Converting baking recipes: Here's how!
To convert baking recipes correctly, find the 24 in the top row of the worksheet below and then scroll down this column to the desired tin size, i.e. 28. Where the 24 intersects with the 28 from the left-hand column of the table, you will find the number 1.36. This is your conversion factor. If you now multiply all the ingredients by this factor, you can convert your baking recipes. You can use our table to convert all recipes for baking tins in sizes 18-28 by multiplying by the corresponding factors. Please round results upwards.
Convert recipes: Worksheet for springform pans
Ø 18 20 22 24 26 28
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18 I 1,0 0,81 0,67 0,56 0,48 0,41
20 I 1,23 1,0 0,83 0,69 0,59 0,51
22 I 1,49 1,21 1,0 0,84 0,72 0,62
24 I 1,78 1,44 1,19 1,0 0,85 0,73
26 I 2,0 1,69 1,40 1,17 1,0 0,86
28 I 2,42 1,96 1,62 1,36 1,16 1,0
Converting baking recipes using an example
Ingredients for a 24-cup tin:
250 g butter, 300 g sugar, 4 eggs, 150 g flour, 1 sachet baking powder
Converted to a 28 cm tin:
250 x 1.36 = 340 g butter
300 x 1.36 = 410 g sugar (rounded up)
4 x 1.36 = 6 eggs (rounded up)
150 x 1.36 = 205 g flour (rounded up)
1 x 1.36 = 1.5 sachets of baking powder (rounded up)