Success story · Pastry shop · Alicante

Sussu Pastelería: every recipe with its cost and its technical sheet up to date

Sussu Pastelería works with croissants, puff pastry, cakes, sponge cakes and creams in its workshop in the province of Alicante. A pastry shop built on puff pastries and cakes that are made every day.

They have used Recipok since March 2020. They use it to cost every recipe, generate their technical sheets and record raw materials with their lot.

Croissants and puff pastries
Tarts and cakes
Sponge cakes
Creams and fillings
Puff pastry and pastón doughs
Biscuits and cookies

Customer since March 2020 Users in Recipok: 4 Website: prefierosussu.com

“Verified Recipok customer” badgeRecipok awards it to businesses that have worked with Recipok every month for more than a year.

In short

Sussu Pastelería is a pastry shop in the province of Alicante that has used Recipok since March 2020.
It has 330 recipes built on 741 ingredients, with doughs and creams used inside other recipes.
It logged 4,126 raw material receipts on 63 days of the year, with the supplier lot on 98.9% of them.
It made 462 recipe and cost adjustments this year: every price change is reflected in the cost of the recipe.
It printed 216 technical sheets for its recipes, always in the current version.

The last year in figures

What Sussu Pastelería records in Recipok

230production orders

4,126raw material receipts with the supplier lot

462recipe and cost adjustments

216technical sheets printed

Usage data from the Sussu Pastelería account in Recipok between October 2025 and October 2026.

The challenge

Costs that change every week and sheets that must stay up to date

In pastries and cakes, raw materials rise and fall: butter, chocolate, fruit. Every rise forces a recalculation of the cost of each recipe that uses them, and on paper that takes hours.

One and the same dough or cream serves several cakes. If one ingredient changes, every recipe that uses it has to be updated.

Months with activity in Recipok

October 2025 to September 2026. There is activity in 10 of the 12 months.

octActive
novActive
decNo activity
janNo activity
febActive
marActive
aprActive
mayActive
junActive
julActive
augActive
sepActive

How they work with Recipok

From the supplier's order to the technical sheet

Receipts with lots

4,126 raw material receipts with the supplier lot, recorded on 63 days of the year.

Costings up to date

Every change in price or ingredient recalculates the cost of the recipe. They have done it 462 times this year.

Reusable base preparations

Their doughs, creams and fillings are recipes used as ingredients in others: the cost and the lot carry over.

Printed technical sheets

216 recipe sheets printed this year, with the ingredients up to date.

Results

What Sussu Pastelería has gained

Costs always up to dateEvery change to an ingredient is reflected in all the recipes that use it, without recalculating by hand.
Lots on raw materials98.9% of the receipts carry the supplier lot. A lot can be located in seconds.
Sheets always currentThe sheet printed from the system is today's, not the last one someone copied.
Paperless recordsOne person keeps the records every month, without folders or loose sheets.

What they use in Recipok

The tools behind this story

Frequently asked questions

About this story

What software does Sussu Pastelería use for its costs and technical sheets?

It has used Recipok since March 2020 for recipe costing, technical sheets, raw material receipts with lots and production orders.

Can base preparations be used as ingredients?

Yes. A dough or a cream becomes an ingredient of other recipes, and its cost and lot carry over.

Does Recipok work for a pastry shop with a small team?

Yes. Sussu Pastelería manages 330 recipes with a small team and records every raw material receipt.

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