Inspect the right state
Identify which good disappeared, whether it is an input for a currently planned recipe and which inventory held it. Inspect the business storeroom and storefront independently; a cart cargo list is a third location. Note the active recipe and its required inputs before adjusting the sale destination.
Make the decision
Reserve the input quantities required by the next intended batches. Clear unwanted output and inspect recipe routing rather than filling every storage slot. A target for finished goods is not proof that all intermediate materials are protected in every condition.
Verify the result
Observe a small complete production-and-sale cycle with the current Master. If ingredients sell while storage is not full, preserve the before-and-after stock evidence, selected recipe and build number for a reproducible report.