Inventory and capacity software for bakeries
Most bakery inventory software stops at telling you how much flour is in the store room. A bakery needs the next answer: how many loaves, cakes and trays that flour actually allows, once every other ingredient is counted too. Makeable holds your recipes, watches your stock, and answers that question before you commit to an order.
Chocolate cake
- Eggs60 in stock, 4 per cake15 units
- Flour8000 g in stock, 250 g per cake32 units
- Butter1500 g in stock, 100 g per cake15 units
- Cocoa2400 g in stock, 80 g per cake30 units
Capacity is the smallest of those numbers, so today you can make 15. The bottleneck is eggs and butter, and that is the line to buy first. Read the method in our guide to production capacity planning.
- Flour
- Butter
- Eggs
- Sugar
- Cocoa
- Boxes and liners
Every one of these becomes a line in your recipe, so you can also calculate your bill of materials and work out cost and margin per unit.
What this actually fixes
Morning orders you cannot yet price
A customer asks for twenty five cakes by Friday. You know your stock, but not whether it stretches that far.
Shared ingredients across every product
Butter sits in six recipes. Selling one product quietly reduces what you can make of the other five.
Deliveries that arrive a day late
Reorder points based on real weekly usage stop the Thursday panic run to the wholesaler.
I used to count eggs twice before saying yes to an order. Now I open Makeable, see 15 cakes, and answer the customer while they're still on the phone.
Know what you can make today.
Add your real materials, set your recipes once, and let Makeable answer the question every time stock moves. Free on three products, forever.