Ingredients & allergen labelling
Ingredient labels your bakery can stand behind.
Keep your ingredients in one place, build your recipes from them, and turn those recipes into allergen-checked labels you review, approve and print. No more retyping a declaration into a word processor and hoping nothing was missed.
Free plan, no card required.
Lemon & Poppy Seed Loaf
Ingredients: Wheat Flour (wheat, Calcium Carbonate, Iron, Niacin, Thiamin), Butter (milk), Caster Sugar, Free-Range egg, Lemon Zest, Poppy Seeds, Baking Powder, Salt.
Contains: wheat, milk, egg
Storage: Keep in an airtight container. Best eaten within 3 days of baking.
Net weight 450g e
The check
A label you have not checked cannot be approved.
Drafting a declaration is the easy part. The part that matters is knowing nothing fell out of it. So before a label can be approved, every allergen in the recipe — including the ones that arrive through a sub-recipe, like the marzipan inside the cake — is rolled up and matched against the label text. An allergen that is not emphasised in capitals fails the check, and a label that fails the check cannot be approved. That rule is not advisory and it is not a suggestion from a language model; it is a plain, deterministic check that runs every time.
Change the recipe afterwards and the label is immediately marked out of date, so an approved label never quietly drifts away from what you are actually baking. Every approval and every print is recorded against your account.
What BakeCheck will not do is tell you a label is legally compliant. It gives you a draft and a check. You review it, you approve it, and it stays your call.
From a blank account to a printed label
Enter your ingredients once
Record each raw ingredient with its allergens and composition. Snap a photo of the packet and the ingredients are read off it for you, or bring a spreadsheet in as CSV.
Build recipes from them
A product is its ingredients and quantities. Use a product inside another product — a filling inside a cake — and the allergens carry through.
Generate a label, then check it
You get a draft declaration with ingredients in descending weight order. Every allergen in the recipe is checked against the text before you are allowed to approve it.
Approve it and print
Approving is a deliberate step, recorded against your account. Print straight from the browser, copy the text, or download a 300 DPI image for your label printer.
There is more here when you need it
Ingredients, products and labels are switched on for everyone. These are enabled per bakery — tell us what you need and we will turn it on for your account.
- Recipe costing
- Cost per batch and per unit from what you actually paid for ingredients.
- Shared ingredient library
- Import common ingredients already filled in, and pull updates when they change.
- Receipts
- Photograph a supplier receipt and match the lines back to your ingredients.
- Online shop
- A public storefront for your products, on your own domain if you want one.
- Orders & calendar
- Track orders and what is due for collection, with a calendar feed.
- Stock & inventory
- Keep an eye on ingredient levels as you bake.
Pay for the size of your kitchen
Plans differ by how many products and ingredients you keep — nothing else. Every plan gets the same labelling, the same allergen check and the same approval trail.
Questions worth asking
- Does this make my labels legally compliant?
- No software can promise that, and you should be wary of one that does. BakeCheck produces a draft declaration and checks it against the allergens in your recipe — it will not let you approve a label that fails that check. The label is still yours: you review it, you approve it, and you remain responsible for what goes on the product.
- What happens when I change a recipe?
- The label that came from it is marked out of date straight away, so an approved label can never quietly stop matching what is in the tin. You regenerate, re-check and re-approve.
- What can I print?
- Print directly from the browser, copy the label text to paste elsewhere, or download a 300 DPI PNG sized for a label printer (3in × 2in by default, and configurable).
- Which allergens are covered?
- The 14 major allergens used in UK labelling: gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame, sulphur dioxide, lupin and molluscs.
- Can I take orders and sell online too?
- There is more here than ingredients and labels — a customer-facing shop, orders, a delivery calendar, stock, receipts and costing. Those modules are switched on per bakery rather than being on by default, so ask us and we will enable what you need.
Print your first label today.
Add a handful of ingredients, build one product, and see the label come out the other end. The free plan is enough to do exactly that.
Start free