Recipe Scaling Calculator
Enter the yield a recipe was written for and the yield you want - servings, grams of dough, liters of wort, whatever the recipe counts - to get the scaling factor and the scaled weight of any ingredient.
Results
- Scaled sample weight
- 750 g
How recipe scaling works
Scaling is one multiplication: factor = target yield / current yield, and every ingredient weight multiplies by it. Weighed ingredients scale linearly and stay exact, which is why grams beat cups when changing batch sizes. Seasonings are the practical exception - salt, spices and chilies can taste muted or harsh at extreme factors, so adjust them slightly below the linear number and taste as you go.
Scaling a bread formula? The bread weight calculator solves the flour weight for a target dough weight directly, and the unit conversion tool translates the scaled grams into cups and spoons for recipes that refuse to weigh anything.
Frequently asked questions
Does the factor work for both servings and dough weight?
Yes - the calculator is unit-agnostic because the factor is just a ratio. Scaling from 4 to 6 servings and from 800 g to 1200 g of dough both give 1.5x. The only requirement is that current and target use the same measure, otherwise the ratio compares unlike things.
Why should salt and spices scale less than linearly?
Seasonings interact with perception, not just mass: at very large factors saltiness can read stronger than intended because the seasoning-to-bite ratio shifts, and at very small ones flavors mute. Treat the calculated number as a starting point below 0.5x or above 3x and season to taste - the rest of the recipe scales exactly.
Do rising and cooking times change with the batch size?
They can. A bigger dough mass ferments more slowly at the center and bakes longer, while a doubled pan of rolls often bakes in nearly the same time as one. For fermentation, adjust time with the temperature-based calculators; for baking, check doneness by internal temperature rather than the original recipe's clock.