Frequently Asked Questions about Levery

No. Levery is a specific tool for cost control and recipe scaling. It does not include sales management, real-time inventory, invoicing, or team management. It is designed to do one thing well: help you know how much what you produce costs and how to scale it.

No. Levery works in your web browser. You only need an internet connection and a device with a browser (computer, tablet, or mobile phone). There are no files to download or install.

Yes. Levery's interface is designed to adapt to different screen sizes. It works properly on computers, tablets, and mobile phones.

Your data is stored in an SQLite database hosted on Levery's server. You can export all your data in JSON format at any time and keep a local copy.

Yes. Levery includes an export function that generates a JSON file with all your ingredients, molds, recipes, and settings. You can save this file on your computer.

If you forget your password, you can request a reset via the email associated with your account. If you have problems, you can contact support for assistance.

Levery is designed for a single user per account. If you need multiple people to access the same data, you can share the username and password, although this is not a recommended solution for large teams.

The price is available on our pricing page. We offer different plans based on each user's needs. There is also a free trial period so you can evaluate the tool before committing.

Yes. We offer a no-commitment trial period. You do not need to provide credit card details to access the trial.

Yes. You can cancel your subscription at any time from the settings panel of your account. There are no minimum terms or complicated cancellation clauses.

Excel is a versatile tool, but it requires you to create and maintain your own formulas and structures. Levery automates the specific calculations for bakeries (costs, scaling) and keeps them updated when ingredient prices change. You don't need to be a spreadsheet expert.

An ERP (Enterprise Resource Planning system) covers all areas of a business: sales, purchasing, inventory, accounting, human resources. Levery focuses exclusively on costs and recipe scaling for pastry shops and bakeries. It is simpler, more affordable, and requires no specialized training.

You need to have your usual ingredients on hand (name, unit of measure, and cost per unit), the molds you use (name and portions each produces), and your recipes (ingredients, quantities, instructions). With this data, you can set up your account in minutes.

Yes. Levery is useful even with just a few recipes. It helps you have clarity on your costs from the start and scale orders when they come in. It is especially useful for entrepreneurs just starting out.

Levery is designed to work well with up to approximately 100 recipes. If you have a very large catalog, the interface may become less responsive. It is intended for freelance bakers and small businesses, not large industries.

You update the ingredient's price in its record and Levery automatically recalculates the cost of all recipes that use it. You don't need to modify each recipe manually.

It adds the cost of each ingredient (quantity multiplied by cost per unit), adds the fixed additional cost you defined for that batch (like energy or gas) and the globally configured operational cost per batch, and then divides the total by the base portions of the recipe.

You select a recipe, enter the number of portions you need, and Levery calculates how many molds you require and the exact quantity of each ingredient to meet that demand, automatically adjusting the total cost and suggested price.

You get the number of molds needed, the portions you will actually obtain (there may be a surplus), the scaled quantity of each ingredient, the total production cost, the suggested price per portion, and the total price for the order.

Yes, in each recipe you can define a custom profit margin that overrides the global margin configured in the application. This allows you to adjust the profitability of products based on their complexity or demand.

They are fixed expenses associated with each production, such as electricity, gas, water, or parchment paper. Levery adds them to the total cost of each batch so that the final price reflects all real production expenses.

Yes, you can add units like tablespoon, cup, liter, or any other you need. These integrate with the base units (gram, milliliter, unit) and are available when registering ingredients and recipes.

Yes, Levery includes filters by recipe name, by the mold used, or by the ingredients it contains. This allows you to find any recipe quickly without having to scroll through long lists.

Ingredients are displayed in a list that you can search by name. From there you can edit their cost, unit, or name, and also delete them if you don't use them. The view includes the updated cost of each ingredient.

It is recommended because recipe scaling is based on the portions each mold produces. However, you can create a mold called "Not required" with a base portion for recipes that do not depend on a specific mold.

You can assign the generic mold "Not required" or create a custom mold that represents the production unit for that recipe (for example, a tray or a cup). Levery always needs an associated mold to calculate scaling.

Yes, Levery automatically calculates a suggested price per portion based on the cost per portion and the applied profit margin (either global or recipe-specific). This price is for guidance and you can adjust it manually if you wish.

By viewing the cost per portion and the suggested price, you can compare the profit margin on each recipe. If the cost is too close to the suggested price, the margin is low. You can adjust ingredients, suppliers, or the selling price to improve profitability.

Levery allows you to export all your data to a JSON file for backup purposes. You can also import data from a previously exported JSON file to restore your information or move it to another Levery installation.

You will lose access to the application, but your data is kept on the server for a defined period in our terms. We recommend exporting your data regularly to keep local copies. If you reactivate your subscription, you will regain access to all your information.

No. Levery is a web application that requires an internet connection to function. All calculations are performed on the server and the interface is loaded from the browser.

Levery works on modern versions of Chrome, Firefox, Safari, and Edge. It is not compatible with old browsers or Internet Explorer. We recommend keeping your browser updated for better performance.

No. Levery does not manage inventory or alert you when an ingredient is running low. It is focused on cost control and recipe scaling, not on tracking physical stock.

By using Levery instead of doing it by hand. The tool automates multiplications and divisions, eliminating the risk of arithmetic errors when scaling recipes for large or small orders.

You can create a new recipe in Levery with the specific ingredients and quantities for that order. Then you use the scaling function to adjust the portions according to what the client needs and know exactly how much to charge.

No. Levery handles a single recipe catalog per user. To separate by seasons or product lines, you can use the name search filters or add prefixes to the recipe titles.

You update the price of the affected ingredient in the ingredient list. Levery automatically recalculates the cost per portion of all recipes that use that ingredient, without you having to review each recipe individually.

Levery shows you the cost per portion and the suggested price of each recipe. If the profit margin is lower than what you want, the tool gives you a clear basis to decide if you should adjust your prices upward.

Levery uses HTTPS connections to encrypt communication and stores passwords with hashing. However, like any cloud service, we recommend not storing extremely sensitive information and exporting periodic backup copies.

No. Your data is stored on the server, not on your device. When you log in from any browser, you will see all your information without needing to manually transfer files.

Yes, especially because of its recipe scaling function. If you sell large quantities, Levery helps you quickly calculate ingredients and costs for orders of hundreds of units, saving you hours of manual calculations.

By creating a specific recipe for that cake in Levery with all its ingredients and additional costs. The tool will give you the cost per portion and a suggested price based on your margin, so you have an objective basis for quoting.

No. Levery does not include the functionality to upload or display images associated with recipes. It is focused solely on numerical and textual data such as ingredients, quantities, costs, and instructions.

Not directly. You can only register one cost per unit for each ingredient. If you change suppliers with different prices, you must update the cost manually and Levery will recalculate automatically.

You can use spreadsheets (Excel or Google Sheets) or physical notebooks, which are free options. Levery offers specific automation for bakeries, time savings in scaling, and consistent calculations without the risk of formula or transcription errors, at an affordable cost.

No. Currently Levery only allows export in JSON format, which is a standard for data exchange. If you need to use the data in Excel or other tools, you can convert the JSON file using free online tools or conversion services.

No. Levery is a cost and recipe scaling tool. It does not include invoicing modules, fiscal document generation, or integration with accounting systems. For that you need specific invoicing software.

