> For the complete documentation index, see [llms.txt](https://help.supplyd.co/llms.txt). Markdown versions of documentation pages are available by appending `.md` to page URLs; this page is available as [Markdown](https://help.supplyd.co/supplyd-erp/production/creating-a-production-product.md).
# Creating a Production Product
Creating **Production Products** in Supply’d allows you to manage items that are made in-house rather than purchased from a supplier. By setting up production products, you can define the ingredients and quantities required, track yields and output, monitor production costs, and maintain accurate inventory levels. This helps streamline your production workflow, improves traceability, and ensures better visibility and control over your manufacturing process from start to finish.
This document guides you through the process of adding a **Production Product**, which is a product you make in-house.
{% hint style="success" %}
👉 For details on adding other types of products please refer to the [Adding Products](/supplyd-erp/products/adding-products.md) and [Product Types Overview](/supplyd-erp/products/product-types/product-types-overview.md) documents.
{% endhint %}
* [#adding-a-production-product](#adding-a-production-product "mention")
* [#editing-production-products](#editing-production-products "mention")
* [#removing-production-products](#removing-production-products "mention")
***
## Adding a Production Product
{% stepper %}
{% step %}
#### Open the Products Page
Select **Products** from the main menu. The **Products** page will open.
***
{% endstep %}
{% step %}
#### Click Add +
To create a new product, click the **Add +** button in the top right corner. The **Add Product** form will appear.
***
{% endstep %}
{% step %}
#### Complete Product Details & Custom Fields
Complete the **Product Details** and any optional **Custom Fields** sections, as explained in the [Adding Products](/supplyd-erp/products/adding-products.md) document.
***
The following steps will walk you through entering all the necessary details for your production product.
***
{% endstep %}
{% step %}
#### Select Product Type
In the **Product Type** section, select **Production**.
**Product Type\* \[required field]**
The type of product this is. For a **Production Product**, select **Production** from the drop-down menu.
{% hint style="success" %}
👉 For a description of the other choices see the [Adding Products](/supplyd-erp/products/adding-products.md) and [Product Types Overview](/supplyd-erp/products/product-types/product-types-overview.md) documents.
{% endhint %}
When **Production** is selected additional sections will show.
***
{% endstep %}
{% step %}
### Labelling Details\*
The relevant details for labelling products such as ingredients, nutrition, storage type and more. After creating the production recipe you can generate the ingredients, allergens, nutritional information from the recipe, provided all the recipe items contain the relevant details.
{% hint style="warning" %}
If wanting to use the auto generate features in this section, complete the **Production Settings**, **Production Stages** and **Production Items** sections first.
Each ingredient used in the production or recipe must have its relevant information entered to ensure accurate calculations.
{% endhint %}
**Country of Manufacture**
Select the country the product was made in. When Australia is selected, an additional field - **Percentage Australian** - will appear.
**Percentage Australian**
The percentage of this items ingredients that are Australian.
{% hint style="success" %}
Clicking automatically calculates the estimated percentage of Australian content in your product.
It does this by using data from your ingredients - specifically the origin info you've entered for each component. This helps you quickly work out your Australian content without doing manual calculations, which is especially useful for labelling and compliance.
{% endhint %}
{% hint style="warning" %}
You will need to have completed the [#production-stages](#production-stages "mention") and [#production-items](#production-items "mention") sections before you use the **Generate** feature.
{% endhint %}
**Ingredients**
Any ingredients contained in this product. Leave blank if not applicable.
{% hint style="success" %}
Clicking automatically creates an ingredient list based on the components used in your production item.
It pulls the ingredient names from your product setup and arranges them in order of quantity, which is standard for food labelling. This saves time and helps ensure your ingredient list is accurate and compliant with labelling requirements.
{% endhint %}
{% hint style="warning" %}
You will need to have completed the [#production-stages](#production-stages "mention") and [#production-items](#production-items "mention") sections before you use the **Generate** feature.
{% endhint %}
**Allergens - Contains**
Enter the allergens that **are present** in this product, separated by commas (eg. dairy, nuts).
Do not include leading phrases like "Contains".
Leave bank if not applicable.
{% hint style="success" %}
Clicking automatically compiles a list of allergens found in the ingredients of your product.
