It is essential for every baker to know the cost of their baked product to be able to determine the correct and reasonable selling price.

Costing your product is quite daunting due the varying cost of raw materials from different suppliers and brand.

Your food cost is very volatile given the fact that your ingredients may change due to availability from your supplier or simply by change of variance and portions in accordance to your client’s specification.

Below is a simple tool you may use to calculate the direct cost of your recipe.

Please note that it follows the standard recipe format which uses weights in measuring quantity of ingredients.