Cost price calculator
Enter the ingredients with their price per kilogram, the number of pieces, packaging, work and energy – the calculator shows what one piece really costs you.
Free, no sign-in
Free calculators for pastry chefs
Work out the cost price of a dessert, a fair selling price and the cake size for your number of guests. No sign-in, with the same formulas pastry chefs use in BAM Academy. And for the kitchen: gelatine, agar and pectin, syrup in °Brix, sugar cooking stages, baker's percentages and a cake cutting plan.
Selling price calculator
From the cost price of a piece, work out the selling price with VAT that leaves you the margin you want. You also see the profit, markup and break-even price.
Cake size for a number of guests
How many slices does your tin give, and how big a tin do you need for a number of guests? We work it out from the cake's volume, not by eye.
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.
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.
Baker's percentages
Enter the dough's ingredients: the calculator shows each as a percentage of the flour and scales the recipe to a new total weight.
Cake cutting plan
Enter the shape, the size and the number of slices: the calculator draws how to cut the cake into equal pieces.
Allergen label generator
Enter the ingredients and grams: the generator sorts them by weight, highlights the allergens and writes the label text.
A free account: the trailer and first lesson of every course, no card needed.