| Before you go to Recipe Calculator, look at the details on the right |
Costing of a product is worked for all
recipes to find
recipes to find
- The basic approach to understand
product making. - To analyze the recipe with the finished
product. - To control the cost of production.
- To get the final finished product prizing.
- To see the fluctuation of food cost from
time and again. - To eliminate the unnecessary ingredients.
- To add any new and required ingredient.
- To help in systematize the production.
Calcipe is a concept that ibcablr.com will
relate to all those who will like to know
about the bakery mathematics. Apart from
costing a recipe, we shall also add the
weights and measurements of ingredients,
overhead costing, scheduling, pan sizing
for cakes and lots more...so keep
watching and also let us know what more
you will like us to support you with
relate to all those who will like to know
about the bakery mathematics. Apart from
costing a recipe, we shall also add the
weights and measurements of ingredients,
overhead costing, scheduling, pan sizing
for cakes and lots more...so keep
watching and also let us know what more
you will like us to support you with
For first time users
Fig1.
Ingredients: These are items that you
use for a formula, list them out completely.
Remember that even water is an ingredient
of a formula, just that it does not
incorporate the rate and amount.
Quantity: This column is to fill the weight
of each ingredient according to the decimal
value, for example:
1000gm = 1 kilo
100gm = 0.1 kilo
10gm = 0.01 kilo
1gm = 0.001 kilo
Rate: Each ingredients is bought for a
value which should be inserted in this
column, remember that the decimal values
should be converted to per kilo / per liter
only.
Portion size: this column helps you to
increase or decrease the formula used,
you can add a value and see the right side
column called increase formula for details.
Ingredients: These are items that you
use for a formula, list them out completely.
Remember that even water is an ingredient
of a formula, just that it does not
incorporate the rate and amount.
Quantity: This column is to fill the weight
of each ingredient according to the decimal
value, for example:
1000gm = 1 kilo
100gm = 0.1 kilo
10gm = 0.01 kilo
1gm = 0.001 kilo
Rate: Each ingredients is bought for a
value which should be inserted in this
column, remember that the decimal values
should be converted to per kilo / per liter
only.
Portion size: this column helps you to
increase or decrease the formula used,
you can add a value and see the right side
column called increase formula for details.
Fig2.
Baking loss: All baked product generally
goes through loss of moisture while
baking, this generally has a percentage,
write the figure of loss and you will get the
per kilo price along with the amount of
moisture loss. You may also use this by
giving a value zero for creams or cold
dessert which has no moisture loss.
Weight of product: This Column will help
you to add the portion size that you want
the pricing for, The portion size with give
you the per piece cost and then you will
see the final pricing, which relates to 3
times the portion price.
Buttons: these will help you to refresh,
calculate and also print the recipe.
Baking loss: All baked product generally
goes through loss of moisture while
baking, this generally has a percentage,
write the figure of loss and you will get the
per kilo price along with the amount of
moisture loss. You may also use this by
giving a value zero for creams or cold
dessert which has no moisture loss.
Weight of product: This Column will help
you to add the portion size that you want
the pricing for, The portion size with give
you the per piece cost and then you will
see the final pricing, which relates to 3
times the portion price.
Buttons: these will help you to refresh,
calculate and also print the recipe.
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