Bakery Economics: Baker's Percentages, Batch Costing, Yield & Production Planning

What you'll build

What you will be able to do

Each lab ends with a concrete result that you build yourself and the checker confirms, cell by cell.

• Read a country loaf formula in baker's percentages, scale it to 60 loaves of 900 g dough and compare baker's % with the true share of the dough.
• Convert sacks, blocks, crates and packets into grams, cost one croissant batch and work out the ingredient cost of a single croissant.
• Work back from the baked weight you promise to the dough you must scale and mix, then check a test bake against the target bake loss.
• Turn the day’s plan into whole batches, labour hours and oven hours, check the oven utilisation and cost the labour per piece.
• Spread rent, energy and upkeep over the products by oven hours and build the full cost of every piece.
• Set retail prices from a target margin, derive wholesale prices for cafés and find the products whose wholesale margin falls below the floor.
• Plan Saturday's bake from café orders and the shop forecast, measure the leftovers, and value what the day-old shelf brings back and what is wasted.
• Calculate the contribution of every product, its share of the total and the weekly profit, and chart which products really pay the bills.