Total Recipes

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In Development

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Approved

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Production ready

Ingredients DB

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Raw materials indexed

Team

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Pending QA

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Awaiting sign-off

Archived

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Click to view

Discontinued

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Paused, may return

Factory SOPs

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Archived SOPs

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Builds

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Branch SOPs

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Upcoming Trials & Production

Date	Recipe	Brand	Type	Batch	Status

📥 Ingredient Requests

No open requests

🔄 Substitutions

No open substitutions

⌕

Artificial preservatives:⛔ Contains⚠️ May contain (supplier spec to check)· hover the icon to see which ingredient

Recipe Name	Codes	Brand	Type	Updated	Status

⌕

Artificial preservatives:⛔ Contains⚠️ May contain (supplier spec to check)✅ Checked clean· set with 🧪 on the row

#	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.

⌕

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.

Artificial preservatives:⛔ Contains⚠️ May contain (supplier spec to check)· hover the icon to see which ingredient

⌕

All Product Builds

	Build Name	Brand	Size	Type	Code	Components	Build Cost	Status

Open

0

Awaiting sign-off

Approved

0

Ready for R&D to apply

Implemented

0

Recipes rewired

Rejected

0

All-time

Substitution Requests

Open

0

Awaiting Purchasing

Sourcing

0

Looking for supplier

Received

0

Sample / order in

Closed

0

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

⌕

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
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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

Extract from ERP

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

KSA (DPM) cost from Oracle, with the pack weights from the last Finance month.

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.

Welcome back.

Tiramisu