Before you bake, you need to know how many loaves, rolls, or buns a batch of dough will make. Divide the total dough weight by the weight per piece and round down to whole units.
INT (or ROUNDDOWN) drops the fraction — you can't sell a partial loaf.
The example
A 4500 g batch of dough, scaled at 450 g per loaf.
| A | B | |
|---|---|---|
| 1 | Label | Value |
| 2 | Batch dough (g) | 4500 |
| 3 | Dough per loaf (g) | 450 |
| 4 | Loaves per batch | 10 |
The formula
Divide and keep only whole pieces:
How it works
The steps:
- Weigh the full batch of dough in grams (B2).
- Decide the scaled weight of one finished piece (B3).
B2/B3gives the raw number of pieces; INT drops any leftover dough.- 4500 ÷ 450 = exactly 10 loaves, with no remainder here.
Use =MOD(B2,B3) to see leftover dough you could combine into an extra piece or scrap.
Try it: interactive demo
Enter batch weight and weight per piece — get whole units.
Variations
Leftover dough
MOD shows the grams that don't make a full piece.
Dough needed for a target count
Flip it to size a batch for the number of pieces you want.
Pitfalls & errors
Account for scaling loss — trimming and sticking can cost a few grams per piece. Use a slightly higher per-unit weight to be safe.
Round down, not to nearest. Rounding up would promise loaves you don't have enough dough to bake.
Practice workbook
Frequently asked questions
Why round down instead of nearest?
How do I size a batch for a set order?
What about dough lost in handling?
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