Cost recipes by weight, pieces & amount used

Professional bakers rarely cost by "servings". You cost by grams of batter, dough or frosting per pan, by pieces used from a batch (7 cookies out of 40), and by partial use of a recipe (450 g from a 4,000 g batch). Bakeboost now speaks that language.

1. Declare a recipe's yield

Open a recipe (Recipe in the sidebar → open or add one). At the top you'll see a Yield control with three choices:

Yield type	What you enter	What you get
Servings (default)	Number of servings	Cost per serving — exactly like before
Weight (g / kg)	The total the batch makes, e.g. `4000 g`	Cost per gram
Units / pieces	The batch count, e.g. `40`, plus an item name like cookie	Cost per piece

As soon as you set a weight or unit yield, the recipe shows its cost per unit (e.g. $0.01125 / g, $1.25 / cookie) next to the cost, and the same figure appears as a Cost / unit column on the recipe list.

A recipe's Yield control set to Weight (g / kg) with a batch yield of 4000 g, and the Cost Price row showing $45.00 and $0.0112 per gram

Leaving the yield on Servings keeps a recipe working exactly as it always has.

2. Cost a product by the amount it uses

When you build a product from a recipe (Products → add a Recipe product → Recipes section), a weight- or piece-yield recipe shows an amount used box instead of a plain quantity.

Type the amount the product actually uses in the recipe's own unit — 450 for a gram recipe, 7 for a cookie recipe — and Bakeboost works out the cost for you:

450 g of a 4,000 g / $45 batch → $5.06
700 g → $7.87 · 950 g → $10.69
7 cookies of a 40-piece / $44.50 batch → $7.79

A product's Recipes section: the Vanilla Sponge recipe with a Mould dropdown, an amount-used box showing 950 g, and the computed Line cost of $10.69 (950 g of 4000)

You no longer need to hand-calculate a fraction like 0.1125 and type it into a quantity box.

3. Save your moulds & tins once

If you use the same pans over and over, save them once and pick them from a list instead of re-typing grams.

Go to Moulds in the sidebar (under Products & Inventory).
Add each mould with a name and the grams it holds — e.g. 9" Round = 950 g, Loaf tin = 800 g.
Back on a product's weight-recipe line, choose the mould from the Mould… dropdown and the amount used fills in automatically. You can still edit it.

The Mould & Tin Library page listing saved moulds — 6 inch Round 450 g, 7 inch Round 700 g, 9 inch Round 950 g, and a Loaf tin 800 g — with an Add Mould button

4. Build a recipe from other recipes (sub-recipes)

Made a base sponge, a Swiss buttercream or a ganache once and use it in lots of cakes? Add it as a sub-recipe instead of re-typing its ingredients every time.

Open a recipe and find the Sub-recipes section (below Ingredients).
Pick another recipe and enter the amount used (e.g. 450 g of a 2,000 g buttercream batch).
Its cost rolls into this recipe's cost automatically — $12 × 450/2000 = $2.70 added to the total.

A recipe's Sub-recipes section with Swiss Buttercream added, 450 g used, and the computed Line cost of $2.70 (450 g of 2000)

The recipe's cost becomes ingredients + every sub-recipe used, so a finished cake's cost reflects its base mix, filling and frosting without duplicating any data entry.

How it all fits together

A worked example, end to end:

Vanilla base (recipe): 2,000 g, ingredients $16 → sub-recipe of…
Buttercream (recipe): 4,000 g, $45 → both used in…
Celebration cake (recipe): its cost = its own ingredients + the base + the buttercream, each by amount used.
9" Cake (product): adds the Celebration cake recipe, picks the 9" Round mould → grams fill in → the line cost uses the full rolled-up recipe cost.

Every number traces back to your real ingredient costs.

Last updated July 26, 2026