Bake KitHow it works
Enter the original ingredient weights in grams and choose original and desired servings. The scale factor is desired servings divided by original servings. In batch-weight mode, it is target weight divided by the original ingredient total. Every ingredient is multiplied by the same factor. You can keep up to 30 ingredients; a zero-weight row is allowed, but the total must be positive. Names you enter remain your own text when changing languages.
Example
The example recipe contains 500 g flour, 350 g water, 10 g salt and 5 g yeast: 865 g total. Scaling from 8 to 12 servings gives a factor of 1.5, producing 750 g flour, 525 g water, 15 g salt and 7.5 g yeast. The new batch totals 1297.5 g. Reset restores this example. CSV export contains the original and scaled weights, plus baker’s percentages when flour is present.
Assumptions and limitations
Scaling weights does not determine cooking time, temperature, fermentation or final yield. Eggs and other indivisible ingredients may need weighing or a practical adjustment. Display values are rounded to two decimal places, so use a scale suited to the amount.
Frequently asked questions
Are my recipes sent to a server?
No. Calculations run in your browser. Ingredient names, weights and settings are saved in local browser storage, and can be cleared through your browser’s site-data settings. There is no account or recipe upload.
Can I enter cups, eggs or tablespoons?
Use gram weights for every ingredient. Volume-to-weight conversion depends on the ingredient and measuring method. Weigh a beaten egg if you need a fraction, and make practical adjustments for very small amounts.
Does scaling change baking time?
The tools scale ingredient quantities only. Pan shape, depth, oven behavior and recipe affect baking time. Follow a suitable recipe and check doneness rather than multiplying time by the ingredient factor.