Yeast and dough may need different handling by production stage; the route record should preserve product type and processing time.
Label product state
On the order and lot form, state whether the item is fresh yeast, chilled dough or frozen dough, its recipe version and manufacturer storage instructions. Do not combine different processes under one label.
Record production/mixing, packing, loading, stop handover and branch processing start times. If monitoring is required, add device and position; link complaints and baking observations to the lot.
To assess branch variation, compare timelines for the same product and recipe lots. Document deviations or rework decisions against product specification and the quality lead’s review.