Levery allows one active login session per account. If you log in on another device, the previous session will be automatically closed. It is not designed for simultaneous use from multiple locations with the same account.

Yes, you can add any custom measurement unit (e.g., "handful", "can", "bar"). These are added to the base units and are available for all your ingredients and recipes.

Yes, the recipe instructions field allows you to write free text. You can use it for production notes, variations, observations on baking times, or any additional information you consider relevant.

There is no undo button in Levery. If you make a mistake editing or deleting an ingredient or recipe, you will have to re-enter the information manually. We recommend exporting backups before making significant changes.

No, deletions are permanent. Levery does not include a trash can or change history. The only way to recover deleted data is by importing a backup JSON file that you previously exported.

There is no fixed limit, but Levery is optimized to work well with up to about 100 recipes and around 200 ingredients. If you exceed those figures, interface performance may be affected. It is designed for small businesses and freelancers.

You can organize your recipes by name, using prefixes or tags in the title (e.g., "BREAD - Baguette", "CAKE - Red Velvet"). Then you use the search filter to quickly find those from a specific family.

We offer support via email and WhatsApp during business hours. We do not have telephone support or 24/7 live chat. For urgent queries, we recommend using WhatsApp for a faster response.

There is no direct import function from Excel or CSV. However, you can manually create a structured JSON file following Levery's export format and import it. You can also enter your recipes one by one manually.

Yes, we offer a free trial period. During the trial you can use all of Levery's functions. At the end, if you do not subscribe, you will lose access, but your data is kept for a time so you can resume it if you decide to subscribe later.

You can change your email from the account settings panel, as long as you have access to the active session. You can also contact support if you need additional assistance with this process.

Levery uses the currency you set at the start. It does not allow changing the currency on the fly or handling multiple currencies simultaneously. All prices are displayed in the currency you defined when creating your account.

Yes, you can apply the same logic. Register ingredients (liquors, juices, ice) as inputs, define their costs, and create "recipes" that represent your drinks. Levery will calculate the cost per portion and allow scaling drink production the same way as with food.

Levery does not automatically calculate waste. You can manually include it by increasing the quantity of each ingredient in the recipe to cover estimated losses, or by adding a fixed additional cost that represents the waste margin for each batch.

Yes, Levery handles any type of recipe regardless of its ingredients. You simply register the specific inputs (gluten-free flours, egg substitutes, plant milks) and create your recipes without restrictions. It is a calculation tool, not a recipe catalog.

No. Levery does not save previous versions or change history. When you edit a recipe, the previous state is lost. To keep versions, we recommend duplicating the recipe before editing it and keeping the original version as a backup.

If you have fewer than 5 employees, work with a small catalog (less than 100 recipes), and your main need is knowing costs and scaling, Levery is enough. If you need real-time inventory management, accounting, invoicing, and HR, you need an ERP. Levery is for those who want simplicity.

Yes. Levery always shows you the cost per portion, which is calculated by dividing the total batch cost by the recipe's base portions. This cost per portion is the basis for all scaling calculations and suggested prices.

Levery uses encrypted HTTPS connections, stores passwords with hashing, and does not share your data with third parties. However, as a cloud application, final security also depends on your practices (using strong passwords, not sharing credentials). For specific compliance like GDPR, check our privacy policy.

No. Levery is designed for a single business or user per account. If you have multiple branches, you need a separate account for each one or share the same account, which would mix all data without location distinction. We do not recommend this practice.

By automating scaling and cost calculations, you eliminate the time spent multiplying ingredients, adjusting prices, and verifying margins. You can dedicate that time to baking, trying new recipes, or better serving your customers. Calculations that took 15-20 minutes are done in seconds.

In Levery, costs are updated when you edit the ingredient. However, already calculated orders do not update automatically. We recommend reviewing the cost before each large production run, especially if prices are volatile, and adjusting the selling price if necessary.

Yes, it is especially useful because each order is a unique request that requires precise scaling. You create the recipe, scale it according to the requested portions, and get the exact cost and suggested price, avoiding estimating by eye and losing money or scaring the client with uncalculated high prices.

There is no share button. You can export your complete data in JSON and send it to another user to import into their account, but that would share all your data, not a specific recipe. To share a single recipe, you should manually copy the ingredients, quantities, and instructions.

Levery works with decimal numbers, and in scaling it shows you quantities with decimals so you can use precise scales. It does not round automatically, giving you total control to decide whether to adjust to the exact gram or round to practical measurements (e.g., 2.5 eggs can be manually adjusted to 2 or 3 based on your criteria).

Not automatically. The break-even point depends on your total fixed costs (rent, salaries) and sales volume. Levery gives you the unit cost and the suggested price, but does not calculate how many units you must sell to cover your overall fixed costs. You can do that calculation externally using the data Levery provides.

Yes. Levery helps you calculate the base product cost. Then, for delivery platforms that charge a commission, you can include that commission as an additional cost in the recipe configuration or in the final price, adjusting the margin so profitability is maintained after the platform's commission.

Levery does not handle promotions or discounts directly, as it focuses on production cost and the base suggested price. If you apply discounts, you must calculate the final price by subtracting the discount from the price Levery suggests and verify that the margin remains acceptable to you.

Yes. Levery does not force you to use a single unit per recipe. You can mix grams, milliliters, units, and custom units in the same recipe without restrictions, as each ingredient has its own independent unit of measurement.

Levery gives you the base suggested price per portion. For volume discounts, multiply the price by the number of portions, apply the discount to the total, and verify that the resulting margin remains profitable. Levery does not apply automatic discounts, but gives you the basis to calculate them.

Yes, you can see the cost per portion and the margin of each recipe in the listing. Compare both to identify which one is more profitable. You can also adjust ingredients or costs in one of them to see how it affects profitability without modifying the other.

Not directly. Levery calculates the cost of each recipe separately. To calculate a menu, add the cost per portion of all the recipes that compose it. There is no function to group recipes, but you can do the calculation manually with the data Levery provides.

Levery allows you to update ingredient prices as soon as you receive an invoice from your suppliers. When you do, all recipes using that ingredient update automatically. This way you detect price increases in time and can adjust your selling prices before they affect your profitability.

The scaling is arithmetically exact. Levery multiplies each quantity by the scaling factor without rounding, so you get quantities with the precision you choose to apply. This is especially useful if you work with a digital scale that measures fractions of a gram.

The automatic calculation gives you the base. You can manually modify the quantities Levery suggests if you think you need a fine adjustment, for example, to round to a practical measure (a tablespoon is not an exact measure of 15 ml). The tool guides you, but the final decision is yours.

No. Levery only keeps the current price of each ingredient. When you update it, the previous value is lost. If you need to record historical changes, you can add it to the name or create a notes field in the settings. The tool focuses on the present and the future, not historical analysis.

Review the cost per portion of the recipe and compare it with the price at which you are selling that product. If the margin is very low or negative, Levery will show it. You can adjust the selling price or seek to improve recipe efficiency (change suppliers, reduce quantities, etc.) using the tool as a calculation basis.

Yes. Levery does not depend on the type of oven or cooking method. It calculates costs and scaling independently of the production process. You can add firewood or charcoal consumption as a fixed additional cost per batch if you want to reflect it in the final price.

