Recipe calculator

Introduction

Most home cooks never question why their recipes fail when doubled — they blame technique, not math. But scaling up is a discipline that even seasoned professional bakers and pastry chefs sometimes handle poorly. A recipe calculator fundamentally changes how you think about yield. Instead of manually trying to multiply or divide ingredient quantities, you work with a system that treats every portion as a mathematical relationship. The moment you shift from eyeballing to precise serving size logic, your kitchen output becomes predictable. That reliability is what separates hobbyist guessing from genuine culinary control — and it starts with the right tool.

What most food scientists understand, but rarely explain to home bakers, is that ingredients don’t always scale down linearly. A converter handles obvious quantities, but a proper recipe scaler accounts for the nuanced shifts in baking ratios — especially when baker’s percentages are involved. Sourdough, for instance, breaks down differently at high-batch volumes than a simple weeknight pasta. The relationship between salt types, hydration, and egg count changes as you resize beyond a certain threshold. Knowing when to trust a multiplier and when to manually verify is something experience teaches — but a reliable calculator makes that learning curve significantly shorter and less wasteful.

There’s a specific frustration every food business owner knows: small bakeries run tight, and even a minor error in ingredient costs can quietly destroy profit margins. The recipe sizer isn’t just a convenience — it’s financial infrastructure. When you convert a serving into a maximum batch with full cost breakdown visibility — including labor, overhead, and per-unit cost — decisions become data-driven. I’ve watched bakeries reduce waste by over 20% simply by replacing handwritten scaling charts with a proper digital tool. A free, no sign-up website analyzer offering detailed ingredients list output makes this accessible without budget barriers for small bakeries owners everywhere.

The nutrition facts side of recipe management is where most calculator tools fall short. Tracking the Big 8 allergens alongside macros like protein, carbohydrates, total fat, saturated fat, sugars, fiber, and sodium requires more than a simple converter. A nutritionist working with a chef on a compliant menu needs personalized, detailed outputs — not generic estimates. Whether building a calorie-conscious weeknight dinner plan or scaling a commercial cookie batch, having embedded nutrition tracking inside the same recipe tool eliminates the tedious back-and-forth between platforms. That integration is what makes modern recipe calculators genuinely useful rather than just automatically convenient for a busy nutritionist or food business owner.

The smartest kitchen workflow treats the recipe calculator as an operating layer — not a one-off tool. You copy, paste, and convert between formats: cups to grams, pan size adjustments, portion outputs feeding directly into procurement sheets. What makes a divider or multiplier valuable long-term isn’t speed alone — it’s the ability to automatically re-run calculations when one variable shifts. Confusing batch math becomes straightforward. Tedious manual checking disappears. For a baker moving from home production to commercial scaling, or a nutritionist building calorie-tracked recipes for clients, this system-level thinking transforms any recipe from a static document into a dynamic, living serving sizer — completely free, with no sign-up required on the right website.

What Is a Recipe Calculator / About the Recipe Converter

A recipe calculator is fundamentally a precision kitchen tool — not just a convenience. Most people assume it simply helps you multiply or divide quantities, but that framing undersells it. What a recipe scaler actually does is preserve ratios across any desired yield. Change the serving size and everything recalibrates — precise weights, hydration levels, even baker’s percentages shift accordingly. I’ve seen experienced cooks ruin a half batch of pastry because they adjusted volume by feel rather than math. The recipe converter removes that guesswork entirely.

Where a recipe multiplier handles tripling for a crowd, a recipe divider or recipe halfer serves the opposite need — shrinking output without losing structure. Scale up a bread dough incorrectly and you get wrong texture; scale down a sauce and the volume math rarely holds by eye. That’s where a serving sizer with embedded conversion tools becomes essential. Converting between a measuring cup and grams isn’t just unit-switching — it’s about weight-based accuracy across up to 250 ingredients simultaneously, something no handwritten chart can reliably handle at speed.

The ingredient unit converter inside a proper recipe scaler solves a problem most home cooks don’t realize they have until something fails. Portion planning for variable serving size scenarios — say, scaling a recipe from 4 to 17 servings — exposes how fragile cup-based volume measurements really are. Grams and weight give you a fixed anchor. A reliable recipe calculator treats each ingredient as a ratio-dependent variable, not an isolated number. That shift in logic — from static recipe to dynamic portion system — is what separates a functional kitchen tool from a genuinely professional recipe converter.

