About us

Get in touch with the Levery team. We'll answer your questions about the tool, pricing, or technical support.

Who is Dulcat for?

Dulcat

Dulcat is designed for a very specific user profile. It's not for everyone, and that's okay. It is designed for people who need a specific tool, not an all-encompassing system.

Freelance pastry chefs

If you work on your own, baking and selling your products, Dulcat helps you know exactly how much each thing costs you. No surprises at the end of the month.

What you get: Clarity on your costs, consistent pricing, and the peace of mind that you are not selling below cost.

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Small bakeries and pastry shops (1-5 employees)

You have a small team and need everyone to work with the same cost and recipe data. Dulcat gives you a single source of truth.

What you get: Consistency in calculations, ease of scaling orders, and a tool that requires no training for your team.

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Baking entrepreneurs

You are just starting out and want to know if your idea is viable before investing too much. Dulcat helps you calculate costs and prices from day one.

What you get: A realistic view of the profitability of your products, without the need to invest in expensive or complex software.

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Chefs and cooks who want to bring their recipes to market

You have recipes that work in your kitchen, but you don't know how to turn them into a profitable product. Dulcat helps you bridge that gap.

What you get: The ability to calculate costs, scale recipes, and set prices that make sense for the market.

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Who shouldn't use Dulcat?

Dulcat is not designed for:

• Large food industries with hundreds of products and complex processes.
• Companies that need real-time inventory management with multiple warehouses.
• Businesses that require integration with accounting or sales systems (invoicing, POS, etc.).
• Large teams (more than 5 people) that need complex roles and permissions.

For those cases, there are more specialized solutions. Dulcat is for those who want something simple, that works, and that doesn't require a course to start using it.

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Who is Dulcat for? →

How it works

Dulcat

Dulcat follows a logical workflow that mimics the natural process of a bakery. Here's a step-by-step guide on how to get started.

Step 1: Register your ingredients

Start by adding the ingredients you commonly use. For each ingredient, you need three data points:

• Name (e.g., "Wheat flour", "Butter", "Eggs").
• Unit of measurement (e.g., grams, milliliters, units).
• Cost per unit (e.g., how much does 1 gram of flour or 1 egg cost you).

If you buy a 5 kg bag of flour for $15,000, Dulcat allows you to automatically calculate the cost per gram. You just enter the package price and quantity, and Dulcat does the math for you.

Step 2: Define your molds

Register the molds you use in your production. For each mold, indicate:

• Name (e.g., "Round mold 20cm", "Rectangular mold 30x20").
• Portions it produces (e.g., 12 portions).

This is essential because recipe scaling is based on the portions each mold produces.

Step 3: Create your recipes

Now comes the heart of Dulcat: the recipes. To create a recipe, you need:

• Recipe name.
• Associated mold (the one you usually use for that recipe).
• Base portions (usually what the mold produces, although you can adjust it).
• Ingredients and quantities: select each ingredient you have registered and add the quantity your recipe uses.
• Instructions (optional but recommended).
• Fixed additional cost per batch (e.g., gas, electricity, parchment paper).
• Profit margin (you can use the global margin or define your own for this recipe).

Dulcat automatically calculates the cost per portion and the suggested price based on the data you have entered.

Step 4: Scale your recipes

When you need to produce more or less, go to the production calculation section. Select the recipe, enter the desired portions, and click "Calculate".

Dulcat shows you:

• How many molds you need.
• How many portions you will actually get (there may be a small surplus).
• The scaled quantity of each ingredient.
• The total production cost.
• The total suggested price and price per portion.

Step 5: Adjust settings to your needs

In the settings panel, you can customize Dulcat:

• Global profit margin: the percentage applied by default to all recipes.
• Operational cost per batch: the fixed cost associated with each production (light, gas, water).
• Custom measurement units: add units like "tablespoon", "cup", or "liter".

Step 6: Export and import your data

You can export all your data (ingredients, molds, recipes, and settings) in a JSON file. This serves as a backup or to move your data to another Dulcat installation.

If you need to restore your data, simply import the JSON file.

