Batch Yield Scaling Calculator
Scale a recipe to the number of servings you actually need — get the exact multiplier and every ingredient quantity in one pass.
How it works
Scaling factor = wanted servings ÷ recipe servings · New amount = original amount × factor
Scaling a recipe is one multiplication applied to every ingredient: the factor is simply the servings you want divided by the servings the recipe makes. Weights and volumes scale cleanly this way. Cooking times, pan sizes and seasoning do not scale linearly, though — a doubled batch does not take double the time, and salt and spices are best scaled a little conservatively and adjusted to taste.
Worked example
A recipe serves 4 and you need 10 servings. The factor is 10 ÷ 4 = 2.5. An ingredient listed as 250 g becomes 250 × 2.5 = 625 g; every other ingredient is multiplied by the same 2.5.
Frequently asked questions
Do cooking times scale with the recipe?
No. Time depends on the thickness and surface area of the food and the capacity of your equipment, not the total quantity. A larger batch may need a bigger pan or a slightly longer bake, so check for doneness rather than multiplying the time.
Should I scale salt and spices by the same factor?
Scale them, but conservatively. Seasoning perception is not perfectly linear, and strong spices can dominate when multiplied up. Add about 75–90% of the scaled amount, then taste and adjust before serving.
Can I scale down to fewer servings?
Yes — the same formula works for a factor below 1. Wanting 2 servings from a recipe of 4 gives a 0.5× factor, so every ingredient is halved.
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This calculator is for educational purposes. Double-check important results before acting on them.