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Semia is an AI employee that plans production for bakery and baked goods manufacturers. It reads tonight's orders, ingredient inventory, attendance, oven status, and shelf-life risk, then writes tomorrow's bake plan, sequenced around your ovens, proofing chains, and delivery cutoffs. A named human signs off before anything reaches the floor.
Fresh bakery scheduling starts at the delivery cutoff and works backwards through cooling, baking, proofing, and mixing, so every dough has a start time that cannot slip. One order change in the evening forces the whole chain to be recalculated by hand, usually around midnight, by whoever is still awake.
Product baked overnight has to sell that day. Overbake and it comes back on the truck as stales and credits; underbake and shelves are empty by mid-morning with no second run possible, because the ovens are already committed to tomorrow. The planner absorbs that risk every single night.
The oven governs everything, so run order has to group products by bake temperature and profile while proofers, racks, and cooling space fill and empty on their own clocks. A plan that looks fine on paper collides at 2 a.m. when three doughs come out of proof at once and there is one oven slot.
The same line runs plain, seeded, nut, egg, and dairy recipes, so sequencing has to respect allergen order and sanitation breaks, not just efficiency. Multiply every recipe by its pack formats and seasonal peaks, and the nightly spreadsheet becomes hours of puzzle work that only one person knows how to solve.
Semia pulls tonight's orders, ingredient stock, attendance, machine status, and shelf-life risk the moment they land. It sizes each SKU's run to what will actually ship tomorrow instead of a copy of last week, which is how stales come down without shorting the morning routes.
Semia schedules mix, proof, bake, cool, and pack times against real oven and proofer capacity, groups products by bake profile, and sequences allergen-heavy recipes so sanitation breaks land where they cost the least oven time. The chain of start times holds together because it was built as a chain.
When a mixer calls out at 11 p.m., an oven drops offline, or a key account changes an order after cutoff, Semia redraws the remaining plan around the people and equipment actually available, and shows exactly what moved and why. Nobody rebuilds a spreadsheet at 2 a.m.
Your production manager reviews the plan and approves it; nothing reaches the mixers or ovens without a name on it. Design partners cut daily planning from about 3 hours a day to roughly 15 minutes, 12x faster, without giving up control of what gets baked.
Semia reads tonight's orders, ingredient inventory, staff attendance, oven status, and shelf-life risk, then writes tomorrow's production plan backwards from delivery cutoffs through cooling, baking, proofing, and mixing. Every call in the draft shows its reasoning, and a named human, usually the production manager, approves the plan before anything reaches the floor. Design-partner data shows daily planning dropping from about 3 hours to roughly 15 minutes.
Yes. Semia treats oven hours as the finite constraint they are in a bakery. It groups products by bake temperature and profile, sequences doughs so proofing output matches oven availability, and flags where cooling or rack space would jam. The result is a run order that survives 2 a.m., not one that only works on paper.
Semia sizes each SKU's run to tomorrow's actual orders and demand signals instead of last week's averages, and weighs shelf-life risk when quantities are set. Overbaking fresh product becomes stales and credits within a day; underbaking shorts the routes. Planning every run against real demand narrows both, so less product comes back on the truck.
Semia applies your allergen rules to the run order every night. Recipes containing nuts, sesame, egg, or dairy are sequenced so sanitation breaks fall where they cost the least production time, and allergen-sensitive runs are never scheduled behind contaminating products. The rules stay yours; Semia enforces them consistently instead of relying on one planner's memory.
Semia re-plans. When attendance data shows a mixer or oven operator missing, or a machine goes down mid-shift, it redraws the remaining plan around the people and equipment actually available and shows what moved. The named human on shift approves the revised plan, so the floor is never running an unsigned schedule.