Recipe Calculator FAQ: Answers to Your Baking & Costing Questions

Start by adding your ingredients to the "Ingredients List" section. For each ingredient, enter:

• The ingredient name (type or select from dropdown)
• The unit you purchased it in (kg, g, L, or ml)
• The quantity you purchased
• The price you paid

Then move to the "Recipe Calculator" section to build your recipe and see costs.

No, there are no accounts or registration required. The calculator works entirely in your browser and saves your data locally.

Yes, PastryCal is completely free to use. There are no hidden fees, subscriptions, or premium features.

We support over 200 common baking and cooking ingredients including:

• All types of flours and starches
• Sugars and sweeteners
• Dairy products and fats
• Liquids and oils
• Common baking additives
• And many more specialty ingredients

You can also enter custom ingredients, but they may not have density data for unit conversions.

The calculator supports a wide range of units for both purchase and recipe quantities:

• Mass Units: kg, g, oz, lb
• Volume Units: L, ml, fl oz, pt, qt, gal, cup, tbsp, tsp
• Count Units: pcs (pieces)

Conversions are density-based, allowing automatic mass↔volume conversions and seamless compatibility between metric and imperial systems.

If an ingredient doesn't appear in the dropdown, you can still type it manually. However:

• Try using common names (e.g., "all-purpose flour" instead of "AP flour")
• Check for spelling variations
• Use the most specific name available

Custom ingredients will work for cost calculations but may not support mass↔volume conversions.

Unit conversions are based on average density values and are generally accurate for recipe costing purposes. However:

• Liquids and standardized products: Very accurate (±2-5%)
• Dry ingredients: Good accuracy (±5-10%)
• Variable items: Reasonable estimates (±10-20%)

For maximum accuracy, use weight measurements (grams) whenever possible.

Costs are calculated using this formula:

All quantities are converted to the same base units first. The calculator handles complex conversions between mass and volume units automatically.

For a deeper explanation of our costing approach, see the How it Works page.

Several factors can cause differences:

• Price changes: Your current market prices may differ from purchase prices
• Measurement variations: Real-world measuring differs from theoretical conversions
• Ingredient density: Actual density may differ from our averages
• Waste and loss: The calculator doesn't account for spillage or waste

Yes, many small bakeries and food businesses use our calculator. However, for commercial applications:

• Verify critical calculations independently
• Consider additional costs (labor, overhead, packaging)
• Use weight measurements for maximum accuracy
• Factor in realistic waste percentages

Treat the results as estimates and use professional accounting for final pricing. For important limitations, please review our Disclaimer page.

We recommend updating prices:

• Monthly: For stable, shelf-stable ingredients
• Weekly: For fresh ingredients and dairy
• With each purchase: For ingredients with frequent price changes
• Seasonally: For fruits and vegetables

Regular updates ensure your cost calculations reflect current market conditions.

Your data is stored locally in your browser. Data loss can occur if you:

• Clear your browser cache and storage
• Use private/incognito browsing
• Switch browsers or devices
• Use the "Clear All" button

Prevention: Regularly export important recipes as PDFs for backup. The data is only stored on your current device and browser.

Try these troubleshooting steps:

1. Refresh the page - Press F5 or Ctrl+R
2. Clear your browser cache - Sometimes old files cause issues
3. Try a different browser - Chrome, Firefox, Safari, or Edge
4. Check JavaScript - Ensure JavaScript is enabled in your browser
5. Disable extensions - Some browser extensions can interfere

If problems persist, contact us with details about your browser and the issue.

Yes! The calculator is responsive and works on:

• Desktop computers (recommended for easiest use)
• Tablets and iPads
• Smartphones (may require more scrolling)

For mobile devices, we recommend using in landscape orientation for the best experience.

PDF generation issues can be caused by:

• Browser restrictions: Some browsers block pop-ups for downloads
• Slow internet: The PDF library needs to load completely
• Ad blockers: Some may interfere with the PDF script
• File name issues: Use simple file names without special characters

Try using Chrome or Firefox, and allow pop-ups for the site if prompted.

At its core, PastryCal is designed to make recipe costing simple and reliable. Here's what you can do:

• Manage ingredients easily: Add, edit, or remove items with their name, unit, quantity, and price.
• Build recipes quickly: Select ingredients from your list and see costs calculated instantly.
• Get real-time updates: Any change you make—like adjusting quantities or prices—automatically recalculates your totals.

This means you don't have to redo math manually; the calculator keeps everything accurate as you go.

The ingredient database includes:

• Extensive Density Map: Over 200 ingredients with precise density values (g/ml)
• Smart Ingredient Matching: Canonical name system with alias support
• Searchable Datalist: Type-ahead ingredient selection with auto-complete

This ensures accurate conversions and faster ingredient selection.

Yes. The calculator includes advanced costing and profitability tools:

• Ingredients Cost: Raw material costs based on your ingredient database
• Labor Cost: Hourly rate × preparation time
• Overhead Cost: Percentage-based plus fixed packaging costs
• Profit Margin Calculator: Customizable profit multiplier for target pricing
• Servings-based Pricing: Cost per serving calculations for menu planning

This makes PastryCal suitable for professional kitchens and food businesses.

Yes. PastryCal provides business-focused tools including:

• COGS Calculation: Total Cost of Goods Sold for each recipe
• Target Pricing: Suggested retail price based on cost-plus model
• Scalable Recipes: Easily adjust for different batch sizes
• Professional Reporting: Export-ready breakdowns for business use

These features help small bakeries and food entrepreneurs set competitive and profitable prices.

Yes. PastryCal supports PDF export with detailed reporting:

• Ingredient list with quantities and costs
• Financial summary including COGS, labor, and overhead
• Suggested pricing with per-serving breakdown
• Customizable filename for easy organization

Reports are designed to be professional and ready for business use.

The generated PDF includes:

• Complete ingredient list with purchase and recipe quantities
• Cost breakdown for each ingredient
• Labor and overhead calculations
• Profit margin and suggested retail pricing
• Per-serving cost analysis

This makes the PDF a comprehensive financial report for your recipes.

For best results when exporting to PDF:

• Use a modern browser (Chrome or Firefox recommended)
• Allow pop-ups for the site if prompted
• Ensure a stable internet connection for loading the PDF library
• Disable ad blockers if they interfere with downloads
• Use simple filenames without special characters

Following these steps ensures smooth PDF generation and download.

Yes, completely private. We don't collect, store, or see any of your data. Everything is stored locally in your browser using localStorage.

This means:

• Your recipes never leave your computer
• We don't have access to your ingredient lists or prices
• No registration or personal information required
• Your data is only on the device and browser you use

For full details, please see our Privacy Policy.

All data is stored locally in your browser's localStorage. This means:

• Data is specific to each browser (Chrome, Firefox, etc.)
• Data is specific to each device (computer, phone, tablet)
• Clearing browser data will delete your recipes
• Private/incognito browsing doesn't save data between sessions

We recommend exporting important recipes as PDF backups.