Onto the good stuff...
Now lets call this bread (Baguette) so you put Baguette into your items list. Let's say this Baguette loaf weighs 400 grams (uncooked) so you put 400 and select 1 from the drop down list next to it. You should now see 400 g in your Total dough window (top right)
See below.

OK so far so good, don't bother entering any more items on that list for now, remember we're working from that 1 recipe which is for 1 loaf of bread only. Next, Bakery Wizard needs to know what exactly goes in to this 1 loaf of bread, so move to the list on the right and write down the name of each ingredient that goes into this 1 Baguette.
You now have three choices of how to go about entering your ingredients weight. (see image above)
A - By entering their direct gram values (grams column)
B - By entering their percentages in relation to your main flour (% to Flour column)
C - By entering their percentages in relation to your dough (% to Dough column)
You need ONLY CHOOSE ONE of the above methods. ( A, B or C ) Bakery Wizard will fill in the other fields automatically for you !
Once this is done and that you are certain that all of your ingredients are in, you should save this ingredients list. In fact this ingredients list now becomes your master "batch ratio formula" for any future batch that you will need to produce out of this dough.
From your bakery items list, NOW you can add any bakery items that you need for a particular batch. Note that every time you will now add a new item, your ingredients weight will also adjust accordingly automatically.

Here's how a batch might look like after your (batch ratio formula) has been entered and new items added.

At this point you can click [Send to Batch Preview Window] for immediately preview of your batch. From there you can save your Batch to file by clicking the Save Icon above and assigning a proper name so you can recall it later or simply print it out on paper.

[Batch Cost Calculator Function] Calculating all of your batch items cost (to you and to your customers) can be done by calling the [Batch Cost Calculator] function. You should fill in both sections of this page as accurately as possible and save all the information you've entered BEFORE exiting the page. All percentages you enter in your overhead section will be the cost passed on to your customers (for this particular batch) and will be calculated first.
All dollar amounts entered in your overhead section will be costs passed on to your customers (for this particular batch) and will be added onto the above. (in any event, the resulting cost to your customers will reflect both percentage and dollars amount entered, added from your own batch cost total and applied respectively to every bakery items.
Tip: You can convert any dollar amounts you've entered, to percentages (relative to your batch) by clicking on the [Convert $ to %] button. For practical reasons however, this dollar amount when converted, is rounded up to nearest percentage equivalent figure and may not reflect exact/true percentage equivalent. Clicking on the [Show me the Money !] button will give a summary view of your batch cost this far, to you and your customers. From there, this information can then be sent to the batch preview window to be either saved to a file or printed out on paper.
NOTE: In order to get an exact batch cost figure you must make sure that the information entered on the Batch Cost Calculator page is relevant and up to date PRIOR to clicking onto the [Show Me The Money !] button.

METRIC WEIGHT SYSTEM In order to keep Bakery Wizard's graphical user interface as neat as possible, only metric grams/kilograms are used as weight input throughout the program. If you use US / Imperial scales in your bakery, simply use the [Scale Weight Converter] provided with Bakery Wizard to convert oz & lb to g or kg then copy & paste the result into the appropriate field.

When entering your bakery items weight (in grams) it is important to note that this weight must refers to their UNCOOKED dough weight. As this software was designed mostly for commercial bakeries, it is assumed that you are already familiar with the inherent requirement of using ingredients weight/mass rather then volume/capacity for figuring out your batch of baked goods.