Scale every ingredient in a recipe from its original yield to a new batch size — useful for moving between a test recipe and full production, or adjusting a recipe for an event.
Yield
Ingredients
| Ingredient | Original qty | Unit | Scaled qty |
|---|
Scale factor
Scaling is straightforward multiplication for most ingredients, but it isn't perfectly linear for everything — seasoning, leavening agents and some cooking times don't scale in direct proportion to volume, particularly at large multiples. Taste and adjust seasoning after scaling rather than assuming the scaled quantity is exactly right, and treat cooking times as a starting point to verify, not a fixed output. Once a scaled recipe is confirmed, run it through our food cost calculator to check the batch cost and cost per portion at the new yield.
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For most ingredients, yes — multiply by the scale factor. Salt, spices, leavening agents (like baking powder) and some thickeners often need adjusting by taste rather than pure multiplication, especially when scaling up significantly, because their perceived effect doesn't always increase in a straight line with volume.
Large scale factors are exactly where seasoning and cooking time need the most manual checking. Consider scaling in stages — for example, testing at 4x before committing to 15x — if the recipe is critical and you haven't produced it at volume before.
Often yes, particularly for baked or braised items where larger volumes change heat penetration. Treat the original cooking time as a starting point and check for doneness rather than assuming it holds exactly at a new scale.