It scans the ingredients you've added to the production item and identifies any known allergens (like gluten, dairy, nuts, etc.) based on the allergen information stored in your ingredient data. This helps you quickly and accurately populate allergen warnings for food labelling and compliance.
{% endhint %}
{% hint style="warning" %}
You will need to have completed the [#production-stages](#production-stages "mention") and [#production-items](#production-items "mention") sections before you use the **Generate** feature.
{% endhint %}
**Allergens - May Contain**
Enter any allergens that **may be present** in this product, separated by commas (eg. soy, peanuts).
Do not include phrases like "May contain".
Leave bank if not applicable.
**Nutrition Information**
Enter the nutritional information for this product, if applicable.
Clicking opens the **Edit Nutrition** form where you can enter details, or have Supply'd calculate them for you (see the option below).
* **Servings Per Package:** This is the **total number of servings** in one full pack of your product.\
For example, if a bottle contains 500ml and each serving is 250ml, then **Servings Per Package = 2**.
* **Serving Size:** This is the amount of product in a single serving. It should reflect the typical portion someone would consume at one time.
{% hint style="success" %}
The buttons help you automatically work out the **Servings Per Package** and **Serving Size**, based on your product’s total weight or volume.
**✅ Calculate Serving Size**
If you already know how many **Servings Per Package** there are, Supply’d will calculate the **Serving Size** for you.
\
Example:
* You enter “Servings per Pack” = 4
* The total pack weight is 800g
* It will calculate the **Serving Size = 200g**
**✅ Calculate Servings per Pack**
If you know the **Serving Size**, Supply’d will calculate how many servings fit in a pack.
\
Example:
* You enter **Serving Size** = 250ml
* The total pack volume is 1lt
* It will calculate **Servings Per Package = 4**
{% endhint %}
{% hint style="info" %}
### Adding a Nutrient Field
If you want to add nutrition information beyond the standard table, use the “**Select Nutrition Field**” option below the table.
Click for the field to be added to the table.
{% hint style="warning" %}
The nutrient must be set up in your **Product Settings** to appear as an option on the menu.
👉 See the [Product Settings](/supplyd-erp/settings/product-settings.md#nutritional-info) section of the [Product Settings](/supplyd-erp/settings/product-settings.md) for details.
All ingredients or products used in the recipe must have this additional information for the nutrient to be calculated accurately when using the **Generate** feature. Alternatively, you can enter the value manually.
{% endhint %}
{% endhint %}
Clicking on the 3 dots in the top right corner of the form will open a menu.
* **Generate From Recipe:** Automatically calculates the nutritional values (like energy, protein, fat, sugar, etc.) for your finished product.
Supply'd can automatically calculate the nutritional values by pulling the nutrition data from each ingredient in your recipe and calculating the total values based on their quantities. This saves time and helps ensure your Nutrition Information Panel is accurate and compliant with labelling standards.
For accurate calculations, each item or product used in the production must also have its nutrition values added.
* **Remove Nutrition:** Clears all the nutritional data currently entered or generated for the product.
This is useful if you need to reset the information, for example, if the recipe has changed or if you want to manually re-enter or re-generate the data from updated ingredients.
* **Recipe Weight (Input Weight):** Enter the total raw weight of all your ingredients combined before any processing or cooking.
* **Final Weight (Yield Weight):** Enter the actual weight of the finished product after it has been cooked, baked, or processed.
* **Weight Change (%):** This field shows the percentage of weight lost or gained during production. Supply'd calculates this for you based on the difference between the Recipe Weight and Final Weight.
* Negative Value (-): Indicates "Yield Loss" (common in baking or roasting where moisture evaporates).
* Positive Value (+): Indicates "Yield Gain" (common in rice or pasta where water is absorbed).
{% hint style="success" %}
In Supply’d, these fields are used to account for moisture loss or gain during the cooking process. Since nutrition is calculated by weight, the system needs to know if your product shrinks (like roasting meat) or expands (like boiling pasta) to give an accurate per-100g breakdown.
**Why this is critical for Nutrition Labels**
The law requires nutrition panels (like "Calories per 100g") to reflect the product as sold (usually the cooked state).
