Kitchen math
Scale a recipe without losing the ratio.
Enter the original and target servings, then build a scaled ingredient list you can use while cooking.
Original recipe
Scaled recipe
Scaling formula
Target servings ÷ original servings = scaling factor
Not every instruction scales perfectly
Pan size, cooking time, heat transfer, yeast activity, seasoning, and evaporation may need judgment even when ingredient ratios are correct. Scale cautiously for very large batches.
Preserve the ratio
Multiply every ingredient by the same factor. Scaling only some ingredients changes the recipe balance.
Weight is often more precise
For baking, grams usually scale more consistently than cups because how tightly an ingredient is packed changes its volume.
Units stay separate
This tool scales the entered number but does not convert cups to grams or one ingredient into another. Those conversions depend on the ingredient.
A worked scaling example
If a recipe serves 4 and you want 10 servings, the factor is 10 ÷ 4 = 2.5. Two cups of flour become 5 cups, and one egg becomes 2.5 eggs.
Fractional eggs, leavening, salt, spices, and liquids may require a practical kitchen adjustment. For difficult fractions, weigh the ingredient or prepare the original recipe in batches.
What does not scale automatically
Pan depth, surface area, cooking time, oven loading, cooling time, seasoning, and food-safety steps may not change in direct proportion to servings.
For large batches, use a tested commercial or institutional recipe when consistency and safety matter. Check current food-safety guidance for the food and equipment involved.
Food safety, minimum cooking temperatures, storage limits, and allergen precautions do not change automatically with serving count. Follow a tested recipe and current food-safety guidance.
Keep calculating
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