Multiply or divide a recipe by any batch size and convert each ingredient between volume, weight, and count as you go. Enter ingredients by hand, or paste a recipe to import it. Open the Recipe Scaler page →

1/10

Batch:

Convert all to:

Qty Unit Ingredient Output

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→

Convert a single measurement between cups, grams, ounces, millilitres, tablespoons and more. Picks up each ingredient’s density so volume-to-weight conversions stay accurate. Open the Unit Converter page →

Amount

From To

Ingredient (required for cross-type conversions)

Convert oven and cooking temperatures between Fahrenheit, Celsius, and Kelvin, with one-tap presets for the temperatures you bake and roast at most. Open the Temp Converter page →

Temperature

From To

350°F = 176.7°C

Work in baker’s percentages (flour = 100%), find an ingredient’s share of a total, or reverse a target percentage back into a weight. Open the Baker's Percentages page →

Calculate ingredient as percentage of flour weight (flour = 100%)

Flour weight (g) Ingredient weight (g)

Baker's Percentage: 65%

Example: 650g water ÷ 1000g flour = 65% hydration

Common Baker's Percentages

Hydration (water):60-80% Salt:1.8-2.2% Instant yeast:0.5-1% Active dry yeast:1-2% Sugar (enriched):5-15% Fat/Oil:3-10%

Find how much usable food (edible portion) you get from what you buy (as-purchased) — or work backwards to how much to buy — using standard yield percentages. Open the % Yield Calculator page →

How much usable product (EP) from a given purchase weight (AP)?

Ingredient

Select an ingredient to calculate yield

Swap between cake pan sizes and scale your batter to fit the pans you actually have — round, square, or rectangular — including how many pans you’ll need. Open the Cake Pan Sizes page →

Recipe calls for

Recipe yields

pan

Batter per pan (optional)

I have

How many pans?

Chef Calc

Common Baker's Percentages