Break down any recipe with the science — then track what you make against what you sell, every day.
Every ingredient as an element. Read any recipe as chemistry, scale with baker's percentage, know why it works before you bake.
Water (g) ÷ Flour (g) × 100 = Hydration %
1 cup = 32 tbsp · 1 kg ≈ 2.2 lbs
(°F − 32) × 0.555 = °C
(°C × 1.8) + 32 = °F
oz × 28.35 = g
fl oz × 29.57 = ml · lb × 0.454 = kg
Made vs. sold, every day. WIPT rolls it into a yearly chart — see what to make more of, what's quietly bleeding waste.
The working reference for a real bakery. Quick-reference cards, the math, plans of action, technique notes — for the bench where wifi doesn't reach.
Dial in dough by size and quantity. The baker's-percentage engine does the math — zero typing, instant scale from one ball to a full bake.
Compliant labels in seconds. Price, ingredients, a full nutrition panel, and a QR — print two-up and cut, straight to a Zebra.
Every term, plain-spoken. The language of the playbook and the line — food cost, the nut, 86, mise — searchable the moment you need it.
Tap dishes, build a service menu. Vendor mode keeps it focused and tracks active time per cover as you add — so you plan a menu you can actually execute.
What do you actually pocket? Your prices on a normal market day, minus the nut — rent, permits, propane. Move anything; the needle answers.
Sell beyond the window. A public vendor profile with the trust signals that earn the sale — integrity score, verified permits, your menu and pickup windows.