Most ingredients scale in proportion, but leavening, salt, spices and baking times may need fine-tuning when scaling a lot.
How to use the Recipe Scaler
- Ingredient amount
- Original servings
- New servings
Results update as you type, and every field accepts the units shown in its menu.
How it works
The scaling factor is new servings divided by original servings; every ingredient is multiplied by it.
Inputs explained
| Field | What to enter |
|---|---|
| Ingredient amount | A number |
| Original servings | A number |
| New servings | A number |
What each result means
- Scaling factor = [New servings]÷[Original servings]
- New amount = [Ingredient amount]×[Scaling factor]
Example values
How the main result changes when Ingredient amount changes and everything else stays at the example values above:
| Ingredient amount | New amount |
|---|---|
| 125 | 312.5 |
| 187.5 | 468.75 |
| 250 | 625 |
| 312.5 | 781.25 |
| 375 | 937.5 |
| 500 | 1,250 |
Formula
New amount = original amount × new servings ÷ original servingsWorked example
Inputs — Ingredient amount: 250; Original servings: 4; New servings: 10.
Results — Scaling factor = 2.5 ×; New amount = 625.
Frequently asked questions
Does baking time change?
Larger batches in deeper pans usually need longer; check for doneness early.
Should I scale eggs exactly?
Round to whole eggs, or beat and measure by weight (about 50 g per large egg).
What formula does the Recipe Scaler use?
New amount = original amount × new servings ÷ original servings.