You can register those ingredients as inputs with a custom unit (e.g., "pinch", "to taste") and assign them an estimated cost, even if approximate. If you don't want them to affect the calculation, you can set the cost to zero and use the instructions note to detail their use.

Not directly. Levery calculates per individual recipe, it does not plan weekly. However, you can use the production data to make a shopping list manually. For weekly planning, you need to calculate each product separately and add the quantities manually.

Simply return to the scaling tool, adjust the new number of portions, and Levery recalculates everything in seconds. You don't need to start from scratch or redo manual calculations.

You can include it as a fixed additional cost in each recipe, or create an input called "packaging" and assign it a cost per unit, adding it as an ingredient of all your recipes. This allows you to reflect the packaging cost in the final price of each product.

You can export your data in JSON format and send that file. You can also generate manual lists by copying data from the interface (costs per recipe, inputs, etc.) to a spreadsheet and share it with your partner. JSON export is the most structured way to share all the information.

Yes, you can create one recipe for each product you will offer at the event, scale each one according to the needed portions, and manually add up the total costs. Levery does not group recipes automatically, but it gives you the individual cost of each product so you can calculate the total.

When a seasonal ingredient changes price, you update its cost in the ingredient list and Levery recalculates all recipes that use it. Seasonality is immediately reflected in your costs, helping you adjust prices in real time according to market fluctuations.

Yes. You update the ingredient's price each time it changes. Levery does not keep price history, only the current price, but you can update it as often as needed. For highly volatile fruits, we recommend updating the price before each large production.

Yes. You register the ingredients, define the base portions (e.g., 10 loaves per batch), and the scaling works the same way. You can scale to any number of loaves and Levery will tell you the exact quantity of ingredients needed for that production.

Yes. In the recipe panel, there is a filter by ingredient. You select any ingredient from your list and Levery shows you all the recipes that contain it. This is useful if an ingredient goes up in price and you want to know which products are affected.

Register the ingredient with a custom unit like "pinch" or "to taste" and assign it a symbolic cost (e.g., 1 peso) or zero. Add the estimated quantity or how to adjust it in the recipe instructions. Levery allows flexibility in units, although cost precision will be lower.

Yes. Create two separate recipes, one with sourdough and another with commercial yeast, with their respective ingredients and costs. You can duplicate one and modify the copy to keep the original version. This way you can compare profitability between versions.

Levery gives you the production cost per portion and the suggested price. To know if you cover your total fixed costs, add all your monthly fixed costs and divide them by the number of portions you sell per month. Compare that value with Levery's cost per portion. If the cost per portion is higher, you need to adjust prices or volume.

Yes. You update the ingredient price with the new supplier. Levery automatically recalculates the cost of all recipes that use it, showing you the immediate impact on cost per portion and suggested price. This allows you to decide if the supplier change is profitable.

Yes. You register all the ingredients of the preparation (including freezing if it has a cost) and the scaling works the same way. Levery does not distinguish between fresh or frozen preparation. It is a tool for ingredient and cost calculation, not for production processes.

Yes. Levery helps you calculate accurate costs and prices for each product. In street markets where margins are often tight, having clear costs gives you a competitive advantage to set fair and profitable prices without having to improvise.

Levery does not calculate labor automatically. You can include it as a fixed additional cost per batch (e.g., "preparation time") and assign it a monetary value. Divide the total labor cost of a month by the portions produced and add that value to each recipe.

Yes. Each recipe is associated with a mold that has a fixed number of portions. If you use different molds for the same recipe (e.g., 12 portions for round 20cm and 24 for rectangular 30x20), you need to create two separate recipes or duplicate the existing one and change the mold.

You create a new recipe combining the ingredients of both flavors, adding the necessary quantities and additional costs. You use the scaling function to adjust the portions to the requested size and get the exact cost. You can then save that recipe for similar future orders.

No. Levery does not include automatic price alerts or notifications. Price updates are manual. You must pay attention to your invoices and update costs in the tool so that calculations always reflect the reality of your expenses.

Levery does not automatically round. It shows quantities with exact decimals so you can decide whether to round to the most practical measurement according to your kitchen equipment. You can manually adjust the quantities before producing if you consider it necessary.

Yes. You register the inputs (coffee, milk, sugar, etc.), create a "recipe" with the quantities of each beverage, and Levery calculates the cost per portion. Scaling works the same way to calculate costs for large quantities for events or special orders.

Levery does not automatically handle seasons. You can organize your recipes by categories in the name (e.g., "SUMMER - Lemonade") and use the search filter to show only those from a season when you need them. You can also duplicate recipes and modify the copy for the new season.

No. Levery does not include report generation in PDF or Excel. The data is available in the interface for viewing. If you need reports, we recommend exporting your data in JSON and creating your own reports with external tools.

Yes. Levery helps you calculate the base cost of each product so you can set a retail price. It is not integrated with virtual stores, so cost data must be manually transferred to your selling platform.

You can include the cost of transportation as an input or as a fixed additional cost per recipe. If delivery varies by destination, we recommend using an external shipping cost calculation system and manually adding it to the customer's final price.

No, Levery does not manage promotions. It is focused on calculating the base production cost and suggested price. Promotions must be manually calculated by subtracting the discount from the suggested price and verifying that the margin remains positive.

Levery gives you the base cost and a suggested price. The competitive price depends on your local market. You can use the suggested price as a reference and adjust it according to the competition, but never below the cost per portion that Levery shows you, or you would be losing money.

Yes. In the recipe list, you can see the cost per portion and the suggested price of each. If a product's margin is lower than others, it's a sign to review its recipe, reduce costs, or increase the selling price.

Yes. You create a recipe with the gift's ingredients, calculate its cost with Levery, and you know how much each gift costs you. You can scale to the number of gifts you need. This helps you budget for promotional events or tastings.

Each input is unique and has a single cost per unit. You can use it in as many recipes as you want. If you buy eggs of different sizes or qualities, you must create separate inputs (e.g., "Medium Egg", "Large Egg") with their respective costs and use them according to each recipe.

You need to create the input first before you can use it in a recipe. You cannot add an ingredient directly from the recipe without having previously registered it in the input list. This ensures consistency in costs across all your products.

Resting or fermentation has no direct cost if it does not consume energy. If it consumes refrigeration or energy, you can add it as a fixed additional cost per batch. If it generates no extra expense, simply ignore it in cost calculations; it only affects production time, not ingredient costs.

Yes. Each time you buy the ingredient with a new price, you update the cost in Levery. The tool automatically recalculates all recipes that use it. For highly variable fruits, consider using a monthly average or updating it before each large production.

We do not recommend sharing internal costs with customers. You can use the suggested price Levery calculates as the basis for your quote and add your margin. If you need to justify the price, you can explain that it includes quality ingredients and production costs, without revealing specific figures.

No. Levery is designed for a single user per account. It does not allow simultaneous sessions from different devices. If you log in on a new device, the previous session is automatically closed. For teams, we recommend one account per person or sharing credentials (not recommended for large teams).

Levery is optimized for up to approximately 100 recipes. With more than 200, the interface may become less responsive and searches slower. It is designed for small businesses and freelancers. If your catalog is very extensive, consider more robust solutions or contact us to evaluate your specific case.

