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Yield Planner
The Yield Planner is your batch reality check. Pick a mode, set the target you actually care about, and KitchenRatio scales the formula to match. No guesswork, no napkin math.
Best ForSizing portions, rolls, tortillas, and loaf-pan batches more reliably.
FocusTotal dough weight, piece count, and grams-per-piece planning.
Read This NextUse it alongside the calculator and recipe pages for real batch planning.
Quick Start
- Open Batch size from the summary area on mobile, or use the Batch size card directly on desktop.
- Choose a mode: Portions, Total dough, or Flour.
- Enter one value and the planner does the rest, instantly.
Pick the Planning Input
If you are planning by portions, use the Grams each field to dial in your target piece size directly.
If you are planning by total dough, enter the full dough target in grams and let the calculator scale flour to match. If you already know the flour amount you want to use, switch to Flour and enter that directly.
NOTE
The planner sizes the batch you want to make. Depending on mode, your input can be portions, total dough, or flour.
Common Starting Weights
These are solid starting points. Adjust for dough type, hydration, and the finished size you want.
| Item | Starter weight (g) | Typical range (g) | Notes |
|---|---|---|---|
| Tortilla (10-12 in, rolled thin) | 47 | 40-55 | 47g yields a thin 10-12 inch tortilla. |
| Dinner roll | 60 | 50-80 | Soft dinner rolls, medium size. |
| Sandwich roll | 100 | 85-120 | For buns or sandwich rolls. |
| Hoagie / sub roll | 160 | 140-190 | Classic 6-8 inch subs. |
| 1 lb loaf pan | 454 | 430-500 | Starting dough weight for a 1 lb pan. |
| 1.5 lb loaf pan | 680 | 640-760 | Starting dough weight for a 1.5 lb pan. |
| 2 lb loaf pan | 908 | 850-1000 | Starting dough weight for a 2 lb pan. |
Need a scale? KitchenAid Digital Scale.
Example: Plan Tortillas
- Flour: 450 g
- Final dough: ~860 g
- Target weight: 47 g
- Result: 18 pieces
Practical Tips
- Weigh your dough for the most accurate yield count.
- Stiffer doughs feel tighter in smaller pieces, while softer doughs can handle slightly larger ones.
- If you change hydration, re-check piece size after a short rest.
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