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Calcoli HoReCa — Baking

Baking Calculators

Baker's percentage, recipe scaling, sourdough starter and cake pricing.

Open Baker's %
BakingBaker's Percentage CalculatorCalculate and scale recipes using baker's percentages for any batch size.Open calculatorBakingCake Calories CalculatorEstimate the calorie content of cakes and pastries by slice.Open calculatorBakingSugar Conversion CalculatorConvert between different types of sugar and sweeteners in baking.Open calculatorBakingPastry Cream CalculatorCalculate ingredients for Italian pastry cream (crema pasticcera) in any quantity.Open calculatorBakingPancake Portions CalculatorScale pancake and crepe recipes up for any number of servings.Open calculatorBakingRecipe Scaling CalculatorScale any recipe up or down to a new batch size while keeping ratios exact.Open calculatorBakingSourdough Starter CalculatorCalculate flour and water ratios for feeding and maintaining a sourdough starter.Open calculatorBakingCake Portions CalculatorCalculate how many cake slices you get from round and rectangular cakes.Open calculatorBakingCake Pricing CalculatorSet the correct price for custom cakes based on ingredients, time and overhead.Open calculatorBakingCake Pan Conversion CalculatorConvert cake recipes between different pan sizes and shapes.Open calculatorBakingBread Dough CalculatorCalculate flour, water, salt and yeast for any bread recipe using baker's %.Open calculator

The recommended path

  1. 1

    Scale the recipe to the number of portions.

    Recipe scaling
  2. 2

    Calculate the cake portions.

    Cake portions
  3. 3

    Set the selling price.

    Cake pricing
  4. 4

    Standardise ratios with baker's percentage.

    Baker's percentage

When to use these calculators

Use these tools to portion and scale sweet recipes, convert pans, and price cakes and single portions. Pastry sustains high margins but lives on precision: a badly scaled recipe or a price set by feel burns a lab's profitability.

Practical examples by venue type

Pastry shop

You scale a recipe from 6 to 24 portions keeping the ratios, then price it at 24% food cost.

Custom cakes

You calculate portions and price of a tiered cake based on diameter and guest count.

Bar with desserts

You convert pans and quantities to adapt a recipe to the moulds you have.

Pro home baker

You use baker's percentage to standardise recipes.

Reference benchmarks

Pastry food cost22–28%But labour weighs heavily.
Cake portions~1 per 2.5 cmOf diameter, classic cut.
Single-portion markup4–5×On ingredient cost.
Labour share30–40%High for decorated work.

Indicative industry figures: they vary by format, location and period. Use them as a reference, not an absolute rule.

Common mistakes to avoid

  • Pricing cakes on ingredients alone, ignoring labour and decoration: in pastry, hands-on work weighs a lot.
  • Scaling recipes linearly without considering different moulds and bake times.
  • Not standardising recipes (baker's percentage): it makes them impossible to replicate and food-cost.
  • Underestimating waste and yields, especially on creams and delicate work.

Frequently asked questions

How do I price a custom cake?
Start from the ingredient food cost, but always add labour hours and decoration: in pastry, hands-on work can weigh as much as raw materials. The cake pricing calculator helps you avoid working at a loss.
How many portions from a cake?
It depends on diameter and cut: roughly one portion per ~2.5 cm of diameter for the classic cut. The cake portions calculator gives the number by diameter and format.
How do I scale a sweet recipe?
Use baker's percentage or the recipe scaling calculator to keep ingredient ratios. Remember to adjust mould and bake time, which don't scale linearly.