Case 1
- How much of the ingredient?
- 200
- Servings the recipe makes
- 4
- Servings you want
- 6
300.00
Open with these valuesRecipe Scaler
300.00
Result: 300.00Divide the servings you want by the servings the recipe makes; that single factor multiplies every ingredient. Going from 4 to 6 servings is a factor of 1.5, so 200 g of flour becomes 300 g. Times do not scale with it — a double batch is not cooked in double the time.
The numbers at a glance
Held fixed: How much of the ingredient? 200.00, Servings the recipe makes 4.
| Servings you want | Result |
|---|---|
| 0 | 0.00 |
| 2 | 100.00 |
| 4 | 200.00 |
| 6Your value | 300.00 |
| 8 | 400.00 |
| 10 | 500.00 |
| 12 | 600.00 |
Worked examples
Case 2
- How much of the ingredient?
- 100
- Servings the recipe makes
- 2
- Servings you want
- 8
400.00
Open with these valuesCase 3
- How much of the ingredient?
- 500
- Servings the recipe makes
- 10
- Servings you want
- 5
250.00
Open with these valuesHow it's calculated
scaled amount = amount × (desired ÷ original)
- StepDivide the servings you want by the servings the recipe was written for.
- StepMultiply the ingredient amount by that factor.
- StepRepeat for every ingredient — the factor is the same for all of them.
- ResultLeave cooking and baking times alone; judge doneness, not the clock.
What this number means
Rescaling a recipe is multiplication, and the only part that needs thinking about is that a single multiplier belongs to the whole ingredient list rather than to each line separately. Divide the servings you want by the servings the recipe was written for, and that quotient is the conversion factor. The default settings go from 4 servings to 6, so the factor is 6 ÷ 4 = 1.5 and the 200 units of the ingredient become 300. Putting the same 1.5 through every other line is what holds the proportions still, which is the reason the result is the same dish in a different quantity rather than a different dish. The amount deliberately carries no unit: grams, millilitres, cups or pieces go in and come back out in whatever they arrived as. What the factor does not touch is anything that is not a quantity. Times, temperatures and the vessel stay where they were, because heat travels through depth and surface rather than through servings. And the arithmetic is exact where a kitchen is not: ingredients that only come in whole units, and seasonings strong enough to dominate, both need a hand once the multiplication is done.
One factor, every ingredient
Divide the servings you want by the servings the recipe makes, and that single number multiplies the whole list. Work it out once rather than per ingredient.
The amount has no unit
Grams, millilitres, cups or pieces all go in and come back out in the same unit. The factor is a plain multiplier and does not care which one you use.
Seasoning and leavening are the exceptions
Proportions hold because every ingredient takes the same factor. Salt, spices and baking powder often work better slightly under it, so taste as you go.
Commonly misread
A factor of 1.5 on a three-egg recipe means 4.5 eggs.
Eggs come whole, so round to the nearest one and nudge the liquid to compensate. Where the ratio really matters, beat one egg and weigh out half of it.
Doubling the batch means doubling the time in the oven.
Only the quantities take the factor. Heat travels through depth and surface, not through servings, so judge doneness by colour, smell and a thermometer.
Reference table
| Amount, from, to | Factor | Scaled amount |
|---|---|---|
| 100, 2, 8 | × 4 | 400.00 |
| 200, 4, 6 | × 1.5 | 300.00 |
| 250, 4, 4 | × 1 | 250.00 |
| 500, 10, 5 | × 0.5 | 250.00 |
| 12.5, 2, 3 | × 1.5 | 18.75 |
Questions
How do I scale a recipe up or down?
Divide the servings you want by the servings the recipe makes to get the conversion factor, then multiply every ingredient by it. For 200 g of flour going from 4 to 6 servings that is 200 × 1.5 = 300 g.
What is the scaling factor?
It is the one multiplier you apply to the whole ingredient list, equal to desired servings divided by original servings. Above 1 the recipe grows, below 1 it shrinks, and exactly 1 leaves it untouched.
Do cooking and baking times scale too?
No. Heat travels through depth and surface, not through servings, so a double batch is not done in double the time. Use the factor for quantities only and judge doneness by colour, smell and a thermometer.
What if the factor lands on half an egg?
Eggs come whole, so a factor of 1.5 on a three-egg recipe asks for 4.5. Round to the nearest whole egg and nudge the liquid to compensate, or beat one egg and weigh out half of it where the ratio really matters.
Does scaling change how the dish tastes?
Proportions hold, because every ingredient takes the same factor. The usual exceptions are strong seasonings and leavening — salt, spices and baking powder often work better slightly under the factor. Taste as you go rather than trusting the arithmetic alone.
Sources and last check
Information, not professional advice.