Batch and Portion Costing

Batch and Portion Costing

• How batch yields and portion sizes determine the cost of each product
• How to set up weight-based recipe yields in BakeOnyx
• How to calculate accurate product costs based on portions of a batch

Understanding Batch and Portion Costing

When you bake, you typically make a full batch of something—like a batch of cake batter that weighs 4000g and costs $45 to make. But you don't sell the whole batch as one product. Instead, you divide it into portions. For example, you might portion that 4000g batch into individual 450g cakes, each priced at $5.06.

BakeOnyx calculates the cost of each portion automatically based on:

• The total cost of the recipe batch
• The total weight (yield) of the batch
• The portion size of each product

This ensures your product pricing covers your ingredient costs accurately, whether you're selling whole cakes, cupcakes, or loaves.

Setting Up Your Recipe Yield

The first step is to define how much your recipe makes. This is called the recipe yield.

1. Open your recipe in BakeOnyx.
2. Scroll to the Yield section.
3. Enter the total weight your recipe produces in your preferred unit (grams, ounces, kilograms, or pounds).
4. For example, if your chocolate cake recipe makes 4000g of batter, enter 4000 and select g as the unit.
5. Click Save Recipe.

Setting Portion Sizes for Products

Once your recipe yield is set, you can create products from that recipe and define how much of the batch each product uses.

1. Go to Products and create a new product or edit an existing one.
2. Select the recipe you want to use.
3. In the Portion Size field, enter the weight of a single product (e.g., 450 for a 450g cake).
4. Select the same unit you used for the recipe yield (e.g., g).
5. BakeOnyx will automatically calculate the cost per portion.
6. Click Save Product.

How the Math Works

BakeOnyx uses this formula to calculate the cost of each portion:

Cost per portion = (Portion Size ÷ Recipe Yield) × Recipe Cost

For example:

• Recipe yield: 4000g
• Recipe cost: $45
• Portion size: 450g
• Cost per portion: (450 ÷ 4000) × $45 = $5.06

Common Scenarios

Multiple products from one batch: If you make one batch of cupcake batter (2000g, $30) and portion it into both standard cupcakes (50g) and mini cupcakes (25g), each product will have its own accurate cost based on its portion size.

Scaling a recipe: If you double your recipe yield (e.g., from 4000g to 8000g), your recipe cost will increase, and all portion costs will automatically recalculate. Learn more in our Scaling Recipes guide.

Next Steps

• Scaling Recipes — Adjust batch sizes while maintaining accurate costs
• Adding and Managing Ingredients — Keep your ingredient costs current for accurate costing
• Creating a New Order — Use portion-based pricing when building customer orders