A baker uses 4.2 kg of flour for sourdough and 1.8 kg for croissants to make one batch. Flour costs $1.60 per kg. He makes 5 batches, spends an additional $12 on yeast and $8 on baking tools. If he sells each batch for $60, what is his total profit?

Wed, 06 May 2026 03:19:29 +0000

**A baker uses 4.2 kg of flour for sourdough and 1.8 kg for croissants to make one batch. Flour costs $1.60 per kg. He makes 5 batches, spends an additional $12 on yeast and $8 on baking tools. If he sells each batch for $60, what is his total profit?** In a time when home baking is trending again, attention is growing around the economics of artisanal bread and pastry production. A notable inquiry involves understanding the profitability behind a classic baker’s workflow—specifically, how flour usage, batch volume, and selling prices combine to shape real-world profit margins. This breakdown reveals valuable insights into small business math, all without compromising transparency or taste. ### How Flour Usage Drives Cost Efficiency
Using 4.2 kg of flour for sourdough and 1.8 kg for croissants per batch reflects a strategic balance between product quality and cost control. At $1.60 per kilogram, the total flour requirement per batch totals 6.0 kg, costing $9.60. For five batches, flour expenses reach $48.00—accounting for nearly half the total production budget. This precise flour tracking helps bakers anticipate input costs accurately, aligning with broader industry focus on ingredient efficiency. ### Cost Breakdown and Total Investment
Beyond flour, the production mix includes supplementary expenses: $12 for yeast and $8 for baking tools. Combined, these total $20 in secondary costs. With flour taking $48.00 and tools and yeast adding $20, the total input cost across five batches amounts to $68.00. This total reveals how even small batches require careful financial planning—a common challenge among independent bakers leveraging high-quality ingredients.