Food
Recipe Scaling Calculator
Enter original and new servings, then add each ingredient by name and amount.
Scale a recipe
Scaling a recipe up or down is mostly linear for ingredients by weight. Yeast, salt and rising times do not always scale perfectly for very large batches — use judgement for baking chemistry. Enter original and new servings, then add each ingredient by name and amount so the scaled list stays readable on screen and when you print. Weighing in grams scales more cleanly than cups. Cost the result with recipe cost and dough-specific bakers’ percentages with pizza dough. Pan size changes for cakes affect bake time even when batter volume scales correctly. Not a substitute for professional bakery process control or food-safety plans. Catering for fifty is not ten times a dinner for five when oven space and hot-holding time intervene — scale ingredients, then plan equipment. Acid and salt in dressings may need tasting after a large multiply. Keep the original recipe card untouched and save the scaled version under a new name to avoid permanent confusion.
Worked example
A soup recipe for 4 uses 400 g vegetables and 1 L stock. Scaling to 10 servings is ×2.5 → 1 kg vegetables and 2.5 L stock. Name each line so a printed scaled list still says ‘stock’ not ‘ingredient 2’. Seasoning may need tasting rather than a pure multiply if the pot is much larger.
Limits and assumptions
Linear scaling ignores equipment limits and heat transfer. Maillard reactions and reduction times change with pot geometry. Not allergen labelling advice.
Frequently asked questions
How do I name ingredients?
Add a row per ingredient and type the name beside the amount. Names feed the result list and print sheet so scaled quantities stay recognisable.
Can I scale yeast one-for-one?
For modest changes, yes. For large bulk doughs, bakers often adjust yeast and ferment time rather than pure linear scaling.
What about pan size when scaling cakes?
Batter scales by volume, but bake time and temperature need testing — the calculator only adjusts ingredient amounts.
Prefer metric units?
Weight lines use grams or ounces, and volume lines use millilitres or US fluid ounces, following the header Metric / Imperial toggle. Counts such as eggs stay as counts.
How do I scale by servings?
Divide new servings by original servings to get the factor, then apply it to each ingredient.