* Without Final Weight: The system thinks 100g of your burger has the calories of 100g of raw meat.
* With Final Weight: The system understands that 100g of your *finished* burger actually contains about 115g worth of raw ingredients' nutrients, making the label legally compliant and accurate.
{% endhint %}
The completed information will look something like this on the product page.
**Storage Type**
Select the type of storage required for this product - **Ambient**, **Refrigerated** or **Frozen**.
**Shelf Life**
This field allows you to specify how long the product remains suitable for use or sale.
Enter a numerical value, then select whether the shelf life is measured in **Days**, **Months**, or **Years**, depending on what applies to the product.
**Usable Size**
The weight or size of a single unit. This can be used to define drained weights or other weights or volumes that differ from the product’s listed size.
For example, a can of pineapple may weigh 450 g, but after draining the juice, the pineapple alone weighs much less.
Enter a value, then select the appropriate unit of measurement from the drop-down menu.
Leave this field blank to use the product size.
**Expiry Type**
Select the **Expiry Type** for this product.
* **Best Before:** Indicates the date until which the product is expected to retain its best quality. The product may still be safe to consume after this date.
* **Use By:** Indicates the date by which the product should be consumed for safety reasons. It should not be used after this date.
**Allowed Substitutes**
Add any products that can be used as substitutes, if any, for this item during production runs if the original product is unavailable.
**Is Formula Base**
Select whether or not this **Product** (ingredient) is part of "100% flour" when used in a Bakers Percentage-based production recipe.
{% hint style="info" %}
This field will only show when **Bakers Mode** is enabled in the [Production Settings](/supplyd-erp/settings/production-settings.md#production-defaults) section in your [#production-settings](#production-settings "mention").
👉 See the [Bakers Mode](/supplyd-erp/production/bakers-mode.md) document for full details.
{% endhint %}
***
{% endstep %}
{% step %}
### Production Settings
Defines the configuration for the production of this product.
**Batch Code Prefix**
Enter an optional prefix to use when generating batch codes for this item. This field should contain characters only, using digits as a prefix may cause the automatic increments of production batches to be incorrect.
**Expected Yield\* \[required field]**
Enter the final quantity of this product you expect to produce in a single batch.
{% hint style="info" %}
For bakers, one batch should equal one deck in Deck reports, meaning each batch represents a single oven deck load. This keeps production and reporting aligned, making it easier to track output, monitor oven usage, and ensure consistency between what is produced and what is recorded.
👉 See the [Bakers Mode](/supplyd-erp/production/bakers-mode.md#deck-reports) section of the [Bakers Mode](/supplyd-erp/production/bakers-mode.md) document for more information.
{% endhint %}
**Min Yield**
Enter the minimum amount of this product that you will produce in a single run.
{% hint style="warning" %}
It is not possible to create a run smaller than this value; if attempted, the system will automatically adjust the run to the minimum yield amount.
{% endhint %}
**Max Yield**
Specify how much of this product you have the capacity to produce in a single production run.
{% hint style="warning" %}
It is not possible to create a run larger than this value; if attempted, the system will automatically adjust the run to the maximum yield amount.
{% endhint %}
**Yield Multiple**
The multiple of units produced per batch. Production runs can only be scheduled in these multiples.
For example: If set to **5**, you can only schedule batches of 5, 10, 15, 20, etc.
* Leave blank to allow any batch size.
* Can be used in combination with **Minimum** and **Maximum Yield**.
**Batch Shelf Life**
The expected shelf life from the date of production. Enter the number then select **Days**, **Months** or **Years** from the drop-down, whichever is applicable.
**Expiry Type**
Select the type of the expiry date type used for this batch - either **Best Before** or **Use By**.
**Lead Time**
Enter the number of days of lead time required before this product can be produced, for example, to ensure all ingredients are available and prepared.
**Production Priority**
Set the priority of this product in the **Production** table, with lower numbers appearing first.
{% hint style="success" %}
**Production Priority** determines the order in which production products appear in the Production table. Products with a **lower priority number** are shown first, helping you highlight and organise items that need to be produced sooner or are more important in your workflow.
{% endhint %}
**Default Smart Planner Method**
Select the default method to apply when using the [Smart Production Plan](/supplyd-erp/production/smart-production-plan.md).
