Data sources

Ingredient densities come from the USDA FoodData Central database, the ExactCup density dataset (CC BY 4.0), and published professional references such as the King Arthur Baking ingredient weight chart.

The allergen list is the canonical Annex II of Regulation (EU) No 1169/2011 — the 14 allergens food businesses must declare. Substitution ratios come from professional culinary references; those marked « kitchen-tested » were verified on site.

Pan equivalences and temperature tiers use published manufacturer and regulatory conventions. If you find an error, the contact page lists how to report it — corrections are published with the next data release.