Is the nutrition calculator available in Farinu now?

No. It is a planned feature. Today you can use our free nutrition label generator with the ingredient weights from your costed recipes.

How do I calculate calories per serving for a recipe?

Add up the calories of each ingredient by weight for the whole batch, then divide by the number of servings. For per 100 g, divide by the baked weight and multiply by 100.

Why use the baked weight instead of the raw weight?

Baking drives off water, so the same nutrients sit in less weight. Using the raw weight understates calories per 100 g.

Do home bakers need Nutrition Facts labels?

Usually not for direct sales under cottage food rules, unless you make a nutrition claim. Rules vary by state, so check with your state agency and the FDA.

Planned featurePlanned

A recipe nutrition calculator built into your costed recipes

A recipe nutrition calculator adds up the nutrients of every ingredient by weight, divides by the baked weight or the number of servings, and gives you calories, fat, carbs, sugar, protein and sodium per serving. That is the whole formula. It is planned for Farinu, not live yet: today you can do the same sum with our free nutrition label generator, using the ingredient weights you already keep in Farinu for costing. Below is what the feature will do, how to do the calculation until it ships, and when a small bakery needs a label at all.

What the recipe nutrition calculator in Farinu will do

In Farinu every recipe already lists its ingredients by weight, its sub-recipes (a frosting, a filling, a dough) and its yield, because that is what costing needs. A nutrition calculator for recipes needs exactly the same data plus one thing: the nutrient values of each ingredient. The planned feature reuses your costed recipes so you never type a recipe twice.

This feature is planned. Nothing below works in Farinu today, and we will not give a date until it is ready.

Nutrient values per ingredient, from a standard food database, editable when your supplier label differs
Sub-recipes counted in proportion, so a cake with buttercream adds up correctly
Per serving and per 100 g figures, using the baked weight you enter for moisture loss
A Nutrition Facts panel you can print or copy for your packaging
Values that update when you change a recipe, the same way your costs already do

How to do the calculation until it ships

The method is always the same: list the grams of each ingredient, multiply by its nutrients per 100 g, add up the batch, then divide by the servings, or by the baked weight and multiply by 100. The step people skip is the baked weight: bread and cakes lose water in the oven, so nutrients per 100 g go up after baking.

Our free nutrition label generator walks through the full method with a worked example.

Do you need a Nutrition Facts label?

Often not. Most state cottage food laws ask for an ingredient and allergen label rather than a Nutrition Facts panel, and the FDA has a small business exemption from nutrition labeling, lost as soon as you make a nutrition or health claim such as low fat or sugar free. A cafe or shop that resells your cookies may still ask for a panel. Check your state agency and the FDA exemption rules; this is general information, not legal advice.

What you can do in Farinu today

Cost your recipes in Farinu with ingredients by weight, sub-recipes, packaging, labour and overhead. The free plan covers costing for up to 10 recipes, and on Team the AI assistant can import a recipe from a photo or a spreadsheet so you do not type it in.

Those weights are the input for any nutrition calculation. Copy them into the free nutrition label generator for now, and when the calculator ships inside Farinu your recipes will already be there.

Questions

Is the nutrition calculator available in Farinu now?: No. It is a planned feature. Today you can use our free nutrition label generator with the ingredient weights from your costed recipes.
How do I calculate calories per serving for a recipe?: Add up the calories of each ingredient by weight for the whole batch, then divide by the number of servings. For per 100 g, divide by the baked weight and multiply by 100.
Why use the baked weight instead of the raw weight?: Baking drives off water, so the same nutrients sit in less weight. Using the raw weight understates calories per 100 g.
Do home bakers need Nutrition Facts labels?: Usually not for direct sales under cottage food rules, unless you make a nutrition claim. Rules vary by state, so check with your state agency and the FDA.

Get told when nutrition labels ship

Create a free Farinu account, cost your recipes today, and we will let you know when the recipe nutrition calculator is ready.

Create a free account