Ultimate Recipe Ingredient Calculator
The fastest way to perform ingredient scaling and adjust baking ratios. Use our yield converter for professional accuracy.
| Ingredient Description | Base Qty | Scaled Total |
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Professional Recipe Scaling
Consistency is the mark of a pro chef. Our recipe ingredient calculator ensures your scaling is flawless, whether you're serving a dinner for two or catering for two thousand. Use it as a yield converter to keep baking ratios perfect every time.
Expert Advantage
- High-Precision Ratios
- Commercial Yield Converter
- Real-time Cost Adjustments
How to Use the Recipe Adjuster
Select Preset
Load one of our 30+ library recipes or type in your original recipe name.
Set Yield
Input your 'Original' yield and the 'Target' yield you want to achieve.
Edit Items
Adjust ingredients and weights. Toggle 'Core Flour' for professional baking ratios.
Export
Copy the scaled results or save the list as a PDF for easy kitchen reference.
Most Searched FAQs
Q. How to calculate the amount of ingredients in a recipe?
To calculate ingredient amounts, you first find the scaling factor by dividing the target yield by the original yield. For example, if your original recipe makes 10 servings and you want 25, the factor is 2.5. Multiply the weight of every ingredient in the original list by this factor to get the adjusted amounts. Using a professional recipe ingredient calculator automates this process instantly.
Q. How to calculate the cost of ingredients in a recipe?
Calculating recipe costs involves identifying the unit price of each ingredient (e.g., price per gram or per item). Multiply the weight of the ingredient used in your recipe by its unit price. To do this efficiently when scaling, use our tool's Costing mode. Simply enter your purchase price, and the yield converter will calculate the total production cost for any batch size you set.
Q. How to multiply a recipe?
To multiply a recipe, establish a multiplier (the scale factor). While simple multiplication works for home cooking, professional baking requires maintaining baking ratios. As you multiply quantities, the ratios of salt, hydration, and leavening must remain perfectly proportioned to the total flour weight to ensure the final product has the same quality as the original batch.