01 / HOW TO USE IT
From inputs to a usable kitchen figure
- 01
Enter the original recipe yield and the yield you need.
- 02
Add each ingredient quantity and its unit.
- 03
Calculate, then print the scaled production list if useful.
02 / WHEN IT HELPS
Useful for everyday production planning
- Scaling a restaurant recipe for a larger cover count
- Reducing a catering batch for a smaller event
- Creating a fast prep list for the kitchen pass
03 / THE WORKING MODEL
Assumptions and limitations
Assumptions
- Every ingredient scales linearly by the same factor.
- Units are labels only and are not converted.
- Yield means the same thing in both fields—such as portions, trays, or litres.
Check before using
- Spices, leavening, thickening agents, and cooking times may not scale linearly.
- Pan geometry, equipment capacity, and evaporation can change the finished yield.
- Always review allergen-critical and food-safety quantities independently.
04 / QUICK ANSWERS
Frequently asked questions
How is the scale factor calculated?
The desired yield is divided by the original yield. Every ingredient amount is multiplied by that factor.
Does this convert cups to grams?
No. It deliberately preserves each entered unit. Use the ingredient weight and volume converter when you need a unit conversion.
Can I scale a recipe down?
Yes. A desired yield smaller than the original produces a multiplier below one.