Work out ingredients from the yield you need
Every standard recipe should state its yield. When it does, you can ask for any other yield and get the matching quantities.
Calculate yieldYield units that match the dish
Breads in loaves, sauces in portions or litres, creams in kilograms. The calculator keeps the recipe's own yield unit, so you compare like with like.
Pan size changes yield too
Moving a cake from a 23 × 33 cm tray to two 20 cm rounds changes the surface area. The pan converter gives the factor so the batter depth stays the same.
Record the actual yield
Trim, evaporation and portioning change real yield. Note what you actually got and adjust the base recipe so the next batch is predictable.