Calculate cost from the real recipe
Define each ingredient and yield. When flour or butter costs change, the prepared product's cost can follow the recipe instead of an old estimate.
For bakeries and pastry shops
Know what every batch uses and what every product costs
Makundal connects recipes, ingredient purchases, production batches and counter sales so flour, butter and finished products stay accounted for.
- Core tools free to start
- No credit card
- Works in your browser
A bakery workflow from purchase to display case
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Create ingredients and recipes
2
Receive ingredients and produce
3
Sell and learn from the history
Ingredients, batches and sales in one stock history
What changes
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Turn recipes and daily production into reliable numbers
A bakery changes ingredients into products every day. Makundal records that transformation instead of leaving costs and stock trapped in separate sheets.
Record what each batch produced
A confirmed production batch deducts its inputs and adds the finished quantity, preserving a history of what was made and when.
Separate expected use from real waste
Record losses with a reason so damaged, expired or short-yield stock does not disappear inside an unexplained adjustment.
A connected workflow
A bakery workflow from purchase to display case
Connect the records you already create during buying, baking and selling.
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1
Create ingredients and recipes
Set base units, recipe quantities, yields, sale prices and minimum stock for the products you make.
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2
Receive ingredients and produce
Record supplier purchases, then confirm each batch to move stock from ingredients into finished goods.
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3
Sell and learn from the history
Counter sales reduce the right stock while alerts and reports show what needs attention next.
Included tools
Bakery inventory, costing and production in one place
Use real units and connected records for the details that make bakery margins difficult to track by hand.
Fast point of sale
Ring up counter sales, use several payment methods or split a payment, and keep every order tied to the day's operation.
Inventory in real units
Track ingredients and products in kilos, liters or units. Sales, purchases and production all feed the same stock history.
Recipes and components
Define what each product uses so Makundal can calculate its cost and deduct the right ingredients when it sells.
Production batches
Confirm a batch, deduct its ingredients and add the finished quantity in one connected operation, with waste recorded separately.
Costs that stay current
Recipe costs follow their ingredients, while received purchases can update the latest cost you use to price products.
Low-stock alerts
Set a minimum and get a warning when an item runs low and another when it runs out.
Questions
Bakery software questions
Can Makundal calculate the cost of a bread or pastry recipe?
Yes. It adds the converted cost of each ingredient and divides by the recipe yield, so you can see the cost of the product you sell.
Can I record daily production and waste?
Yes. Production batches move ingredients into finished stock, and real waste can be recorded separately with its quantity and reason.
Does stock also update when I sell at the counter?
Yes. A sale deducts the sellable item's stock or resolves its recipe ingredients when the item is prepared to order.
Free to start
Give tomorrow's production a clean starting point
Create a workspace, add one recipe and follow its ingredients from purchase through production and sale.
Start for free