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How it works →

Use Cases

Dulcat

A neighborhood bakery preparing orders for events

Imagine a bakery that receives an order for 150 special bread rolls for a wedding. The base recipe is designed for 30 units. Without a scaling tool, the baker would have to manually multiply each ingredient, adjust kneading time, and calculate the total cost.

With Dulcat, the baker selects the recipe, enters "150" in the desired portions field, and gets the exact amount of flour, water, yeast, and salt needed in seconds. They also know how many trays to use and what the total production cost will be.

Result: Less stress, less margin for error, and peace of mind knowing the order will be profitable.

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A pastry shop launching a seasonal product

Every Christmas, a pastry shop launches a homemade nougat. The first year, they calculated costs by eye and ended up selling below cost. The following year, they used Dulcat.

They registered the ingredients (almonds, honey, sugar, eggs) with their updated prices. They created the recipe with exact quantities. Dulcat calculated the cost per unit and, applying the margin they defined, gave them a realistic suggested price.

Result: They launched the product with a price that covered all costs and generated the expected profit.

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A baker adjusting prices due to rising ingredient costs

When the price of butter rises by 20%, updating prices for all products manually is a heavy task. With Dulcat, the baker updates the price of butter in the ingredient list.

Automatically, all recipes that use butter recalculate their cost per portion and suggested price.

Result: The baker can adjust prices in minutes, not hours, and maintain profitability without having to redo all the tables.

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An entrepreneur validating a business idea

Someone wants to start a small artisan cookie business. They don't know if their idea is profitable. They use Dulcat to create their first recipes, calculate costs, and see how much they should sell each unit for to have a reasonable margin.

With just a few data points, Dulcat offers a clear view of the economic viability of their project.

Result: They make an informed decision before investing in equipment and raw materials.

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Use Cases →

Dulcat Features

Discover all Levery features: cost control, recipe scaling, ingredient organization, and custom configuration.

Dulcat: The tool you need to control costs and scale recipes

Dulcat is a tool designed specifically for bakers, pastry chefs, and small food businesses. It is not an all-in-one system. It is a tool with a clear goal: to help you control costs and scale recipes simply and accurately.

Every feature is designed to solve a real problem you face daily. No unnecessary features, no steep learning curves. Just what you need to know how much what you produce costs and how to increase it without errors.

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Real cost control, always updated

Ingredient registration with cost per unit

The heart of Dulcat is its ingredient management system. You can register all the ingredients you use in your bakery or pastry shop with three essential data points:

• Name of the ingredient (e.g., "Wheat flour", "Unsalted butter", "Eggs").
• Unit of measurement (grams, milliliters, units, or custom units).
• Cost per unit (how much 1 gram of flour or 1 egg costs you).

If you buy a 5 kg bag of flour for $15,000, Dulcat allows you to automatically calculate the cost per gram. You just enter the package price and quantity, and Dulcat does the math for you. No complex formulas, no errors.

Centralized price updates

When an ingredient price changes (and we know it changes constantly), you update the cost in one place: the ingredient list. Dulcat automatically recalculates the cost of all recipes that use that ingredient.

You don't need to review each recipe one by one. You don't need to update cells in a spreadsheet. One change, and all your costs are instantly updated.

Automatic cost per portion

Every recipe you create in Dulcat automatically shows:

• Total batch cost (sum of all ingredients plus additional costs).
• Cost per portion (total cost divided by base portions).

You know exactly how much each cake, each dozen cookies, or each batch of bread costs you. No manual calculations, no approximations.

Additional costs per batch

Ingredients aren't the only costs. There's also energy, gas, water, parchment paper, and other operational expenses. Dulcat allows you to add a fixed additional cost per batch that is automatically added to the total cost of each production.

This way, your final price reflects all real production costs, not just ingredients.

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Accurate recipe scaling

Need 50 portions instead of 12?

Recipe scaling is one of Dulcat's most valued features. You select a recipe, enter the number of portions you need, and Dulcat does the rest.

In seconds, you get:

• The number of molds you need to meet demand.
• The portions you will actually get (there may be a small surplus, and Dulcat shows it to you).
• The scaled quantity of each ingredient with decimal precision.
• The total cost of the scaled production.
• The total suggested price and price per portion based on your margin.

