Coming soon
Digital product passport
QR code scannable by your customers: origin of each ingredient, production method, carbon footprint — generated from your supplier batches.
Illustrative example: the products, suppliers, values and figures shown in the mockups on this page are fictional. They are used solely to demonstrate how the tools work.
Artisan bakers · 3 AI tools available
AI at the service of your baker's craft
Three operational tools designed for artisans: calculate your doughs, automate your EU Food Information Regulation 1169/2011 (INCO) labels, anticipate tomorrow's batches — without leaving your bakehouse. And three more in the pipeline.
BAKEHOUSE • RECIPE CALCULATION
Intelligent dough calculation — the right recipe in 10 seconds
Enter your bread type and desired final weight: the AI calculates the ingredients in baker's percentages, the water temperature (DDT (desired dough temperature)) and the fermentation schedule. For French tradition baguette, the rules of the decree of 13 September 1993 are built in.
- 9 built-in presetsTradition, sourdough / natural levain, wholegrain, baguette, country, brioche, croissants, sandwich loaf.
- Calculated water temperatureClassic DDT (desired dough temperature) formula (3 × DDT − ambient − flour − friction), adapted to your bakehouse.
- Detailed fermentation scheduleTimed steps with temperatures and tips — from initial mixing to baking.
CALCULATED RECIPE
Recipe for 12 baguettes of 280 g — 65% hydration dough, fresh yeast, slow fermentation.
Total dough weight
3 360 g
T65 flour
2 000 g
Water
1 300 g
Water at initial mixing
12 °C
DDT
Kneading planned at 22 °C, flour at 21 °C, friction +6 °C → water at 12 °C to reach a DDT (desired dough temperature) of 24 °C.
Ingredients (baker's %)
Fermentation schedule
- 110 min22 °C
- 21 h 3024 °C
- 330 min22 °C
- 41 h24 °C
- 522 min240 °C
COMPLIANCE • EU FOOD INFORMATION REGULATION 1169/2011
Compliant labels, generated in 10 seconds
No more hours spent on spreadsheets recalculating nutritional values. The AI cross-references your recipes and supplier data sheets, identifies the 14 major allergens and produces a print-ready label compliant with EU Food Information Regulation 1169/2011 (INCO).
- Automatic detection of the 14 major allergensGluten, milk, eggs, tree nuts, soya… identified and bolded as required by EU Food Information Regulation 1169/2011 (INCO).
- Calculated nutritional valuesANSES CIQUAL database cross-referenced with your supplier technical data sheets, for every recipe.
- Print-ready PDF exportA7 (display) and A6 (pre-packed shelf) formats, with fonts and sizes compliant with the regulation.
Your Bakery
Organic Wholegrain Bread
400 g · Batch of 10/04/2026
INCO COMPLIANT
Ingredients
Organic wholegrain wheat flour (72%), water, wheat sourdough / natural levain, sea salt, wheat gluten.
May contain traces of sesame and tree nuts.
Nutritional values — per 100 g
Wheat origin
France · Île-de-France
Best-before date
5 days at room temperature
ANTI-WASTE • DAILY PREDICTION
Produce exactly the right quantity, every day
The AI analyses your sales history, the weather and the local calendar to suggest how many items to bake this morning. Goal: reduce your unsold items without ever running out for customers.
- Learning dedicated to your bakeryThe model adapts to your products and clientele, and refines its predictions with every batch.
- Weather, events, POS / till historyCombines your POS / till data, local weather and the village calendar in one click.
- Smartphone alert at 5 a.m.Receive your recommended quantities before you light the oven, directly on your phone.
TODAY'S PREDICTION
Friday 10 April 2026
06:00
Morning rain, 8°C
-12% expected footfall
Village square market
+8% specialty breads
PRODUCTRECOMMENDED
Baguette tradition
avg. 165 units
142
-23
Wholegrain loaf
avg. 32 units
28
-4
Croissants
avg. 88 units
95
+7
Pain au chocolat
avg. 72 units
78
+6
Country loaf 1kg
avg. 22 units
18
-4
Prediction goal
Fewer unsold items · better margins
ROADMAP • COMING SOON
Three more tools in the pipeline
These tools are designed but not yet available for early access. Sign up as a pioneer to be notified as soon as they open.
Coming soon
Real carbon footprint
Finished-product Scope 3 calculation based on Agribalyse + your actual suppliers — not a sector average. CSRD-ready.
Coming soon
Multilingual marketing storytelling
Product sheets, Instagram posts and newsletters generated from your traceability data, automatically translated.
Ready to showcase your craft?
Join the pioneer bakers who use VeraTrace to prove the origin of their raw materials and tell their story to every customer.