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Food calculators

Kitchen and brewing ratios: baker’s percentages, dilutions, yields and the maths behind a recipe that scales.

Baker’s percentage & hydrationExpresses every dough ingredient as a percentage of the flour weight, the way bakers formulate recipes.Brine strengthSalt needed to make a brine of a given strength, by weight of the water.ABV from gravity readingsAlcohol by volume of a home-brewed beer or wine from hydrometer readings.Alcohol dilutionWater needed to cut a spirit down from one ABV to a weaker target ABV.Yeast type converterA quantity of yeast converted between active dry, instant and fresh (cake) forms.Self-rising flour from all-purposeBaking powder and salt to turn plain flour into self-rising flour.Rice to water ratioWater needed to cook a given amount of rice, and the approximate cooked yield, by rice type.Dry to cooked pasta weightHow much a portion of dry pasta weighs once boiled, given its typical expansion factor.Party drink plannerTotal drinks needed for a party, split across beer, wine and spirits.Cake servingsHow many servings a round or rectangular cake yields at a given slice size.Ice cream overrunHow much the volume of a churned ice cream mix has grown from the air whipped into it.

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