Ingredient Cost Calculator

Divide the amount used in your recipe by the total packet size, then multiply by the packet price. For example, if flour costs £1.50 for 1500g and you use 300g, the cost is (300 / 1500) × £1.50 = £0.30.

For a rough recipe cost, ingredient costs alone are usually sufficient. If you are selling baked goods, you should also factor in energy costs (oven time), packaging, and your time. A common rule of thumb for home bakers is to multiply ingredient costs by 3 for a selling price.

For eggs, enter the box size (e.g. 6 or 12) as the packet size, the box price as the packet price, and the number of eggs used. The calculator will work out the per-egg cost correctly.

The cost is the same whether you had the ingredient already or bought it new. The calculator works out what proportion of the packet you used and charges accordingly. This gives you the true cost of the recipe.

Make sure the packet size and amount used are in the same unit. If your packet says 1kg and you used 200g, enter 1000 for packet size and 200 for amount used (both in grams). For liquids, 1ml of water weighs 1g, so millilitres and grams are interchangeable for water-based liquids.