To understand dough variation between branches, keep a timeline for each lot from production to use. Do not assume one fermentation time or temperature.
Lot movement record
Record lot and recipe version, mixing, packing and dispatch times, container ID, route stops and branch receipt. The branch should add arrival condition and processing start against the same lot reference.
Classify branch reports about rise, texture or timing by date, lot and route stop. Verify product conditions against the approved production plan and transport instruction; feedback can flag an issue but does not prove its cause by itself.
Track lot, packaging and allergen information for accompanying products such as sauce and cheese separately. If transport or receipt deviates, segregate the lot and document the quality lead’s review.
