How to calculate recipe cost
For each ingredient, divide its pack price by the pack quantity, then multiply by the amount your recipe uses. Keep both quantities in compatible units. Add the ingredient costs to get the recipe’s ingredient total.
A 1,000 g bag of flour costing USD 2.80 contributes USD 1.40 when you use 500 g. Across 12 portions, that is about USD 0.12 of flour per portion. This is the flour cost alone.
What does yield loss change?
A batch of 12 with 10% expected loss has an average usable yield of 10.8 portions. The total batch cost stays the same; its cost is spread over fewer saleable portions. Fractional yields are planning averages. Round actual production quantities as your process requires.
Can I convert cups to grams?
Volume-to-weight conversion requires the density of the specific ingredient. This quick tool blocks that conversion. In the full workspace you can enter a measured density in grams per milliliter. US cups and 250 ml metric cups are labeled separately.
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