Candle and Soap Batch Record
Make a batch traceable, so a good one can be repeated and a bad one can be traced back to what went into it.
CM-08 2 pages
Food production and artisan makers · FP-13
Chocolate and Confectionery Batch Record
A free printable chocolate batch record — ingredients with lot numbers and allergens, process readings against your targets, and pieces packed and sent.
Download Free · no sign-up
One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
What this sheet is for
Know which couverture, cream or nuts went into a batch of bars or bonbons. The thermometer reading is on the same page as the lot number.
Who it is for
Bean-to-bar makers, chocolatiers, fudge and toffee makers, and anyone making confectionery to sell at markets or wholesale.
How to use it
- Weigh out and record every ingredient with its supplier, lot and best before.
- Tick the allergen column for anything that carries one, so labelling is easy.
- Write your own target for each process stage and the reading you actually got.
- Note the temper test or set test result before moulding or cutting.
- Count pieces and rejects, record the date code and where the batch was sent.
What is on the sheet
One page, top to bottom:
Printed under the title: Bars, bonbons, fudge or toffee — one batch from the ingredients weighed out to the pieces packed, with the lot numbers that trace it.
Write-on lines: Product · Batch no. · Date · Made by
Ingredients weighed out — lot and best before from the pack, not from memory
Table, 6 rows: Ingredient · Supplier · Lot no. · Best before · Weight used · Allergen
Process readings — temper, boil, cool, set — your curve in the target column, no figure printed
Table, 6 rows: Stage · Time · Target (yours) · Reading · Test / result · Initials
Write-on lines: Pieces / bars made · Rejects · Packed into · Date code applied · Where it went
Questions
Why are there no tempering temperatures on the sheet?
Because the right curve depends on the chocolate you are using, the machine and the room. The sheet has a target column for your figure and a reading column for what happened, which is the pair you need when a batch blooms.
Does this cover sugar work as well as chocolate?
Yes. The process table takes whatever stages your product has — a boil and a cool for toffee, a temper and a set for bars. The test column is for the snap, cold-water or temper test you use.
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Also in the resources library
The same subject, with a version you can fill in on screen.
Homemade Gift Batch Costing Sheet
The cost of the ingredients or materials used in one batch.
XG-920 Budget PDF Excel Online