What the Recipe Calculator Does / Features

The core function isn’t simply to multiply or divide — it’s to preserve yield integrity across every serving size shift. When you scale a recipe, the conversion isn’t just arithmetic; it’s structural. The built-in multiplier and divider handle rounding to the nearest cooking fraction — down to 1/8th — so your output reads like a real recipe rather than a decimal spreadsheet. What separates this from fixed arithmetic tools is the tab-based interface that lets you compare your original recipe against scaled versions precisely. I’ve used enough spreadsheet workarounds to know that parsing ingredient lines manually and hoping for accuracy is the fastest route to failed cookies, cakes, and breads.

Baker’s percentage logic is built directly into the conversion layer. Every flour component anchors at 100%, and all other ingredients display as relative values against that baseline — exactly how professional bakers think during recipe development. This means a cookbook author can reproduce and share formulas without losing the proportional logic that makes a bread formula work. The total weight of any single ingredient recalculates instantly when you adjust the batch. A unit toggle switches between grams and volume without disrupting ratios. Whether you’re working with cups, tablespoons, teaspoons, ounces, or milliliters, the system respects ingredient-specific density — so sugar measured by scooped volume doesn’t produce the same results as weight, and the tool accounts for that 20% discrepancy consistently.

Salt types are handled with a specificity that generic conversion tools skip entirely. Table salt, Diamond Crystal, Morton’s, and Maldon are not interchangeable by volume — treating them as equal is unreliable and ruins tested recipes. The adjust function lets you swap between salt varieties without recalculating by hand. Pan size scaling works through a ranked list of best-fitting options — round, square, loaf, springform, sheet pans, and muffin tins with cavity counts — and calculates fill depth so you avoid underfill or overflow. The maximum batch function identifies your limiting ingredient and tells you exactly how many pans or scoops you can produce before running out, eliminating leftovers guesswork in production planning.

The pan size engine goes deeper than surface area math. It accounts for batter volume, vessel geometry, and whether you’re filling loaf pans versus sheet pans with different fill ratios. For sourdough, baguettes, ciabatta, and brioche, hydration percentages and water percentage recalculate as gram weights shift across loaves and doughs. The whole egg problem — scaling to 0.67 of an egg — is resolved through the number of eggs logic that converts fractional eggs proportionally into yolk and white measurements. This matters most in custards and enriched doughs where egg quantity is structural, not decorative. Both home kitchens and professional prep environments benefit from this level of specificity, which no standard spreadsheet can replicate without manual formula building.

There’s no login, no monthly fee, no account, and no subscription — the tool runs locally in your browser, meaning your recipe library stays privately stored with no cloud sync and no server dependency. You can adapt, group, and override ingredients by type without losing source attribution. The clarification layer flags ambiguous ingredient lines during parsing so nothing gets silently misread. This precision-first, baking-specific approach means two times the batch size doesn’t just double numbers — it validates whether your vessel, your whole egg count, and your production planning logic all hold up. For anyone serious about recipe development — from a single loaf to a full commercial bread formula run — working free of spreadsheet dependency changes how you build and trust your formulas entirely.

Baker’s Percentage Calculator

Professional bakers don’t think in cups — they think in relative ratios anchored to flour at 100%. This language lets you express every ingredient precisely as a baker’s percentage of that base weight. The way formulas are structured means you read a recipe like notation — structure first, quantity second. It keeps scaling logical and consistent across any batch size.

What makes this system powerful is the ability to compare, reproduce, and share baker’s percentage formulas across different batch sizes without recalculating from scratch. When all ingredients are expressed precisely as percentages relative to flour, a recipe becomes portable. I’ve used this to hand off bread formulas to bakers working in completely different volume scales — and the results held.

Recipe Scaling Calculator

A scaling calculator doesn’t just resize numbers — it rebuilds the entire recipe around a new total weight target. Change one variable and every single ingredient recalculates instantly, including awkward quantities like a fractional whole egg. The unit toggle means you’re never locked into one measurement system — switch between grams and volume without losing proportional accuracy mid-calculation.

What most cooks overlook is how pan size affects scale decisions before a single ingredient is measured. A recipe optimized for one vessel won’t fill another correctly just by doubling volume. The scaling calculator factors in capacity alongside total weight, so your output matches your actual equipment. That instantly removes the guesswork that causes uneven bakes and wasted grams of expensive ingredients.