* **None:** To not set a default method for this product.
* **Made to Order:** Create production runs for each of your current Sales Orders.
* **Net Requirements:** Deduct your current Sales Orders and expiry from inventory throughout the date range, ensuring that stock stays above Min Hold.
* **Suggested:** Utilise your forecast rate of sale, stock expiry, and Min Stock Hold to keep you always in stock.
**Include In Deck Reports**
Select whether or not to include this product in production deck reports.
{% hint style="info" %}
This field will only show when **Bakers Mode** is enabled in the [Production Settings](/supplyd-erp/settings/production-settings.md#production-defaults) section in your [#production-settings](#production-settings "mention").
👉 See the [Bakers Mode](/supplyd-erp/production/bakers-mode.md) document for more details.
{% endhint %}
{% hint style="success" %}
A **Deck Report** is a planning tool used in bakeries and production environments to organise daily production across ovens (or “decks”).
* **1 deck = 1 oven**, so the report shows how many ovens are currently being used.
* You can select which products appear on the report for a specific day.
* The report helps optimise the baking schedule, making it easier to plan production, reduce bottlenecks, and ensure efficient use of resources.
{% endhint %}
***
{% endstep %}
{% step %}
### Production Stages
Defines the steps or stages involved in the production run.
In Supply’d, stages in production runs represent the step-by-step process of manufacturing a product. Each stage breaks down the production workflow into manageable parts, such as mixing, baking, or packaging - depending on your product setup.
Here’s how stages work:
* Each stage can have its own components (ingredients or items) and instructions.
* You must complete each stage in order - you can’t skip ahead.
* Once a stage is finalised, Supply’d records the consumption of inventory for that stage.
* Only when all stages are finalised is the finished product added to your inventory.
This structured approach ensures accuracy in tracking materials, labour, and output throughout the production process.
To add the stages, click .
You will be prompted to save your product before adding/editing any stages. Click .
The **Edit Production Stages** form will appear.
**Stage Name**
Enter the name of this stage of production.
{% hint style="success" %}
Choose a name that best describes each stage so that each part of the production flow is immediately identifiable and meaningful to anyone reading the procedure.
{% endhint %}
**Stage Colour**
Select the colour to use for this stage of production.
**Labour**
To include labour costs for this stage, enter the time it takes to complete it in hours and minutes. Supply'd will calculate and display the total cost of labour for this stage.
{% hint style="warning" %}
To be able to track labour costs for a Production item, you’ll first need to set up [Production Settings](/supplyd-erp/settings/production-settings.md#labour-tracking) in your [Production Settings](/supplyd-erp/settings/production-settings.md). On the **Production Settings** page, in the **Labour Tracking** section, select "Yes" in the **Enable Tracking** field and enter a **Default Hourly Rate**. In the example above, the rate has been set to $50.00 per hour.
{% endhint %}
**Processing**
Enter the estimated processing time once staff have completed their part, eg. time spent in oven.
**Department**
Select the department(s) this product belongs to.
{% hint style="info" %}
This field will only appear if you’ve set up optional [Locations](/supplyd-erp/settings/locations.md#departments) within your [Locations](/supplyd-erp/settings/locations.md).
Your list may look different from the example, depending on how you've named your departments.
{% endhint %}
**Stage Instructions**
Any instructions for completing this stage of production.
Click to add the next stage (if required), and repeat the process for any additional stages needed.
When you have finished add all the stages, click .
**Production Stages** will now look something like this, each stage with its own unique name and colour depending on what you chose. The stage colours make it easy to identify each stage of production a product is at and will show in the **Production Batch** list.
***
### Additional Options for Production Stages
Prior to saving or when editing the **Production Stages**, clicking on the 3 dots in the top right will display a menu.
**Save**
Saves the production stages. This is an alternative to using the button at the bottom of the page.
**Copy Stages From**
The **Copy Stages** **From** option allows you to reuse an existing production stage from another product when creating a new Breakdown Product. Instead of manually creating the stage again, you can copy the stage, saving time and ensuring consistency in your production workflow.
How it works:
* When adding a Breakdown Product, select **Copy Stages From**.
