OTTERDAY / BAKING

Baking pan and ingredient converter

Scale to your pan, resize ingredient lists, and convert measures and oven temperatures.

1. Pan size → recipe multiplier

Recipe pan

Pan shape

Inside diameter / muffin top (cm)

Batter depth (cm)

Pan / muffin count

Your pan

Pan shape

Inside diameter / muffin top (cm)

Batter depth (cm)

Pan / muffin count

Details and settings

Use inside dimensions and the depth of batter you intend to fill. Equal depths use area ratios. Loaves are approximated as boxes and muffins as truncated cones. Check doneness; do not multiply baking time.

Recipe multiplier

Manual value

2. Paste ingredients

One ingredient per line

Details and settings

Examples: flour 100g · 1 1/2 cups flour · sugar 20–30g · milk ½ cup. Decimals, fractions and both range endpoints are scaled. Units and names stay the same. Unquantified lines, instructions and multiple quantities stay unchanged for review. Up to 200 lines.

Scaled ingredients

Result card

3. Ingredient unit converter · 4. Oven temperature

3. Ingredient unit converter

Ingredient

Amount

From unit

To unit

Volume of one cup

Measuring spoon standard

These are cooking estimates derived from measuring charts. Packing, brand and temperature affect the result. For precision, use a scale and the original recipe’s gram weights.

Conversion density (g/ml)

Ingredient	g/ml	Source
All-purpose flour	0.5072	Source
Granulated white sugar	0.8369	Source
Butter	0.9552	Source
Milk	1.0500	Source
Unsweetened cocoa	0.3550	Source
Water	1.0000	Source

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A few helpful answers

Can I change the pan depth?

Yes. Equal batter depths use area ratios; different depths use volume ratios. Loaf and muffin shapes are approximations. Baking time is not automatically scaled.

Is every cup the same size?

No. Choose the recipe’s 200, 236.588, 240 or 250ml standard. Ingredient-specific densities are approximate; weighing is recommended.

Can it interpret every recipe sentence?

No. It handles decimals, fractions and ranges in simple ingredient lines. Ambiguous lines and instructions are preserved and flagged for review. Inputs are never stored or transmitted.