wholesale customer asks for ingredient documentation. You generate a batch traceability certificate with lot numbers and supplier names. Your week is calmer because you know exactly what's in every product, and you can prove it.
- ✓Log every ingredient with supplier, lot number, and expiration date — then link it to the batch it goes into
- ✓Search any finished product and see the complete ingredient chain in 30 seconds — supplier, lot, date, allergens
- ✓Automatic allergen flagging — if an ingredient contains nuts, your system flags every product that used it
- ✓Batch traceability reports for customers, inspectors, or recalls — export in 90 seconds with lot numbers and dates
- ✓Expiration date alerts — know 14 days before an ingredient expires so you don't bake it into a product
How It Works
Add Your Suppliers and Ingredients
You enter your suppliers (King Arthur, Bob's Red Mill, local dairy, etc.) into BakeOnyx. For each supplier, you add the ingredients you buy from them. You don't need to do this all at once — you add as you order. When a shipment arrives, you log the lot number, expiration date, and any allergen info from the label. Takes 2 minutes per shipment.
Link Ingredients to Your Recipes
You tell BakeOnyx: 'My sourdough recipe uses King Arthur bread flour, lot ABC-123, which expires March 15.' You do this once per recipe per lot. From now on, when you bake that recipe, BakeOnyx knows which exact ingredient lot went into it. You don't have to manually write it down.
Log Your Batch Production
You tell BakeOnyx: 'I made 12 loaves of sourdough today, using the sourdough recipe.' BakeOnyx automatically records which ingredient lots were used, the batch date, and the yield. Your head baker sees this on the production sheet — no extra work for them.
Answer Questions in 30 Seconds
Customer calls: 'Does this brownie contain nuts?' You search the order number in BakeOnyx. You see the recipe, the ingredients, and the allergen flags. If the chocolate was marked 'contains tree nuts,' it shows up in red. You answer with certainty. If there's a recall, you search by lot number and instantly see which finished products are affected.
Generate Traceability Reports for Audits or Customers
Health inspector arrives. You click 'Traceability Report,' select a date range, and export a PDF with every batch, every ingredient lot, every expiration date. Or a wholesale customer asks for documentation — you generate a batch certificate showing lot numbers and supplier names. Export takes 90 seconds.
Start Tracking Ingredients Today — Answer Allergen Questions in 30 Seconds
Try BakeOnyx free for 14 days. No credit card required. See how fast you can answer ingredient and allergen questions, and how easy it is to generate traceability reports.
Before & After BakeOnyx
A customer calls asking if your chocolate chip cookies contain tree nuts
Before
You have three spreadsheets open — one for suppliers, one for recipes, one for orders. You search for the order number, find the recipe, then search your supplier list for which chocolate you used. The supplier list shows you ordered from two chocolate companies this month. Which one was in this batch? You call your supplier. They put you on hold. The customer is waiting. Five minutes later, you have an answer — maybe. You've lost the customer's trust and spent time you don't have.
After
You open BakeOnyx on your phone. You search the order number. You see the recipe, the exact chocolate ingredient with the supplier name (Ghirardelli), the lot number (CHO-2024-556), and an allergen flag in red: 'Contains tree nuts.' You tell the customer in 30 seconds: 'Yes, this product contains tree nuts.' You've answered with certainty, kept the customer, and spent 30 seconds instead of 10 minutes.
Your flour supplier announces a recall on a specific lot number
Before
You get an email: 'Lot XYZ-789 from our mill is being recalled due to E. coli contamination.' You panic. You have no idea which of your loaves used that flour. You call your head baker. They check the sticky notes on the mixing station. You're missing notes from two days. You issue a blanket recall of all sourdough from the past week — 200 loaves. You contact 40 customers. You offer replacements. You lose $800 in product and $400 in replacement costs. You damage your reputation.
After
You get the recall email. You open BakeOnyx and search lot number XYZ-789. The system shows you: three batches used that flour (June 3, June 5, June 7). Those batches made 45 loaves total. You contact those 12 customers specifically. You offer replacements for those 45 loaves only. You don't recall safe product. You lose $180 in replacements instead of $1,200. Your reputation stays intact because you handled it with precision.
Health inspector arrives for a surprise audit
Before
The inspector asks for your traceability records. You don't have them organized. You spend the next hour pulling invoices, checking sticky notes, and trying to match ingredient lots to batch dates. You're missing some lot numbers. The inspector writes a finding: 'Incomplete traceability documentation.' You'll have 30 days to fix it. You spend Sunday night building a spreadsheet from memory. You're stressed. You might miss the deadline.
After
The inspector asks for your traceability records. You click 'Reports' in BakeOnyx, select 'Traceability,' choose your date range, and export a PDF. Every batch from the past 12 months is documented with ingredient lots, supplier names, expiration dates, and production dates. You hand the PDF to the inspector. They review it. No findings. You pass. Next year, same process — 90 seconds, no stress.
A wholesale customer asks for ingredient documentation to verify your organic claims
Before
The customer wants proof that you're using organic flour from a specific mill. You have an invoice from that mill. You have a recipe that calls for organic flour. But you can't prove that the flour in the product they bought came from that invoice, in that batch, from that supplier. You send them an invoice and a recipe. They ask for more specificity. You can't provide it. You lose the contract.
After
The customer asks for the same documentation. You generate a 'Batch Traceability Certificate' in BakeOnyx showing: the order number, the batch date, the ingredient (King Arthur Organic Bread Flour), the supplier (King Arthur), the lot number (KA-ORG-2024-112), and the expiration date. You attach the certificate to your invoice. The customer sees proof. They trust your claim. You win the contract.
What Changes for You
Answer allergen and ingredient questions in 30 seconds instead of 30 minutes
A parent calls asking if your cookies contain dairy. You open BakeOnyx, search the order, and see the complete ingredient list with allergen flags. You answer in 30 seconds. No spreadsheet hunting. No calling suppliers. No guessing. You keep the customer and the $40 order instead of losing it while you search.
Handle a product recall in hours instead of days
Your flour supplier announces a recall on lot XYZ-789. You search that lot number in BakeOnyx. The system shows you every batch that used it, every finished product made from that batch, and which customers received it. You contact those customers immediately. You don't issue a blanket recall that affects products that are safe. You save $500+ in unnecessary replacements and protect your reputation.
Pass health inspections without Sunday-night spreadsheet panic
Health department audit is scheduled. You log into BakeOnyx and export your traceability report in 90 seconds. Every batch, every ingredient lot, every expiration date is documented. The inspector sees organized, complete records. You pass without findings. Next year, same process — 90 seconds, no panic.
Stop losing ingredient lot numbers and expiration dates
Your head baker no longer writes lot numbers on sticky notes that fall off. BakeOnyx logs them automatically when you link an ingredient to a batch. You never lose track of which supplier's flour is in which loaf. You never accidentally use an expired ingredient because the system alerts you 14 days before expiration.
Win wholesale contracts by proving your ingredient claims
A restaurant wants to buy your sourdough but only if you use organic flour from a specific mill. You generate a batch traceability certificate showing the supplier name, lot number, and date. You prove it. You win the contract. You're no longer losing wholesale business because you can't document your ingredients.
Frequently Asked Questions
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Start Tracking Ingredients Today — Answer Allergen Questions in 30 Seconds
Try BakeOnyx free for 14 days. No credit card required. See how fast you can answer ingredient and allergen questions, and how easy it is to generate traceability reports.
Free 14-day trial. No credit card required. Plans from $29/month.