Coleslaw manufacturing & packing app: manages full coleslaw mixing and packing process: program coleslaw recipes, reduce fresh produce waste, and manages production & sales.

100% accurate coleslaw production & order shipping.

Coleslaw packing brochures:  [Coleslaw packing ]     [Farm management]      [RFID]

Coleslaw packing app.

Software app for Food Service Fresh Produce packing : grading, sorting, and processing. Includes export, wholesale, and full packing management app. Built around traceability & recalls: bar-code inventory, B2B Customer Portal, Shop front, FARM MANAGEMENT OPTION and more... Farmsoft provides complete management for onion packing, broccoli packing, citrus packing, pepper packing, tomato packing, avocado packing, potato packing. Salad packing, Loose leaf lettuce and other fresh produce such as spinach, rucola, chicory, watercress. Cucumber packing. Citrus packing app for lemon, orange, mandarin, tangerine, clementine. Asparagus packing. Onion inventory & storage. Potato inventory storage app. Potato traceability app for better packing & logistics. Onion traceability management. Carrot packing app for traceability & inventory control. Bean packing solution. Mango packing app for traceability. Leafy greens packing, processing, washing, mixing leafy greens salads packing. Seafood packing app for packers and processors of fresh and IQF seafood: full seafood inventory, traceability, seafood quality control, orders, sales, seafood shipping import/export. Fresh cut packing app manages entire fresh cut fruit & vegetable processing, washing, sorting, cutting, chopping, and packing. Full inventory, traceability, and sales & shipping management. Food Service Fresh Produce Processing and packing app manages entire fresh cut, value add, fries & chips, coleslaw and salad mixing process for food service businesses. Coleslaw manufacturing & packing app: manages full coleslaw mixing and packing process: program coleslaw recipes, reduce fresh produce waste, and manages production & sales. 

Inventory

Manage incoming Coleslaw packing inventory & storage inventory, capture supplier details, traceability and costs (optionally capture on PO in advance), create inventory & pallet labels, record storage location of inventory.  Automatic inventory audit trail and tracking.  Unlimited inventory items. Bar-code inventory management.

Stock-take

Perform stock-takes any time by category or storage location.  Know how much Coleslaw inventory you have in real time, even search by storage location.  Report by product line and storage location, or product category. 

OPTION:
LEAFY GREENS FARM Management

Full farm record keeping, activity management, best practices, budgeting, time-sheets, machinery costs, inventory, cherry farm traceability, PHI/WHP management, and more... 

Sales, shipping,  orders

Print pick sheet to pick Seafood inventory & storage orders manually, or scan inventory / pallets onto orders, or auto select inventory,  or rapidly sell without an order.  Track paid, and unpaid invoices.  Attach documents to invoices / photos of outgoing shipments.

Traceability & recalls

Instant mock recalls both up and down the supply chain using keys based on supplier lot/batch, supplier name, delivery date, invoice #, inventory #, pallet #, customer reference, order # and more...  Reduces fresh produce food safety compliance costs and makes audits easy. Optional fresh produce blockchain by CHAIN-TRACE.COM

Invoices, BOL, labels for pallets & inventory

Choose from a gallery of invoices, bill of lading, freight notes, and industry standard fresh produce labels including Walmart, Tesco, Aldi, Coles, Pick 'n Save, Woolworths and more...

Batch packing

Record all batch inputs such as fruit & vegetables, packaging materials, and other raw materials.  Batch costs automatically tracked.  Batch recalls automatically track suppliers & traceability.

Logistics

View open orders & balances. Assign orders to specific staff for picking, assign to trucks / driver, transport company.  Set loading order for multiple orders on one truck.  See when orders are ready shipped and print bill of lading, export documents, and invoices. 

Quality control

Perform QC tests for incoming pepper inventory, packed, pre-shipping. Configure QC tests for ANYTHING you want to test, supplier quality control tracking.  Attach unlimited photos & documents to QC tests from your cell or tablet.  

