Food · Recipe Scaler
Recipe Scaling Tool
Scale any recipe up or down with a multiplier and notes on when straight scaling breaks down.
Instant result
Plain-English why
Copyable takeaway
What this means
Divide your target servings by the original to get the multiplier, then apply it to every ingredient. Some elements — especially in baking — need a manual check.
Formula used
Multiplier = target servings ÷ original servings. Apply to each ingredient quantity.
Worked example
A recipe for 4 scaled to 10 gives a ×2.5 multiplier. If the recipe uses baking powder, check the quantity rather than simply multiplying — leavening does not always scale linearly.
Common questions
Why does baking need special care when scaling?
Leavening agents like baking powder and bicarbonate of soda do not always scale linearly — too much can cause collapse, too little means no rise. Egg quantities and oven timing also behave differently at large scale. For straightforward savoury cooking, direct multiplication is usually fine.
Can I scale a recipe to a fraction of the original?
Yes, scaling down works the same way. The main caveat is very small batches where single eggs or partial teaspoons become awkward — the tool will flag when the multiplier falls below 0.5.
Plain-English summary
Enter original and target servings to get your scaling factor.
This section translates the result into a short, direct takeaway rather than leaving the page at a bare number.
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