How FOOGG calculates recipe changes

Proportional scaling

Serving, ingredient-limit and package calculations use direct ratios. If you have 327 g when a recipe calls for 500 g, the factor is 327 ÷ 500 = 0.654. Recognized leading ingredient quantities are multiplied by 0.654.

To change a recipe by servings, use the recipe scaler. When one ingredient sets the limit, use the ingredient-amount calculator instead.

Recognized quantities

The browser parser recognizes leading whole numbers, decimals (including decimal commas), common fractions, mixed fractions such as 1 1/2 or 1-1/2, Unicode fractions such as ½, numeric ranges, and common copied-list bullets. It intentionally does not scale later numbers on the same line because those may describe package size, fat percentage or another property rather than the amount to multiply.

Measurement conversion standards

The cooking converter uses U.S. customary volume relationships and standard avoirdupois mass factors. Key constants include 1 U.S. fluid ounce = 29.5735295625 mL, 1 avoirdupois ounce = 28.349523125 g and 1 avoirdupois pound = 453.59237 g. Temperature conversion uses the standard °F/°C formulas. Batch conversion deliberately keeps volume and mass separate; it never assumes a generic cups-to-grams density.

Try the cooking measurement converter with the correct unit type. For cups to grams, bring an ingredient-specific reference rather than treating all ingredients alike.

Pan capacity

Rectangle/square area is width × length. Round area is π × radius². When both pan depths are entered, FOOGG uses a simple area × pan-depth comparison as an approximate capacity ratio. Otherwise it uses bottom surface area only. Pan wall depth is not the same as actual batter depth, so the result is a planning approximation.

Use the baking pan size converter to compare your actual pan shapes and dimensions before changing batter amounts.

Baking-time guidance

FOOGG does not calculate a supposedly exact finish time. When batter is scaled toward a similar fill depth, it suggests beginning to check a few minutes before the original time. When the full original batch is moved to a substantially larger pan, it suggests checking earlier; when moved to a substantially smaller pan, it warns that the bake may take longer and that overflow is possible. This direction is consistent with King Arthur Baking's published guidance that larger pans tend to make a shallower, faster bake while smaller pans can require more time.

Food safety

PanFit is not a food-safety calculator. For foods where safe internal temperature matters, use an appropriate food thermometer and authoritative food-safety guidance rather than visual doneness alone.

Recipe consistency checker

The checker is deterministic and browser-local. It uses normalized ingredient tokens plus a short common-ingredient vocabulary. It can miss synonyms and can flag false positives, which is why results are presented as possible issues to review rather than corrections.

The recipe ingredient checker flags possible list-versus-instruction mismatches and leaves the final decision to the cook.

Data and external services

The current production calculators do not require third-party recipe, nutrition or AI APIs. This avoids licensing ambiguity and keeps pasted recipe text on the user's device.

Reference guidance

• NIST: Approximate Conversions from U.S. Customary Measures to Metric — kitchen volume and temperature references.
• NIST Guide to the SI, Appendix B.9 — avoirdupois ounce and pound mass factors.
• King Arthur Baking: Why the size of your baking pan matters so much — pan volume, fill and timing considerations.
• King Arthur Baking: The essential alternative baking pan sizes — area-based pan comparisons.
• USDA FSIS: Food Thermometers — food-safety distinction between doneness and safe internal temperature.

Last reviewed: September 28, 2026.