Pastry shop software: recipe costing, bases and short shelf life
KoreLab works out the full cost of cakes, mignon pastries and single-serve desserts from creams, bases and fillings written once, and keeps batches, expiry dates and allergens together.
In short: you write creams, doughs and fillings as semi-finished products and call them in the recipes of your desserts; KoreLab calculates the food cost on the net weight after weight loss and on the pieces that come out. Production, batches, expiry dates in days and FEFO start on the Free plan; semi-finished products from Starter; the technical sheet, the complete label and recipe versions depend on the plan, as shown below.
Free includes up to 5 products, 5 recipes (bills of materials), 5 raw materials, 5 packaging items and 5 suppliers, with cost calculation, production and warehouse. It does not include semi-finished products, recipe versions, sales price lists, the technical sheet and the complete label: see the plans table.
Where the numbers get lost in a pastry shop
The workshop runs on preparations: one cream goes into many desserts, one pastry dough into several sizes. If the numbers stay on separate sheets, every dessert has its own figure and none can be compared with the others.
A cream is written once, but counted many times
Pastry cream, ganache, shortcrust and sponge go into many desserts. If every sheet carries its own cost, one changed price is enough to get different figures for the same ingredient.
Mignon, single-serve and cake: same base, different weights
The same preparation becomes a small piece or a whole cake. The cost per piece changes with the weight, with the packaging and with the weight loss in baking.
For a fresh dessert, shelf life is counted in days
Batch and date have to be tied to production, and the goods closest to expiry must leave first. If the date stays on a sheet or in someone's memory, you find out at the display counter.
Allergens change with the filling
Milk, eggs, gluten, tree nuts: a different glaze or filling is enough to change the list. If the list is written by hand for every dessert, sooner or later it no longer matches the recipe.
What you can do
From the cream to the dessert in the display, one step after the other. On every function you will find the plan it is available on.
Creams, doughs and bases as semi-finished products
You write pastry cream, shortcrust, sponge or ganache as semi-finished products and call them in the recipes of your desserts. The cost runs down the whole chain: a semi-finished product inside another counts with its own weight loss and with the prices of its raw materials. The list of semi-finished products you can pick leaves out those that would create a loop, that is a preparation calling itself.
Plan: Starter, Pro, Business. Not on Free or on the Qualità and Consulente plans.
Full cost of the dessert, piece by piece
The production cost (CPF) adds raw materials, semi-finished products, labour, the variable and fixed costs you enter and the packaging, and divides it by the pieces in the batch. When the price of an ingredient changes, the cost is recalculated on every product that uses it, and products with changed prices are flagged.
Plan: Free (within the 5 products), Starter, Pro, Business. Not on the Qualità and Consulente plans.
Weight loss in baking and pieces per batch
For each recipe you set the weight loss as a percentage and the weight of a single piece: KoreLab calculates the net kilos of the batch and how many whole pieces come out. Invented example: a 10 kg batch with 15% loss gives 8.5 kg net; at 100 g per piece that is 85 pieces. The loss is an estimate you decide.
Plan: All plans, within the plan's limits on recipes and products.
One preparation, several sizes
Several products come from the same recipe: the mignon, the single-serve, the whole cake. Each size has its own weight and its own packaging; from Packing you draw down the dough batch, including the weight loss, and the primary packaging.
Plan: All plans. Each size is a product and counts in the plan's limit (Free 5, Starter 20, then unlimited).
Batch and expiry in days, FEFO
In the recipe you choose whether the dessert has a batch and an expiry date and you set the shelf life in days, months or years. In production the expiry date is calculated from the shelf life (or written by you), KoreLab draws down first the raw-material batches with the nearest expiry and creates the dessert batch. In Warehouse you filter what is expired or about to expire.
Plan: All plans, within the plan's limits.
Leftovers become batches to reuse
If you switch on leftovers (sfridi) in Settings, the production form shows the Sfrido (kg) field: the leftover becomes a traced child batch, with the expiry inherited from the batch, and at the next production of the same product KoreLab offers it to you again. You reuse it only if you choose to.
Plan: All plans (switched on from Settings, Production and Warehouse).
Allergens that follow the recipe
You enter the direct allergens and the traces of each raw material. The dessert's allergens are recalculated from raw materials, semi-finished products, the sheet's ticks and default traces: a cream with milk and eggs carries milk and eggs into every dessert that uses it. If something changes after confirmation, the sheet flags it.
Plan: Allergens on raw materials: all plans. Product allergens and the change alert: Quality suite.
Technical sheet and label for the display
The technical sheet gathers the product's ingredients, allergens and values in a PDF. The sales label is filled in from that sheet: ingredients with allergens highlighted in capitals, nutrition table, net weight, batch and expiry, to print on a thermal printer or as a PDF. KoreLab flags what is missing; you confirm the data.
