About Recipe Converter
Scaling recipes requires proportional adjustment of all ingredients using the formula: New Quantity = Original Quantity times (New Servings divided by Original Servings). However, leavening agents like baking powder, baking soda, and yeast do not scale perfectly - at double or more, use about 75-80% of the proportional amount to avoid over-leavening. Spices should also be increased gradually and tasted as you go.
Weight is always more accurate than volume for baking since 1 cup of flour can vary 20-30% depending on packing density. Professional bakers use baker's percentages where all ingredients are expressed as a percentage of total flour weight, which makes scaling reliable at any batch size. Cooking time does not scale linearly - a double-sized cake needs 15-25% more time, not double the time. Always test doneness with a toothpick rather than relying purely on timing.
About Baking Ratio Calculator
Baker's ratios express all ingredients as a percentage of total flour weight, making scaling precise and reliable at any batch size. Core ratios: Basic bread - 100% flour, 60-65% water, 2% salt, 1% yeast. Pound cake - equal weights of flour, butter, sugar, and eggs (100% each). Shortcrust pastry - 100% flour, 50% fat, 25% water.
Understanding ingredient roles: more fat creates tender, crumbly texture in pastry and scones; less fat produces chewiness in bread and bagels. Sugar controls moisture retention and browning - reducing sugar makes baked goods dry and pale. Eggs provide structure, binding, and lift. Mastering these ratios lets you troubleshoot baking failures and create new recipes from scratch with confidence rather than following existing recipes blindly.
About Nutrition Calculator
Nutritional content breaks into macronutrients and micronutrients. Caloric density: Protein provides 4 kcal per gram, Carbohydrates 4 kcal per gram, Fat 9 kcal per gram, Alcohol 7 kcal per gram. This tool estimates calorie and macro content per 100g or per serving for common foods and ingredients.
Key nutrition facts: dietary fibre has nearly zero net calories and slows glucose absorption, improving blood sugar control. Trans fats are harmful even in small amounts and are banned in many countries. Omega-3 fatty acids from fish, flaxseed, and walnuts are anti-inflammatory and support heart health. Protein is the most satiating macronutrient - high-protein diets consistently reduce hunger and preserve muscle mass during caloric restriction. Use alongside our Calorie Calculator for a complete nutrition plan.
About Coffee Ratio Calculator
The coffee-to-water ratio is the most important variable controlling extraction strength and flavour. Specialty coffee golden ratio: 1 to 15 through 1 to 17 (1g coffee per 15-17g water) for most filter methods. Espresso: 1 to 1.5 through 1 to 3. French press: 1 to 14 through 1 to 16. Cold brew concentrate: 1 to 5 through 1 to 8. If too bitter, use less coffee or a coarser grind. If too sour or weak, use more coffee or a finer grind.
Water quality matters: filtered water at 100-150 ppm total dissolved solids extracts flavour most effectively. Very soft water under-extracts and very hard water creates harsh flavours and scales equipment. Recommended water temperature: pour-over 93-96 degrees Celsius; espresso 91-95 degrees Celsius. Always use freshly ground coffee since ground coffee loses approximately 40% of its aromatics within 15 minutes of grinding.
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