User guide
The two things a bakery builds in BakeryBatch — recipes and products — and how one becomes the other.
A recipe is how you make something — the ingredients, the nutrition, the cost to bake a batch. A product is something you sell — priced, packaged, and built from one recipe, several recipes, loose ingredients, or any mix. You cost and label a recipe; you price and sell a product.
Recipes
A recipe (your “recipe box”) is a formulation — a list of ingredients with amounts, plus everything the app can work out from them. It’s a building block: it has no price and isn’t sold on its own. One recipe can even sit inside another as a sub-recipe (a filling, a frosting, a base dough).
What a recipe gives you
- • Nutrition per serving, worked out from the ingredients
- • Allergens detected, and an ingredient statement in the right order (descending weight, QUID, region rules)
- • Nutrition & ingredient labels — FDA, CFIA, or UK — to print or export
- • Cost per batch and per serving, from your ingredient prices
- • Timing (prep & bake) and oven temperature in °C or °F
- • A production process — the ordered stages a batch goes through (prove, cool, decorate…)
- • Versions & history, and one-click duplicate to fork a variation
- • Shelves in the recipe box — file recipes under names you choose
Products — the compound, sellable thing
A product is what a customer actually buys. It’s compound: you build it from any combination of components —
- • one recipe — e.g. a single loaf;
- • several recipes — a “Gift box” of three different cookies, a layer cake of sponge + filling + icing recipes;
- • loose ingredients added straight to the product — packaging, a sticker, a handful of nuts on top;
- • any mix of the above.
What a product adds on top of a recipe
- • Rolled-up cost across every component, its supplies, and any per-batch labour
- • Units per batch and per package — how many you get, and how they’re sold
- • Price, target margin, live margin analysis and suggested price points
- • Quantity price breaks and customer-specific prices
- • SKU / GTIN and a tax treatment per locale
- • Price history — every change snapshotted, any reprice undoable
- • A package label that also captures allergens added at the product level
- • Sold through menus, orders, standing orders and invoices, and scheduled as production batches
At a glance
| Recipe | Product | |
|---|---|---|
| Answers | How it’s made | What you sell |
| Made of | Ingredients (+ sub-recipes) | Recipes and/or ingredients — many |
| Nutrition & labels | Yes | Yes (package-level allergens too) |
| Cost | Per batch / per serving | Rolled up across all components |
| Price & margin | — | Price, margin, tiers, customer prices |
| Packaging / SKU | — | Units, SKU/GTIN, tax treatment |
| Sold via | — (a building block) | Menus, orders, invoices, schedule |
Turning a recipe into a product
- 1. On any recipe (or its card in the recipe box), click Make product. That opens a new product, already named after the recipe and holding it as the first component.
- 2. Add more if it’s compound — other recipes, loose ingredients, packaging. Set units per batch and per package.
- 3. Give it a price or a target margin. The cost of every component rolls up automatically, so the margin is real.
- 4. Sell it — put it on a menu, take orders, invoice it, and schedule the bakes.
Change the recipe later and the product’s cost and labels follow it — the product keeps pointing at the recipe, it doesn’t copy it.
Still stuck? Your dashboard has a first-run checklist that walks the whole arc: recipe → label → product → price → sell.