How figures are calculated

Cost of a recipe

For a given date, each line costs its quantity times the ingredient’s price on that date. A sub-recipe line costs its share of that recipe’s batch cost. The lines add up to the batch cost, and dividing by the yield gives the cost per unit.

Line	Quantity	Price	Cost
Bread flour	6 kg	€1.10 per kg	€6.60
Whole wheat flour	1 kg	€1.40 per kg	€1.40
Sea salt	150 g	€0.80 per kg	€0.12
Sourdough starter	1.5 kg	€0.60 per kg	€0.90
Batch cost, yielding 12 pieces			€9.02

So one loaf costs €9.02 ÷ 12 = €0.75 in ingredients.

Labor on a product page

The product page estimates labor by the minute:

1. Take the baking share of each person’s pay: pay × hours baking ÷ hours employed.
2. Divide the total by the minutes baked in a month: hours baking per week × 52 ÷ 12 × 60.
3. Multiply by the product’s minutes per unit.

With €2,340 of baking pay and 30 hours baking per week, a month has 7,800 baking minutes, so a minute costs €0.30. A loaf taking 6 minutes carries €1.80 of labor.

Margin on a product page

Per loaf	Amount
Selling price	€6.50
Ingredients	−€0.75
Margin before labor	€5.75
Labor	−€1.80
Margin	€3.95, or 61% of the price

This is an estimate using today’s prices. It needs no sales history, so it’s available the moment you add a product.

In the Overview

The Overview works from what actually happened in the period, using the values that applied on each date.

• Ingredient cost is what you baked. What sold is included, and so is each product’s leftover: baked minus sold over the period, costed on its bake days. Something that sells after the period counts as not sold.
• Fixed costs and pay accrue per day: each month’s amount, divided by that month’s number of days.
• Profit per product is revenue minus ingredient cost and the product’s share of fixed costs and labor.

That’s why a product’s profit in the Overview differs from the margin on its page: the Overview includes waste, rent and all your pay.