For bakeries

Management software for artisan bakeries

Calculate the real food cost of bread, leavened products and pastries taking into account oven yield, weight loss and fermentation costs.

For an artisan bakery, CPF is not calculated on ingredients alone: weight loss during baking, semi-finished products (biga, poolish), oven energy costs and packaging all have a significant impact. KoreLab includes all these factors in the automatic calculation.

Start free → Pricing

✓ Free for 5 products, no card · ✓ 15-day trial on paid plans · ✓ GDPR compliant

The specific challenges of a bakery

Variable oven yield: each type of bread or leavened product has a different weight loss during baking (10–25%).
Semi-finished products: biga, poolish and base doughs go into multiple final products.
Energy cost: oven, proving chamber and blast chiller affect CPF.
Gluten and cross-contamination allergens: gluten management is critical in a bakery.

How KoreLab solves bakery problems

Configurable weight loss: enter the weight loss percentage and KoreLab calculates net yield and real units per batch.
Semi-finished products as ingredients: create biga or poolish as catalogue products and use them in final recipes.
Energy costs in CPF: add variable costs (energy) and fixed costs (equipment depreciation) to the batch calculation.
Error-free allergens: gluten, eggs and milk come from the ingredient, not a manual list.

✓Phase 1 · Calculate → 2Phase 2 · Document → 3Phase 3 · Certify

And after the cost? The flow continues

The margin on your panettone is half the job. The other half is called gluten: in a bakery cross-contact is the rule, not the exception, and the coeliac customer (or the restaurant buying from you) asks for a written sheet, not verbal reassurance. In KoreLab allergens travel with the ingredient: flour = gluten, always, in every recipe that uses it. The PDF Technical Sheet comes out compliant with EU Reg. 1169/2011 with allergens in bold, ready for the counter and for B2B. And when the health inspector arrives, the records are already there: temperatures, sanitisations, tracked lots — tamper-evident, not a notebook to reconstruct the night before.

See the Technical Sheet → Explore Quality & HACCP →

Frequently asked questions

How does it handle gluten and cross-contact?+

The allergen is tied to the ingredient, with automatic aggregation on every product that contains it; the Technical Sheet highlights it in bold per EU Reg. 1169/2011.

Can I give a written sheet to a coeliac customer or a restaurant?+

Yes: the PDF Technical Sheet with your logo is included in Pro, Business, Qualità and Consultant; on Free and Starter it requires the Certifications add-on.

Does baking weight loss go into the cost?+

Yes, with a configurable percentage per product: KoreLab calculates net yield and real units per batch.

What about HACCP records for the health authority?+

With self-control (Pro plan, or the Certifications add-on) you get append-only digital records: a correction is a traced reversal, never an erasure.

Is KoreLab free?+

Yes. You can start with 5 products for free, no credit card required and no time limit on the Free plan.

Is my data safe?+

Yes. Data is on Supabase with TLS encryption, Row Level Security per user and payments handled by Stripe (PCI DSS). GDPR compliant.

From the cost of your leavened goods to the sheet for your coeliac customer

Free for 5 products, no credit card. Setup in under 10 minutes.

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