Buyer guide · 22 pages

Weighing, Dispensing & Formulation Buyer Guide

Inside

1. What's inside
2. Why weighing records fail
3. Formulas and recipes: the version in force
4. Formula structure: lines, percentages and controlled change
5. Scaling, targets and tolerances
6. Tare, gross, net, units and staged weighing
7. At the scan: right material, usable lot
8. Material status and the rules behind selection
9. At the scale: readings against tolerance
10. Small quantities and micro ingredients
11. Stations, scales and set-up
12. One person, two people and electronic signatures
13. Corrections, re-weighs and exceptions
14. The electronic dispensing record: what it must hold