Updates are automatic and require no action on your part. When you access Levery, you are always using the latest available version. There are no manual installations or patches to apply. Changes are implemented on the server without interrupting your work.

Yes. We offer support in Spanish, English, and Italian. You can contact us via email or WhatsApp in any of these languages. We respond in the language you write to us, as long as it is within our supported languages.

Customization is limited to the CSS you can add from the settings panel. It is not possible to modify the HTML structure or add custom components. CSS allows you to change colors, fonts, sizes, and visual styles, but not the layout of elements.

Levery is a web application that runs on our servers. Resource consumption on your device is minimal (only the browser). It does not significantly affect your electricity bill or your computer's performance. All processing load is on our servers.

Yes. We perform periodic backups of the complete database on our servers. However, we recommend that you also export your data regularly in JSON format to have additional local copies and greater control over your information.

There is no direct import from other specific tools. You can export your data from your current tool to a structured format (like CSV or Excel), manually convert it to the JSON format Levery accepts, and import it. You can also enter your recipes one by one manually.

No. Levery does not include specific fields for allergens, nutritional information, or labeling. You can add this information in the recipe instructions or in the name, but there are no dedicated fields or reporting features for this data. It is a cost and scaling tool, not a labeling tool.

Yes. Levery's logic is agnostic to the product type. If you make candles, soaps, cosmetics, or any other product that requires ingredients, quantities, and costs, you can use Levery the same way. You just need to register the inputs and create the corresponding "recipes".

The password recovery process requires access to the email associated with the account. If you have lost access to that email, contact support. We will verify your identity through security questions or account data to manually restore access.

Currently we only offer the interface in Spanish, English, and Italian. The language files are in JSON format, so technically it would be possible to add more languages. If you need another language, contact us and we will evaluate the feasibility of including it in future versions.

Yes. We offer a free trial period without needing to provide payment details. During the trial, you have access to all features. At the end, if you do not subscribe, you lose access, but your data is kept for a time in case you decide to subscribe later.

There is no fixed limit, but performance may be affected with more than 200-300 inputs. The tool is optimized for the typical use of a small/medium bakery or pastry shop. If you need to manage hundreds of inputs, we recommend contacting us to evaluate your case.

In such cases, we recommend updating the ingredient cost before each production or important calculation. There is no real-time dynamic pricing function. If changes are very frequent, consider using a monthly average value to stabilize your calculations and avoid constant fluctuations.

Not directly. Levery manages individual recipes, not sub-recipes or compositions of multiple recipes. If you have a base recipe used in several preparations, you must duplicate it or manually copy the ingredients into each recipe that uses it. There is no linking between recipes.

Levery does not automatically adjust for variable ingredient performance. You must manually adjust quantities in each recipe according to the real behavior of your ingredients. You can create different inputs for different brands or types of flour with their respective costs and adjusted quantities.

Yes. Levery includes a recipe duplication function. When duplicating, all ingredients, quantities, and instructions from the original recipe are copied. You can then modify the copy to create a new version without affecting the original recipe. This saves time when creating variations of the same recipe.

No. Levery only handles one currency per account, defined at registration. If you need to display prices in different currencies, you must do the conversion manually outside Levery. The tool does not include currency conversion or updated exchange rates.

Levery does not consider environmental factors like humidity or temperature, as they affect the production process but not the direct cost of ingredients. If these factors generate waste or losses, you can manually adjust ingredient quantities to compensate or add a fixed additional cost per batch.

Yes. Levery does not distinguish between physical states. Inputs can be liquid, solid, or powder; the tool only handles units of measurement (grams, milliliters, units, etc.) and costs per unit. You can mix any type of ingredient in a recipe without restrictions.

Yes. For products sold by weight, you can define the base portion as a unit of weight (e.g., 100 grams) and calculate the cost for that unit. You can then scale to any weight by multiplying the number of base units needed. The scaling logic works the same for any unit of measurement.

Not directly. Levery uses a fixed cost per unit for each input. To reflect volume discounts, you must calculate the average cost per unit after the discount and update it manually. The tool does not handle tiered pricing or automatic quantity discounts.

Levery's scaling is based on the base portions defined for each recipe, which are usually associated with the mold. If you cut the cake into more or fewer portions, the cost per portion changes. You must manually adjust the base portions in the recipe to reflect the new portion size.

Levery does not handle baking times, only ingredient costs and fixed additional costs. If baking time affects energy consumption, you can include that cost as part of the fixed additional cost per batch. The tool does not calculate costs based on process time, only quantities and unit costs.

No. Levery shows quantities with exact decimals and does not automatically round. You must decide whether to round to practical measurements (e.g., 1.5 eggs to 2 eggs) and manually adjust the quantity before production. This gives you total control over necessary adjustments in your kitchen.

For ingredients with no direct cost (leftovers), you can assign them a cost of zero or a symbolic estimated cost. Levery will calculate the total cost based on the value you assign. If the cost is zero, it will not affect the final product cost. The decision on what value to assign is yours.

No. Levery does not handle process times. Resting and fermentation have no direct cost unless they consume energy (refrigeration, heat). If they consume energy, you can include it in the fixed additional cost per batch. If not, it does not affect the tool's cost calculations.

Levery does not differentiate between preparation and finishing on different days. The production cost is calculated at the time of initial preparation. If cold resting generates additional cost (refrigeration consumption), you can add it as a fixed additional cost per batch. The tool does not consider time as a cost variable.

Yes. Create separate inputs for each supplier variant (e.g., "Flour Supplier A", "Flour Supplier B") with their respective costs. Then use the corresponding input in each recipe. This allows you to compare costs between suppliers and choose the most profitable option for each recipe.

No. Levery does not integrate with POS, invoicing, accounting, or other external tools. It is a standalone application for cost control and recipe scaling. Prices and costs calculated must be manually transferred to your sales system.

Levery does not automatically calculate taxes. You can include VAT as a fixed additional cost in the recipe or add it to the final price Levery suggests. We recommend calculating the price without VAT in Levery and applying the tax at invoicing time to maintain clarity on internal costs.

Levery focuses exclusively on two things: ingredient cost control and recipe scaling. It does not include inventory, sales, or accounting. It is simpler, more affordable, and more direct than comprehensive tools. It is designed for those who want to solve the cost problem without distractions.

Not automatically. Levery gives you the production cost and suggested price. ROI depends on sales volume and your total fixed costs. With the data Levery provides, you can calculate ROI externally by multiplying the margin per unit by the number of units you expect to sell.

We have redundancy systems and periodic backups to minimize the risk of data loss. However, we recommend exporting your data regularly in JSON format to have additional local copies. We cannot guarantee 100% availability, but we work to maintain maximum possible stability.

Yes. Levery is a web application that works on any operating system with a modern browser (Chrome, Firefox, Safari, Edge). It doesn't matter if you use Windows, macOS, Linux, ChromeOS, or any other system. You only need internet access and an updated browser.

No. Levery is a closed application that runs on our servers. We do not offer access to the source code or a public API for customizations. The only customization options available are the CSS you can add from the settings panel. It is not open-source software.