No arithmetic errors

Manual scaling is prone to errors. An incorrect multiplication can ruin an entire production batch or make you sell below cost. Dulcat automates these operations and eliminates the risk of human error.

You can trust the calculations and spend your time on what really matters: baking, creating new recipes, and serving your customers.

Scaling for any situation

Scaling works for any scenario:

• Large orders for events (weddings, birthdays, catering).
• Small orders (samples, tastings, custom orders).
• Daily production adjustments (if one day you need more or less).
• Quick customer quotes (without manual calculations).

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Ingredient management: everything under control

Complete list of your ingredients

All your inputs are organized in a clear and accessible list. You can see:

• The name of each input.
• The unit of measurement you use.
• The updated cost per unit.

From this list, you can edit any input, update its cost, or delete those you no longer use.

Quick search by name

Have dozens of inputs? No problem. The search filter allows you to find any input by name in seconds. No scrolling through endless lists.

Custom measurement units

Dulcat includes base units of measurement (grams, milliliters, units). But you can also add the ones you need: "tablespoon", "cup", "liter", "handful", or any other you use in your kitchen.

These custom units are available throughout the application, so you can work with the terminology you already know.

Shared inputs across recipes

Each input is unique and can be used in any number of recipes. If you change the cost of an input, all recipes that use it update automatically.

This simplifies cost maintenance and ensures they are always up to date.

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Mold management: the foundation for scaling

Define the molds you use

Recipe scaling in Dulcat is based on the molds you use. For each mold, you register:

• Mold name (e.g., "Round mold 20cm", "Rectangular mold 30x20").
• Portions it produces (e.g., 12 portions).

This information is essential for accurate scaling. Dulcat calculates how many molds you need based on the desired portions.

"Not required" generic mold

Some recipes don't use a specific mold (e.g., cookies, breads, individual products). For these cases, you can create a mold called "Not required" or "Standard tray" and assign it a number of base portions.

Simple management

You can add, edit, or delete molds at any time. The mold list is always accessible and organized for quick access.

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Recipe management: the heart of Dulcat

Complete recipe creation

Creating a recipe in Dulcat is simple and intuitive. You need:

• Recipe name (e.g., "Vanilla cake", "Chocolate brownie").
• Associated mold (the one you usually use for that recipe).
• Base portions (usually what the mold produces, though you can adjust it).
• Ingredients and quantities: select each input you've registered and add the quantity your recipe uses.
• Instructions (optional, but recommended to have all information in one place).
• Fixed additional cost per batch (e.g., energy, gas, parchment paper).
• Profit margin (you can use the global margin or define your own for this recipe).

Automatic cost calculation

When creating or editing a recipe, Dulcat automatically calculates:

• Total batch cost.
• Cost per portion.
• Suggested price per portion based on the applied margin.

All without you having to do any math.

Recipe duplication

Want to create a variation of an existing recipe? The duplication function copies all ingredients, quantities, and instructions from the original recipe. You can then modify the copy to create a new version without affecting the original.

This saves time when creating variations of the same product (e.g., "Vanilla cake" and "Chocolate cake").

Editing and deletion

You can edit any recipe at any time: change ingredients, adjust quantities, modify instructions, or update costs. If you no longer use a recipe, you can delete it permanently.

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Filters and organization: find what you need in seconds

Filter by recipe name

Have dozens of recipes? The name filter allows you to find any recipe by typing just a few words. No scrolling through long lists.

Filter by mold

Want to see only recipes that use a specific mold? Select the mold in the filter and Dulcat shows you all recipes associated with that mold.

Filter by ingredient

This is one of the most useful features. If an ingredient price goes up and you want to know which recipes are affected, select that ingredient in the filter. Dulcat shows you all recipes that use it.

Card view or table view

You can view your recipes in two formats:

• Card view: ideal for a quick overview of each recipe.
• Table view: perfect for comparing multiple recipes at once (cost per portion, suggested price, etc.).

Switch between both with a single click.

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Production calculation (scaling)

Select the recipe and desired portions

From the production calculation panel, you select a recipe and enter the portions you need. Dulcat does the rest.

