Confectionery calculators and planners
Open a tool to calculate a result, then use its guide to understand the inputs, assumptions, and practical limits.
11 tools availableBonbon 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.
Open plannerConfectionery 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.
Open plannerFruit 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.
Open calculatorGanache 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.
Open calculatorGelatin 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.
Open calculatorGelling 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.
Open selectorGlucose 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.
Open calculatorMaillard Reaction vs Caramelization: Caramel Browning by Temperature, pH, and Sugar Type
Two reactions, one pan: Maillard (110–165°C) and caramelization (110–180°C) shape every caramel's flavor. Learn the temperature windows, pH levers, sugar reactivity, and the 7-stage cooking guide for deliberate flavor control.
Open selectorPectin 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.
Open selectorPOD and PAC in Ice Cream: A Practical Science Guide
Learn what POD and PAC indices can—and cannot—tell you about sweetness, freezing-point depression, scoopability, and sugar selection in frozen desserts.
Open calculatorWater Activity Calculator: Shelf Life Control for Filled Chocolates
Use the Formul.io water activity calculator to target safe aw values for ganache and filled chocolates — step-by-step guidance on interpreting results and adjusting your formula.
Open calculator