Recipe Batch Scaling Calculator

Scaling a recipe by feel — "just double everything" — works until the batch size doesn't double evenly, or until someone scales a strong ingredient (salt, chilli, leavening) by the same factor as everything else and gets it badly wrong. This calculator does the arithmetic exactly once: one factor, applied consistently to every ingredient you enter.

The formula, in the open

• Scaling factor = target yield ÷ original yield.
• Scaled quantity = original quantity × scaling factor, for each ingredient — the SAME factor, applied line by line, up to 8 ingredients.
• Quantities round to 2 decimal places: finer than that isn't measurable on a kitchen scale or in a cup.

A worked example

A recipe yielding 10 servings, scaled to 45: the factor is 45 ÷ 10 = 4.5×. 2kg of flour becomes 9kg; 1kg of sugar becomes 4.5kg; 0.5kg of butter becomes 2.25kg; 4 eggs become 18.

What moves the number

The factor is blind to ingredient behaviour — salt, spice, leavening and gelatine rarely scale linearly with everything else in practice, so treat a large factor as a first draft to taste-check, not a finished batch. Once quantities are scaled, price the resulting dishes with the menu item pricing calculator using the new batch's actual ingredient cost.

Try it

Enter your recipe below. The defaults are the worked example — replace them with yours.