Baking Conversions
You need the right tools and bakeware for the job. There are a lot of variables in baking; whether you are trying to convert units, calculate recipe ingredients or are searching for substitutions. However, these kitchen resources can be your guide and help give you the confidence to get started.
- Convert Fahrenheit to Celsius or Celsius to Fahrenheit effortlessly. Simply enter a temperature in either field, and the calculator will automatically calculate the corresponding value.
- Swap positions for a more convenient layout.
- When temperatures reach 250°F (121°C) or higher, the calculator displays descriptions and gas mark equivalents to help you follow recipes with precision.
- Optional: Enable “slow and low” to reduce the temperature by 25°F (4°C) when using the slow-and-low baking method.
To convert Celsius to Fahrenheit without the calculator, the formula is: ° F = (° C x 9/5) + 32. The formula to convert Fahrenheit to Celsius is: ° C = (° F – 32) x (5/9).
Scaling a recipe might seem as simple as multiplying ingredients, but it often results in imbalanced outcomes, affecting flavor, texture, leavening, and even baking time and temperature.
Most professional bakers use the baker’s percentage for scaling recipes up or down to prevent these issues.
Read: How-to use Baker’s Percentage
How to use the Baker’s Percentage Calculator:
Before you start, make sure your recipe contains flour and is in grams (or ounces).
- Add all your ingredient from your recipe. Ensure Multiplier value is “1” until all of your ingredients have been added.
- Add quantities, select the unit of measurement for each ingredients and optionally, add the yield (if your recipe has one).
- Increase/decrease the multiplier value to scale your ingredients and yield.
Each ingredient is expressed as a percentage of the total amount of the flour used in the formula. The flour in the formula is always 100%. Formula: (Ingredient weight / flour weight) 4x 100%
Egg Substitute Converter
Notes: For recipes that rely heavily on eggs like sponge and pound cakes, chiffon, angel food or churros, substitutes often fall short.
Substitutions
Best substitutes for:
More options:
Leavening agents
Binders
Extra fat or moisture
Whether you are dealing with dietary restrictions, allergies, high prices, shortages, or simply ran out of eggs, there are plenty of reliable alternatives for baking and cooking without them. This egg substitute converter is for reference and experimentation, you may need to make further modifications to your recipe to get the intended flavor, texture and appearance.
- Enter the number of eggs your recipe calls for.
- Select the type of recipe you are making.
- Convert and choose the best substitute based on your recipe.
Refer to Egg Substitutes for Baking and Cooking’ for troubleshooting help and additional details.