Levery calculates the profit margin on the total production cost per portion. The formula is: (Cost per portion) * (1 + Margin / 100) = Suggested price. For example, if the cost per portion is $1,000 and the margin is 35%, the suggested price is $1,350. This calculation is applied globally or per recipe if you have defined a specific margin.

Not directly. Levery only exports in JSON format. You can open the JSON file in a text editor or convert it to CSV using free online tools. You can then import that CSV into QuickBooks or Xero. There is no native integration with these platforms.

You can register water as an input with zero cost. When added to a recipe, it will not affect the total production cost. If water is a relevant ingredient but with no direct cost, having it registered helps you maintain recipe integrity without distorting costs.

No. There is no limit on the number of scalings you can perform. You can calculate all the scales you need for different orders, customers, or quotes without restrictions. The scaling function is available as many times as you need it during your active subscription.

No. Levery does not include a multi-select or bulk deletion function. Each input or recipe must be deleted individually. This measure is designed to prevent accidental deletion of large amounts of data without explicit confirmation.

Levery's logic is applicable to any establishment that prepares food with standardized recipes: restaurants, cafes, canteens, food trucks, etc. As long as you have ingredients, quantities, and costs, the tool works the same. It is not exclusively limited to pastry shops and bakeries.

Currently, Levery is focused on cost control and recipe scaling for small businesses. If your business grows and you need inventory, invoicing, team management, or integrations, you may need to migrate to a more complete tool. We recommend evaluating your needs as you grow and contacting us to assess your case.

Levery does not automatically calculate indirect costs. You can include them as a fixed additional cost per batch if you want to distribute them among your products. Alternatively, you can calculate monthly indirect labor costs and divide them by your total portions to manually add them to each product's cost. The tool gives you flexibility to decide how to incorporate these costs.

Each input is unique and you can use it in any number of recipes. If you change the cost of that input, all recipes using it update automatically. You don't need to duplicate inputs for each recipe, simplifying cost maintenance.

Yes. You can register these utensils as inputs with their cost per unit and add them as ingredients in your recipes. You can also include them as a fixed additional cost per batch if you prefer not to add them individually to each recipe. The tool gives you flexibility in how to incorporate them.

Yes. You can create multiple versions of the same recipe with different base portions (e.g., "Cake 12 portions", "Cake 24 portions") and assign the corresponding mold. Scaling is then based on the base portions of each version. This allows you to have different configurations for the same product depending on the customer or event.

Levery calculates the suggested price based on your costs and the margin you define. The realistic price for your market depends on competition, location, and your brand positioning. The suggested price is an objective starting point; you should adjust it according to your knowledge of the local market.

Yes. Register the cost in your local currency after applying the exchange rate. If you work with international suppliers, update the cost whenever the exchange rate fluctuates significantly. Levery does not do automatic currency conversion, so you must convert manually.

Yes. Levery calculates the total cost of all ingredients and additional costs regardless of preparation time. If preparation time generates additional costs (storage, refrigeration, labor), you can include them as fixed additional costs per batch. Time itself is not calculated as a direct cost.

You can include waste by adjusting ingredient quantities in the recipe. For example, if you know you lose 10% during baking, increase quantities by that proportion. You can also add a fixed additional cost representing estimated loss. Levery does not calculate waste automatically, but you can adjust it manually.

Yes. Create a recipe for the base unit and then use scaling to calculate the cost of any multiple. For formats like "half dozen", you can create a separate recipe with the corresponding base portions or simply scale the base recipe to the needed number of units and calculate the total cost.

Yes. Update seasonal costs in the ingredient list each time they change. Levery automatically recalculates all affected recipes. If changes are very frequent, consider using an average cost during the season to maintain stability in your calculations, adjusting periodically according to market trends.

Yes. Include energy cost as a fixed additional cost per batch. If energy consumption varies by product, adjust the additional cost for each recipe. Levery allows you to define a fixed additional cost per batch to reflect these variable expenses according to production.

Yes. You can export your data in JSON format and share that file with anyone. If the advisor needs to see the data without accessing your account, they can open the JSON file with any text viewer or convert it to a readable format. You can also generate manual lists from the interface.

You register the cost per unit in Levery. If you buy by the dozen, calculate the cost per egg (dozen price divided by 12). Then use that per-unit cost in your recipes. Levery always works with the cost per defined unit of measurement for each input.

Yes. Include the cost of freezing or refrigeration as a fixed additional cost per batch if this process generates expenses. If it's a process that adds no direct cost, simply don't include it. Levery's calculation is based on ingredients and direct costs, not preservation methods.

Yes. You can register spices and colorants as inputs with units like grams or milliliters, and use decimal quantities (e.g., 0.5 grams) in recipes. Scaling handles decimals with precision, so you can calculate exact quantities even for low-use ingredients.

Verify that scaled quantities make practical sense for your production. Check that the required molds are correct and that ingredient quantities are manageable. If in doubt, do a small test batch first or manually review some calculations before full production.

Yes. You can register alternative ingredients (gluten-free flours, egg substitutes, plant milks) and create specific recipes for each restriction. Levery does not limit the types of ingredients you can register. Each recipe can be labeled in the name to identify its type (e.g., "Cookies - Gluten Free").

You register the cost per unit of measurement (e.g., cost per gram) in Levery. If you buy 5 kg of flour, you calculate the cost per gram by dividing the total price by 5000 grams. You then use that quantity in your recipes. The tool handles decimals, so you can use 1.5 grams if needed.

If you are updating from a previous version, export your data in JSON format from the old version and import it into the new version. The export and import process is designed to be compatible between versions. If you have questions, contact support for assistance with the process.

Yes. Levery shows you both: the total batch cost based on the recipe's base portions and the cost per individual portion. In scaling, it also shows you the total cost of the scaled production, not just the cost per portion, so you have a complete view of the expense.

You can include waste by adjusting ingredient quantities in the recipe. If you know you lose 5% in the process, increase quantities by 5%. You can also add a fixed additional cost representing estimated waste. The tool does not calculate waste automatically, but gives you flexibility to include it manually.

Yes. You can create provisional recipes for tests, calculate their costs, and then create the final recipe with the necessary adjustments. Tests do not affect the final recipe unless you decide to duplicate or modify them. You can have as many test versions as you need without affecting your main catalog.

You can create two separate inputs: "Flour 1kg" and "Flour 5kg" with their respective costs per unit of measurement. You then use the corresponding input according to the purchase you have made. This allows you to reflect the actual cost depending on the presentation you are using in each production.

Yes. Levery does not distinguish between physical states. You can register liquid, solid, or powder ingredients with their respective units of measurement and costs. The tool handles any combination of units in a single recipe, so there are no restrictions by ingredient type.

Do a small test with the scaling calculated by Levery. If the result is correct, trust the scaling for large quantities. If you have doubts, manually verify some calculations before producing at scale. Levery's arithmetic precision is exact, but the test gives you confidence.

Yes. You can create separate inputs for each ingredient quality (e.g., "Premium Flour", "Standard Flour") with their respective costs. You then use the corresponding input in each recipe. This allows you to compare the cost of producing with different quality ingredients and decide which is more profitable depending on the product.

