Costing of a product is worked for all 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
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
| Recipe Calculator |
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.
| Before you go to Recipe Calculator, look at the details below |
| Free Trial for Recipe Costing |
| Must Buy CD for Rs.299 only |
| Must Buy CD for Rs.299 only |
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