How to use Recipe Calculator
Two setups — one for the admin who runs the site, one for the user who builds recipes.
Part 1 — Admin setup (do this once)
Step 1 · Add your ingredients
Go to Admin → Ingredients → + Add ingredient. Enter:
- Name (e.g. "Chicken Breast")
- Type (Meat, Grain, Dairy, Oil, …)
- Brand (optional)
- Carbs / g, Protein / g, Fat / g, Fiber / g — from your supplier's label or USDA
Calories / g updates as you type. Save, and the ingredient is ready.
In bulk? Go to Admin → CSV Import. Download the sample CSV, fill it with your ingredients, and upload.
Step 2 · Set unit conversions
Go to Admin → Unit Conversions. Pick an ingredient, then click Apply recommended units — the system fills in sensible defaults based on the ingredient's type. Review and adjust.
Example: for Almonds, the system suggests 1 cup = 130 g, 1 tbsp = 8 g,
1 serving = 30 g. If your almond bag says something different, change it.
Step 3 · Configure the site
Go to Admin → Settings. Set:
- Site name (appears in topbar, emails, PDFs)
- Currency and symbol
- Your email address (used for outgoing mail)
- (If selling SaaS) bKash number and fees
Part 2 — Building a recipe (users)
Step 1 · Click "New recipe"
From the dashboard, click + New recipe.
Step 2 · Give it a name and set sizes
- Recipe name — e.g. "Chicken Rice Bowl"
- Batch size — the total grams of the whole recipe. If you cooked 500 g total, enter
500. - Serving size — the grams of one serving. If a serving is 150 g, enter
150.
The system will compute: servings per batch = batch ÷ serving.
Step 3 · Add ingredients
- Start typing an ingredient name — a dropdown appears
- Pick the ingredient
- Enter the amount
- Choose the unit —
g,cup,tbsp,piece, etc.
The Live preview at the bottom updates as you add each ingredient. You see per-serving carbs, protein, fat, fiber, and calories in real time.
Step 4 · Save
Click Save recipe. You're redirected to the view page with the full breakdown.
Step 5 · Export or print
- Download PDF — saves a PDF to your Downloads folder
- Print — opens your printer dialog
- Download all as PDF — combines every recipe into one PDF, one per page
- Print all — same, for printing
Everyday tips
- Be consistent with batch size. Always enter the total weight of the cooked recipe (or raw — pick one and stick with it).
- Weigh a few servings once to calibrate your serving size.
- Set unit conversions for your common ingredients before you start building recipes — it saves typing later.
- Use the same brand for the same ingredient — different brands have different macros.