Plan: Quality suite (Pro, Business, Qualità, Consulente; Free and Starter with the Certifications add-on). The label with your own artwork: Business.
Mixed trays and assortments
For a tray of assorted mignon pastries you enter the products inside and the grams of each, at fixed shares. The label is composed from the sheets of the products inside and KoreLab tells you what is missing instead of inventing it. Packing draws down each product's own batch and links the tray's batch to the ones inside.
Plan: Composition and packing: all plans. Label composed from the sheets: Quality suite.
Test and version your recipes
You save the versions of a recipe with notes and date and compare them. In the Test Journal you record each trial with the operator, what you changed, the result and ratings on texture, taste and colour.
Plan: Pro and Business.
Sales prices from the cost
You build sales price lists that start from the cost of the dessert, with a formula and the rounding you prefer, and print them for your customers.
Plan: Starter (2 price lists), Pro (5), Business (12). Not on Free.
What to prepare for the orders, and what it really yields
From the customer orders confirmed with a delivery date KoreLab works out how much dough to make, which semi-finished products to prepare and how many raw materials and packs are needed, day by day. After a few production runs it compares the measured loss with the recipe's and flags it, without changing it by itself. With Analytics you also see yield per recipe and the weight of leftovers in euros.
Plan: To prepare and loss comparison: Business (needs customer orders). Analytics: Pro and Business.
How it works, from the cream to the counter
You enter the raw materials with price and allergens, and the suppliers you buy them from.
You write the basic preparations as semi-finished products (from Starter) and the recipes of your desserts: ingredients, weight loss, piece weight, batch and expiry.
You confirm the recipe: it becomes a catalogue product, with the full cost calculated and recalculated when prices change.
You produce from the Product Production page: choose the recipe and the quantity; KoreLab draws down batches in expiry order and creates the dessert batch with its expiry date.
You label and price: the sales label comes from the technical sheet, the price list from the cost, depending on your plan.
Which plan it is available on
The plan matters: some functions are on every plan, others from Starter, Pro or Business, others in the Quality & Certifications suite, which we call the Quality suite here.
Function
Where it is available
Good to know
What the Free plan includes
Free
Up to 5 products, 5 recipes, 5 raw materials, 5 packaging items and 5 suppliers; cost, production, warehouse and basic labels. Without semi-finished products, recipe versions, sales price lists, the technical sheet.
Recipes (bills of materials), weight loss and pieces per batch
All plans
Free: up to 5 recipes; unlimited from Starter.
Semi-finished products (creams, bases, fillings)
Starter, Pro, Business
Not on Free or on the Qualità and Consulente plans.
Full cost (CPF) and recalculation when prices change
Free, Starter, Pro, Business
Products: Free 5, Starter 20, then unlimited. The Qualità and Consulente plans do not include the commercial side.
Sizes, production and packing
All plans
Within the plan's limits: see the Pricing page.
Batches, expiry dates, FEFO and stock
All plans (base Warehouse)
Tracing back and forward and the recall test belong to the Quality suite: see the Batch traceability page.
Leftovers as batches to reuse
All plans
Switched on from Settings. Reuse is offered for the same product.
Allergens on raw materials
All plans
You enter them yourself, raw material by raw material.
PDF technical sheet, product allergens, complete label
Quality suite: Pro, Business, Qualità, Consulente; Free and Starter with the Certifications add-on
On Free and Starter without the add-on, the Labels module comes out without ingredients, allergens and nutrition table.
Label with your own artwork
Business
The technical sheet is still needed for the texts.
Mixed trays (composite pack)
Composition and packing: all plans. Composed label: Quality suite
Fixed shares in grams.
Recipe versions and Test Journal
Pro, Business
Not on Free, on Starter or on the Qualità and Consulente plans.
Sales price lists
Starter (2), Pro (5), Business (12)
Not on Free or on the Qualità and Consulente plans.
To prepare and measured-loss comparison
Business
Starts from customer orders confirmed with a delivery date.
Analytics: yield per recipe, leftovers in euros
Pro, Business
It processes data you have already recorded.
What it does and what it does not
So you know exactly what to count on.
Aspect
With KoreLab
Limits to keep in mind
Cost
Calculated from raw-material prices, semi-finished products, labour and the costs you enter.
It is only as reliable as the data: energy, rent and other costs are entered by you as variable or fixed costs of the product. Complete the prices before trusting the figure.
Pieces per batch
Net kilos after the loss, divided by the weight of a single piece.
The number of pieces is rounded down: 8.5 kg at 120 g per piece gives 70 pieces, not 70.8 (invented example).
Weight loss
A percentage per recipe, used for yield and cost.
It is an estimate you set: the real loss depends on oven, recipe and handling. Comparing with the measured loss (Business) flags the difference but does not change the recipe by itself.
Expiry
Calculated from the shelf life you set (days, months, years), or written by you.
