For Bakeries & pastry
Precision from the formula to the price tag.
Pastry is chemistry. A formula that works at 2 kg must work at 20 kg, every weight must be exact, and a croissant that costs more than you think is a margin problem repeated three hundred times a day. AKROUN FOOD AI keeps the maths honest.
The daily reality
What usually goes wrong
- Scaling a formula by hand and ending up with an odd quantity of yeast or salt.
- Recipes in cups and tablespoons when the bakery works in grams.
- Products without a clear use-by date on the shelf or in the chiller.
- Not knowing the cost of a single item in a tray of forty.
- Flour and butter running out mid-production.
How AKROUN FOOD AI helps
Feature: Recipe scaling
Scale formulas without breaking them
Rescale any recipe to the batch you need with professional rounding and warnings on leavening and salt, which do not scale linearly at large factors.
Open free toolFeature: Unit conversion
Cups and spoons to grams
Volume units convert to weight using real ingredient densities — a cup of flour is not a cup of sugar — in the app and in the free converter.
Open free toolFeature: Shelf-life labels
Shelf-life labels for every product
Set storage and shelf life once per recipe; the use-by date is calculated and the allergens (gluten, dairy, eggs, nuts…) are detected and printed.
Open free toolFeature: Plate cost
Cost per piece, not just per batch
Cost the whole batch from your inventory prices, divide by yield and set a target food-cost % to get the price per piece.
Open free tool
Feature: Inventory console
Flour, butter and sugar under control
Inventory with par levels and an automatic reorder list means production is never stopped by an empty bin.
Also for this kind of kitchen
Try it free in your browser
No account needed — the same maths the app runs, as free tools.
Questions bakers ask
Can I work in baker’s percentages?
Recipes are stored in absolute weights; scaling keeps ratios exact. A dedicated baker’s-percentage view is planned.
Which ingredient densities are included?
Thirty-plus common baking and kitchen ingredients (flours, sugars, butter, cocoa, oats, honey, oils, dairy…). Unknown ingredients still convert between units of the same kind.
Can the labels be printed on a label printer?
Labels print as a 90 mm label from any printer the browser can reach, including dedicated label printers that accept a print job.
Is there a free tool for this?
Yes: the unit converter, recipe scaler and shelf-life label printer are free and need no account.
Make the numbers as reliable as the bake
Start free — scaling and conversion included; labels, costing and inventory with Chef Pro.