Build balanced mixes from ratios and totals. Add ingredients, costs, and units easily. Get precise scaled amounts for consistent results.
| Ingredient | Ratio (parts) | Notes |
|---|---|---|
| Flour | 3 | Base component |
| Water | 2 | Liquid component |
| Salt | 0.06 | Seasoning component |
This calculator converts ingredient parts into real amounts by dividing each part by the sum of parts, then multiplying by your chosen batch target. That keeps proportions identical at any scale, whether you move from 250 g to 25 kg. For example, a 3:2 blend means 60% and 40% of the total, because 3/(3+2)=0.60.
“Scale to a total” uses a target batch amount T and returns aᵢ = (rᵢ/R)×T. “Lock one ingredient” sets the scale from a known amount Aₖ, using scale = Aₖ/rₖ, then aᵢ = rᵢ×scale. Both modes are useful for kitchens, labs, and small manufacturing. Lock mode is ideal when a container size or inventory amount is fixed.
Losses from evaporation, transfer, or trimming are handled with a multiplier m = 1 + w/100. If you enter 3% waste and a 1,000 g target, the computed working total becomes 1,030 g. This helps you hit net yield after normal losses. Set waste to 0% for theoretical mixes and increase it for sticky or volatile materials.
Add optional cost per unit for each ingredient to estimate line cost and grand cost. If an ingredient costs 0.0040 per gram and the scaled amount is 750 g, the line cost becomes 3.00. This supports pricing checks and supplier comparisons. When only some costs are entered, the calculator totals only those lines, so you can build a partial estimate safely.
Rounding affects how closely the final mixture matches the ratio, especially for very small parts like 0.06. For precision balances, keep 3–4 decimals; for typical kitchen scales, 0–1 decimals may be enough. The table shows rounded amounts while internal calculations use full precision. If an amount rounds to zero, raise decimals or increase the batch size until it becomes measurable.
The Plotly chart visualizes scaled amounts per ingredient so you can spot outliers and verify balance at a glance. Use CSV for spreadsheets and audits, and PDF for sharing a batch sheet on the floor. Always review units and ensure all ingredients use compatible measurement bases. Keep records for repeatable quality each run.
Parts are relative units. If ratios are 3 and 2, the total is 5 parts, so the ingredients become 3/5 and 2/5 of the batch.
Use lock mode when one ingredient amount is fixed, such as a full bag, a measured solution volume, or a limited inventory. The calculator scales all other ingredients to match that constraint.
You can label units per ingredient for readability, but accurate mixing requires compatible bases. For example, keep all masses in grams or all volumes in milliliters unless you have a validated density conversion.
Waste increases the working amounts by a multiplier. A 5% waste setting computes 1.05× the target, helping you achieve the intended net batch after typical process losses.
Small ratios can fall below your rounding threshold. Increase decimals, increase batch size, or measure that ingredient with a more precise tool to keep the ratio meaningful.
Cost is calculated as scaled amount × cost per unit for each ingredient, then summed. Enter costs in consistent currency and unit terms to get a usable batch estimate.
Important Note: All the Calculators listed in this site are for educational purpose only and we do not guarentee the accuracy of results. Please do consult with other sources as well.