Do you know your margin? Proof scales your formulas, prints your production sheets, and tells you what every loaf actually costs — ingredients, labor, and overhead, not a guess and a round number.
One file. Works offline. Buy once, no subscription.
Not because anyone is careless. Because the tools are a spreadsheet somebody built in a hurry and nobody has touched since.
Hidden columns, a broken reference in row 40, and a scaling formula that quietly assumes the old mixer. Nobody wants to be the one who breaks it.
Bulk flour moved. Butter moved a lot. The menu did not. Update one pantry price in Proof and every formula that uses it recosts on the spot.
Food cost percentage flatters bread and punishes pastry. Proof loads wage and overhead into cost per piece, so the margin you see is the margin you keep.
Everything runs off baker's percentages, the way you already write formulas.
A 100% hydration levain counts as half flour and half water, so hydration stays true and the flour total still checks to 100%. Butter contributes its 16% water. Eggs their 75%.
By total flour, by total dough, or by pieces times scaling weight, with bake loss carried through to finished weight.
Three or four factor, with a friction factor you set per formula. Hit your DDT in winter and in August.
A shared pantry prices every formula at once. Add hands-on minutes, wage, and an overhead percentage, and get loaded cost per piece, margin, and a price at your target.
Stage by stage weights with tick boxes, method with timings, and a record block for dough temp, bulk, yield, and sign-off. One page, clean.
Switch the whole app, including pantry prices, between $/kg and $/lb.
Import a CSV straight out of your spreadsheet — formulas or just ingredient prices. Two starter templates come with the download, so you are not retyping anything.
Everything is stored on your own machine. Export the lot to a file whenever you want, and import it on another computer.
Hand it to whoever is on bread. Nothing to interpret.
| Bread flour | 40 | 565 | |
| Water | 26 | 367 | |
| Instant yeast | 0.05 | 0.7 | |
| Stage total | 932 |
| Bread flour | 60 | 847 | |
| Water | 48 | 677 | |
| Fine sea salt | 2.2 | 31 | |
| Instant yeast | 0.3 | 4.2 | |
| Olive oil | 2 | 28 | |
| Stage total | 1,588 |
What it isn't. There are no accounts and no cloud sync — your formulas live in the browser on the machine you open the file with, and you back them up with Export. It does not connect to a POS, track inventory, or order flour. If you need a bakery ERP, this is not that, and it is not priced like that either.
If it has Chrome, Safari, Edge, or Firefox from the last few years, yes. Mac, Windows, iPad, Android tablet. No install, no account, no internet needed after you download it.
Export writes a single file with every formula and your whole pantry. Import reads it back. That is also your backup, and I would keep one.
You can type weights instead and Proof works the percentage out for you, using your flour total as the basis.
Switch units at the top and everything follows, including pantry prices, which move between dollars per kilo and dollars per pound.
Yes. You tell the pantry what fraction of the preferment is flour and what fraction is water, and hydration, flour total, and salt percentage all account for it.
Email within thirty days and you get your money back. You keep the file; I am not going to chase you for it.