Step 2 of 3 · Recipes
Cost one batch you actually make
Use saved ingredients, real quantities, and a measured yield.
Before you start
Save the ingredients in Pantry first. Have your written recipe, the amount of each ingredient, the finished batch yield, and hands-on preparation time ready.
Review the Pantry guide1. Create and name your recipe
Open Recipes and start a new recipe. Give it a recognizable name, such as Vanilla cupcakes. Start with your normal batch; you can scale it later. If you upload a recipe, check the extracted quantities and match each ingredient to the correct Pantry item.
2. Add the amount used in this batch
Search your Pantry ingredients and enter each recipe quantity and unit. Enter 1 lb of flour if that is what the batch uses, even though you bought a 5 lb bag. Check every ingredient has a cost and resolve missing-unit or conversion warnings.
3. Reuse a saved sub-recipe
If you make buttercream, caramel, or another component separately, save it as its own recipe first. Add the amount used as a sub-recipe. Do not add both the sub-recipe and its ingredients again, or you will count the cost twice.
4. Record the finished yield and servings
Set the actual finished yield using the recipe’s yield fields, then check the serving information. For a batch that produces 24 cupcakes, use the real 24-piece output. For batter or frosting used by weight, measure the usable finished amount. An estimated ingredient weight is not a measured baked yield.
5. Review labor and save
Include the preparation time and hourly rate where relevant, and review the batch cost and cost per serving. Add production instructions if you want to reuse them in an SOP. Save the recipe, reopen it, and confirm the quantities and yield are still correct.
A quick example
If a batch costs $12 and produces 24 cupcakes, its cost is $0.50 per cupcake before any additional product packaging, assembly labor, or overhead. If the usable yield is only 20, the cost rises to $0.60 each.
Illustrative numbers only. Use your own prices, quantities, and costs.
You’re ready for the next step when…
Every component is matched and costed, the yield matches what you make, and the saved batch and per-serving costs make sense.
If something looks off
A zero or unexpected serving cost usually needs a quantity, unit, ingredient price, or yield check. After scaling a recipe, review labor separately: the scaling tool changes component quantities and yield, while labor time and rate stay unchanged.
Opening a workspace requires a Costli account with access. These guides are always available to read.
Still need a hand? Contact Costli support.