Levery does not handle times or temperatures, as it focuses on ingredient costs and scaling. If cooking times affect energy consumption, you can reflect it in the fixed additional cost per batch. For cooking instructions, use the recipe instructions field to detail the process.

Yes. Register the variable cost as an input and update the price each time it changes. If changes are very frequent, consider using a monthly average. The tool automatically recalculates all affected recipes when you update an input's price.

Yes. Define the base portion as the smallest unit you sell (e.g., one slice). Then use scaling to calculate the cost of any multiple of that portion. For different size portions, create separate recipes or simply multiply the base cost by the number of units you need.

You can register those ingredients with a cost of zero or a symbolic cost (e.g., 1 unit of your local currency). If the cost is negligible for your production, registering it as zero allows you to maintain recipe integrity without distorting the final cost. The tool gives you flexibility in how to treat them.

Levery does not calculate production time as a direct cost. If resting or fermentation generates additional costs (energy consumption, storage space), you can include them as fixed additional costs per batch. Time itself is not reflected in cost calculation, only the resources it consumes.

Levery shows quantities with exact decimals and does not automatically round. In practice, you decide whether to use exact quantities (with a digital scale) or round to practical measurements (e.g., 2.5 eggs to 3 eggs). Rounding affects the final cost and product consistency, so we recommend being consistent with the rounding criterion across all recipes.

Yes. Create separate inputs for each brand (e.g., "Flour Brand A", "Flour Brand B") with their respective costs. Then use the corresponding input in each recipe according to the brand you are using. This allows you to compare costs between brands and choose the most profitable for each product.

No. Levery does not distinguish between production locations. All costs are calculated with the same inputs and global settings. If you have multiple kitchens with different costs (e.g., different energy rates or rent), you need to use separate accounts or manually adjust additional costs per batch according to location.

You can include ingredient transport costs as part of the cost per unit of each input. Calculate the total monthly transport cost and distribute it among the inputs you purchase, or add it as a fixed additional cost per batch. Levery does not separate transport from input cost, so you must integrate it manually.

Yes. Register leftovers as inputs with zero cost or an estimated cost based on their recovery value. Then use them in the corresponding recipes. If the cost is zero, they will not affect the final product cost; if you assign a value, it will reflect the opportunity cost of using that leftover.

Update costs in the input list each time they change. Levery automatically recalculates all recipes. For predictable seasonal changes, you can keep a record of historical prices externally and adjust costs in Levery according to the season. There is no automatic seasonal pricing function.

No. Levery works with fixed quantities per recipe. If your ingredients vary daily (e.g., seasonal fruit with different sizes), you must manually adjust quantities in the recipe each time or use an average value to maintain consistency in calculations.

Yes. Register rainwater as an input with zero cost and use it in your recipes. It will not affect the final cost, but it allows you to maintain recipe integrity. If the water has collection or treatment costs, you can include them as a fixed additional cost per batch.

You can include equipment maintenance as a fixed additional cost per batch, distributing the annual maintenance cost among your total productions. You can also create an "Equipment" input with a cost per use and add it to recipes requiring those tools. The tool does not automatically calculate equipment depreciation.

Create a base recipe for the unit and use scaling to calculate the cost of any multiple. For fixed presentations (e.g., box of 12), you can create a separate recipe with base portions corresponding to the full pack. You then scale that recipe to calculate the cost of multiple boxes.

Yes. Create separate inputs for each quality level with their respective costs. Then use the corresponding input in each recipe according to the quality you are using for that product. This allows you to calculate cost with different qualities and decide if premium quality justifies the higher cost.

The cost per portion changes if the portion is larger or smaller. In Levery, you define the recipe's base portions. If you change the portion size, you must adjust the base portions in the recipe or create a new version with the new size. The total batch cost remains the same, but the cost per portion varies.

Yes. Each input can have its own unit of measurement (grams, milliliters, units, etc.). Levery handles mixing units within a recipe without restrictions. You do not need to convert all quantities to a single unit; the tool works with the units you define for each input.

Register each input with its cost in your local currency after applying the corresponding exchange rate. If you work with international suppliers, update the cost in Levery whenever the exchange rate fluctuates significantly. Levery does not do automatic currency conversion.

Levery does not calculate costs for maturation time, only ingredient costs and fixed additional costs. If the maturation process generates additional costs (storage, temperature control), you can include them as a fixed additional cost per batch. Time itself is not calculated as a direct cost.

Yes. Levery handles any combination of units of measurement. You can register flour in grams, eggs in units, milk in milliliters, and mix them in the same recipe. The tool calculates the total cost by adding the cost of each input according to its unit and defined quantity.

You can create a mold called "Standard tray" or "No defined mold" and assign it a number of base portions. If portions vary by cutting, define base portions as what you usually obtain. For variable productions, adjust base portions before scaling or use scaling to calculate needs based on total portions requested.

Create a new recipe on the fly with estimated ingredients and quantities. Use scaling to adjust portions according to the order. If you don't have all ingredient prices, use approximate values for a quick quote. Later, save the recipe with exact costs once you have them.

Yes. You can create a main recipe and then add sides as additional ingredients. If sides are sold separately or have their own cost, you can create a composite recipe combining several sub-recipes. When scaling, Levery calculates the total cost including all components.

Register each variant as separate inputs (e.g., "Flour Supplier A", "Flour Supplier B"). Then use the one corresponding to your purchase. For seasonal changes, update the input cost when it changes. Levery automatically recalculates all affected recipes, allowing you to adapt quickly to variations.

Levery calculates the base production cost, not sales prices per channel. You can have the same product with different sale prices per channel, but production cost is the same. Use Levery's cost per portion as the base and apply the corresponding margin to each sales channel externally.

Yes. You can include energy costs during fermentation or resting as a fixed additional cost per batch. If consumption is constant, add a fixed value. If it varies, adjust the additional cost according to fermentation time. The tool does not calculate time, but allows you to reflect associated energy costs.

Levery only calculates quantities, not quality. Mathematical scaling is exact, but final product quality depends on correct application of quantities, baking times, and technique. We recommend testing scaling before large productions to ensure adjustments don't affect texture, flavor, or appearance.

No, you need to register the input first. You can create it directly from the recipe if the interface allows, or from the inputs panel. Once registered with its cost and unit, you can use it in any recipe. This ensures consistency across all your calculations.

If you cancel, you lose access to the application, but your data is kept on the server during a grace period (usually 30 days). During that time, if you reactivate your subscription, you regain access to all your information. We recommend exporting your data before canceling to keep a local copy.

No, Levery is designed for a single account per user. For multiple locations with independent data, you need one account per location. If you need consolidated data, you would have to do it manually by exporting and importing. For a multi-location approach, we recommend evaluating more robust solutions.

You can calculate the average cost per unit after the discount and update the input with that value. If discounts vary, create separate inputs for each purchase volume (e.g., "Flour 5kg", "Flour 25kg") with their respective costs per unit. Then use the one corresponding to your actual purchase.

You can include costs for each step as fixed additional costs per batch. If each step has a significant cost (e.g., baking, cooling, decoration), you can add an additional cost for each step. The tool does not distinguish between steps, but allows you to reflect the total accumulated production cost.

Yes. Create a base recipe for the standard format (e.g., whole cake). For other formats, use scaling to calculate the cost of a fraction (e.g., 1/2 cake) or create separate recipes with corresponding base portions. This way you can have the cost for each sales format.

