This update sharpens the interface: the iPad layout now uses a centered, comfortable reading width instead of stretching edge to edge, plus small display fixes. iPhone is unchanged.

Yieldpan 2.0 — a pro upgrade from a scaler to a full kitchen formulator, still 100% offline. • Yield Planner: scale a bake by finished yield (pieces × per-piece weight), working backward through bake-loss to the dough weight and raw portion you need. • Standalone Unit & Density Converter with a full equivalents table and volume↔weight. • Recipe Cost: package price and size to a total and per-serving cost. • Nutrition Estimate from a bundled USDA-based table — calories and macros per serving. • Shopping List: consolidate several saved recipes into one merged, scaled list to copy or share. • Fraction precision setting (quarters, eighths, or decimal). All math is computed on-device and oracle-verified. No account, no network — everything stays on your device.

What's New in Yieldpan 1.2 New: High-Altitude Advisor Baking above 3,000 feet? Select your elevation band (3,000-5,000 ft / 5,000-6,500 ft / 6,500-8,000 ft / above 8,000 ft) and Yieldpan tells you exactly how to adjust altitude-sensitive ingredients. Type in your ingredient names (baking powder, sugar, milk, flour, etc.) and get per-ingredient advice: leavening reduction sourced from King Arthur Baking and CSU Extension tables (1/8 tsp per tsp at low altitude, up to 3/4 tsp per tsp above 6,500 ft), sugar trim, liquid addition, and general oven-temperature and timing advice. Leave the ingredient field blank for general advice that applies to any baked good at your elevation. Fully offline - no GPS, no location permission. New: Oven Temperature Guide A complete, tap-to-browse reference table: Gas Mark ¼ through 9, Fahrenheit, Celsius (conventional), and Celsius (fan/convection) - all on one screen. Tap any row to see all four values prominently. Based on standard British and European baking references: SMEG UK, Charlotte's Lively Kitchen, Which? magazine. The fan/convection rule (conventional 20C) is confirmed for all table entries. Useful whether you have a British recipe in Gas Marks, a European recipe in Celsius, or you're converting to Fahrenheit. Improvement: Baker's Percentage results can now be copied A "Copy baker's percentages" button now appears below the results card. It copies a clean plain-text block - ingredient name, baker's percentage, and scaled gram amount - ready to paste into Notes, messages, or a shopping list. Previously results could only be read on screen.

What's New in Yieldpan 1.1 New: Tools tab with two pro baking calculators Baker's Percentage Calculator — the professional way to understand and scale bread and pastry recipes. Enter ingredient weights in grams, flag which are flour and which are liquids, and Yieldpan shows every ingredient as a percentage of total flour weight. It also calculates hydration percentage with a qualitative label (stiff dough, moderate, high hydration, etc.) and rescales the whole recipe to any target flour weight you choose with a single slider. Pan Swap Calculator — recipe calls for a pan you don't own? Choose the original pan shape and size and the pan you have, and Yieldpan gives you the exact ingredient scale factor (derived from the cross-sectional area ratio) plus baking time guidance. Covers round, square, rectangular, springform, loaf, bundt, and muffin tins. New: Ingredient Substitutions — offline Tap any ingredient in the scaled view, open its detail sheet, and tap Substitutions. Yieldpan shows all known swaps with exact ratios for 26 staple baking ingredients: baking powder, baking soda, buttermilk, eggs, butter, sugar types, flour types, cocoa, chocolate, vanilla extract, yeast, and more. All bundled — no internet needed.