Scale it, cost it, price it. For people who sell what they cook or bake.

Every volume-to-weight conversion on this page runs through the cup weight of that specific ingredient. No single "1 cup = 240 g" step exists anywhere in the code, because that number is wrong for almost everything in a kitchen.

Those are five US cups of five ingredients. Convert a chocolate cake with one flat figure and the cocoa comes out nearly three times too heavy.

Every weight on this page comes from one chart, the King Arthur Baking ingredient weight chart, retrieved on 31 July 2026 and linked below. Using a single source is a deliberate choice. Blending two charts produces a table that looks authoritative and quietly contradicts both of them, which is the failure mode this page exists to avoid.

The table stores each ingredient the way the chart prints it, then derives the per-cup weight in code. Butter is published as "8 tablespoons (1/2 cup) = 113 g", so the file holds 0.5 and 113 and the tool computes 226 grams a cup. The reference table further down is rendered from that same file, so the figure we cite, the figure we show and the figure we calculate with are one value and cannot drift apart.

If an ingredient is not on the table, the scaler will not convert it between volume and weight. It says so in the row instead of inventing a density. A wrong number that looks confident is worse than no number.

What the units mean here

Cups, tablespoons and teaspoons are US customary. One cup is 236.588 millilitres, a tablespoon is a sixteenth of a cup and a teaspoon a forty-eighth. Ounces and pounds are avoirdupois weight, 28.3495 grams and 453.592 grams. If your recipe was written in Australia its tablespoon is 20 millilitres rather than 14.8, so measure that one by the millilitre.

Rounding you can actually execute

Scaled volumes are snapped to graduations that exist on a real measuring set. Halves, thirds, quarters and eighths. A scaled amount of 0.37 cups is printed as 3/8 cup, not as 0.37. When a scaled amount drops below an eighth of a teaspoon the tool says "a pinch", because at that point no measuring spoon is honest. Weights round to the gram, which is what a kitchen scale reads.

Salt, spice and leavening do not scale straight

Set a row's behaviour and the scaler eases it back below the straight line. Chemical leavening takes the square root of the factor, a common baker's rule for holding back the rise on a big batch. Salt is trimmed to 0.75 of the linear amount and strong hot spice to 0.65, matching the factors already published on our recipe scaling calculator. None of the three is a chemistry law. They are starting points. Taste the batch and adjust.

Is the free version limited?

No. Scaling and converting are unlimited, for as many ingredients as you like, with no daily cap and no sign-up. Pro adds recipe costing and pricing, the recipe library, batch scaling, print cards, the merged shopping list and the Kitchen Pack download. It does not buy better maths, because the maths is the same.

What does $79 buy?

IngredientCalculator Pro, for one payment, with no account to create. Recipe costing and pricing, the recipe library, batch scaling of up to 50 recipes, printable recipe cards and the merged CSV shopping list switch on in whatever browser you paste the key into, and stay on. You also get the Kitchen Pack to download, nine files of about 320 KB that sit on your own machine. Every future update to the web tool and the pack is included.

Why $79 and not a subscription?

Because the tool does not cost us more when you use it more. Your recipes and prices stay in your browser, there is no server holding your data, and there is nothing to bill you for each month. One payment matches how the tool works. Nothing renews.

Can I get a refund?

Yes. Thirty days from the payment, no reason needed. The refund page has the steps. Your card statement reads AUTOM8 LLC, the company behind this site, so look for that name rather than IngredientCalculator.

Do I need an account?

No. Stripe takes the card and sends you straight to a page with your key and the Kitchen Pack download. Paste the key here, on any device, and the paid sections switch on. Keep the key somewhere safe, because there is no account to recover it from.

Can I buy only the Kitchen Pack?

No. It comes with Pro, and there is no separate purchase. One payment covers the pack and every paid section on this page.

Does costing work for ingredients without a cup weight?

Yes, with one rule. A row measured by volume (cups, tablespoons, teaspoons) can only be costed against a pack priced by volume (fl oz, cup, ml, litre) unless the ingredient has a published cup weight in our table. If it has none, price that row by volume, or enter the row in grams and price the pack by weight. Rows measured by weight or by count cost against any weight or count pack with no density at all.

Does the Kitchen Pack need the internet?

No. Each HTML file in the pack carries its own data and code, so it opens from a folder on your machine and works with the wifi off. The PDF prints on A4 and on US Letter without rescaling, which is the one thing a chart has to get right.

Where are my saved recipes stored?

In your browser, in local storage on this device. They never leave it. Clearing site data clears them, which is why the export button exists. The JSON file is yours, and importing it on another machine brings the whole library across.

How does the shopping list merge ingredients?

By what the ingredient is, not by how it was written. Flour, all-purpose flour and AP flour resolve to the same row on the density table, so two cups in one recipe and 200 grams in another are added into one weight. Anything not on the table merges on its name instead, and counted items like eggs stay a count.

Why does one row say it cannot convert?

Because that ingredient has no cup weight in a published source we trust, so there is no honest way to turn its volume into a weight. Type the amount in the unit the recipe uses and it will still scale correctly. Scaling never needs a density. Only converting does.