* Choose an existing product that has the stage you want to reuse.
* The stage (names, colours, and sequence) are copied to the new product.
* You can then edit or adjust the stages as needed for the new product.
Benefits:
* Saves time by avoiding repetitive setup.
* Maintains consistency across similar products.
* Reduces errors by using an already-tested stage setup
1. Click on, or type in, the field to show a list of your products to choose from.
2. Click to add the stage to the current product.
3. You will be asked to confirm as this will override any stage you may have already entered.
4. Make any changes required after the stage has been copied.
**Import Stages**
This option allows you to upload a list of production stages from a CSV file, instead of entering them one by one. This is a quick way to set up or update stages in bulk, especially helpful when working with lots of products or complex processes.
👉 See the [#importing-production-stages](#importing-production-stages "mention") section below for full details on how to do this.
***
{% endstep %}
{% step %}
### Production Items
These are the items and quantities of products to make this recipe.
The stages you added in the last step will appear something similar to the screenshot below.
Click **Edit Items**. The **Edit Production Items** form will show.
**Input Mode**
Select whether to use **Ingredient Measurements** or **Bakers Percentage**.
{% hint style="success" %}
**Baker’s Percentage** is a way of expressing ingredients as a ratio of the flour weight, rather than using fixed amounts like grams or cups. Flour is always 100%, and all other ingredients are shown as a percentage of that flour.
For example, if flour is 1,000 g, then 600 g of water is 60%, and 20 g of salt is 2%.
Unlike standard **Ingredient Measurements**, which are tied to one batch size, **Baker’s Percentages** make recipes easy to scale up or down and easier to compare between formulas.
{% endhint %}
When **Bakers Percentage** is selected additional fields will show.
* **Unit Size:** The weight or size of a single unit prior to baking.
* **Yield:** The amount of finished product the recipe will produce.
**Items**
Clicking on, or typing in, the field that says **Type Product Name** will bring up a list of your products and ingredients.
Select the first item used in this product. Click .
{% hint style="success" %}
You can use items you buy or produce in other production runs within other production products.
{% endhint %}
The fields that appear next will depend on the option you selected in the **Input Measurements** field.
* [#using-ingredient-measurements](#using-ingredient-measurements "mention")
* [#using-bakers-percentage](#using-bakers-percentage "mention")
***
#### Using Ingredient Measurements
When **Ingredient Measurements** is selected as the **Input Measurements** you will see these fields:
{% hint style="success" %}
Clicking the 3 dots to the right of a products name will open a menu with the option **Substitute Product**.
Use this option to quickly replace an ingredient with another product. The recipe is updated automatically, and related food labelling information can also be updated, eliminating the need to make multiple manual changes.
This provides a faster and more efficient way to update recipes while keeping product information accurate.
👉 See [#editing-production-products](#editing-production-products "mention") below for more details.
{% endhint %}
**Stage**
Select the stage where this ingredient is used.
**Quantity**
Enter the quantity of this item that is used in this production stage.
For example, you use 250g of a 1kg (1,000g) packet of caster sugar in this stage, the **Quantity** would be therefore be 0.25.
{% hint style="info" %}
The cost of this ingredient used in this product is shown in the grey box. This is calculated from data added when setting up this item.
{% endhint %}
**Measurement**
The amount, in grams, of this ingredient in the recipe. The **Quantity** field will automatically be adjusted relative to the product size. For example, you use 250g of caster sugar in this stage.
{% hint style="success" %}
You can enter the amount in the **Measurement** field and the **Quantity** will automatically calculate for you and vice-versa.
{% endhint %}
{% hint style="info" %}
The cost of this ingredient per gram is shown in the grey box. This is calculated from data added when setting up this item.
{% endhint %}
**Scales**
Select whether to use integrated scales and, if enabled, choose the scale to use for weighing during production.
**Tolerance**
Specify the acceptable percentage variance from the target quantity or weight. During production or weighing, quantities that fall within the tolerance range are considered acceptable, helping ensure consistency while allowing for minor variations.
For example, if the target weight is **100g** and the tolerance is **5%** (ie. **±5g**), any weight between **95g** and **105g** will be accepted.
Repeat the above steps for all items used, clicking after selecting each one. Much like writing the ingredients in a recipe.
