Kitchen and Food
Culinary measures, grams and cups per ingredient, oven temperature, yield and cost per serving.
A recipe scales, an ingredient does not: doubling the dough does not mean doubling the yeast, and a cup of flour does not weigh the same as a cup of sugar. These calculators convert measures using the ingredient's density where it matters, adjust yield by the number of servings and show cost per serving from ingredient prices. Oven temperatures appear in both scales so nothing goes in cold or comes out burnt.
How to use these calculators
- 1Enter the original recipe servings and the ones you want to serve to get the adjustment factor.
- 2Convert by ingredient: a cup of flour and a cup of sugar have different weights.
- 3Add up ingredient prices before dividing by the number of servings for the real cost.
Applications in this category
Each application groups related functions on one page, with a guide for each one.
Calculators in this field
1 calculatorsFrequently asked questions
Why is a cup of flour not 240 g?
Because its density is lower than water's. A cup of wheat flour sits between 120 g and 130 g depending on how it is filled, which is why the conversion is per ingredient.
Does the yield calculator change baking time?
No. It adjusts quantities; time and temperature belong to the preparation and change with the pan and the thickness.