Every loaf comes out the same, whoever mixes it.
Save each formula once. Anyone on your team asks for the pieces or kilos they need, gets every ingredient to the gram, weighs it step by step and sees what each piece costs.
How much do you need?
Loss covers what stays in the mixer, on the bench and on the scale. 2 % is usually plenty.
| Weighed | Ingredient | % | Weight |
|---|
Tap an ingredient to cross it off once it’s in the bowl.
What this dough makes
Cost and margin
| Ingredient | Price per kg | Cost in this batch |
|---|
Ingredients only. Each ingredient price is shared across all recipes: change it once and every recipe updates.
Method
Edit recipe
Ingredients
Percent of total flour, including flour in preferments and sourdough. Mark what is flour and what is liquid (water, milk, egg) so hydration is calculated.
Formats
Name, raw dough weight per piece and, if different, how many fit per oven load (blank uses the recipe’s).
Times for the bake schedule
0g