Computing Batch Cost

The ingredients that go into a loaf of bread are relatively inexpensive. Certainly, the ingredient cost of a loaf of lean dough, like a baguette or ciabatta, is astonishingly low. Of course, this changes quickly when we add cheese, olives, or other costly ingredients. Whether making breads that cost a dime or a dollar per pound of dough, it is important to know how to compute the batch cost for a given quantity of dough. Let’s take the example of a batch of dough using the following weights: