PEKI TOOLS

More precision, better baking decisions

A calculation should reduce guesswork without hiding assumptions. PEKI Tools show the number, the limits of the model, and what still needs to be checked in practice.

PEK METHODOLOGYCalculation + explanation + practical check

PEK.si is the expert source and editorial owner of the method. PEKI Tools are the practical layer: formulas stay consistent across languages, while each result separates a mathematical estimate from a baking decision.

CALCULATE AND CONVERT

Calculators and converters

For sizes, quantities and ratios where a transparent calculation is better than guessing.

Cake size converter

Scale a recipe between different cake tin shapes and sizes using geometry and cake height.

Open Cake Converter

Cake portions and size

Estimate servings or choose a practical tin size. The calculation also accounts for cake height.

Calculate portions

Yeast: conversion and fermentation

Convert yeast types or estimate an amount from flour, time, temperature and room or cold fermentation.

Calculate yeast

Cups, grams and ml

Convert cups, grams, ml, tablespoons and teaspoons using the selected ingredient’s reference weight.

Convert baking units

Gelatin: powder, sheets & Bloom

Convert gelatin between powder and sheets while accounting for different Bloom strengths.

Convert gelatin

Oven temperature

Quick conversion between conventional and fan ovens, with the calculation clearly separated from PEK baking guidance.

Convert temperature

PEKI principle: a calculator result is a technical starting point. PEK explains what the number means and what you still need to observe in dough, creams or the baked product.