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In Development

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Production ready

Ingredients DB

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Raw materials indexed

Team

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Awaiting sign-off

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Factory SOPs

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Upcoming Trials & Production

Date	Recipe	Brand	Type	Batch	Status

📥 Ingredient Requests

No open requests

🔄 Substitutions

No open substitutions

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Recipe Name	Codes	Brand	Type	Cost/kg	Updated	Status

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#	Ingredient Name	Item Code	Category	KG / Piece

Recipe	Brand	Stage	🧪 Factory QA	🔬 Prod QA	👁 QAS	Reports

Recipe

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Production Batch No.

Production Date

Expiry Date

▾ Physical & Chemical

0/7

Parameter	Spec Min	Spec Max	Result	Status

▾ Microbiology

0/9

Organism	Spec Limit	Result	Unit	Status

▾ Shelf Life Study

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QA Notes & Observations

▾ ⚠ Allergens

Auto-detected from ingredients

Contains

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May Contain

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▾ Nutrition — per 100g

Nutrient	Unit	%DV
Energy	kcal	—
Fat	g	—
Sat. Fat	g	—
Trans Fat	g
Carbs	g	—
Sugars	g
Fibre	g	—
Protein	g	—
Sodium	mg	—

▾ 📷 Photos, Videos & Files

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▾ Factory SOPs

Recipe	SOP Code	Brand	Version	Steps	Legacy SOP	Recipe stage	Owner	SOP status

Factory Standard Operating Procedure

Hasawi Marinade

SOP-2025-009 · Based on Recipe v2.1 · Issued 15 Mar 2025

Approved for Production

Brand

Maestro

Batch Size

Per run

Scale Factor

×N

Storage

Frozen −18°C

Shelf Life

12 Months

Production Steps8 Steps

1

🧼 Hygiene🌡️ Temperature

Equipment Preparation & Sanitation

Ensure all mixing vessels, pipelines and filling equipment are CIP-cleaned and sanitised per SAN-001 protocol before commencing production. Verify equipment calibration logs are up to date.

CIP Temperature

85°C minimum

Hold Time

20 minutes

Responsible

Sanitation Lead

2

⚖️ Weigh✅ QC Check

Raw Material Weighing & Verification

Weigh all dry ingredients on calibrated floor scales. Each ingredient must be verified against the batch ticket by two operators (4-eyes check). Record actual weights in production log.

Total Batch

400.000 kg

Scale Tolerance

±0.050 kg

Verification

4-eyes check

🛑 CCP 1 — Correct ingredient weights are a Critical Control Point. Any deviation >0.5% requires supervisor sign-off before proceeding.

3

⏱️ Time

Dry Blend — Spice & Seasoning Mix

Add all dry spices and seasoning ingredients to the ribbon blender in the order specified on the batch ticket. Blend until homogeneous. Sieve through 2mm mesh before transfer.

Blender Speed

Medium — 45 RPM

Blend Time

8 minutes

Mesh Size

2 mm

4

🌡️ Temperature⚠️ Danger

Base Liquid Preparation

Combine water and vinegar in the jacketed mixing vessel. Heat to 60°C while stirring at low speed. Add salt and dissolve completely. Verify pH before proceeding.

Target Temp

60°C

Stirrer Speed

Low — 20 RPM

Target pH

3.8 – 4.4

🛑 CCP 2 — pH must be verified in-line before adding dry blend. Log result on QA checkpoint sheet QA-F-002.

5

💡 Tip⏱️ Time

Incorporation of Dry Blend into Base

Slowly add the dry blend to the liquid base while mixing at medium speed. Ensure no clumping — if lumps observed, increase speed briefly then return to medium. Add oil phase last.

Addition Rate

Slow — over 5 min

Mixer Speed

Medium — 35 RPM

Mix Time

15 minutes total

6

✅ QC Check⚠️ Danger

In-Process QC Check

QA technician takes sample for pH, Brix and viscosity checks. Product must be within spec before proceeding to filling. Organoleptic check by QA and NPD sign-off required.

pH Target

3.8 – 4.4

Brix Target

18 – 22 °Bx

Viscosity

800–1200 cP

⚠️ If any parameter is out of spec, HOLD product and notify QA Manager and NPD immediately. Do not proceed to filling.

7

⚖️ Weigh📸 Photo Check

Filling & Packaging

Fill into designated packaging format per pack spec. Check fill weights every 15 minutes. Apply batch code and best-before date label. Confirm label compliance before pallet build.

Fill Weight

Per pack spec

Weight Check

Every 15 min

Label Check

Every pallet

8

🌡️ Temperature⚠️ Danger

Blast Freezing & Storage

Transfer filled and sealed product to blast freezer immediately after packing. Freeze to core temperature of −18°C before palletising. Store in frozen warehouse at −18°C ±2°C.

Blast Freeze

−35°C / 90 min

Core Temp Target

−18°C

Storage

−18°C ±2°C

🛑 CCP 3 — Core temperature must reach −18°C before product leaves blast freezer. Record on HACCP log HA-F-008.

Sign-off

Production Supervisor

QA Technician

Date & Batch No.

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Branch SOPs

	Product Name	SOP Code	Brand	Category	Version	Steps	Status

Tiramisu

Set the target portion and the ratios; every variant rebalances to match.

