Recipe Scaling Calculator

1. Enter Current (original) servings and Target servings.
2. Fill in each Ingredient name, Quantity, and optional Unit field.
3. Click Add ingredient for another row. Use Remove ingredient to delete a row.
4. Choose a Rounding policy, then click Calculate.
5. Use Copy result, Download result (.txt), or Print table after the result appears.

How to scale a recipe by servings

The calculator divides Target servings by Current (original) servings to get the scale factor. It multiplies each entered Quantity by that number, then puts the original and scaled values in the result table.

Current (original) servings: 4
Target servings: 6
Flour: 500 g -> 750.0 g
Scale factor: 1.5000x

After calculation, the result shows Scale factor = Target servings / Original servings and Scaled quantity = Original quantity x Scale factor. With 4 servings and 6 target servings, the factor is 1.5000x, so 500 g becomes 750.0 g under the default policy.

Recipe scaling calculator rounding and units

Rounding policy changes the displayed scaled quantity. The choices are No rounding (full precision), Nearest 0.1, Nearest 0.25, and Nearest whole number. The calculation keeps full precision; the scale factor displays four decimal places, original quantities display three, and the unrounded scaled quantity displays four.

Unit is a text label, such as g or cup. The calculator trims spaces around it and uses the resulting label in the table. It does not convert grams to cups or change one unit into another.

Recipe scaling calculator input rules

Current (original) servings and Target servings must be greater than zero. Each used row needs an Ingredient name and a Quantity of zero or more. A row with both fields blank is skipped, even when its Unit field contains text. The calculator needs at least one completed row. A name without a quantity, or a quantity without a name, shows an error.

Recipe scaling examples

For a recipe written for four servings, enter 4 in Current (original) servings and 6 in Target servings. The table then shows the quantities to review while measuring the batch.

A dough list can include flour, water, salt, and yeast with g in each Unit field. Download the result as text for a prep note. If another unit is needed, convert the quantities separately because Unit is only a label.

When another food calculator fits better

Use the Cooking Conversion Calculator for cooking volume, weight, temperature, or mass-volume conversions with density. Use the Recipe Calculator for batch-weight scaling, baker's percentages, dough hydration, brine concentration, coffee ratio, or pizza dough quantities.

The Recipe Cost Calculator covers total recipe cost, batch cost, and per-serving cost. Food Calculators lists the other recipe, dough, conversion, and nutrition tools.

Copying, downloading, and printing the result

• Copy result puts the generated plain-text result on the clipboard when clipboard writing succeeds.
• Download result (.txt) creates a text file with the generated result.
• Print table starts the print action.

• Copy result places the plain-text result on the clipboard when clipboard writing succeeds. If it fails, the interface displays “Could not copy - select and copy manually.”
• Download result (.txt) creates a plain-text download.
• Print table prints the result area, including the “Scaled ingredient table” heading and table.

Frequently asked questions