Our organization routinely mixes dry ingredients into packaging for resale, but all of the dry ingredients has thus far been single-input such as cinnamon or oats. In a new series of recipes we are going to produce, I must pre-blend mono-input ingredients together before production will add them to the packaging for resale. For example, one mixture will be a coconut powder and a peanut powder, blended together and stored until production will mix it into the resale packaging(along with other ingredients). This poses several issues I have not had to address, such as how to store a blended allergen(I don't suppose I can get away with storing it with any other mono-allergen), how to record that I've blended it and how to record the lot numbers of the blended products in the final recipe. I would prefer to just label the new blend with both original lot numbers and use those respectively in the final product, and just create a spreadsheet for a blending record, but I'd love to hear from anyone with experience in this area.