Detailed results

The production calculation shows you:

• How many molds you need.
• How many portions you will actually get (there may be a small surplus).
• The scaled quantity of each ingredient.
• The total production cost.
• The total suggested price and price per portion.

Visible surplus

If the number of portions you get is greater than what you requested, Dulcat clearly shows it. You can decide if the surplus is acceptable or if you prefer to adjust production.

Quick scaling for quotes

Need to give a quick quote to a customer? Use the production calculation to get the exact cost in seconds. No manual calculations, no waiting.

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Custom configuration

Global profit margin

Define a profit margin that applies by default to all your recipes. This margin is used to calculate the suggested price for each product.

Margin per recipe

Want a different margin for a specific product? You can define your own margin in each recipe, which overrides the global margin. This allows you to adjust each product's profitability based on its complexity or demand.

Operational cost per batch

Define a fixed cost associated with each production (electricity, gas, water, etc.). This cost is automatically added to the total cost of each batch.

Custom measurement units

Add the units of measurement you use in your kitchen. These units will be available throughout the application, so you can work with the terminology you already know.

Automatically saved settings

All configuration changes are automatically saved. You don't need to click "save" every time you adjust a parameter.

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Data import and export

Export in JSON format

You can export all your data (inputs, molds, recipes, and settings) in a JSON file. This file serves as:

• Backup of all your information.
• Portability to move your data to another Dulcat installation.

Import from JSON

If you need to restore your data or move it to another account, you can import a previously exported JSON file. The process is fast and simple.

Total control over your data

Your data belongs to you. You can export it at any time and keep a local copy. You are not tied to the platform.

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Adaptable interface: works on any device

Responsive design

Dulcat works on your computer, tablet, or mobile phone. The interface automatically adapts to the screen size.

Same experience across all devices

Whether you're in the kitchen with your tablet, in the office with your computer, or on your phone reviewing an order, the experience is the same: clear, fast, and efficient.

Touch navigation

On touch devices, the interface is optimized for finger use. Large buttons, smooth scrolling, and adapted elements.

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What Dulcat doesn't do

Dulcat is not an all-in-one system. It does not include:

• Real-time inventory management.
• Invoicing or fiscal document generation.
• Team management or complex roles.
• Integration with POS or accounting systems.
• Sales or ecommerce modules.

And that's okay. Dulcat does one thing and does it well: help you control costs and scale recipes.

If you need all those other functions, Dulcat is not for you. If you need a simple, accurate, hassle-free tool to know how much what you produce costs, Dulcat is your choice.

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Ready to start?

Dulcat is a simple tool for a specific purpose: controlling costs and scaling recipes in bakeries and pastry shops. It doesn't do more, but what it does, it does well.

Start today. Register your inputs, create your recipes, and discover how much what you produce really costs. No complications, no commitments.

Start your free trial →

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View all features →

Benefits

Dulcat

Financial clarity

The most tangible benefit of Dulcat is that you know exactly what you produce costs. No approximate calculations, no estimates. Each recipe shows its cost per portion based on current ingredient prices.

This allows you to make informed decisions: which products are most profitable? Where can you adjust prices? Which recipe needs optimization?

Time savings

The time you used to spend multiplying ingredients, updating prices, and doing manual calculations is drastically reduced. What used to take hours is now solved in seconds.

That time can be dedicated to what really matters: baking, creating new recipes, or serving your customers.

Error reduction

Calculation errors are costly. A poorly scaled batch can ruin an entire production run. A forgotten price update can make you sell below cost.

Dulcat automates these calculations and reduces the possibility of human error to almost zero.

Price consistency

When you have clarity on your costs, you can set consistent prices for all your products. No more "I sell this by eye" or "I think this cake gives me a profit". You know exactly what your margin is on every product.

Scalability without chaos

As your business grows and you receive larger orders, Dulcat grows with you. Recipe scaling becomes trivial, whether you need 10 or 200 portions.

No learning curve tool

Dulcat is designed to be intuitive. You don't need to read a manual or take a course to start using it. If you can use a web form, you can use Dulcat.