Price lists

Manage prices that will be used when a customer order is recorded.  Set up price lists for specials, specific products & customers or promotions.  

Dashboards

Profit:  Analyze profit of each onion line, variety, and even track individual customer profit, and batch level cost & profit.  Sales:  Monitor sales progress & shipments.  Quality:  supplier performance & more...

More...

Auto shipment and sale alerts to customers.  Configure BOM, packing / manufacturing processes, special rules to control the processes in your business (your consultant will do this for you).   

Value adding

For food service and processors:  specify the ingredients for each product you manufacture, farmsoft will calculate required quantities to fill open orders and schedule the batch.  Automatic creation of inventory outputs.  All ingredients and inputs are costed.

Unlimited sites & warehouses

Create multiple sites, specify which sites each employee can view (this restricts inventory, orders, invoices etc to selected sites).  Great for businesses with multiple locations across the country or planet.

Advanced tailoring

Add new fields to screens, choose from a wide selection of interfaces (touch based, PC based, data entry, tablet), control special business processes, activate defaults, configure automatic alerts and more...

Purchase orders

Order raw materials, packaging materials and more from suppliers.  Analyze orders and prices using Purchases dashboard. 

Re-order alerts

Receive alerts when inventory needs to be reordered, analyze inventory that will need ordering in the future, and inventory that is approaching expiry...


Finance apps

Integrate with Xero finance, or export invoices (AR) and Purchase Orders (AP) to your chosen finance app like MYOB, Quickbooks, , FreshBooks, Wave, SaasAnt, SAGE and others...

Reduce Coleslaw packing waste by 99%

Packing inventory control ensures there is no 'shrinkage', food inventory is FIFO managed, and expiring inventory always monitored.

Reduce Coleslaw administration time by 60%

Automatic paperwork for packing, labels, and reporting reduces the burden on administration teams and saves everyone's time.

Better Coleslaw packing quality now

Quality control and food safety has never been easier with industry standard quality tests, food safety checklists; or configure your own tests. 

100% accurate Coleslaw packing orders!

Guarantee only the correct inventory is shipped for each order, on time, every time.

Easy Coleslaw packing & storage

Perform instant mock recalls and audits at any time, from anywhere. No need to compile reports or search for documents. International food safety standards maintained.

Reduce Coleslaw packing  & storage inventory stocking costs by 10%

Project required ingredients & materials to ensure just in time delivery and reduce inventory overheads & waste.

Faster Coleslaw packing  inventory control

Know exactly which inventory is available, where it is, and when it expires:  any-time, anywhere.
No need to manually create reports in spreadsheets, instant real time access to your inventory details.

100% accurate Coleslaw packing production management

Rapidly assign customer orders to production batches, line & inventory managers receive instant alerts.  Precision processing & packing reduces fresh produce waste.

Coleslaw production, packing, sales distribution food service software
Use farmsoft to manage the entire coleslaw manufacturing and packing operation for any coleslaw products. Configure the ingredients for each coleslaw recipe, project the required materials, produce orders based on requirements (or schedule new harvests or new plantings) to ensure coleslaw manufacturing and packing is accurate and easy to manage.

Coleslaw production, packing, sales distribution food service software


The pack to order process for coleslaw packing has never been easier with farmsoft. Mange traceability for coleslaw packing, perform quality tests on incoming cabbage, onion, parsley and other raw materials, and track quality back to the supplier from customer complaints/feedback.

Customers can use the portal to enter their coleslaw orders online; give your customers a superior coleslaw ordering experience. You can even collect customer feedback for coleslaw products received by the customer in the mixed salad loose leaf lettuce portal.

‍Software solution to manage coleslaw > Reduce loose coleslaw, improve coleslaw traceability, ensure accurate & timely coleslaw orders.

