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Bakery & pastry recipe software
The same ciabatta comes out the same on Monday and Saturday, whoever is at the mixer.
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Bakery & pastry
✓Scale dough to any number of pieces — baker's percentages stay put
✓Water temperature calculated for your target dough temp, not guessed
✓Bake loss and yield per piece worked out, so you know what you really baked
✓Fermentation steps with timers — nobody misses a fold
What actually changes
1
Consistency without hovering
The recipe carries hydration, DDT and steps, so a new baker on shift makes the same dough as the owner.
2
You know what the oven takes
Bake loss per piece shows real yield — you stop planning production on raw dough weight.
3
Bakery next to gelato
Baking gets its own space but shares ingredients, labels and costing with the rest of the shop.
Baker's percentages feed the ingredient list onto a product label with allergens already in bold.
Baking has its own production module with step timers — separate from gelato, on the same ingredient list.
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Work out your dough in Scooply
Try Scooply free and bring your gelato shop's recipes, production and labels into one place.
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