Self employed second income from home - home baking business

bubbletrouble1

spreadsheet is really the way to go. cannot stress that enough!

boxer16

Yeah, I'll be having a spreadsheet. Just deciding on how to set it out!

Owain_Moneysaver

When you buy your ingredients, number them on the receipt (or onthe shopping list which you staple to the receipt and fileand on the ingredients with indelible food-safe marker pen. Eg.

Happyshop
SR Flour 00001
Butter 00002
Eggs 00003
Milk 00004
Cocoa 00006

Then when you come to bake a batch, get all the ingredients out on the worktop, get the recipe card for the batch, and as you weigh out the ingredient write the ingredient number on the recipe card. If you use the end of one bag of flour and the start of the next, you'll have two ingredient numbers for that batch.

Quantities are totally invented for the purpose of illustration.

Batchcard Chocolate Cake

Batch No: CHOCCK001
Date Made: 8/8/12
Sold To: JOE'S CAFE
Sale Invoice: INV 121
Product Dated: BBE 10/8/12

SR Flour 00001
Butter 00002
Eggs 00003
Milk 00004
Cocoa 00006

Your recipe batchcard would have a column for each batch made. You then label your product with the batchcode and expiry date.