Recipe Unit Converter

Most unit converters treat flour and sugar identically — same volume, same weight. That’s wrong. Ingredient-specific density is why cups of sifted flour don’t convert to grams the same way packed sugar does. A proper recipe unit converter uses density data per ingredient, so baking measurements in tablespoons, teaspoons, or ounces translate to accurate weight outputs every time.

The real problem with generic conversion tables is that they ignore how volume measurements behave differently across ingredient types. Milliliters work cleanly for liquids but break down for solids without ingredient-specific density correction. Converting cups of sugar or flour correctly into grams requires more than multiplication — it requires knowing how each ingredient actually fills a measuring vessel under real baking measurements conditions.

Batch Scaling and Production Planning

Batch scaling isn’t just about multiplying — it’s about knowing when to stop. The limiting ingredient determines your maximum batch size, and a smart calculator calculates exactly how many pans or scoops you can produce before running short. This eliminates the guesswork that leads to leftovers of one ingredient while another runs out mid-production planning session.

What makes production planning genuinely useful is the best-fitting pan suggestion. Rather than forcing your scaled ingredients into a vessel that doesn’t fit, the system suggests pan configurations that match your actual output volume. I’ve wasted full batch scaling runs using the wrong pan geometry — having the tool recommend the right vessel upfront changes the entire workflow efficiency.

Salt-Type Conversion

Treating table salt, Diamond Crystal, Morton’s, and Maldon as 1:1 substitutes by volume is one of the most common errors in home cooking. These salt types are not interchangeable — Diamond Crystal is far less denser than Morton’s, so the same spoon measurement delivers a completely different amount of salinity. Your recipe will taste wrong every time without proper adjustment.

The weight-based approach solves what volume never can. Kosher salt from your cupboard behaves differently depending on brand — two times the Maldon by volume doesn’t equal two times the saltiness by weight. A dish seasoned with Morton’s using a recipe written for Diamond Crystal will turn out noticeably salty without conversion. Pack density drives everything here, and only gram-based weight gives you a reliable adjustment baseline.

Works in Grams for Accuracy

A cup of flour is one of the most unreliable measurements in baking. Depending on how it’s scooped, the actual weight can vary by up to 20% — that’s not a rounding issue, that’s a structural failure. Switching to grams eliminates that variance entirely. Weight-based measurement delivers accuracy that volume simply cannot, and it produces consistent output every time without exception.

The deeper issue with volume measurement is that it introduces guesswork at the most critical stage — ingredient quantity. Scooped flour compresses differently depending on humidity, technique, and container. Grams remove all of that variability. Once you’ve baked the same formula twice using weight versus cup measures and compared results, the case for grams-first baking becomes impossible to argue against. Consistent results are the only metric that matters.

Built-in Tested Recipe Library

Most people don’t realize the recipe library isn’t just a convenience — it’s a validation layer. Every entry in the baking recipes collection carries source attribution, so you know exactly where a formula originated before you scale or adapt it. Cookies, cakes, brownies, and breads are all grouped by type, making navigation fast when you need a reliable starting point rather than guesswork.

What makes this recipe library genuinely useful is the one-tap workflow. A few taps load any of the tested recipes directly into the calculator, ready to convert or scale immediately. I’ve used this exact feature when adapting brownies and breads for different batch sizes mid-session — having tested recipes preloaded with source attribution intact means you’re building on verified foundations, not assumptions.

Sourdough and Bread Formulas

Sourdough, baguettes, ciabatta, and brioche each demand a different logic — and that logic lives in hydration percentages. A bread formula built around baker’s percentages lets you compare doughs side by side using flour weight as the anchor. Shift the water percentage and every other ratio recalculates, giving you gram weights that reflect actual total dough weight without manual conversion.

What separates serious bread work from casual baking is how you handle raw weights across multiple loaves. Scaling brioche doughs differently than sourdough isn’t obvious until you see their percentages displayed side by side. The ability to adjust hydration percentages per formula — while watching gram weights and total dough weight update instantly — removes the trial-and-error that ruins otherwise well-developed bread formula work. Flour weight stays fixed; everything else follows.

Pan-Size Scaling with Best-Fit Ranking

Pan-size scaling starts with a question most bakers skip: does your batch actually fit the pan you’ve chosen? The best-fit ranking system generates a ranked list of compatible options — round, square, loaf, springform, sheet pans, and muffin tins with cavity counts — sorted by how cleanly your batter volume fills each vessel without underfill or overflow.

