How do you work out the cals on things like homemade bread

petrball

I bake and cook so I have no bar codes to scan.
How do I work out how many calories in whatever I'm making

Cassandraw3

You can either enter the individual ingredients or MFP has a recipe builder you can use as well.

livingleanlivingclean

If you're making a meal for yourself enter individual components in to your diary. Or, Use the recipe builder - enter all your ingredients using raw/dry weights. Cook the thing.

You have a couple of options for setting the serving size;

If you want to divide the whole lot up in to X portions (evenly divided), just put X

If it's something your want a portion of but it's going to be unevenly distributed, weigh the whole lot once it has been made. Use the weight as the number of servings, and the weight of your portion will be however many servings you enter in to your diary.

malibu927

Recipe builder

mjbnj0001

Total the ingredients using MFP recipe builder (for one loaf or batch [e.g., of rolls]), then divide by the average number of servings (i.e., slices of the loaf). You may need to experiment a couple of times to get an approximation of how you slice up the loaf.

lynn_glenmont

mjbnj0001 wrote: »

Total the ingredients using MFP recipe builder (for one loaf or batch [e.g., of rolls]), then divide by the average number of servings (i.e., slices of the loaf). You may need to experiment a couple of times to get an approximation of how you slice up the loaf.

Or weigh the cooked loaf, and either

(1) enter the weight in gram as the number of servings, and when you cut yourself a slice, if the slice weighs 40 g, log it as 40 servings; or
(2) divide the total weight in grams by the number of slices you think you'll get, include that result in the name of the recipe, and enter the number of slices as the number of servings. E.g., the loaf weighs 611 grams, and you tend to get about 13 slices per loaf, so you enter 13 as the number of servings, and you name the recipe, e.g., "Buckwheat bread (srvg = 47 g)". (13 X 47 = 611)

nickssweetheart

lynn_glenmont wrote: »

mjbnj0001 wrote: »

Total the ingredients using MFP recipe builder (for one loaf or batch [e.g., of rolls]), then divide by the average number of servings (i.e., slices of the loaf). You may need to experiment a couple of times to get an approximation of how you slice up the loaf.

Or weigh the cooked loaf, and either

(1) enter the weight in gram as the number of servings, and when you cut yourself a slice, if the slice weighs 40 g, log it as 40 servings; or
(2) divide the total weight in grams by the number of slices you think you'll get, include that result in the name of the recipe, and enter the number of slices as the number of servings. E.g., the loaf weighs 611 grams, and you tend to get about 13 slices per loaf, so you enter 13 as the number of servings, and you name the recipe, e.g., "Buckwheat bread (srvg = 47 g)". (13 X 47 = 611)

This and:

(3) Prepare yourself to faint when you calculate the calories on homemade bread. I was stunned when I discovered my whole wheat bread was over 1800 calories for a loaf.

mjbnj0001

nickssweetheart wrote: »

lynn_glenmont wrote: »

mjbnj0001 wrote: »

Total the ingredients using MFP recipe builder (for one loaf or batch [e.g., of rolls]), then divide by the average number of servings (i.e., slices of the loaf). You may need to experiment a couple of times to get an approximation of how you slice up the loaf.

Or weigh the cooked loaf, and either

(1) enter the weight in gram as the number of servings, and when you cut yourself a slice, if the slice weighs 40 g, log it as 40 servings; or
(2) divide the total weight in grams by the number of slices you think you'll get, include that result in the name of the recipe, and enter the number of slices as the number of servings. E.g., the loaf weighs 611 grams, and you tend to get about 13 slices per loaf, so you enter 13 as the number of servings, and you name the recipe, e.g., "Buckwheat bread (srvg = 47 g)". (13 X 47 = 611)

This and:

(3) Prepare yourself to faint when you calculate the calories on homemade bread. I was stunned when I discovered my whole wheat bread was over 1800 calories for a loaf.

But ... then you get 80-90 cals/slice vs. 110-120 avg. for regular commercial breads (or at least we do), and usually better macros. And the bread is higher-quality in terms of good, simple ingredients.

mjbnj0001

crazyravr wrote: »

mjbnj0001 wrote: »

nickssweetheart wrote: »

lynn_glenmont wrote: »

mjbnj0001 wrote: »

Total the ingredients using MFP recipe builder (for one loaf or batch [e.g., of rolls]), then divide by the average number of servings (i.e., slices of the loaf). You may need to experiment a couple of times to get an approximation of how you slice up the loaf.

Or weigh the cooked loaf, and either

(1) enter the weight in gram as the number of servings, and when you cut yourself a slice, if the slice weighs 40 g, log it as 40 servings; or
(2) divide the total weight in grams by the number of slices you think you'll get, include that result in the name of the recipe, and enter the number of slices as the number of servings. E.g., the loaf weighs 611 grams, and you tend to get about 13 slices per loaf, so you enter 13 as the number of servings, and you name the recipe, e.g., "Buckwheat bread (srvg = 47 g)". (13 X 47 = 611)

This and:

(3) Prepare yourself to faint when you calculate the calories on homemade bread. I was stunned when I discovered my whole wheat bread was over 1800 calories for a loaf.

But ... then you get 80-90 cals/slice vs. 110-120 avg. for regular commercial breads (or at least we do), and usually better macros. And the bread is higher-quality in terms of good, simple ingredients.

Thats actually the opposite. Reason being is that commercial bread had lots of fillers and preservatives. Your home made bread will be much denser. Tastier? Yes, for sure!!! Lower calorie? Nope. Unless you slice it real thin.

Exactly. Our experience is thinner slices of the homemade satisfy more than commercial bread (denser, yes. tastier, yes, agreed). For example, one of the breads I make is a "honey whole wheat" loaf (unbleached bread flour, whole wheat flour). MFP recipe builder says 88 cals per slice, by factoring, over several loaves' trials, an average of 20 slices per 9-inch loaf (I actually slice it inverted with our long serrated bread knife since the crusty top makes cutting thinner slices more difficult). Similar results with other bread variations.