Recipe cost calculator

Enter package prices, amounts used and the number of servings.

Servings
Package price
In package
Used in recipe
Package price
In package
Used in recipe
Package price
In package
Used in recipe

The left unit is for the package; the right unit is for the recipe.

Cost of ingredients in this recipe

105

Cost per serving17.50
Servings6
Ingredients counted3

Contents

How the recipe cost calculator works

A highlighted part of a food package points to an itemized receipt

The calculator prices only the amount of each ingredient used in your recipe. It adds those amounts for the whole batch and divides the total by the number of servings.

Price the portion of the package, not the whole purchase

For each ingredient, enter what the entire package cost, how much it contains and how much the recipe uses. The ingredient cost is package price multiplied by used quantity divided by package quantity. The two quantities are converted to the same unit before division. Add all ingredient costs, then divide by the actual number of servings.

The unit selector reads from package to recipe. Choose kg โ†’ g when the bag is sold in kilograms and the recipe lists grams. Mass choices include g, kg, oz and lb; volume choices include mL, L, US fl oz and US cup. Pieces are counted separately. The calculator does not guess a density to convert grams into millilitres.

What the numbers mean at the stove

  1. A bag of flour costs 180 for 2 kg, and you use 500 g: its share costs 45. Sugar costs 120 per 1 kg and you use 200 g: add 24. Three eggs from a 10-egg pack priced at 120 add 36. The batch costs 105 in ingredients, or 17.50 per serving when it makes six equal servings.
  2. A 1000 g bag of grain costs 250. Using 160 g costs 40. If the pot serves four, that ingredient contributes 10 per serving before milk or toppings.
  3. Oil costs 360 for 2 L and the dressing uses 75 mL. Select L โ†’ mL: the used oil costs 13.50. Its weight is irrelevant because both amounts are volumes.

Read the total as an ingredient cost

Use one currency for every package price. The form does not convert currencies or apply a currency's smallest denomination. It keeps each line unrounded while adding, then displays up to two decimal places. The expandable breakdown shows which ingredient contributes most.

A fully empty added row is ignored. A partly filled row waits for the missing information instead of treating it as zero. You can enter a free ingredient at price 0 or an unused ingredient with used amount 0. The form accepts up to 30 rows and a whole-number serving count.

The total excludes labour, energy, packaging, delivery, waste and profit unless you represent a cost with a suitable row. For a selling price, add those expenses separately before using a margin calculation. If the finished recipe yields fewer servings than planned, update the serving count.

Questions that change the cost

Package size, actual yield and the price paid all affect the share assigned to a recipe.

Which price should I use after a discount?

Enter the amount actually paid for the entire package. The calculation assigns the same discounted price to the portion used.

How do I handle peels or bones?

If you know the usable yield, enter that usable amount as the package quantity. For example, 1 kg bought but 700 g usable means dividing the paid price by 700 g.

Can I mix grams and millilitres?

No. Converting mass to volume needs the specific ingredient's density. Weigh the used amount or keep both quantities as volumes.

What if I paid for several identical packs?

Add their quantities and enter the total price. Three 400 g packs become a 1200 g package with the combined price.

Is this the price I should charge customers?

No. This is an ingredient cost. A selling price also needs labour, overhead, packaging, waste and your desired profit.

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Calcopedia (en) โ†’ Recipe cost