Glossary

The words this trade uses, defined plainly and with a real number attached wherever one helps. Each page says what the term means, why it matters to someone making things by recipe, and where it shows up in BatchDash.

If you are new to all of this, start with what BatchDash is for how the pieces fit together, then come back here for the parts.

The shape of the work

• Batch manufacturing is making a fixed quantity at a time, as a discrete run you can cost and trace.
• Formula vs bill of materials is why a recipe in percentages is a different object from a parts list.
• Mass-based formulas is why everything is computed in grams and converted last.
• MRP, and what it means for formulas is the planning calculation, translated into recipe work.
• Versioning is how a recipe changes without rewriting what you already made.

What things cost

• Weighted average cost is the figure every ingredient carries, from what you actually paid.
• Landed cost is why delivery and platform fees belong inside that figure.
• What counts in a unit cost is packaging, labor, equipment and overhead.
• Cost of goods sold is what the things you sold cost you to make.
• Yield is why you buy more than you sell.

Production and its records

• Batch record is the document a finished batch leaves behind, and why it is sealed.
• Lot and batch number is what a lot code identifies, and why the vendor’s is not yours.
• One-up, one-back is the traceability rule most food regulators apply.

Stock

• Availability is released stock minus what is held or reserved.
• Reorder point is the level at which you order again, and why a planned batch beats a threshold.
• Stocktake is counting what is really there, and what the difference tells you.

Labels and compliance

• Allergen declaration is why allergens belong to ingredients and are inherited by recipes.
• INCI is the naming system a cosmetic declaration is composed in.
• Shelf life and expiry is best-before against use-by, and which ingredient decides.