Birky Baker Calculators

Pastry Calculator

Build pastry formulas in grams instead of scaling a fixed recipe. Switch between shortcrust, pate sucree, rough puff, full puff, and choux, then tune the percentages to match what you want to bake.

The tool treats pastry as formulation: fixed percentages where they belong, staged ingredients for laminated doughs, and process notes where a final weight depends on consistency rather than a single number.

Families

5

Modes

Formula aware

Output

Stages + grams

Build your pastry

Choose a pastry family, set your target weight, and fine-tune the structural percentages instead of scaling a one-off recipe.

Calculation mode

Some pastries work backwards from the finished batch weight, others start from a known flour quantity.

Formula controls

Adjust the fixed percentages. Process-dependent ingredients stay in the result as notes instead of fake precision.

Shortcrust Pastry uses flour-relative percentages under the hood and then exposes stages or variable notes when the family needs them.
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Your formula

Shortcrust Pastry

Tender, crumbly pastry for savoury pies and everyday tarts.

Ingredients

Metric only

Formula

1000g fixed

Flour

100%

566.57g

Butter / Fat

50%

283.29g

Water

25%

141.64g

Salt

1.5%

8.5g