Coleslaw containing 25% mayonnaise was formulated with untreated cabbage (control) and cabbage fumigated with two levels of gaseous acetic acid: 0.08 mL and 0.50 mL/100 g cabbage. A device consisting of a rotating barrel and vaporizing chamber was used to fumigate the shredded cabbage. Populations of aerobic microorganisms in coleslaw made from untreated cabbage reached 108 cfu/g after 15 days in storage at 5C. Growth of lactic acid bacteria was extensive and in some cases this group was chiefly responsible for spoilage. Microorganisms were not detected in coleslaw made from cabbage fumigated at higher levels of acetic acid during 22 days in storage. Mayonnaise had a lethal effect on the microflora of cabbage, and fumigation with acetic acid prior to formulation of coleslaw increased the effect. The color of coleslaw was not affected by fumigation but CO2 production during storage was reduced. 

COLESLAW MANUFACTURING / PACKING HISTORY:
The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term "koolsla" ("kool" in Dutch sounds like "cole") meaning "cabbage salad".[4][5] The "cole" part of the word ultimately derives from the Latin colis, meaning cabbage.[6]

The 1770 recipe book The Sensible Cook: Dutch Foodways in the Old and New World contains a recipe attributed to the author's Dutch landlady, who mixed thin strips of cabbage with melted butter, vinegar, and oil. The recipe for coleslaw as it is most commonly prepared is fairly young, as mayonnaise was invented during the mid-18th century.

According to The Joy of Cooking (1997), raw cabbage is the only entirely consistent ingredient in coleslaw; the type of cabbage, dressing, and added ingredients vary widely. Vinaigrette, mayonnaise, and sour cream based dressings are all listed; bacon, carrots, bell peppers, pineapple, pickles, onions, and herbs are specifically mentioned as possible added ingredients.[5]

Germany
Traditional German Krautsalat consists of finely shredded cabbage marinated with oil and vinegar.[citation needed] Sometimes onions or apples are added.[citation needed]

Italy
Coleslaw with cooked ham and sliced pepper (julienne cut) in Italy is called insalata capricciosa (capricious salad).[citation needed]

Poland
Various cabbage-based salads that resemble coleslaw are commonly served as a side dish with the second course at dinner, next to meat and potatoes. There is no fixed recipe, but typical ingredients include shredded white cabbage (red and Chinese cabbage are also not uncommon), finely chopped onions, shredded carrots, and parsley or dill leaves, with many possible additions. These are seasoned with salt, black pepper and a pinch of sugar, and tossed with a dash of oil (typically sunflower or rapeseed) and vinegar, while mayonnaise-based dressings are uncommon. An alternative, usually served with fried fish, is made with sauerkraut, squeezed to get rid of excess salty brine and similarly tossed with carrots, onions, black pepper, sugar and oil.

Any simple salad of that kind, i.e. one made with shredded raw vegetables, is known as a surówka (Polish: surowy 'raw'). If cabbage is the base ingredient, it is simply called a surówka z (kiszonej) kapusty, or a "(soured) cabbage salad". The English name "coleslaw" is mainly associated with the mayonnaise-dressed cabbage. It is often written as "colesław" or "kolesław" (pronounced [kɔˈlɛswaf]), because of the similarity to many names ending with "-sław" (e.g. Bolesław).

Russia and Ukraine

A Russian and Ukrainian variety dressed with sunflower oil
In Russia and Ukraine, a salad of fresh shredded cabbage, mixed with carrots, apples, cranberries etc., is traditionally dressed with unrefined sunflower oil.[7] The cabbage can be marinated before with vinegar producing cabbage provençal (Russian: капуста провансаль, tr. kapusta provansal).[8] A similar salad is also made of sauerkraut.[7]

Sweden
In Sweden, a particular type of cabbage salad made with a vinaigrette consisting of vinegar or acetic acid (vinegar essence), vegetable oil, salt, and seasonings is classically served with pizza and known as pizzasallad (pizza salad).[9] Recipe[which?] adds carrots and leeks and is called veckosallad (week salad) for its notable durability.[citation needed] The term coleslaw (Swedish: coleslaw, or Swedish: kålsallad) is reserved for cabbage salad with carrots and mayonnaise-based dressing, and is typically seen as part of the American cuisine.

