Confectionery & Chocolate Manufacturing Software

Your formulations took years to perfect. Your production shouldn't still run on spreadsheets.

FlexiBake gives confectionery and chocolate manufacturers a single platform for production planning, recipe management, lot tracking, and order fulfilment --- purpose-built for the complexity of multi-step confectionery production, not adapted from a generic ERP.

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50+

confectionery & chocolate manufacturers served

25 yrs

in food manufacturing

year average customer tenure

Confectionery Challenges

Why confectionery manufacturers need purpose-built software

Multi-step production that lives in people's heads

A single chocolate bar can require tempering, moulding, filling, enrobing, decorating, and packaging --- each step with its own timing, temperature, and equipment requirements. Right now, that sequence lives in the production manager's notebook. If they're out, the team improvises. If the order mix changes, the whole schedule has to be rebuilt by hand.

Seasonal demand that breaks your planning

Valentine's Day, Easter, Halloween, Christmas --- your revenue spikes are predictable, but planning for them isn't. You're scaling production 3-5x for a four-week window, which means scaling ingredient orders, packaging, labour, and equipment time simultaneously. By the time you've updated every spreadsheet, the season is already here.

Expensive ingredients with no real-time visibility

Cocoa butter, vanilla, specialty nuts, Belgian couverture --- your ingredient costs are an order of magnitude higher than a bakery's. But your inventory visibility is the same: someone checks the shelf, writes it on a clipboard, and hopes the count is still accurate by the time production starts. Over-ordering ties up cash. Under-ordering stops the line.

Labelling that takes longer than the product

Every new product, every reformulation, every seasonal variant needs an updated nutrition label, ingredient declaration, and allergen statement. If your formulas live in one spreadsheet and your labels live in another, they're never quite in sync. One missed allergen declaration isn't just a labelling error --- it's a recall waiting to happen.

The Confectionery transformation

Without FlexiBake

Multi-step production sequences managed in notebooks and whiteboards
Seasonal demand planned in spreadsheets that take weeks to update
High-value ingredient inventory checked manually with clipboard counts
Nutrition labels and allergen declarations maintained separately from recipes
Lot traceability through multi-step production requires assembling records from every stage

With FlexiBake

Production scheduling handles multi-step processes with stage-level tracking and timing
Seasonal demand planning built into the order and production system months ahead
Real-time inventory connected to recipes --- shortages flagged before production starts
Labels, allergen declarations, and nutrition facts generated directly from recipe formulas
Lot numbers tracked through every production stage --- full trace from cocoa bean to finished box

Key Capabilities

How FlexiBake works for confectionery manufacturers

Your formulas, centralised and always in sync

Store every recipe formula in one place --- from your signature truffles to seasonal gift box assortments. Scale batch sizes automatically. Manage sub-recipes (ganache as an ingredient in a truffle, truffle as a component in an assortment). When you reformulate, every downstream calculation updates: labels, costing, ingredient requirements.

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Labels that update when your recipes do

Generate nutrition facts panels, ingredient declarations, and allergen statements directly from your recipe formulas. When you change an ingredient or adjust a formulation, the label updates automatically. No separate spreadsheet. No manual recalculation. No risk of a label that doesn't match what's actually in the product.

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Multi-step production, scheduled and tracked

Plan production runs that span multiple stages: tempering, moulding, filling, enrobing, decorating, packaging. Each stage is scheduled with its own timing, equipment, and capacity constraints. The system knows that your enrober can only run one product at a time, and that your ganache needs to set for four hours before it can be cut.

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Know exactly what you have --- and where every lot went

Real-time inventory for raw materials, work-in-process, and finished goods. Lot numbers tracked from receiving through every production stage to final shipment. Ingredient shortages flagged before production starts, not after you've already begun a batch. Full forward and backward traceability for audits and recalls.

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See what every product actually costs to make

Real-time food costing calculated from actual ingredient prices, actual recipe formulas, and actual production yields. Not estimates from last quarter. Know your true cost per unit, per batch, per product line --- and see immediately how ingredient price changes affect your margins.

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Platform for Confectionery