Click to add all items.
The items selected will appear in their stages with amounts used and total costings.
***
#### Using Bakers Percentage
If you selected **Bakers Percentage** in the **Input Mode** you will see these fields:
**Stage**
Select the stage where this ingredient is used (as above).
**Is Formula Based**
Select whether this ingredient is part of "100% flour" when used in a percentage-based production recipe.
{% hint style="warning" %}
If you use two different types of flour that are both marked as Formula Base, you must also allocate their proportions as percentages (eg. 60% and 40%). The total of all flours must always equal 100%. This rule also applies when flour is used across different stages - regardless of distribution, the combined flour content across all stages must total 100%.
{% endhint %}
**Bakers Percentage**
Enter the "bakers percentage" relative to 100% flour.
{% hint style="success" %}
For example, our recipe for Unicorn Cookies:
* 1.2 kg wheat flour
* 600 g granulated sugar
* 600 g unsalted butter (softened)
* 6 large eggs
* 2 tbsp vanilla extract
* 2 tsp baking powder
* 1 tsp salt
First, set flour as 100%:
* **1.2 kg flour = 1200 g = 100%**
Now convert everything relative to 1200 g flour => (ingredient weight ÷ flour weight) × 100%
* **Sugar:** 600 g → (600 ÷ 1200) × 100 = **50%**
* **Butter:** 600 g → **50%**
* **Eggs:** 6 eggs ≈ \~300 g (about 50 g each, without shell)\
→ (300 ÷ 1200) × 100 = **25%**
* **Vanilla paste**: 2 tbsp ≈ \~26 g (≈13 g per tbsp)\
→ (26 ÷ 1200) × 100 ≈ **2.2%**
* **Baking powder:** 2 tsp ≈ \~8 g (≈4 g per tsp)\
→ (8 ÷ 1200) × 100 ≈ **0.67%**
* **Salt:** 1 tsp ≈ \~6 g\
→ (6 ÷ 1200) × 100 = **0.5%**
**Summary (baker’s %)**
* Flour: 100%
* Sugar: 50%
* Butter: 50%
* Eggs: 25%
* Vanilla paste: \~2.2%
* Baking powder: \~0.67%
* Salt: 0.5%
{% endhint %}
Repeat the above steps for all items used, clicking after selecting each one.
{% hint style="info" %}
If flour is added and marked with “Formula Base = Yes,” it will be highlighted in orange to indicate that it is the reference point for all calculations. All other items will appear in blue by default.
{% endhint %}
Click to add all items.
{% hint style="success" %}
If you would like to automatically generate the ingredients, allergens and nutrition in the [#food-product-details](#food-product-details "mention"), you can do so now.
{% endhint %}
***
### Additional Options for Production Items
Prior to saving or when editing the **Production Items**, clicking on the 3 dots in the top right will display a menu.
**Save**
Will save the items. An alternative to the button at the bottom of the page.
**Copy Items From**
Opens the **Copy Production Items** form allowing you duplicate the items from another product using the same or similar items, saving time and keeping things consistent. Clicking on or typing in the field will show a list of your products to choose from. Click to add these items to the current product.
You will be asked to confirm as this will override any items you may have already entered. You can edit any changes required after the items have been copied.
**Import Items**
Allows you to upload a list of production items from a CSV file, instead of entering them one by one. This is a quick way to set up or update items in bulk, especially helpful when working with a lot of products.
Complete in the same way as for [#importing-production-stages](#importing-production-stages "mention") below.
***
{% endstep %}
{% step %}
#### Sell Product & Remaining Sections
👉 Refer to the [Adding Products](/supplyd-erp/products/adding-products.md) document for details on how to complete this and all remaining sections.
***
{% endstep %}
{% step %}
#### Save
Click to finish creating the product.
{% endstep %}
{% endstepper %}
{% hint style="success" %}
Now that all production settings, stages, and items are set up, you're ready to start creating production runs.
👉 For more information on production runs, check out the [Creating & Performing a Production Run](/supplyd-erp/production/creating-and-performing-a-production-run.md) document.
