Work out what the ingredients actually cost
Enter the package price and amount used for each ingredient. The result estimates the cost consumed by this batch, not the full shopping bill or a suggested selling price.
Free, no account needed. Calculations run in your browser. Inputs are not saved; copy or download before leaving. Example values are illustrative.
Replace every example with your receipt prices. Enter all prices in the selected currency. Weight converts to weight, volume to volume; weigh cup measures first. Include every ingredient you want counted in the total.
$1.10 per batch · $0.14 per serving
Flour (example): $0.50 Eggs (example): $0.60 Batch ingredients: $1.10 Per serving (8 servings): $0.14 Excludes labor, packaging, utilities, waste, and selling fees. Totals use unrounded values.
Read the total correctly
A 1.5 kg bag of flour costing 3.00 contributes 0.50 when you use 250 g: 3.00 × 250 ÷ 1,500. Buying the bag still costs 3.00. Keep the shopping bill separate from the amount consumed.
Prices are your inputs, not live market prices. This calculation uses purchased quantity without an automatic trimming or waste allowance. For an ingredient weighed after trimming, account for its usable yield in your own costing. The result isn't a profit estimate or recommended selling price.
For a defensible budget-recipe claim, retain the dated receipt, package size, serving definition, and costs of small ingredients such as oil. If a price rounds to 0.00 on screen, the downloaded sheet retains six decimal places; totals use the unrounded numbers.
Keep the checked recipe with your notes
Record the quantities you used and what happened when you cooked them. A calculated variation still needs a cook-through before it becomes a recommendation.
Plan a publication for the recipes you're developing