The second time you make the muffins
The first batch is easy to price. The next one, after the flour price changes, is where old notes get messy.
- First costing
- Record a 5 kg flour bag at $12.50, the box price, the recipe quantities, and the number of muffins you can sell.
- Another product
- Use the saved ingredient and packaging records while costing a different recipe instead of typing the same pack details from scratch.
- New receipt
- When the next flour bag costs $14.00, update the purchase price and review the affected product costing before you keep using an old quote.
- New quote
- Check the ingredient and packaging costs, any monthly costs you've assigned, and the new price before you quote again.
When flour gets more expensive, you have the saved product to check before sending the next quote.
This example shows ingredient records, not a complete selling price. Bakeluma also calculates active production labor from batch time and an hourly rate, and allocates monthly fixed costs by active production time. Waste still has no separate input field.
What you can keep in the workspace
Save what you paid for a pack of flour, how much was in it, and how much each recipe uses. Do the same for butter, eggs, boxes, and labels. Those saved records can be used when you cost another product.
When you need to check a price again, the product cost and its ingredients are together instead of scattered across different spreadsheet tabs. If you only need one number today, use the free calculator without an account. It doesn't save or transfer those entries into an account.
For bakers who sell, not just collect recipes
A recipe notebook tells you how much flour goes into a loaf. Costing adds what you paid for the flour, the bag you sell it in, and how many loaves you can sell from the batch. Then you can check whether your selling price covers that cost.
If the same butter goes into your muffins and cakes, you can reuse the saved ingredient. When the supplier raises the price, check those products again. Start with one product you already sell; you don't need to move every recipe at once.
Use a calculator first if you are still deciding
You don't need an account to test the math. The free calculator takes ingredient and packaging costs, sellable yield, active production time, your hourly rate, and optional monthly overhead. Choose a target margin or profit per item and check what went into the price.
If you want to come back tomorrow and edit a product, make an account and save it there. The one-off calculator is separate; its entries won't follow you into the account.
Before you move off a spreadsheet
Is this just a recipe storage app?
No. The point is to connect recipe quantities with purchase prices, packaging, product cost, and pricing decisions for baked goods you sell.
Can I try the costing calculation without signing up?
Yes. The free one-off calculator works without an account. Sign up only when you want a saved workspace.
Will my one-off calculator entries appear in my account?
No. The public calculator keeps entries in your browser for that session; it does not transfer them into a saved account.
Try one real product first.
Pick something you already sell, use your latest ingredient receipt, and check what one sellable item costs. Save the records only if you want to return to them later.