{% endhint %}
***
## Importing Production Stages
This option allows you to upload a list of production stages from a CSV file, instead of entering them one by one. This is a quick way to set up or update stages in bulk, especially helpful when working with lots of products or complex processes.
{% stepper %}
{% step %}
Click **Download the template**.
{% endstep %}
{% step %}
The **Export Production Stages** form will open. From here, you can download your CSV template, which provides the correct format and field structure needed to import the production stages into Supply’d.
{% endstep %}
{% step %}
Select **Sample Data** from the **Data Source** menu. This provides a set of example data to help you understand how to complete the template.
{% endstep %}
{% step %}
Click and a file will be generated and downloaded to your computer.
{% endstep %}
{% step %}
Open the template and complete the fields in the spreadsheet. Add your production stages, include key details like SKU, Product, stage Name, stage Colour, duration, and instructions.
{% hint style="warning" %}
* Follow the column headings carefully.
* Do not change column names.
* Leave **Production ID** fields blank for new records.
* Delete any sample data before importing.
{% endhint %}
{% hint style="danger" %}
**Important:** The title row should remain in the document in order for the system to match the columns when imported. You should remove the sample data before importing otherwise the system will create custom stages with the sample data.
{% endhint %}
{% endstep %}
{% step %}
Once you have completed filling out the spreadsheet, ensure that you save or export it as a CSV file, as this format is required for successful import into Supply’d.
{% endstep %}
{% step %}
After creating your import file, the next step is to upload it into Supply’d. To do this, return to the Import Production Stages form.
On the **Edit Production Stages** page, click on the 3 dots in the top right and select **Import Stages**.
The **Import Production Stages** form will open.
Click on in the **Upload CSV File** field to select the CSV file from your device and upload it.
{% hint style="warning" %}
After selecting the file please ensure you wait for the file to successfully upload before clicking .
{% endhint %}
{% endstep %}
{% step %}
Click to begin the import.
{% endstep %}
{% step %}
After the import completes, review the details to ensure the information has been imported correctly.
{% endstep %}
{% endstepper %}
***
## Editing Production Products
{% stepper %}
{% step %}
Select **Products** from the main menu.
{% endstep %}
{% step %}
Click on the product you want to edit.
{% endstep %}
{% step %}
Click on the 3 dots on the top right corner and select **Edit Product**. The **Edit Product** form will open.
{% endstep %}
{% step %}
Change any fields as required following the guidelines above for [#adding-a-production-product](#adding-a-production-product "mention").
{% hint style="success" %}
**Remember** to go back and edit or regenerate the Percentage Australian, Ingredients and Allergens, and recalculate nutrition in the [#food-product-details](#food-product-details "mention") if amounts or ingredients have changed.
{% endhint %}
#### Substituting Products
You can use the **Substitute Product** option to quickly replace an ingredient.
This feature updates the recipe automatically, including ingredient references, quantities, ratios, costs, and related food labelling information. It provides a quick way to replace an item throughout the recipe without needing to make multiple manual changes.
{% hint style="info" %}
**Substitute Product** is best used when you want to permanently update the recipe moving forward, rather than using a temporary substitute for a specific production run.
{% endhint %}
1. Click the 3 dots to the right of a product's name and select **Substitute Product**.\
\
\
\
2\. The **Substitute Product** form will open.
{% hint style="warning" %}
⚠️ **Production Run Warning:** If there is an active production run using the recipe, you will receive an error and be prompted to complete or cancel the run before making changes.\
{% endhint %}
Select the product you would like to use as a substitute.
3. If you would like to update any labelling details, tick **Regenerate Food Labelling?**.
3. Click .
{% endstep %}
{% step %}
Click to apply the changes.
{% endstep %}
{% endstepper %}
***
## Removing Production Products
If you would like to remove a product:
{% stepper %}
{% step %}
Select **Products** from the main menu.
{% endstep %}
{% step %}
Click on the product you want to remove.
{% endstep %}
{% step %}
Click on the 3 dots on the top right corner and select **Remove Product**.
{% endstep %}
{% step %}
You will be asked to confirm.
Click .
{% endstep %}
{% endstepper %}
***
{% hint style="success" %}
For a full look at how it all works, check out the [Production Flow](/supplyd-erp/production/production-flow.md) doc.
{% endhint %}
---
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