KoreLab does not decide how long a dessert lasts: you decide the shelf life, with your consultant. The Warehouse filter for items about to expire looks at the next 30 days.
Allergens
Recalculated from raw materials, semi-finished products, the sheet's ticks and default traces.
They start from the data you enter on raw materials: if an ingredient is declared without allergens, KoreLab cannot know.
Label and sheet
Composed from the technical sheet's data, showing what is missing.
KoreLab does not certify labels or sheets: you confirm the content. For products sold loose at the counter, how allergens must be indicated also depends on national rules: check with your consultant.
Mixed trays
Composition at fixed shares in grams, with the label composed from the sheets of the products inside.
Composite packs assembled piece by piece at the counter, at the customer's request, are not this case.
Leftovers
The recorded leftover becomes a traced child batch.
KoreLab offers reuse for the same product; you apply it only if you choose to.
Regulatory reference, indicative only. Reg. (EU) No 1169/2011 is the common reference for ingredients, allergens and label information. KoreLab is a management and self-control tool: it does not certify labels, sheets or products, it is not Accredia-accredited and it does not give legal advice. Regulatory texts are indicative and should be checked with your consultant.
Learn more
For bread, panettone and leavened goods, where oven loss and proving matter, there is the Bakery and bread makers page. The other pages go deeper into cost, recipes, allergens, the sheet and batches.
What does a pastry shop need to calculate food cost?+
You need raw-material prices, recipes with quantities, the weight loss in baking, the weight of a single piece and the costs you want in the full cost. In KoreLab you enter them once: the production cost (CPF) adds raw materials, semi-finished products, labour, variable and fixed costs and packaging, and divides it by the pieces in the batch.
How do I work out the cost of a cream or a base used in several desserts?+
You write it as a semi-finished product and call it in the recipes of your desserts: its cost per kilo, after its own weight loss, goes into every dessert that uses it and updates when the price of an ingredient changes. Semi-finished products can be nested one inside another. They are available from Starter.
Is KoreLab a recipe program for pastry?+
Yes: your own recipes, written as bills of materials, are the starting point from which you calculate cost, pieces, batches, allergens and the technical sheet. You write the recipes yourself, with your ingredients and your quantities.
Can I use KoreLab for free in a pastry shop?+
Yes, the Free plan is free and has no time limit: up to 5 products, 5 recipes, 5 raw materials, 5 packaging items and 5 suppliers, with cost calculation, production and warehouse. It does not include semi-finished products, recipe versions, sales price lists, the technical sheet and the complete label.
Which plan has semi-finished products?+
From Starter: Starter, Pro and Business have them. On Free you can write recipes but not semi-finished products; the Qualità and Consulente plans, built for self-control, do not include them.
How do I use weight loss to know how many pieces a batch gives?+
On each recipe you set the loss as a percentage and the weight of a single piece: KoreLab calculates the net kilos, divides the cost by them and counts the whole pieces that come out. It is an estimate you decide; with the Business plan you can compare it with the loss measured in production.
How do I handle the short shelf life of fresh desserts?+
In the recipe you state that the dessert has a batch and an expiry date and the shelf life in days, months or years; in production the expiry date is calculated from the shelf life, or you write it. In Warehouse the raw-material stock is sorted by expiry and you can filter batches that are expired or expire within 30 days. You decide the shelf life: KoreLab does not determine it.
Do the allergens of a cream pass to the desserts that use it?+
Yes: a product's allergens are recalculated from raw materials, semi-finished products, the sheet's ticks and default traces, so a semi-finished product with milk and eggs carries milk and eggs into the desserts that contain it. They start from the allergens you enter on raw materials. The product's list and the change alert are in the technical sheet, which belongs to the Quality suite.
Does KoreLab certify labels and technical sheets?+
No. KoreLab is a management and self-control tool: it composes the label and the sheet from the data you confirm and flags what is missing, but it does not certify and it is not Accredia-accredited. Reg. (EU) No 1169/2011 is an indicative reference: always check with your consultant.
Can I manage mixed trays and assortments of mignon pastries?+
Yes, at fixed shares: you enter the products inside and the grams of each, and the label is composed from their sheets. Packing draws down each product's own batch and links the tray's batch to the ones inside. It does not cover composite packs assembled piece by piece at the counter at the customer's request.
Can I keep versions of a recipe and try variants?+
With the Pro and Business plans you save the versions of a recipe with notes and date and compare them; in the Test Journal you record each trial with operator, changes, result and ratings on texture, taste and colour.
And for bread, panettone and leavened goods?+
The cost logic is the same, but the angle is different: oven loss, proving and gluten have a dedicated page, Bakery and bread makers.
Start on Free, add semi-finished products when you need them
With Free you work out the cost of up to 5 products and record production, batches and expiry dates, within the plan's limits. Semi-finished products, price lists and recipe versions come with the other plans: compare them on the Pricing page.
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