Measurement units
Pick the unit you'll use everywhere below. All quantities and costs update to match.
Weigh ingredients in:
1. Recipe batch cost
List every ingredient in one batch.
| Ingredient | Purchase qty (g) | Purchase price ($) | Cost / g | Amount in recipe (g) | Cost ($) | |
|---|---|---|---|---|---|---|
| $0.0032 | $1.60 | |||||
| $0.0000 | $0.00 | |||||
| $0.0050 | $0.05 | |||||
| $0.0075 | $0.75 | |||||
| Total batch | 960 g | $2.40 |
2. Single product unit
Define your product format and any per-unit packaging.
| Item | Bulk qty | Bulk cost ($) | Cost / unit | |
|---|---|---|---|---|
| Finished product (Wild Sourdough Boule) | 960 g | $2.40 | $2.25 | |
| $0.120 | ||||
| $0.072 | ||||
| Total COGS | $2.45 | |||
| Waste factor % | $2.57 |
3. Overhead & labor per batch
Your time and fixed costs.
Total rental cost: $0.00 per shift
Utilities estimate: $0.12 per batch
Units per batch: 1.07(batch weight ÷ unit format)
Units per shift: 42.67(units per batch × batches per shift)
Recommended sale price
$8.48/ unit
Wild Sourdough Boule · 900 g · 40% margin
COGS (waste adjusted)$2.57
Labor$3.38
Utilities$0.11
Rental$0.00
Total cost / unit$6.06
Profit / unit$2.42
4. Profit goal planner
How much do you want to earn each month? We'll show what it takes in units — a reality check for a new business.
Profit per unit: $2.42
Enter your monthly profit goal above to see how many units you'd need to bake and sell.