Recipe Scaling Factor
A scaling factor translates every scalable ingredient from the original yield to the desired yield.
Recipe Scaling Factor
Scaling · 2 inputs
How to use this calculator
- Enter original servings in count.
- Enter target servings in count.
- Select Calculate and keep the output unit with the answer.
Before you use the answer
Write the batch size and measurement basis beside the formula before scaling. A weight ratio is not a volume ratio, and a flour-based percentage is not a share of total dough. Record the finished yield so the next batch can be planned from your own measurements.
Cooking time and pan depth do not automatically scale by the same factor as ingredient weight.
Does it save my inputs?
No calculation history is stored by this website. The calculator works locally in your browser. See the privacy policy for hosting and contact details.
Why might a result be approximate?
Measurement uncertainty, ideal-model assumptions and floating-point rounding can all matter. Displaying more digits does not improve the original measurement.
Related calculations
Scaled Ingredient Weight
Ingredient weights can be scaled directly when portion sizes and the recipe method stay consistent.
Open calculator ↗Portions from Batch
Whole-portion count shows how many complete servings fit in a measured finished batch.
Open calculator ↗Weight per Portion
Dividing a finished batch equally gives a target serving weight.
Open calculator ↗