How to calculate a baking batch
For each ingredient, enter the pack quantity, what you paid, and the quantity the recipe uses. Add rows as needed. Then enter labor hours, hourly rate, one combined optional other-cost amount, and the number of items produced.
Formula and compatible units
Each line cost is purchase price × normalized quantity used ÷ normalized quantity purchased. Grams convert with kilograms, millilitres with litres, and individual items with dozens. Mass never converts to cups or other volume without a real density, so mismatched dimensions are rejected.
Worked example
A 1 kg bag of flour costing $4 contributes $1 when 250 g is used. Two labor hours at $15 add $30; $3 other costs make a $34 batch. For 12 items, the cost is about $2.83 each.
Limits and common questions
A blank other-cost field is shown as not entered; an explicit 0 is shown as zero. Use the single field once so packaging is not counted again in an ingredient row. This is a cost breakdown, not a tax or profit calculation, and it does not fetch market prices.
How to read the result
Ingredients is the sum of only the quantities used, not the price of every full package. Labor is hours × hourly rate. Other costs is the one combined amount you entered. Total batch cost adds those three parts, and cost per item divides that total by the finished quantity.
Practical checks before pricing
Use one currency throughout and enter the actual yield after breakage or trimming. Keep mass with mass, volume with volume, and count with count. If a recipe uses cups but the package is sold by weight, use a measured ingredient-specific conversion instead of guessing; this calculator intentionally will not invent a density.