Recipe Converter

Volume scales linearly, but cooking times, pan sizes, and leavening do not. Double a cake recipe and the batter sits deeper in the pan, so it needs more time at a slightly lower temperature to bake through. Spices and salt often need less than a full 2x scale, so taste as you go rather than multiplying blindly.

Enter each ingredient's gram weight as the amount, then set original and target servings. The calculator multiplies every amount by the same scale factor (target / original), so weight inputs scale just as cleanly as volume ones. Weight is more precise than cups, especially for flour and sugar, where loose vs. packed measuring changes the weight of a cup by 20% or more.

Most recipes halve without trouble. Watch for single eggs (a large egg is about 3 tablespoons beaten, so use roughly 1.5 tablespoons for half) and for small spice amounts that round down to near zero. Yeast doughs proof in about the same time regardless of batch size. Baking soda and baking powder are the most sensitive, so measure them carefully rather than eyeballing.

Yes. The calculator preserves whatever unit you enter (cup, tsp, tbsp, oz, lb, or any custom label) and only scales the numeric amount. A recipe calling for 1.5 cups scaled to 3x becomes 4.5 cups; it never converts between units, so convert manually first if you want different ones.

Add roughly 10% to your shopping list to cover measuring spills, trimming waste, and the occasional mis-measure. For a 50-serving party dinner scaled from a 10-serving recipe, buying ingredients for 55 servings gives a comfortable buffer without excess. Commercial cooks typically budget 5-10% yield loss for prep, cooking, and plating on top of that.