The fill depth calculation is where this feature earns its place. A 9-inch round might seem interchangeable with a smaller pan, but fill geometry changes how cookie batters and cakes bake through. When a pan choice risks overflow, the system flags it and suggests you size down before you commit. I’ve avoided ruined batches simply by checking the ranked list before pouring batter into the wrong springform.

Whole-Egg Scaling

Scaling a recipe to 0.67 of the original produces the most awkward output in baking — a fractional whole egg. In home kitchens, most people eyeball it and hope for the best. But in professional prep, especially for custards and enriched doughs where egg quantity is structural, that guess introduces real risk. The number of eggs must scale proportionally, not approximately.

The solution is to crack the egg, weigh the total, then use 2/3 of that measured weight. This approach works because whole egg mass is consistent enough to scale reliably by weight rather than count. Whether you’re making cakes or enriched doughs, treating each egg as a proportionally divisible ingredient — not a fixed unit — is how professional prep handles fractional egg quantities without guessing.

No Account. No Subscription. No Spreadsheet.

Most professional recipe tools are complicated by design — login walls, monthly fee structures, mandatory email verification, and subscription tiers that lock basic features. This calculator works differently. It runs entirely in your browser, requires no account, and costs nothing. Completely free means no payment screen appears six months in. What you use today works identically tomorrow, without credentials or commitment.

Your data stays locally saved — there’s no cloud sync, no server receiving your formulas, no backup file stored somewhere you didn’t approve. I find this particularly valuable when working offline or sharing a device. Even a grandmother scaling a handed-down recipe without reliable internet access can use this calculator without friction. No spreadsheet juggling, no source tracking across tabs — just the tool, working exactly as needed.

How to Use the Recipe Calculator / How to Scale a Recipe

Begin with your recipe title and ingredient list — either type directly or copy and paste into the text area. The parser reads standard recipe format naturally: quantity, unit measure, ingredient name, each on a new line. Entries like 3 tablespoons of butter, 4 ounces of milk, 1 pound of flour, or a cup of sugar all load without special syntax. Bullet points, fractions, whole numbers, and decimal inputs work equally — 1/3, 1 1/2, or plain numbers parse cleanly. For ingredients like eggs, salt, or banana without a standard unit, enter the count alone. A quart of liquid, ounces of butter, or any quantity range entry follows the same standard recipe format logic throughout.

Set your desired size using the multiplier or divider — scaling up by 2 means doubling, while entering 0.5 means cutting in half. The scale factor applies your conversion factor across every ingredient simultaneously. 6 tablespoons becomes 3 tablespoons when halved; 16 ounces converts to 1 pound where the fraction format supports it. Rounding defaults to the nearest cooking fraction at 1/8th resolution, keeping your converted recipe in readable fractions rather than raw decimal outputs. Use the ## operator or scale operators to override specific lines — useful when one ingredient in your formula shouldn’t follow the main multiply or divide logic. The include original recipe toggle keeps your original size visible alongside the scaled version, which I find essential when checking correctness during scaling down or quadrupled batch runs. Toggle baking times and cooking times adjustments separately for precision.

The portion cost layer transforms this from a recipe yield tool into a full production system. Enter servings, package size, package cost, and portions needed to calculate portion cost and recipe portions automatically. Required yield and recipe yield inform how many portion size units your formula produces per run. Add labor cost — typically $15–$30/hour — across hours spent on prep, decorating, and cleanup, with an hourly rate applied per task. Overhead accepts a flat dollar amount or a percentage, usually 10–15% of total ingredient spend. Factor in packaging, electricity, gas, and supplies to complete your cost picture. The pie chart visualizes ingredient cost ranking instantly. A profit margin of 50–100% generates a suggested selling price and total profit per batch — whether you’re a professional chef pricing an event menu, or a home cook finally costing a family recipe properly. The step-by-step document output is printed-ready or manually edited, delivering accurate results with $1–5 per batch precision built in.

Step One: Find the Conversion Factor

The conversion factor is what industry pros calculate before touching a single ingredient — it’s the ratio between your required yield and your recipe yield. Divide the portions needed by the existing recipe portions to get your scale factor. Doubling gives you 2; cutting in half gives you 0.5. That single number drives every scaling up or scaling down decision that follows.

What most home bakers miss is that yield isn’t always about portion size — sometimes it’s about formula constraints. A recipe yield of 24 cookies scaled to serve 9 requires a scale factor that doesn’t round cleanly. That’s where understanding the conversion factor as a precise mathematical anchor — not an estimate — separates reliable scaling down from guesswork that compounds errors across every subsequent ingredient adjustment.

