#baking

Baking-pan maths as an API, computed locally and deterministically — the area and scale-factor numbers a baker resizes a recipe between pans with. The trick everyone gets wrong is that a recipe scales by the pan’s AREA, not its diameter, so a 10-inch round holds far more batter than a 9-inch. The area endpoint gives the surface area of any pan — round and springform as π/4·d², square as s², rectangle as length × width, and bundt or tube pans as the ring (the outer circle minus the centre hole) — so a 9-inch round is 63.6 in², an 8-inch square 64 and a 9×13 is 117; add a depth and it returns the volume in cubic inches and cups. The convert endpoint gives the scale factor to move a recipe from one pan to another, factor = target area ÷ source area: a 9-inch round to a 9×13 is ×1.84, and two 8-inch rounds really do equal one 9×13. Pass an ingredient amount and it scales it for you, with a note to keep the batter depth similar and adjust the bake time. Everything is computed locally and deterministically, so it is instant and private. Ideal for baking, recipe, meal-prep and kitchen app developers, recipe-scaling and substitution tools, and culinary software. Pure local computation — no key, no third-party service, instant. Inches. Live, nothing stored. 2 compute endpoints. For ingredient unit conversion use a cooking API.

api.oanor.com/panscale-api

Candy-making maths as an API, computed locally and deterministically — the sugar-syrup stage numbers a confectioner reads a thermometer by. As sugar syrup boils it passes through named stages, each a temperature window with its own texture and uses, and getting within a few degrees is the difference between fudge and toffee. The stage endpoint names the stage for a temperature: 238 °F is the soft-ball stage (fudge, fondant, pralines), 305 °F is hard-crack (toffee, brittle, lollipops), and it handles °F or °C and the off-the-chart cases — still a thin syrup below thread, or darkening to burnt past caramel. The range endpoint gives the temperature window and uses of a named stage, from thread (223–234 °F) through soft-ball, firm-ball, hard-ball, soft-crack and hard-crack to caramel (320–350 °F), in both °F and °C. The altitude endpoint applies the rule that matters in the mountains: cook to 1 °F lower for every 500 feet of elevation, since water boils cooler, so a 300 °F hard-crack recipe is done at 290 °F at 5,000 feet. Everything is computed locally and deterministically, so it is instant and private. Ideal for baking, confectionery, recipe and kitchen app developers, candy-thermometer and timer tools, and cooking-class software. Pure local computation — no key, no third-party service, instant. Use a calibrated thermometer. Live, nothing stored. 3 compute endpoints.

api.oanor.com/candytemp-api

Pizza and bread dough maths as an API, built on baker's percentages — where the flour is always 100% and every other ingredient is expressed as a percentage of the flour weight. The dough endpoint computes a full recipe in grams (flour, water, salt, yeast, oil and sugar) from a target quantity — either a number of dough balls and a ball weight, a total dough weight, or a flour weight — together with a hydration and salt/yeast percentages, or a built-in style preset (Neapolitan, New York, Detroit, Sicilian, focaccia, ciabatta, baguette, sandwich). The hydration endpoint converts between flour, water and hydration percentage and classifies the dough from stiff to extremely wet. The presets endpoint returns the common dough styles as baker's percentages with typical ball weights. Everything is computed locally and deterministically, so it is instant and private. The yeast figure is instant dry yeast (use roughly three times as much fresh). Ideal for recipe and baking apps, pizzeria and bakery tools, meal-planning and kitchen-scale integrations, and food blogs. Pure local computation — no key, no third-party service, instant. Live, nothing stored. 3 endpoints. This is dough formulation by baker's percentage; for ingredient volume-to-weight and oven-temperature conversion use a cooking API.

api.oanor.com/dough-api