Define each quantity
Package cost is what you assign to the purchased package. Package amount is its net quantity. Recipe amount is the quantity consumed in this batch. If the package is priced per kilogram and the recipe uses grams, convert the kilogram to grams before calculating.
The line formula is package cost divided by package amount, multiplied by recipe amount. Recipe ingredient total is the sum of those lines. Ingredient cost per sellable item is that total divided by accepted yield. None of those formulas automatically contains labor, packaging or overhead.
Completed fictional recipe
| Ingredient | Package cost | Package amount | Recipe amount | Line cost |
|---|---|---|---|---|
| Flour | $6 | 1,000 g | 250 g | $1.50 |
| Butter | $8 | 500 g | 125 g | $2.00 |
| Sugar | $3 | 1,000 g | 200 g | $0.60 |
| Eggs | $3.60 | 12 eggs | 2 eggs | $0.60 |
SAMPLE DATA total: $4.70. If the batch yields ten sellable items, the ingredient portion is $0.47 each. These are invented purchase prices, not current supplier quotes or US market averages.
Blank worksheet — copy or print
Use one row per ingredient; keep both quantities in the unit named in that row. Add rows rather than combining unrelated ingredients into one assumed average.
| Ingredient | Package cost | Package amount and unit | Recipe amount in the same unit | Calculated line cost |
|---|---|---|---|---|
| Your entry | Your entry | Your entry | Your entry | Your entry |
Validation and loss treatment
A package amount and a yield divisor must be positive. Missing prices should remain unresolved instead of becoming zero. If you use more than one package, the proportional formula still works when the unit price is unchanged. Keep intermediate precision; round the final money display rather than every tiny unit cost.
Record waste consistently. If the recipe consumption already includes trimmings or production loss, do not add the same loss a second time. A lower accepted yield increases cost per item while preserving the consumed ingredient total.
From ingredients to a selling price
Add actual labor and materials, allocate appropriate overhead, then choose a pricing method. A 50% markup on a $20 complete cost gives $30. A 50% margin requires $40. Neither result follows from the ingredient total alone.
Use the ingredient cost calculator for one line and the recipe costing spreadsheet to keep multiple lines. Delivery, tax, permits and platform fees need separate, explicit treatment. No result guarantees profit or replaces bookkeeping.