Cost per kg by BrandWhere margin is won or lost

Most Expensive RecipesCost optimization targets

QA Fail RateFormula or process issues

Ingredient CommonalityBulk purchasing leverage

Development PipelineDays from draft to approved

Cost Trend by BrandVersion-over-version cost change

Substitution OpportunitiesExpensive ingredients in few recipes

🍕

Build Analytics

Track build costs, compare brands, find optimization targets

Build Cost by BrandAverage cost per product

Most Expensive BuildsCost optimization targets

Build Cost by TypePizza vs Sandwich vs others

Component Cost BreakdownWhere the money goes — by component type

All Builds — Cost ComparisonFull ranked list

Cheapest vs Costliest per BrandCost range within each brand

SAR

KPI & Goals

Track savings against the FY target

Savings Goal Tracker

✎ FY Target: SAR

Pending

0

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Scheduled

0

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Completed

0

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Production Schedule

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Sent ▼	Recipe	Brand	Priority	Waiting	Scheduled	Stage	Responsible	Status

Production CommentsSelect a run above to comment

Click a production run to see and add comments

Pick a brand above

What the stages mean

Hide

ACTIVE

Approved and launched. This is what the branches are making and selling right now, so treat changes to it as changes to a live product.

IN PROGRESS

You have pressed Submit for Review. Do that when you are sure the build is finished and correct, not to park it. It starts two things at once: Admin reviews it for approval, and Finance checks the costing. Both are emailed automatically. Nothing is in the branches yet.

DRAFT

Still being built. Add the components, weights, Oracle codes and the photo. Nobody outside R&D needs to look at it yet.

INACTIVE

Was live, now withdrawn. Kept so the history and the costing stay on record. It can be reactivated.

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All Product Builds

	Build Name	Brand	Size	Type	Code	Components	Build Cost	Status

Open

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Implemented

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Recipes rewired

Rejected

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All-time

Substitution Requests

Open

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Awaiting Purchasing

Sourcing

0

Looking for supplier

Received

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Sample / order in

Closed

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Added or cancelled

Ingredient Requests

Total Users

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Active accounts

NPD

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Recipe developers

QA

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Lab & quality

Factory

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Production floor

Purchasing

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Pricing & supply

Viewer

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Read only

Active Team

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Name	Email	Phone	Department	Role	Brand Access	Access

Access Control role defaults — per-user access overrides this

▸

Audit Log

Forensic trail — who did what, when. Retained 180 days. Admin only.

From

To

User email contains

Action

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🕒 Times shown in Saudi local (UTC+3)

Timestamp	User	Action	Target	IP
Loading…

Bring verified prices in from Finance instead of relying on Oracle’s pack prices. The Conversion column is the pack weight, which is the figure Oracle does not give us.

Drop the costing sheet here

.xlsx or .csv · one row per item and recipe unit

COMING SOON

Extract from ERP

Pull a closed GL month straight from Oracle, no file needed

Waiting for Finance to confirm which Oracle data to read.

Columns read (names as in Finance's costing methodology; underscores or spaces both work): item_code, description, org, period, gl_uom, gl_cost, recipe_uom, conversion, recipe_cost, conversion_source, confidence. Only item_code and recipe_cost are required. One closed GL period per file, e.g. SEP-26. KSA only: DPM rows update the cost, UPM (UAE) rows are ignored for now. Each import appears as a Costing month on every recipe and build.

Hand-typed prices, per ingredient

Every price anyone has typed onto a recipe ingredient, grouped by item. Where the same item has been given several different values, they usually split into a per-kg figure and a pack figure, and the gap between them is the pack size. Use this to settle a per-kg price and promote it, so recipes and builds stop relying on a number typed into one recipe.

The suggestion is the lowest group of values, which is usually the per-kg one, but it is a starting point and not an answer: check the ×counts, because a single low line can look like agreement. Author is only known for prices typed after 22 Aug 2026, so this cannot be filtered by person.

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🕵️ Inspector Columbo

Passive sweep — finds data anomalies before users do. Admin only.

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Click Run Sweep to scan the current state for anomalies.

🪧 Safety Icons

Catalog of hazard, PPE and sign icons used in Factory SOPs. Edits apply to every recipe. Admin / R&D / QA can edit.

🔧 Build Import Review

Review each Build candidate parsed from Recipe.xlsx and approve / reject before they fill in the BLD-SOP-* skeletons. Admin only.

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Brand Status Match

▾ QAS — Visual Acceptance Specification

	NPD	Recipe	Brand	Recipe status	QAS status	Photos	Last sign-off

Total Reports

0

Across all recipes

Factory Trial

0

QA trial reports

Production Trial

0

Pre-launch reports

This Month

0

Submitted in current month

QA Reports Archive

Suggest something, or report a problem

Anything about RecipeHub: something broken, something missing, something slow, or an idea that would save you time. Everyone can post and everyone can see what has been raised, so say it here rather than in a message that gets lost.

New entry

Type

Where in the app (optional)

What happened, or what would help

Screenshots (optional, and the most useful thing you can add)

choose a file or take a screenshot and paste it here (Cmd+V), or drag one in.

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✉ Compose Message

Send to (pick one or more)

Select person

Regarding recipe (optional)

Search or pick a recipe… ▾

Subject

Message

Message Log

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Library

Title	Category	Type	Size	Uploaded	By

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Show archived

Pictures Library

▼ 🪧 Safety Icons — HACCP / hazard / PPE

▼ 📁 All Pictures

🖨 Print Preview Lab

Iterate on print rendering without going through the print overlay each time. Composite-only modes only show extra previews when the recipe has resolvable sub-recipes.

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Kitchen master kg Factory master kg

Welcome back.

Tiramisu