Digital job cards for chocolatiers
Digital job cards for chocolatiers where the batch card records filling, chocolate type, tempering and packing instructions per order, so the right chocolate ends up in the right box.
What does this solution need to handle for chocolatiers?
In a chocolatier's workshop, production hangs on scraps of paper. A batch card on the bench says which filling is being made today, but not for which orders or which boxes. Whoever packs gets the layout from an email or from the owner's head. With a corporate order that includes a nut-free variant, that is where it goes wrong: the right chocolates are in the cooling, but nobody recorded which boxes must stay nut-free. Nor is it tracked which batch went into which box, so when someone complains about taste or shelf life there is no way of knowing when those chocolates were made.
From daily operations to working software.
Prepare the batch card
For every production day a batch card is ready per filling with the recipe, the chocolate for the shells, the quantity and the orders it is intended for. Nut-free or alcohol-free orders are marked so they are kept apart. The staff member sees this on a screen or tablet in the workshop.
Record production and batch
After making a filling, the staff member confirms the quantity, production date and any deviations, such as a filling that stayed too thin or a batch of shells that had to be redone. Each batch gets a code, which is linked to the box at packing.
Pack and check
At packing the staff member sees the box layout, sleeve and card for each order, plus the batch being used. Only when the layout is correct and any separate boxes have been checked is the order marked ready. A box that is wrong goes back with a reason.
Connect with what you already use.
Recipes usually live in a folder or spreadsheet with the chocolatier, orders in the web shop, the order book or email. The job card reads recipes and orders and only adds batch registration. A tablet or an old screen in the workshop is often enough. The chocolatier remains the owner of the recipes; production staff record the batch and the packer records the check per box.
Batch code per box or per order
A batch code per box gives the most certainty when there is a complaint, but means a lot of recording for mixed boxes. A code per order is simpler but says less if one box has a problem. For small chocolatiers per order is often enough, provided mixed batches within an order are noted.
Tablet in the workshop or paper
A tablet in an environment full of cocoa butter and warmth needs a cover and a fixed spot. Paper feels familiar but gets lost or smeared and cannot be searched. A fixed screen at the packing table often works well, while production staff only tick off batch numbers.
Check by the packer or a second person
For ordinary boxes the packer checks the layout. For boxes with an allergy request or a print that has to be right, such as a name or date, a second pair of eyes is sensible. The job card can show per order whether a second check is needed, so it does not depend on memory.
What this looks like in practice.
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Start with a scope you can verify.
A first version includes batch cards per filling with linked orders, batch registration with production date, packing instructions per order and the check when marking an order ready. We test it with an ordinary production day and with a day on which a corporate order must be partly nut-free. A second check for flagged orders and feedback of deviations into the schedule come after that.
Explore our pricingHosting and careGood to know.
Explore pricing and optionsCan we see later which batch went into a box?
Yes. At packing the batch code is linked to the order. If a question comes in about taste or shelf life, you can see when those chocolates were made, by whom and whether anything unusual was noted at the time.
Does it work with gloves and greasy hands?
We design the screen for it: large buttons, little typing and mostly ticking off. Where typing is needed, such as for a deviation, a short choice of standard reasons does the job. A stylus or a glove-friendly screen is another option.
What if a batch fails?
The staff member reports the failed batch with a reason, such as badly tempered chocolate or a filling that did not set. The schedule sees that a new batch is needed for the related orders. The lost quantity is counted in the waste reporting.
Does every staff member need their own account?
For batch registration it helps to know who made what, but it does not have to be complicated. A short PIN per person on a shared screen is usually enough. Recording stays quick and still traceable.
What often connects to this.
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