Bakery production and wastage: made, sold, left
A simple daily sheet for bread, rusks and patties: what was made, what sold, what went bad and what is left, and why wastage changes your profit.
Munshi Team · 13 Nov 2026 · 1 min read
Write how many of each item you made in the morning and how many went bad at night. With the day's sales, that tells you what to bake less of.
The daily sheet
Example numbers only.
| Item | Made | Sold | Wasted | Left |
|---|---|---|---|---|
| Bread (large) | 60 | 52 | 3 | 5 |
| Chicken patties | 80 | 71 | 9 | 0 |
| Rusks (pack) | 40 | 22 | 0 | 18 |
Patties sold out but 9 went bad: make them in two batches instead of one. Rusks keep for days, so 18 left is fine.
Why wastage matters for profit
An item that goes bad still cost flour, sugar, oil and gas. If wastage is not written off, your profit looks higher than it is. Write it off as wasted so it leaves stock at its cost.
A weekly look
Every week, check the items with the most wastage and the items that sold out early. Small changes in batch size often save more than a price rise.
The bakery software keeps this sheet for you: items made and wasted each day against what sold at the counter, with what is left in stock. Start free.
Try it free in your own business
Start with your mobile number. No card, no installation.