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Benefits →

Prices

Explore Levery pricing plans. Free trial available. No commitment, cancel anytime.

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Choose your plan →

Contact - Levery customer support and sales

Get in touch with the Levery team. We'll answer your questions about the tool, pricing, or technical support.

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Contact us →

Testimonials

Dulcat

The following testimonials are representations of real experiences from Dulcat users. Names have been changed for privacy.

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Maria, pastry chef in Madrid "I spent years using Excel to calculate my recipes. With Dulcat, I've cut the time I spend on calculations in half. Now I can focus on creating new recipes instead of doing multiplications."

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Carlos, baker in Bogotá "What I value most about Dulcat is the clarity it gives me about my costs. Before, I wasn't sure if I was making or losing money on some products. Now I have a clear view and can make better decisions."

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Laura, baking entrepreneur in Buenos Aires "When I started my business, I had no idea how to calculate prices. Dulcat helped me understand the cost structure of my products and set prices that actually left me a profit. It was a before and after."

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Javier, artisan baker in Seville "Recipe scaling is what I use the most. When I have large orders, I just enter the portions and Dulcat tells me everything I need. It saves me hours of work and gives me a lot of peace of mind."

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Testimonials →

Comparison: Dulcat vs. other options

Dulcat

There are several ways to manage costs and recipe scaling in a bakery. Each has its advantages and limitations. Here's how Dulcat compares to the most common alternatives.

Dulcat vs. Excel or Google Sheets

Aspect	Excel / Sheets	Dulcat
Learning curve	Medium-high (requires formula knowledge)	Low (simple interface)
Setup time	High (create tables, formulas, validations)	Low (register ingredients and recipes)
Recipe scaling	Manual (custom formulas, error-prone)	Automatic (one click)
Price updates	Manual (change each cell or find/replace)	Centralized (update ingredient and it propagates)
Cost per portion calculation	Requires custom formulas	Automatic
Export/import	Yes (native)	Yes (JSON)
Cost	Low (license or free)	Low (affordable subscription)

Verdict: Excel is a versatile tool, but it is not specifically designed for bakeries. If you have the time and knowledge to build and maintain your own spreadsheets, it can work. Dulcat removes that maintenance burden and automates the calculations you repeat most often.

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Dulcat vs. comprehensive management software (ERP)

Aspect	ERP	Dulcat
Focus	Entire business (sales, inventory, accounting, HR)	Costs and recipe scaling
Complexity	High (requires training)	Low (intuitive)
Price	High (annual licenses, implementation)	Low (monthly/annual subscription)
Implementation time	Weeks or months	Minutes
Maintenance	Requires dedicated staff	Zero maintenance
Scalability	High (for large companies)	Medium (for SMEs and freelancers)

Verdict: If you have a bakery with multiple locations, employees, and a complex structure, an ERP may be necessary. If you are a freelance baker, a small bakery, or an entrepreneur, Dulcat is sufficient, simpler, and much more affordable.

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Dulcat vs. notebook and calculator

Aspect	Notebook + calculator	Dulcat
Accuracy	Depends on manual care	Automatic and consistent
Speed	Slow (one calculation at a time)	Fast (calculations in seconds)
History	Difficult to maintain and consult	All data stored and accessible
Updates	Rewriting or crossing out	Edit in one place
Scaling	Prone to arithmetic errors	Automatic and exact
Cost	Low (notebook and pencil)	Low (affordable subscription)

Verdict: The notebook is the traditional method, but it has a clear limit: it does not scale. When you start having more than a few recipes or need to adjust prices frequently, the notebook becomes a source of errors and time loss. Dulcat is the next natural step.

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When to choose Dulcat?

Dulcat is the right choice if:

• You have fewer than 100 recipes.
• You work as a freelancer or with a small team (1-5 people).
• You want a specific tool for costs and scaling, not an all-in-one system.
• You prefer something that works in minutes, not weeks.
• You don't want to spend time maintaining spreadsheets or learning complex software.

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Comparison: Dulcat vs. other options →

Dulcat Blog

Articles and tips for bakers and pastry chefs. Learn to control costs, scale recipes, and grow your business.

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Read the blog →