Production

Transparency from planning through to contribution margin accounting

Using a process-specific recipe basis, winweb-food provides reliable, up-to-date calculations of material prices and requirements for planning, managing, and monitoring recipes and their costs.

In the Production module, you can model your finished products and intermediate products (sub-recipes) with process-level accuracy. winweb-food records the structure of your production processes and the composition of your company-specific recipes, including the respective components (raw materials, spices, casings, packaging) as well as the associated costs and conditions (e.g. production losses).

The recipes thus form the basis for production planning, actual data collection, product costing, material requirements planning, and cost calculation.
Costing and contribution margin calculations are always kept up to date because winweb-food makes the latest prices from purchasing, carcass cutting, and sales available directly in the system and processes them automatically.

„Our job is to make the best sausage. Winweb is a tool that helps us do that.“

Stefan Richter

Richter butcher shop, Löbau

Features at a glance

Master data

Processes
Recipes
Machines
Cost types and cost type groups
Cost rates
Allergens and nutritional values (Food Information Regulation)
Analytical values and guidelines

Recipes

Precise process mapping with regard to recipe components (raw materials, spices, casings, packaging) as well as the associated costs and terms:

Product costing (material prices, manufacturing costs at various stages, full cost prices and calculated selling prices)
Material requirements planning, cost calculation (time, machinery, personnel, fixed costs)
multi-level contribution margin analysis
Analysis value calculation
Calculation of allergen proportions (also possible according to ALBA)
Calculation of ingredients, allergens, nutritional values
Value calculation for Nutri-Score

Production-/stock coverage planning

Generation of production orders for each process and as a total based on the planning data for all recipes
Actual data capture in the Warehouse Movement Touch, Production Order and Completion Reporting programs
Production information: general or customer-specific production information on loop labels, route cards or production lists

Carrier management

Recording transfers onto or from a carrier (smoke trolleys, vats, salting racks)
Reservation of carriers for individual customer orders
Integrated batch traceability across all process stages
Automated product costing and contribution margin calculation through directly available pricing information from purchasing, carcass cutting and sales in an integrated system

Consumption analysis

Determination of required materials (material requirements list)
Identification of intermediate products to be produced (sub-recipes)
Determination of the applicable cost types and cost type groups (imputed costs)
Review of material and cost consumption by importing sales quantities for a specific period

This allows the “cost consumption” (standard costs) from the recipes to be compared with the actual costs from the financial accounting cost categories for verification. When posting the warehouse receipt (into the finished goods warehouse), the warehouse issue (material consumption) can be carried out on a standard basis using the exploded recipe quantities via the consumption analysis