Recipe Scaler
Scale any recipe up or down instantly. Enter original and target servings to get exact scaled ingredient amounts. Includes baker's percentage, pan size adjustment, and batch cooking tools.
Scaling Factor
—
Ingredient 1 (Scaled) —
Ingredient 2 (Scaled) —
Ingredient 3 (Scaled) —
Extended More scenarios, charts & detailed breakdown ▾
Scaled Amount
—
Half Recipe —
One-Third Recipe —
Professional Full parameters & maximum detail ▾
Baker's Percentage
Hydration (Water %) —
Salt % —
Yeast % —
Pan Size Adjustment
Pan Area Ratio (new/old) —
Temp Adjust for Larger Pan (°F) —
Unit Reference
12 tsp = 4 tbsp = ¼ cup —
How to Use This Calculator
- Enter original servings and target servings.
- Enter amounts for up to 3 ingredients — see scaled amounts instantly.
- Use Ingredient List tab to scale 3 ingredients with units (cups, tbsp, tsp, oz, g).
- Use Batch Cooking to plan meal prep — how many batches for 20 portions?
- Use the Professional tab for baker's percentage and pan size adjustment.
Formula
Scaling Factor = Target Servings ÷ Original Servings
Scaled Amount = Original Amount × Scaling Factor
Baker's Hydration = (Water ÷ Flour) × 100%
Example
Original recipe: 4 servings, uses 2 cups flour. Scale to 10 servings: factor = 10/4 = 2.5. Scaled flour = 2 × 2.5 = 5 cups.
Frequently Asked Questions
- Divide target servings by original servings to get the scaling factor. Then multiply each ingredient by the factor. Example: a 4-serving recipe scaled to 10 servings has a factor of 2.5 — double each ingredient plus half again.
- Baker's percentage expresses each ingredient as a percentage of flour weight. Flour is always 100%. A hydration of 65% means 65g of water per 100g of flour. This makes it easy to compare recipes and scale precisely.
- Calculate the area of each pan (width × height or π×r² for round pans) and divide new area by original area. This is the scaling factor for your recipe. A 9×13 pan (117 sq in) to 8×8 (64 sq in) = factor of 0.547.
- For larger pans (more batter), reduce temperature by 25°F and increase baking time. For smaller pans, increase temperature by 25°F and reduce time. Always check for doneness early.
- 12 teaspoons ÷ 3 = 4 tablespoons = ¼ cup. Key conversions: 3 tsp = 1 tbsp, 16 tbsp = 1 cup, 48 tsp = 1 cup.