United Kingdom
In the United Kingdom, coleslaw often contains carrot and onion in addition to cabbage, and is often made with mayonnaise or salad cream. Some variations include grated cheese such as cheddar, or nuts such as walnuts and dried fruits such as sultanas or raisins.

United States
In the United States, coleslaw often contains buttermilk, mayonnaise or mayonnaise substitutes, and carrot, although many regional variations exist, and recipes incorporating prepared mustard or vinegar without the dairy and mayonnaise are also common. Barbecue slaw, also known as red slaw, is made using ketchup and vinegar rather than mayonnaise.[10] It is frequently served alongside North Carolina barbecue, including Lexington style barbecue, where, unlike in the rest of the state, a red slaw is the prevailing variety.[11]


Expert Tips for Making the Perfect Coleslaw
Secrets to ensure your slaw is a standout.

By Real Simple
Updated July 22, 2016
Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission.
When making coleslaw, there’s one major decision that inevitably comes to mind: whether to go the creamy route (mayo, buttermilk, sour cream, yogurt) or the vinegar one (white wine, red wine, apple cider vinegar). The debate between the two is so great, in fact, that Erik Niel, chef and owner of Easy Bistro & Bar and Main Street Meats in Chatanooga, Tenn. referred to it as the “Slaw War.” See below for our take, plus five more tips for perfecting the barbecue standby.

BEST COLESLAW MANUFACTURING TECHNIQUES

1
Rather Than Choose, Combine the Two.
Though a bit untraditional, the best kind of slaw may be a combination of creamy and vinegar. “One of the more successful [slaws] I’ve ever made was a hybrid of the two, and I ran that one on my menu for a long time,” Niel says. “It made both camps pretty happy.” Chef Richard Blais, winner of Bravo’s Top Chef All-Stars, agrees that one kind doesn’t reign supreme. “I don’t discriminate when it comes to coleslaw!” When combining, he suggests two parts creamy to ¼ part vinegar.

2
Go for the Green.
It may seem boring, but “regular old green cabbage is about the best way to go,” says Niel. And Blais agrees. Purple cabbage will bleed into the slaw as it marinates (see tip four), defeating the purpose of a colorful, green-and-purple slaw. To ensure each piece of cabbage is uniformly sized, Niel shreds his on a mandolin (we’re partial to this Oxo one), while Blais opts to shred using a food processor (he uses this BLACK+DECKER one, which includes a shredding disc).

3
Don't Skip the Salt.
To ensure the coleslaw stays nice and crisp, it’s crucial to salt the cabbage before mixing in the remaining ingredients. The salt squeezes out any excess moisture, so the coleslaw will stay crunchy for days. “Toss the raw cabbage in salt, and rest for at least 30 minutes,” Blais says. “Then give it a quick rinse.” This step is particularly important for creamy slaws, which are especially prone to sogginess.

4
Give It Some Time.
While slaws can be thrown together in a pinch (Niel’s “quick and dirty slaw” consists of buttermilk, salted cabbage, and Tabasco), it’s best to let the mixture marinate for a few days. You’ll know the slaw is ready to eat when the flavors have developed, but it's still crunchy, Niel says. The slaw should last another three to four days, but should be tossed when it starts to get mushy.

5
Continue to Season as It Sits.
Because the flavors will continue to develop as the slaw marinates, don’t worry about perfecting the seasoning when you first make the batch. “If it’s not hot enough, add more seasoning,” Niel says. “Don’t feel like you’ve got to get it right on the first mix. The flavors develop. You can continually season it.”

6
Serve It on the Side.
We’re not opposed to serving slaw atop a barbecue pork sandwich, but a really delicious slaw tastes best as a side. Try it as an accompaniment to fried seafood (think fried shrimp, fried oysters, or fried trout) or alongside a sloppy Joe.