Recipe Scaler
Scale a recipe up or down by entering the original serving size and your desired servings.
How to use this tool
- Enter original servings, desired servings and ingredient amount in the fields above.
- Results update instantly as you type — or click Calculate.
- Read your scaled amount and the full breakdown beneath it.
Easily scale any recipe for more or fewer servings.
⚠ This tool provides general estimates for education only and is not financial, tax or legal advice. Figures may not reflect your situation — verify with a qualified professional.
Formula
Scale factor = desired servings ÷ original servings
Scaled ingredient amount = original amount × scale factor
factor = desired_servings / original_servingsnew_amount = ingredient_amount × factor
How it works
This calculator scales a single recipe ingredient proportionally by computing the ratio of the desired serving count to the original serving count and multiplying the ingredient quantity by that ratio. The same scale factor applies to every ingredient in the recipe.
Linear scaling works well for most recipes but note that baking leavening agents (baking powder, yeast) and strong spices may not scale perfectly — experienced cooks often reduce these slightly when scaling up by a large factor. Cooking times and pan sizes may also need adjustment.
Worked example
- Original recipe: 4 servings. Desired: 6 servings. Ingredient: 200 g.
- Scale factor = 6 ÷ 4 = 1.5.
- Scaled amount = 200 × 1.5 = 300 g.
Scale factor = 1.5×; Scaled amount = 300.0 g
Common mistakes to avoid
- Scaling leavening agents (baking powder, baking soda, yeast) linearly for very large batches — doubling a recipe doubles flour but often requires only 1.5x the leavener to avoid an over-risen, bitter result.
- Scaling cooking time proportionally with ingredient quantity — a doubled batch in the same pan needs the same time, not twice as long; pan size and oven load matter more.
- Forgetting to scale pan or tin size — scaling ingredients without scaling equipment changes baking time, depth, and texture.
Key terms
- Scale factor
- The ratio of desired servings to original servings; a factor above 1 scales up, below 1 scales down.
- Proportional scaling
- Multiplying every ingredient by the same factor, maintaining the balance of flavours and textures.
- Leavening agent
- Ingredients such as baking powder, baking soda, or yeast that cause dough or batter to rise; they often do not scale perfectly linearly.
- Serving size
- The quantity of food the original recipe intends to serve one person; the basis for calculating the scale factor.
Frequently asked questions
- How do I scale a recipe?
- Divide the desired servings by the original servings to get the scale factor, then multiply each ingredient amount by that factor.