Worked example
Check the method with simple numbers.
A recipe using 300 g flour for 12 units needs 750 g for 30 units because the scale factor is 2.5×.
Free calculator
Recipe scaler
Scale every ingredient from the original yield to the target yield. Results are estimates, rounded to two decimals for money.
Interactive worksheet
Scale the full ingredient list
Ingredient quantities
750 g
500 g
5 each
Planning estimate
2.5× batchAll 3 ingredient quantities are scaled from 12 to 30 sellable units. Review rounding for countable ingredients.
Assumptions
Know what the result includes.
- Every ingredient uses the same yield factor.
- Pan capacity and mixer capacity are checked separately.
- Baking time and temperature do not scale automatically.
Common mistakes
Keep these out of the calculation.
- Scaling only the main ingredients
- Assuming a doubled batch takes exactly twice the oven time
- Ignoring practical equipment limits
Useful questions
Does this change baking temperature?
No. Test time and temperature for the new batch and equipment.
Can I scale down?
Yes, when the target yield is below the original yield.
How precise is the result?
The interface shows up to three decimals; use practical measuring precision.
Continue with context.
Read the related guide, then return with your own verified figures.
Schedule scaled production safely