Step Two: Adjust the Recipe Using the Conversion Factor

Once you have your conversion factor, every ingredient amount follows the same logic: multiply by that number to get your new quantity. 3 tablespoons of butter becomes 6 tablespoons when the factor is 2. This step is where scaling either holds together or breaks — applying the factor inconsistently across a recipe produces imbalanced results that no technique can fix afterward.

The adjust step is also where portion size decisions get locked in. If your recipe produces 12 servings and you need 8, your conversion factor isn’t a whole number — and your tablespoons, grams, and volume measurements all inherit that complexity. Multiply precisely, not approximately. I’ve seen experienced cooks round at this stage and then wonder why scaling a tested recipe produced inconsistent texture and seasoning.

Step Three: Convert Measurements

After scaling, raw numbers often land in awkward smaller unit territory — like 24 teaspoons instead of 8 fluid ounces or 1 cup. Converting to larger unit equivalents is optional but simplifies actual kitchen execution. Chefs rely on cooking conversion logic: 2 cups equals a pint, 2 pints a quart, 4 quarts a gallon. Clean practical kitchen units prevent measuring errors mid-recipe.

Weight and volume behave differently during convert steps — especially when a quadrupled batch pushes 4 ounces into 16 ounces, which is 1 pound territory. Switching units at that threshold isn’t just convenient; it’s structurally cleaner for measurements accuracy. A single tablespoon stays as-is, but 16 ounces of liquid reads better as a quart minus 2 pints context. Scaling exposes these thresholds — fluid ounce counts especially benefit from larger unit consolidation.

Measuring by Weight vs. Volume

A scooped cup of flour can vary by up to 20% from 120 g depending on whether it’s compacted or loosely filled — that’s not a minor margin of error, that’s structural inaccuracy. Professional chefs and bakers consistently recommended a digital kitchen scale over spoons and cups for dry ingredients like sugar and butter. Volume introduces guesswork; grams remove it entirely from baking.

The fix is straightforward: weigh instead of measuring by volume. Whisk or aerate powdered sugar before you scale it, since density shifts dramatically when packed versus sifted. Convert your cups to grams once and your results become accurate and repeatable. I’ve found that even experienced bakers underestimate how much unreliable volume measurement affects baking consistency — especially with flour and butter, where density variation makes every cup a different weight.

Cooking and Baking Times May Change

Scaling a recipe changes yields — but it doesn’t automatically change cooking times or temperatures. This is where most people get caught. Larger batches in a standard oven retain more thermal mass, which affects how heat penetrates food. Baking times rarely double just because quantity does. The time shift is nonlinear, and assuming otherwise leads to undercooked centers or overbaked edges.

Smaller batches create the opposite problem — food cooks faster than the original notes suggest, and without practice, it’s easy to overbake. Always monitor closely when converting any recipe beyond its tested range. I adjust temperatures slightly downward for larger batches and check doneness earlier for smaller batches. The calculator handles ingredient math precisely — but baking times require your direct attention and judgment every single time.

FAQ

What Is a Recipe Calculator?

A recipe calculator is a precision tool that treats every recipe as a ratio system, not a static list. It handles baker’s percentages, precise weights, and structural variables like texture and volume simultaneously. Whether you’re reducing to a half batch or tripling for a crowd, every ingredient — in grams or by measuring cup — recalculates by weight to preserve ratios accurately. Scale up or scale down without breaking what makes the recipe work.

What Is a Baking Calculator?

A baking calculator handles real math that generic tools skip — baker’s percentages, pan size selection, batch limits, and salt substitution without no estimating shortcuts. You scale, convert, and swap between cups and grams based on your actual pantry quantities. Whether you need one of them recalculated or all of them adjusted simultaneously, every recipe variable stays mathematically connected. The weight-based output gives you reliable results that a basic conversion table simply cannot produce on its own.

How Is This Different From a Basic Unit Converter?

A simple converter handles tablespoons to teaspoons or ounces to grams — nothing more. A recipe calculator understands context: baker’s percentages, total weight, pan size, whole eggs, and salt types per ingredient. It tells you which pans your batch fits best, whether formulas hold under different scale conditions, and flags structural issues a spreadsheet would take a free weekend to build manually. No setup required — just open and use.

Does the Recipe Calculator Use AI?

