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Costing calculator
Work out what your baking costs: and what to charge
Know your cost before you set your price, so every batch makes you money.
YOUR NUMBERS
((A / B) × C) = D
WHAT TO CHARGE
NOTE: YOUR PROFIT SHOULD NEVER BE MORE THAN 30% OF THE COST OF YOUR PRODUCT
Text you can trust
Worked example A batch of amagwinya
Add up what a batch costs you (ingredient plus overheads like gas, transport, and packets), divide by how many you bake to get your cost per amagwinya, then subtract that cost from your selling price: that is your profit on every one you sell, and on the whole batch.
Cost per unit = (ingredients + overheads) ÷ batch size
Selling price = cost per unit + your target profit
Profit per batch = (selling price - cost per unit) × batch size
How to use it
1
Add up what you spend on ingredients for one batch: flour, yeast, sugar, oil: and type it in.
2
Type in how many you get from one batch, and your overheads: gas, transport, packets.
3
Set your intended selling price.
Print my costing
Nothing is stored or sent. The numbers stay on your phone.
Selling amagwinya? Read the Amagwinya Business Tips, then get recipes for bakers who sell
Business Tips
Recipes
Good to know
FAQS
How do I price my baking?
To be filled in.
What counts as overheads?
To be filled in.
What if my ingredient prices change?
To be filled in.