Confectionery calculators and planners

Bonbon mould, shell, and filling yield planner

Bonbon Mould Yield Planner: Shell, Cap, and Filling

Turn a sellable-piece target into full mould loads, component weights, filling yield, and a declared working buffer without hiding the estimates behind the plan.

Caramelization temperature explorer

Maillard Reaction vs Caramelization: What Changes in the Pan?

Maillard browning combines reducing sugars with amino compounds; caramelization transforms sugars without requiring protein. Compare the reactions and use the temperature explorer.

Confectionery frame and cut-yield planner

Confectionery Frame and Slab Calculator

Scale ganache, caramel, nougat, and other slabbed confectionery between rectangular frames, then estimate whole-piece cut yield, piece mass, trim, and offcuts.

Fruit-purée Brix standardizer

Fruit Purée Brix Calculator

Standardize a measured fruit purée to a target apparent Brix by adding a declared-Brix ingredient, diluting with water, or removing water by evaporation.

Ganache ratio quick estimate

Ganache Ratio Guide: Matching Chocolate-to-Cream Ratios to Every Use Case

The chocolate-to-cream ratio determines everything: texture, setting time, shelf stability, and workability. This guide maps each ratio to its application — from pourable glazes to firm praline centres.

Gelatin substitution and dosing calculator

Gelatin Bloom Strength, Types and Dosing

Convert between gelatin grades by bloom strength and dose gelatin for the exact texture you want — with an interactive calculator and a clear guide to sheet, powder, and blooming.

Gelling agent selector

Gelling Agents for Jelly Textures: Selection, Dosage, and Set Temperatures

Pick the gelling agent that delivers the texture you want — melt-in-mouth, firm and sliceable, brittle clean-cut, or warm-serve heat-stable — with dosages, set temperatures, and vegan options for agar, gelatin, pectin, carrageenan, and gellan.

Glucose substitution calculator

Glucose Syrup Substitution Calculator

Convert liquid glucose syrup, dried glucose syrup, dextrose, invert sugar, or trehalose by dry solids, then correct the water and review any sourced POD and PAC change.

Ice cream & gelato sugar balancer (PAC / POD)

POD and PAC Values for Ice Cream Sugars, with Calculator

POD and PAC values for sucrose, dextrose, fructose, invert sugar, lactose, glucose syrup and polyols, a free sugar-balance calculator, and how to read the totals.

Pectin selector and compatibility checker

Choose the broad HM or LM gelation mechanism, then check whether an exact supplier product supports your fruit gel, glaze, or dairy process.

Water activity (aw) quick estimate

Water Activity Calculator for Ganache and Filled Chocolates

Calculate water activity from your formulation, compare ingredient changes, and use recipe-level predictions to plan shelf-life testing for filled chocolates.