If it's baked, wrapped, and sold from the counter, it's PPDS food under Natasha's Law — full ingredient labelling with the 14 regulated allergens emphasised, on every single bake. Kitchen Control builds that label from the recipe you've already costed, not a separate job.
Since Natasha's Law came into force, prepacked-for-direct-sale food — which covers most of what leaves a bakery counter — legally needs full ingredient labelling with the 14 regulated allergens in bold, italic or underlined. Getting this wrong isn't a compliance footnote, it's the actual law.
| The daily grind | How Kitchen Control helps |
|---|---|
| Writing PPDS labels by hand for every tray that goes out prepacked | Print Label generates the allergen label straight from the recipe already in the system |
| A flour, nut or sesame supplier swap slipping through unnoticed | Allergens are pulled from the actual ingredient record, not memory |
| Not knowing the true cost of a loaf once wastage and batch size are factored in | Recipe costing built around batch yields, down to cost per unit |
| Use-by dates on prepped doughs, fillings and bakes tracked on a whiteboard | Shelf life stored on the recipe, use-by calculated and printed automatically |
| Flour and butter price rises eating margin without anyone noticing | Scan the invoice — every recipe using that ingredient recosts automatically |
You sell prepacked bakes from a counter, market stall or wholesale round, and need PPDS-compliant allergen labels and real batch costing without hiring it out.
You're a large industrial bakery with dedicated QA software and barcode-driven production lines already in place.
Built by a working head chef, for bakers who need labels that are actually correct, not just present. Set up in an afternoon.
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