Recipes and ingredient inventory
For Bakery owners & managers · 6 min read · Last reviewed 2026-08-04
You don’t stock “croissants” — you stock flour, butter, sugar and yeast. A recipe (bill of materials) tells RetailPOS what a baked item consumes, so every sale decrements the real ingredients and your stock reflects the store room, not the display case.
A blueberry muffin, for example, draws flour, sugar, butter, an egg and milk each time it sells. Get the ingredients and recipes right and your flour usage stops being a guess.
Stock your ingredients
First, add your raw ingredientsas stocked items — flour, sugar, butter, yeast, salt, eggs, milk, cocoa — with on-hand quantities in the units you buy and bake in.
Give a baked item a recipe
- Open the item in the Catalog.
- Add its recipe: each ingredient and how much of it the item uses.
- Save. A croissant might be 80g flour, 45g butter, 8g sugar and 2g yeast.
Watch ingredient stock move
From then on, selling baked items quietly runs down flour, butter and eggs. Set low-stock thresholds on ingredients so you reorder flour before you run dry mid-morning.
Frequently asked
- Do I count finished items or ingredients?
- Ingredients. Recipes decrement flour, butter, sugar and eggs when an item sells, so you track what you actually buy and store — finished pastries aren’t stocked.
- What if two products share ingredients?
- That’s expected. A croissant and a pain au chocolat both draw from the same flour and butter stock; each has its own recipe and they decrement the shared ingredients as they sell.
- Can I add recipes gradually?
- Yes. Set up your top sellers first and let the rest follow — items without a recipe simply won’t decrement ingredients.
Put it into practice.
Open your shop and try it live. Free until your first 100 sales — no card, keep your hardware.