Free Recipe Scaler & Converter
Enter what the recipe makes and what you need. Every ingredient quantity recalculates instantly, so you can scale up for service or down for a test batch. No signup required.
Scaling for a batch you sell?
Dishboard costs your prep recipes by yield, so a batch and a single portion always cost out correctly.
How to scale a recipe
- 1
Enter what the recipe makes
The number of servings (or units) the original recipe yields. This is your starting point.
- 2
Enter what you need
The number of servings you want. The tool shows the scale factor, the ratio between the two.
- 3
List your ingredients
Add each ingredient with its quantity and unit. Use whatever units your recipe is written in: grams, ounces, cups, pieces.
- 4
Read the scaled quantities
Every quantity is multiplied by the scale factor. Taste and adjust seasoning, leavening, and bake time, which do not always scale in a straight line.
What to watch when you scale up
Seasoning. Salt, chili, and strong aromatics often need a touch less than the math says in a big batch. Scale them with the tool, then taste and correct at the end.
Leavening and yeast. These do not always scale linearly. For large bakes, scale carefully and test before committing a full batch to service.
Time and equipment. A double batch rarely takes double the time, but a fuller pot or oven can. Adjust time and temperature by observation, not by the scale factor.
Weigh, do not scoop. At volume, weighing ingredients is far more consistent than cups and spoons. If your recipe uses volume, this is a good moment to switch to weight.
Frequently asked questions
- How do I scale a recipe to a different number of servings?
- Divide the servings you want by the servings the recipe makes to get a scale factor, then multiply every ingredient by it. For 4 to 10 servings the factor is 2.5, so 200 g of flour becomes 500 g. This tool does the math for every ingredient at once when you enter the two serving counts.
- Does everything scale linearly?
- Most ingredients do, but use judgment on three: salt and strong spices often need slightly less than the math suggests when scaling up, leavening (baking powder, yeast) does not always scale linearly in large batches, and liquids can behave differently at volume. Taste and adjust seasoning at the end.
- Can I scale baking recipes?
- You can scale the ingredient quantities, but baking is sensitive. Large scale-ups can change mixing, hydration, and bake time, and very large batches may need to be split. Treat the scaled quantities as an accurate starting point, then test once before relying on it for service.
- Does scaling change the cooking time?
- Often, yes, but not in proportion. A double batch of soup does not take twice as long, but a bigger roast or a fuller oven can take longer. Scale ingredients with this tool, and adjust time and temperature by testing.
- Can I scale by weight and volume together?
- Yes. Enter each ingredient in whatever unit your recipe uses (g, oz, ml, cups, pieces). The unit is carried through unchanged, only the number is scaled. For consistent results at scale, weighing is more reliable than volume measures.
- How does this help with food cost?
- Scaling tells you how much of each ingredient a batch needs, which is the first step to costing it. Once you know the scaled quantities, use the recipe cost calculator to turn them into a total cost and a cost per serving.
Dig deeper
Cost your batches in Dishboard
Prep recipes cost out by yield, so scaling and costing stay in sync across your whole menu. Free, no card required.