Gelatine, agar and pectin
Enter the weight of the mass and the set you want: the calculator shows how much gelatine (also in sheets), agar or pectin NH you need.
Baker's percentage calculator
Enter the dough's ingredients: the calculator shows each as a percentage of the flour and scales the recipe to a new total weight.
How we calculate
- Flour is always 100 %, every other ingredient is its share by weight.
- That way a recipe is written independently of the amount and quickly compared with others; hydration, for example, is water ÷ flour.
- For a new total weight every ingredient is multiplied by the same factor.
Frequently asked questions
What is dough hydration?
The share of liquid against the flour: 500 g flour and 325 g water is 65 % hydration.
What if I use two kinds of flour?
Add them together in the first line as the total flour, and list each flour below if you want to see its share.
The app goes further
In the app My recipes scale a recipe to your batch and price, and masters show brioche, yeast and laminated doughs in the courses.
Start for freeA free account: the trailer and first lesson of every course, no card needed.
More tools
Syrup: °Brix and Baumé
Enter the sugar and water: the calculator shows the °Brix, degrees Baumé and density, and how much sugar or water to add for the syrup you want.
Sugar cooking stages
Enter the temperature from your thermometer and your altitude: the calculator shows the sugar stage and what it is for.