Trying to make a batch recipe inventory identifier of sorts for a restaurant.

I’m a culinary manager for a restaurant, and we have several batch recipes.

On our monthly inventory, I’m trying to identify how much of each product has been used when I see “x” number of bags/portions.

I’m VERY amateur on excel and am hoping someone can at least point me in the right direction. I’d love to get better knowledge of the program so I can continue improving the store.

First recipe I’m trying to tackle would be gravy.

One batch is 12 bags. 0.5 gallons per bag.

4 gallons of milk

4 packets of gravy mix

3 gallons of water

1 cup of bacon grease

Can’t really find a way to set up the prompt to make everything come together to equal “12 bags”.

End goal: I would like to count “x” bags of gravy, and the sheet would tell me how much of each ingredient is present in “x” out of 12 bags.

Any ideas and tips would be appreciated!