Baking Measurement Converter & Recipe Cost Calculator
PastryCal helps you convert baking measurements accurately and calculate complete recipe costs—from ingredients to labor and overhead. It combines USDA government data with King Arthur Baking Company standards for reliable results. Use it to track expenses, plan pricing, and export professional PDF reports, whether you're baking at home or running a bakery business.
📋 What do you need help with today?
Typical workflow: Convert → Add Ingredients → Calculate → Export PDF
Key Features for Bakers
- Dual-Source Accuracy - Combines USDA government data with King Arthur Baking Company professional standards for precise ingredient measurements
- Complete Recipe Costing - Calculate true baking expenses including ingredients, labor time, and operational overhead
- Intelligent Measurement Conversion - Seamlessly convert between cups, grams, ounces, and tablespoons using USDA and King Arthur Baking Company density data
- Professional Margin Analysis - Determine optimal pricing with profit margin calculations and per-serving cost breakdowns
- Exportable Cost Reports - Generate professional PDF documentation of your baking project expenses
This baking cost calculator makes recipe pricing simple. Explore how PastryCal works: just enter your ingredients with current prices, add precise measurements, and get instant cost analysis for every recipe.
Professional Baking Insight:
For optimal accuracy in your cost calculations, prioritize weight measurements over volume and regularly update ingredient prices based on your supplier costs. Remember to factor in preparation time and overhead to capture true production expenses.
Streamline your baking business or hobby with confidence using our comprehensive calculation tools. Save your recipes, export detailed cost sheets, and make informed decisions about your baking projects with precise financial visibility.
Baking Unit Converter
Convert between common baking units for any ingredient in our database.
Converted Values:
Ingredients List (Inventory)
Recipe Calculator
Costing & Pricing Configuration
⏱ Labor Cost
💡 Overhead & Packaging
📈 Profit & Pricing
Important Note
Accuracy Disclaimer: All calculations are estimates based on **authoritative density factors** (primarily USDA SR Legacy derived) and user-provided prices. Actual costs may vary due to regional pricing, ingredient quality, and measurement variations. For commercial applications, verify critical calculations independently.
Use at Your Own Risk: This tool is provided for informational purposes only. PastryCal is not responsible for financial losses or recipe outcomes resulting from the use of calculated costs.
Analytics and Ads Disclaimer: Anonymous analytics data may be collected to improve site performance, and ads may be personalized using cookies. See our Privacy Policy for more information.
Data Sources & Methodology
Our baking calculator combines government data with professional baking expertise for maximum accuracy:
USDA Government Data
USDA SR Legacy Database - Primary source for commodity ingredient weights (grams) per standard volume (cups, tbsp).
We calculate final density factors (grams/milliliter) from this official USDA dataset.
King Arthur Baking Expertise
King Arthur Baking Company - Professional reference for specialized flour weights and baking-specific items. View official baking weight chart.
Used where USDA data is less specific for baking applications (e.g., cake flour vs. bread flour).
Baking Calculator FAQ
What makes PastryCal's measurements accurate?
PastryCal uniquely integrates USDA government data (for scientific accuracy) with King Arthur Baking Company professional standards (for baking-specific applications). This dual-source approach ensures both precision and practical relevance for bakers.
Is my baking data safe and private?
Yes, completely private. We don't collect, store, or see any of your recipes or prices. Everything is stored locally in your browser using secure localStorage - your data never leaves your device.
What can I do with PastryCal?
PastryCal provides three professional baking tools in one: 1) Unit conversion (cups to grams, 200+ ingredients), 2) Complete recipe costing (ingredients, labor, overhead), and 3) PDF reporting - all completely free.
Is PastryCal suitable for commercial baking businesses?
Yes, many bakeries and professional kitchens use PastryCal. Features include labor cost calculation, overhead percentage, profit margin analysis, and professional PDF exports designed for business documentation.