No AI, no model, no guessing — purely plain arithmetic delivering the same result every time. Every gram, percent, and hydration ratio runs through deterministic math. Enter flour, water, salt, or any ingredient by weight and the output computes — never estimates. Baking errors often compound because one rounding mistake cascades through an entire recipe. This eliminates that risk entirely. The pan fits, the height holds, and you trust every number the gram-level calculation produces.

Can I Convert Cups to Grams?

Yes — but not with a single magic number. Every ingredient has its own density, which is why cups of flour and cups of honey don’t convert identically. The tool uses ingredient-specific data so your cup, tablespoons, and teaspoons translate into accurate grams by weight — not approximations. When you scale or adjust volume measurements, the measuring output stays physically accurate. Every ingredient on the list will line up correctly without manual cross-referencing.

What Is a Baker’s Percentage?

A baker’s percentage expresses every ingredient as a weight value relative to flour at 100%. In a brownie formula, sugar at 150% and butter at 110% explains immediately why it’s fudgy, richer, and sweeter. You can compare formulas at a glance, share them across any batch size, and scale without losing ratios. The recipe stays portable and percentages add up correctly regardless of output size. It’s how professional bakers think — and now you can too.

How Do I Scale a Baking Recipe Up or Down?

Enter your flour weight and set your target batch size — the multiplier handles the rest. The tool applies arithmetic across every percentage relationship and recalculates each ingredient to match the new size in grams. No manual hand calculations, no misread ratios. If your recipe uses 700 g of flour and you need half, output adjusts instantly. Just pick your scale, confirm the percentage holds, and proceed — your baking math is already done.

Should I Bake by Weight or by Volume?

Volume introduces variables that weight eliminates. A scooped cup of flour differs from a spooned one by up to 20% — the difference between a tender cake and a dense result. 120 g is always 120 g. Converting spoons and cups to grams via a calibrated scale removes every guesswork swing from your process. The tool handles the convert step automatically, making measuring a formality rather than a source of repeated failure or unreliable reliable output.

Can I Save My Own Recipes?

Everything stays locally stored in your browser — no account, no server, no upload needed. Come back to a recipe weeks later on the same computer and it’s still there. Want a backup file? Export manually to your preferred source. No stranger accesses your data, no internet dependency after loading. I’ve maintained a grandmother’s handed-down formula this way for six months without ever needing to save it externally or create any kind of no account profile.

Is the Calculator Free?

Completely free — no sign-up, no signup form, no email, no upgrade prompt ever appears. Open the calculator in your browser, load any recipe from the library of tested recipes, or enter your own. Scale and adjust without hitting a paywall. The full feature set — including the online tools and batch sizing — is available immediately with no account creation required. Every tool you see is the tool you get, no hidden tiers.

Does It Work for Sourdough?

Sourdough demands precision — hydration, starter ratios, and flour weight all interact structurally. The tool displays baker’s percentages so you see total dough weight, gram weights, and formulas for multiple loaves side by side. Adjust water or salt and grams update instantly. Whether your dough runs wetter or stiffer, nudge hydration without losing formula logic. The bowl math and flour weight calculations move together — scale once and every element of your sourdough formula follows cleanly.

Can I Scale a Recipe to a Specific Number of Eggs?

Whole eggs don’t scale cleanly by count — fractional eggs appear constantly in scaled recipe outputs for cakes, custards, and enriched doughs where egg quantity is structural. The fix: crack and weigh each egg, then take the 2/3 or whatever part the number requires. The tool handles this proportionally so you never eyeball a fraction. For a larger scale run, it tells you exactly how many eggs the recipe needs without rounding that compromises texture.

How Does Pan-Size Scaling Work?

Enter your batch and the tool generates a ranked list of compatible pan options — round, loaf, springform, sheet pans, muffin tins with cavity counts, and more. Each shows fill depth so you avoid underfill or overflow. A 9-inch pan leaving your batter half-empty gets flagged; a smaller pan moves up. For cookie production, pan-size scaling accounts for spread geometry alongside volume. The points system surfaces the best fit — not just the closest size — for every bake.

Is This Better Than a Spreadsheet for Recipe Scaling?

A spreadsheet requires you to set up formulas, maintain them, and rebuild when recipe changes. This is already built — salt conversion between Diamond Crystal and Morton’s, whole eggs handled fractionally, limiting ingredient caps, cups to grams switching, and ranked pans list included. No free weekend wiring cells together. It scales ingredients, manages recipe scaling logic, and tracks Morton’s versus kosher automatically — everything a spreadsheet needs manual setup to multiply across every batch run.