Download the editable ingredient workbook
Download the recipe costing workbook. The SAMPLE DATA sheet shows a completed four-ingredient example. The Blank worksheet contains input cells and formulas for your own recipe. There are no macros, external links or uploaded customer records.
Enter a package price, package amount and amount used for every ingredient. Both amounts in a row must use the same unit. Different rows may use grams, milliliters or count, but a single row must not divide a kilogram amount into an unconverted gram amount.
Completed fictional example
| Ingredient | Package price / amount | Used | Formula | Cost |
|---|---|---|---|---|
| Flour | $6 / 1,000 g | 250 g | 6 / 1000 × 250 | $1.50 |
| Butter | $8 / 500 g | 125 g | 8 / 500 × 125 | $2.00 |
| Sugar | $3 / 1,000 g | 200 g | 3 / 1000 × 200 | $0.60 |
| Eggs | $3.60 / 12 | 2 | 3.60 / 12 × 2 | $0.60 |
SAMPLE DATA ingredient total is $4.70, or $0.47 for each of ten accepted items. These fictional figures illustrate arithmetic, not supplier prices or a market selling price.
Blank worksheet — copy or print
Replace each entry and add as many ingredient lines as needed. The spreadsheet formulas calculate line cost; the table below documents the units so another person can review the inputs.
| Ingredient | Package price | Net package amount | Quantity used | Shared unit | Line cost |
|---|---|---|---|---|---|
| Your entry | Your entry | Your entry | Your entry | Your entry | Your entry |
Check the result
A blank price remains incomplete. A package amount or yield of zero must not be used as a divisor. Keep unit-cost precision until the final total is displayed. A negative quantity usually signals an entry error rather than a useful negative ingredient cost.
Measure sellable yield after the losses relevant to your process. Do not divide by every theoretical cut piece if some cannot be sold. Keep a version or date with the recipe when purchase prices change, and compare like quantities when reviewing it later.
This file excludes hands-on labor, packaging, delivery, tax, permits, platform fees and unentered overhead. Use the recipe costing formula to review the arithmetic and the bakery costing spreadsheet to compare complete product batches. A recipe cost is not a customer quote or guaranteed profit.