Register each fruit as a separate input with its estimated cost or prorate the total package cost among fruits by weight or market value. If difficult to break down, you can create an input "Fruit assortment" with a cost per unit weight and use it in recipes requiring it.

You can contact us and suggest the feature. We evaluate user requests to prioritize future development. If it's a critical need, we may consider including it in future updates. We don't guarantee implementation of all suggestions, but we value customer feedback.

No. Levery does not handle baking times. If baking time varies when scaling, you must adjust it empirically in your kitchen. The tool focuses on quantities and costs, not baking processes. Recipe instructions can include notes on time adjustments according to quantity.

Register eggs according to their size (e.g., "Medium Egg", "Large Egg") with different costs per unit. Then use the corresponding one in each recipe. If you use an average size, define a generic input "Egg" with an average cost. Levery does not automatically adjust by size, so you must be consistent.

Yes. You can create inputs for decoration materials (glaze, fondant, sprinkles) and add them as ingredients in your recipes. If decoration varies by order, create separate recipes for different decoration levels or use scaling to calculate costs of needed materials.

No. Levery works with fixed quantities, not proportions based on final weight. You must define exact ingredient quantities for a base recipe and then scale proportionally. If final weight varies, adjust base recipe quantities according to desired weight before scaling.

Levery does not manage baking times. The tool focuses on quantities and costs, not baking processes. If baking time varies when scaling, you must adjust it empirically in your kitchen and document changes in recipe instructions for future reference.

Yes. Update costs weekly in the ingredients list. Levery automatically recalculates all affected recipes. For very frequent changes, consider using a weekly or monthly average to maintain stability in your calculations and avoid constant adjustments.

Yes. You can create an input "Special mold" with a cost per use and add it as an ingredient in recipes that require it. You can also include it as a fixed additional cost per batch. The tool gives you flexibility to reflect utensil costs according to your production method.

Levery does not calculate energy consumption. If scaling affects energy consumption (e.g., longer baking time), you can reflect it by adjusting the fixed additional cost per batch. The tool does not calculate the energy impact of scaling, but allows you to include it manually in costs.

Levery calculates the base production cost. Distribution costs vary by market and you must add them manually to the final price. You can create different versions of a recipe with different additional costs to reflect distribution costs for each market.

Register those ingredients with zero cost or a symbolic value. If they are relevant to the recipe but not to cost, having them registered maintains recipe integrity without distorting final cost. You can decide whether to include their cost according to their actual impact on your production.

Yes. Create separate inputs for each quality or season (e.g., "Strawberry High Season", "Strawberry Low Season") with their respective costs. Then use the corresponding input according to the season. This allows you to reflect the real cost of ingredients based on availability and quality.

Create separate inputs for each supplier (e.g., "Flour Supplier A", "Flour Supplier B") with their respective costs. Then use the corresponding input according to the purchase. This allows you to compare costs between suppliers and choose the most profitable for each production.

Yes. Include the cost of freezing or refrigeration as a fixed additional cost per batch. If the process consumes energy, you can calculate the energy cost and add it to the additional cost. The tool does not automatically calculate preservation cost, but allows you to reflect it manually.

Yes. Levery handles any combination of units of measurement. You can mix grams, milliliters, units, and custom units in the same recipe without restrictions. Each input has its own unit of measurement, giving you total flexibility in recipe composition.

You can calculate the average cost per unit based on purchase quantity and update the input with that value. If quantities vary significantly, create separate inputs for different purchase volumes with their respective costs per unit. Then use the one corresponding to your actual purchase.

Register the new inputs in the list before creating the recipe. You can do this quickly from the inputs panel. Once registered with their costs and units, you create the recipe and calculate the cost. The process is agile and allows you to quote custom orders without delay.

Yes. Register the variable cost as an input and update the price each time it changes. If changes are very frequent, consider using a monthly average to maintain stability in your calculations. The tool automatically recalculates all affected recipes when you update the price.

You can reflect different energy costs by adjusting the fixed additional cost per batch according to the cooking method. If each method has different energy consumption, create separate recipes for each method with their respective additional costs. The tool allows you to customize costs according to the process.

Yes. Create a base recipe for the product and then add packaging cost as an input or as a fixed additional cost. For different presentations, create separate recipes with different packaging costs. This way you can calculate the final cost of each presentation.

Yes. Create separate inputs for each supplier and purchase volume with their respective costs. Then use the corresponding input according to the purchase. This allows you to reflect the real cost of ingredients based on purchase conditions for each production.

Levery does not automatically adjust for variable yield. You must manually adjust quantities in each recipe according to the real behavior of your ingredients. You can create different inputs for different types of flour with their respective adjusted quantities. The tool gives you flexibility to reflect yield variations.

Register the cost in your local currency after applying the corresponding exchange rate. If you work with international suppliers, update the cost whenever the exchange rate fluctuates significantly. Levery does not do automatic currency conversion, so you must convert manually.

Define a base recipe for a standard size and then use scaling to adjust to other sizes. If size varies significantly, create separate recipes for each size with their respective quantities. The tool allows you to have multiple versions of the same product according to size.

Calculate the average cost per unit after the discount and update the input with that value. If discounts vary by volume, create separate inputs for each purchase volume. Then use the corresponding input according to your actual purchase. The tool allows you to accurately reflect volume discounts.

Levery does not manage preparation times. If preparation time varies when scaling, you must adjust it manually in your planning. The tool focuses on quantities and costs, not production times. Recipe instructions can include notes on time adjustments according to quantity.

Yes. Register herbs as inputs with zero cost and use them in your recipes. They won't affect the final cost, but maintain recipe integrity. If they have maintenance or harvesting costs, you can include them as a fixed additional cost per batch. The tool gives you flexibility to reflect real costs according to your situation.

Yes. Create separate inputs for each quality (e.g., "Premium Chocolate", "Standard Chocolate") with their respective costs. Then use the corresponding input according to the quality you are using. This allows you to calculate cost with different qualities and decide if premium quality justifies the higher cost.

Update seasonal costs in the ingredients list each time they change. Levery automatically recalculates all affected recipes. If changes are predictable, you can keep a record of historical prices externally and adjust costs in Levery according to the season.

Include the energy cost of fermentation as a fixed additional cost per batch. If energy consumption varies according to fermentation time, adjust the additional cost according to estimated duration. The tool does not calculate time, but allows you to reflect energy costs associated with the process.

You can create separate inputs for different availability levels or times of year, each with its own cost. Then use the one that corresponds to the production time. If the change is unpredictable, update the cost in the existing input when you receive the new invoice and Levery will recalculate all affected recipes.

Yes, Levery handles any combination of units of measurement. You can register ingredients in liters, grams, units, or any custom unit and mix them in the same recipe. The total cost calculation is done by adding the cost of each input according to its unit and defined quantity.

Create separate inputs for each supplier with the corresponding quantities and costs. Then use the input that corresponds to the supplier you are using in that production. This allows you to reflect variations in quantities according to ingredient origin.

Yes. Register the cost per unit after the volume discount. If discounts vary by volume, create separate inputs for each purchase volume with their respective costs per unit. Then use the corresponding input according to your actual purchase.

