Ingredient Catalog & Supplier Management
Most people costing recipes are really fighting their own records: a price remembered from a receipt, a supplier’s number in a phone, a pack size nobody wrote down. The catalog is one place for what you pay and who you pay it to.
How the catalog works
Two connected lists — what you buy, and who you buy it from — that everything else draws on.
- Step 1
Record what you buy
Each entry holds the ingredient, what the pack cost, how much was in it and in what unit. That pack price and pack size are what turn a recipe line into a real number.
- Step 2
Keep your suppliers with it
Suppliers carry a name, website, phone, email and notes, so the reorder details live beside the price rather than in a separate address book.
- Step 3
Link ingredients to their source
An ingredient points at the supplier it comes from. When a price looks wrong or stock runs low, the contact details are one click away rather than a search through old emails.
- Step 4
Group by category
Categories keep a long list navigable, so flours sit with flours and the catalog stays usable past the first twenty entries.
Why it is worth keeping current
The catalog is the foundation the costing sits on — everything downstream is only as accurate as this list.
One price, every recipe
Update a pack price once and every recipe using that ingredient can be re-costed against it. No hunting through recipes to correct the same number repeatedly.
Notes where you will find them
Both ingredients and suppliers take free-form notes — minimum order, the brand that actually works, which contact replies. The context that normally lives in your head.
Suppliers as records, not strings
A supplier is a real record several ingredients can point at, so changing a phone number updates it everywhere rather than in one entry you happen to remember.
Who it is for
Anyone buying ingredients often enough that prices matter and vary: home bakers taking orders, market traders, small caterers and cafes juggling more than one supplier.
It is a costing and sourcing record, not a stock system — it tracks what things cost and who sells them, not how much you currently hold. Live stock levels belong to production planning, which draws on this same catalog.
Put real prices behind your recipes
Start with a free account and your recipes. The ingredient catalog is part of the Pro toolset.