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Kitchen calculators

Scale recipes, convert cups and spoons to grams, switch oven temperatures, work out baker's percentages, brines, food cost and menu price. Everything runs in this page.

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Planning aid: all conversions use standard constants; ingredient densities are typical values and vary by brand, humidity and how you scoop, so weigh when it matters. You are responsible for the finished dish.

Recipe scaler

Ingredient lines, one per line: quantity, unit, name (fractions like 1 1/2 or ½ work)

Scale by

Original servings

New servings

Lines without a leading number stay as they are. Ranges such as 2-3 are scaled at both ends. A decimal comma (1,5) is read as 1.5. Spices, leavening and pan sizes often do not scale linearly; taste and adjust.

Kitchen unit converter

Amount

From

Ingredient (needed for volume to weight)

US cup = 236.588 ml, US tablespoon = 14.787 ml, US teaspoon = 4.929 ml, US fl oz = 29.574 ml. "Metric" cup/tbsp/tsp (250/15/5 ml) are listed separately. Ounce = 28.3495 g, pound = 453.592 g.

Ingredient densities (grams per US cup)

Typical values, rounded, from commonly published baking charts. They differ by brand and measuring method. Edit any value to match your own scale.

Ingredient	g per US cup	g per tbsp

Oven temperatures

Degrees Celsius

Degrees Fahrenheit

Gas mark (1/4, 1/2, 1 to 9)

Gas marks follow the widely printed table (1/4 = 110 C ... 9 = 240 C); a Celsius value between marks shows the nearest mark. The fan-oven figure subtracts 20 C from the conventional temperature, a rule of thumb only; many fan ovens' own manuals give different advice, so follow yours.

Gas mark	C	F

Baker's percentages and dough hydration

Ingredients, one per line: name, grams. Lines whose name contains "flour" (or start with *) count as flour; lines containing "water" count toward hydration.

Weights for a total dough weight

Total dough weight, g

Baker's percentage = ingredient weight divided by total flour weight; flour is always 100%. Hydration = water divided by flour. Milk, eggs and other liquids hold water too; this tool counts only lines you call water.

Brine and salt percentage

Water, g (1 ml of water is about 1 g)

Target salt percentage

Or: salt you have, g

Food weight, g (for salt as % of food)

Recipes differ on whether the percentage is of the water or of the finished brine; both are shown. This tool gives arithmetic only, not curing or preserving safety limits: follow a tested recipe for those.

Food cost and menu price

Total ingredient cost for the batch

Portions from the batch

Target food cost %

Or: menu price you charge (for actual food cost %)

Enter your own prices in any currency. Cost per portion = batch cost / portions. Menu price = cost per portion / target %. Tax, labour and overhead are not included.