Register eggs according to their size (e.g., "Medium Egg", "Large Egg") with different costs per unit. Then use the corresponding one in each recipe. If you use an average size, define a generic input "Egg" with an average cost. The tool does not automatically adjust by size, so you must be consistent in your choice.

Yes. Register the variable cost as an input and update the price each time it changes. If changes are very frequent, consider using a monthly average to maintain stability in your calculations. The tool automatically recalculates all affected recipes when you update an input's price.

You can reflect different energy costs by adjusting the fixed additional cost per batch according to the cooking method. If each method has different energy consumption, create separate recipes for each method with their respective additional costs. The tool allows you to customize costs according to the process.

Define a base recipe for a standard size and then use scaling to adjust to other sizes. If size varies significantly, create separate recipes for each size with their respective quantities. The tool allows you to have multiple versions of the same product according to size.

Register the cost in your local currency after applying the corresponding exchange rate. If you work with international suppliers, update the cost whenever the exchange rate fluctuates significantly. Levery does not do automatic currency conversion, so you must convert manually.

Define a base recipe with standard quantities and then use scaling to adjust to the specific quantities of each order. If orders vary greatly, you can create separate recipes for different volumes or simply adjust quantities manually before scaling.

Yes. Update seasonal costs in the ingredient list each time they change. Levery automatically recalculates all affected recipes. If changes are predictable, you can keep a record of historical prices externally and adjust costs in Levery according to the season.

Levery does not manage preparation times. If preparation time varies when scaling, you must adjust it manually in your planning. The tool focuses on quantities and costs, not production times. Recipe instructions can include notes on time adjustments according to quantity.

Yes. Register herbs as inputs with zero cost and use them in your recipes. They won't affect the final cost, but maintain recipe integrity. If they have maintenance or harvesting costs, you can include them as a fixed additional cost per batch. The tool gives you flexibility to reflect real costs according to your situation.

Yes. Create separate inputs for each quality and use (e.g., "Bakery Flour", "Pastry Flour") with their respective costs. Then use the corresponding input according to the use in each recipe. This allows you to reflect the real cost according to the quality you are using in each product.

Levery does not automatically adjust for variable yield. You must manually adjust quantities in each recipe according to the real behavior of your ingredients. You can create different inputs for different types of flour with their respective adjusted quantities. The tool gives you flexibility to reflect yield variations.

Yes, Levery handles any combination of units of measurement. You can register ingredients in liters, grams, units, or any custom unit and mix them in the same recipe. The total cost calculation is done by adding the cost of each input according to its unit and defined quantity.

Define a base recipe with standard quantities and then use scaling to adjust to the specific quantities of each order. If orders vary greatly, you can create separate recipes for different volumes or simply adjust quantities manually before scaling.

Calculate the average cost per unit after the discount and update the input with that value. If discounts vary by volume, create separate inputs for each purchase volume. Then use the corresponding input according to your actual purchase. The tool allows you to accurately reflect volume discounts.

You can reflect different energy costs by adjusting the fixed additional cost per batch according to the cooking method. If each method has different energy consumption, create separate recipes for each method with their respective additional costs. The tool allows you to customize costs according to the process.

Yes. Register herbs as inputs with zero cost and use them in your recipes. They won't affect the final cost, but maintain recipe integrity. If they have maintenance or harvesting costs, you can include them as a fixed additional cost per batch. The tool gives you flexibility to reflect real costs according to your situation.

Levery is a web application that works in your mobile device, tablet, or computer browser. It does not require downloading a native app, but the interface is optimized for touch screens and adapts to any screen size.

Levery is designed for pastry shops, bakeries, and small businesses. For industrial production with hundreds of recipes and automated processes, we recommend specialized ERP solutions. Levery works well up to approximately 100 recipes and 200 ingredients.

You can contact our support team by email or WhatsApp. We respond in Spanish, English, and Italian during business hours. For quick questions, we recommend WhatsApp. We also have basic documentation available in the help section within the application.

No, Levery does not keep a change history. When you edit a recipe, the previous version is lost. We recommend duplicating important recipes before modifying them or exporting periodic backups to keep a record of your versions.

The subscription is personal and non-transferable. It is associated with your user account and the data you have registered. If you need someone else to manage your data, you can share your login credentials, although this is not recommended for large teams.

The recovery process requires access to the account email. If you have lost access to that email, contact support. We will verify your identity through security questions or account data to manually restore access. This process may take up to 48 business hours.

Yes, Levery handles any combination of units of measurement without restrictions. You can have grams, milliliters, units, and custom units in the same recipe. Each input has its own unit, giving you total flexibility in recipe composition.

Levery shows you the cost per portion and the suggested price based on the margin you define. If you compare the suggested price with the actual price you sell at, you can calculate your real margin. If the real margin is lower than expected, you can adjust prices or reduce costs.

Yes. You can create separate inputs for each package size with its cost per unit of measurement. For example, "Flour 1kg" and "Flour 5kg" with different costs per gram. Then use the input that corresponds to your actual purchase.

Create separate inputs for each market or supplier with their respective costs. Then use the input that corresponds to the place of purchase. This allows you to reflect the real cost of ingredients according to the market where you buy them.

Yes. You register the cost per unit in Levery. If you buy by the dozen, divide the dozen price by 12 to get the cost per egg. Then use that per-unit cost in your recipes. The tool always works with the cost per defined unit of measurement for each input.

Levery uses HTTPS connections to encrypt communication between your browser and our servers. Passwords are stored with hashing. We do not share your data with third parties or use it for commercial purposes. However, like any cloud service, we recommend not storing extremely sensitive information and exporting periodic backup copies.

Yes. You can include costs for each stage (e.g., first bake, cooling, second bake) as fixed additional costs per batch. If each stage has different costs, add them to the recipe's additional cost. The tool does not distinguish between stages, but allows you to reflect total accumulated cost.

Yes. You can create separate inputs for each quality (e.g., "Chocolate Batch A", "Chocolate Batch B") with their respective costs. Then use the input corresponding to the batch you are using. This allows you to reflect the real cost according to batch quality.

Levery does not consider environmental factors like temperature or humidity, as they do not directly affect ingredient cost. If these factors generate waste or losses, you can manually adjust ingredient quantities to compensate or add a fixed additional cost per batch representing losses.

Levery calculates base production cost. You can have the same product with different sale prices per sales point, but production cost is the same. Use Levery's cost per portion as the base and apply the corresponding margin to each sales point externally.

Define a base recipe for a standard size and then use scaling to adjust to the specific quantities of each order. If sizes vary greatly, you can create separate recipes for each size or simply adjust quantities manually before scaling.

Yes. Calculate the average cost per unit after the volume discount and update the input with that value. If discounts vary by volume, create separate inputs for each purchase volume with their respective costs per unit. Then use the corresponding input according to your actual purchase.

Create separate inputs for each region with their respective costs. Then use the input that corresponds to the region of purchase. This allows you to reflect the real cost of ingredients according to the regional market where you buy them.

You can contact us by email or WhatsApp with your suggestions or reports. We evaluate all user proposals to prioritize development. For bugs, we appreciate sending a detailed description and, if possible, screenshots to speed up resolution.