Pick a calculator by the result you need
Use the calculator that matches the values you have. Recipe pages work with servings, batch weight, ingredient quantities, and baker's percentages. Other pages calculate cooking conversions, dough hydration, brine concentration, coffee ratios, pizza dough quantities, recipe cost, or nutrition targets.
Recipe scaling and cooking conversion calculators
Choose a recipe calculator when the batch or ingredient list is the part that needs changing. Choose the cooking conversion page when the recipe uses units that need to be converted.
- Recipe Scaling Calculator: change an ingredient list to a target serving count, then review the scale factor and scaled table.
- Recipe Calculator: scale by servings or batch weight, or calculate baker's percentage, dough hydration, brine concentration, coffee ratio, or pizza dough ingredient quantities on the same page.
- Cooking Conversion Calculator: convert cooking volumes, weights, and temperatures with explicit units. For a mass-volume conversion, enter an ingredient density. The calculator warns when cups or spoons need density to become a weight.
Dough hydration, brine, coffee, and pizza calculators
These pages use different reference values. Select the one that matches the mixture or ratio you need to calculate.
- Baker's Percentage Calculator: calculate ingredient percentages with total flour treated as 100%, along with total dough weight and total formula percentage.
- Dough Hydration Calculator: calculate dough hydration from flour and water weights, with the formula and assumptions shown alongside the result.
- Brine Calculator: find the salt weight, water amount, or concentration when the other two values are known.
- Coffee Ratio Calculator: solve for coffee, water, or coffee-to-water ratio from any two of those three values.
- Pizza Dough Calculator: calculate pizza dough ingredient weights from dough-ball count, dough-ball weight, hydration, and baker's percentages.
Nutrition and recipe cost calculators
- Nutrition & Macro Calculator: calculate protein, carbohydrate, fat, and fiber targets from a calorie goal and macro percentages, or add food rows and total their macros for a meal or day report.
- Recipe Cost Calculator: calculate total recipe cost, batch cost, and per-serving cost from ingredient amounts, package sizes, prices, yield, waste, and optional markup.
Nutrition & Macro Calculator accepts a calorie goal with macro percentages or manual food rows. Recipe Cost Calculator uses the ingredient amounts and prices you enter, then shows the cost allocation and rounding rule in its report.
Jobs these calculators cover
- Change an ingredient list to a target serving count.
- Convert cooking volumes, weights, or temperatures, adding density for a mass-volume conversion.
- Calculate a coffee-to-water ratio when two of the three values are known.
- Review batch and per-serving recipe cost after entering package prices, yield, waste, and optional markup.
Choosing a food calculator
Servings or batch weight point to the Recipe Scaling Calculator or Recipe Calculator. Flour and water point to the Dough Hydration Calculator. Salt and water point to the Brine Calculator. Nutrition and cost have their own calculators. For other calculator categories, see Calculators.
Enter the values and units requested on the selected page, then check its formula, assumptions, intermediate values, or warnings. Flour is the reference for baker's percentage, flour and water define hydration, and ingredient density determines a mass-volume conversion.
Frequently asked questions
How do I choose a food calculator for a recipe?
Choose Recipe Scaling Calculator for a serving-count change, Cooking Conversion Calculator for units, Recipe Cost Calculator for prices, or Nutrition & Macro Calculator for macro targets and food-row totals. Choose Recipe Calculator when you need its combined recipe modes.
Which calculator scales recipe servings?
Recipe Scaling Calculator scales an ingredient list to a target serving count. Recipe Calculator also scales by servings and can scale by batch weight.
How do I calculate dough hydration or baker's percentage?
Use Dough Hydration Calculator for flour-and-water hydration, or Baker's Percentage Calculator when you need each ingredient expressed against total flour. Recipe Calculator includes both modes with its other recipe calculations.
What information do food calculators use?
Food calculators use the values you enter on the selected page, such as servings, ingredient amounts, units, flour and water weights, prices, package sizes, or macro percentages. Each calculator applies those inputs to its formula and shows the assumptions or intermediate values described for that tool.