Recipe scaling calculator
Scale a list of ingredient weights to a different yield, with the full multiplier shown.
How to use the result
Multiplier = target yield ÷ original yield. Multiply each ingredient weight by this number. Both yields must describe the same thing: portions, equal-size cookies, or total dough weight.
Worked example
12 portions to 18 portions = 1.5×. An ingredient weighing 240 g becomes 360 g.
Before changing the recipe
Enter ingredients as Name: grams, one per line. Weigh eggs without shells; for a fraction of an egg, beat it before weighing the needed amount. Do not scale baking time or oven temperature with this factor. Pan fill, mixer capacity, dough handling, and portion size still need recipe-specific judgment. Results are arithmetic estimates, not tested adaptations.
Calculation tool · Editorial review pending