How to use the Recipe Calculator
Recipe Calculator has six modes for recipe quantities and ratios. Scale recipe works with servings or batch weight. The other tabs calculate Baker's %, Hydration, Brine, Coffee ratio, or Pizza dough values, with the units and result actions shown for each mode.
- Choose Scale recipe, Baker's %, Hydration, Brine, Coffee ratio, or Pizza dough.
- Enter the values shown for that mode, then select its units or Solve for option.
- Select Calculate and read the result table, statistics, and formula.
- Select Copy result or Download result (.txt) when available. Scale recipe also has Print table, and Reset restores that mode's starting values.
How to scale a recipe by servings or batch weight
In Scale by, choose Servings or Batch weight. Enter Original servings and Target servings, or the original and target batch weights. Batch weight also requires Batch weight unit, with grams (g), kilograms (kg), ounces (oz), or pounds (lb). Add an ingredient name, quantity, and Unit. Unit is a label, so the calculator leaves it unchanged.
Rounding policy has No rounding (full precision), Nearest 0.1, Nearest 0.25, and Nearest whole number. The scale factor keeps full precision. The selected policy changes the displayed quantity only.
Original servings: 4
Target servings: 6
Flour: 500 g
Scaled flour: 750 gThe calculator divides the target value by the original value, then multiplies each ingredient quantity by that scale factor.
How the Baker's percentage and dough hydration modes work
Baker's % uses Flour weight (100% reference) as the base. Each added ingredient is divided by that flour weight and multiplied by 100. Hydration uses Flour weight and Water weight. Both modes accept grams (g), kilograms (kg), ounces (oz), or pounds (lb).
Pizza dough uses Number of dough balls, Dough ball weight (each), Weight unit, and percentages for hydration, salt, yeast, oil, and sugar. It first finds the total dough weight, then calculates flour and the other ingredient weights from those percentages.
Enter numbers in the fields. Scale's original and target values must be greater than zero. Flour weight must be greater than zero in Baker's % and Hydration. Number of dough balls must be a positive whole number; several ingredient and percentage fields accept zero.
How Brine and Coffee ratio solve for missing values
In Brine, Solve for can be Concentration, Salt weight, or Water amount. Water accepts g, kg, oz, lb, mL, L, cup, qt, or gal. Salt accepts g, kg, oz, or lb. For volume water units, the result table records the page's 1 g/mL assumption. Target concentration must be below 100.
Coffee ratio solves for Water amount, Coffee amount, or Ratio. Enter the other two values with Ratio N (1 : N), then choose grams (g) or ounces (oz) in Unit. The calculation uses the selected unit as the label for coffee and water.
Examples for scaling, hydration, brine, and coffee
For a four-serving recipe, enter 6 as Target servings and choose Nearest 0.1 if the displayed quantities need that rounding. In Hydration, enter flour and water weights to calculate the water percentage.
For brine, choose Salt weight and enter water plus target concentration. For coffee, 20 g of coffee with Ratio N set to 16 produces 320 g of water.
When to use related food calculators
The Food Calculators for Recipes, Dough & Nutrition category groups related tools. Use Recipe Scaling Calculator for an ingredient list that only needs servings-based scaling. Use Cooking Conversion Calculator for cooking volume, weight, or temperature conversions. Use Recipe Cost Calculator for package sizes, prices, yield, waste, or markup.
These calculations run in the browser. The page does not send the entered values to a server.
Frequently asked questions
How do I use the Recipe Calculator to scale a recipe?
Choose Scale recipe, select Servings or Batch weight in Scale by, enter the original and target values, add ingredients, and select Calculate. Each quantity is multiplied by target divided by original.
Can a recipe scaling calculator use batch weight?
Choose Batch weight, select Batch weight unit, and enter the original and target batch weights. The selected unit is used for both weights.
How does the Baker's percentage calculator work?
Enter Flour weight (100% reference), add ingredient weights, and select Calculate. Each ingredient percentage equals its weight divided by the flour weight, multiplied by 100.
Does this recipe calculator calculate calories or food safety?
No. It calculates recipe quantities and ratios. It does not provide nutrition totals, brining times, temperatures, storage limits, proofing estimates, or ingredient substitutions.