About BakeryMath
BakeryMath is a free set of calculators and guides for home bakers, professional bakers and small food businesses: baker's percentages, recipe costing, batch scaling, menu pricing, bake loss and dough temperature, in English, Spanish, Italian, French and German.
It exists because most recipe-costing tools cap their free tier (a handful of saved recipes, a short ingredient list) to sell a monthly subscription for a full kitchen-management app. BakeryMath only does the calculation layer, so there is nothing to cap and no account to create. Everything you type stays in your browser.
Who runs BakeryMath
BakeryMath is built and maintained by Rizon Lab, a small independent software studio run as a sole proprietorship in Greece. Rizon Lab writes the calculators, the guides and the translations, and reads the contact address below.
The site is paid for by advertising (Google AdSense). Advertisers have no say in what the calculators do or what the guides say, and no page exists only to show ads.
How the numbers are checked
Every formula is written out under its calculator, with a worked example computed by the calculator's own logic. Facts such as typical bake losses, friction factors or food cost ranges come from published sources (King Arthur Baking's professional reference, university and extension publications, and bakers' references such as Hamelman's Bread as quoted in those sources), linked on the page where the figure is used.
Where sources disagree, or a figure is a rule of thumb rather than a standard, the page says so. When we cannot find a reliable source for something, we take it out: on 2026-10-25, for example, the large-batch salt reduction was removed from the Batch Scaling Calculator for that reason.
Each calculator and guide shows the date it was last reviewed, and the Updates page lists every change with its date.
Report an error
Spotted an error, a wrong number or a bad translation? Email contact@bakerymath.com with the page and what looks wrong. Every message is read; confirmed corrections are made and listed on the Updates page.