Recipe Conversion Calculator for Scaling Ingredients Up or Down (2024)

FAQs

When changing the yield of a recipe How is the scaling factor calculated? ›

Calculate the scaling factor by dividing the number of servings (or grams) you want to make by the recipe yield. Example: This recipe yields five servings. If you are making nine servings, the scaling factor is 9 ÷ 5 = 1.8.

The way to scale a recipe by number of servings is to multiply the original amount by the desired serving size and then divide by the original serving size. We are essentially doing the same thing as scaling a recipe by a multiplier.

Apply the Conversion Factor:

This adjusts the quantities to match your desired yield. Let's say the original recipe calls for 2 cups of flour. Multiplying 2 cups by 2.33 (our conversion factor) gives us 4.66 cups of flour for the adjusted recipe.

In case, if the original figure is scaled up, the formula is written as, Scale factor = Larger figure dimensions ÷ Smaller figure dimensions. When the original figure is scaled down, the formula is expressed as, Scale factor = Smaller figure dimensions ÷ Larger figure dimensions.

To find the scale factor, first find the corresponding sides on the two figures. Then, divide the measurement of the new figure by the measurement of the original figure. The resulting value is your scale factor, or how many times larger or smaller your new figure is compared to the original.

Determine the required yield of the recipe by multiplying the new number of portions and the new size of each portion. Find the conversion factor by dividing the required yield (Step 2) by the recipe yield (Step 1). That is, conversion factor = (required yield)/(recipe yield).

The conversion formula is portions you want divided by the portions the recipe says it will make. Then multiply each ingredient by that much.

The yield tells the number and size of servings the recipe will make. Why is this important? Knowing the yield in advance helps one to know if more or less food is needed – whether or not to make more or less of the food.

The exact scaling of ingredients is an integral part of the baking process. If ingredients are not weighed properly, an inconsistent inferior product could result. Using bakers' scales or digital scales can ensure that the amounts of ingredients are precise to the given formula.

When scaling a recipe What is the new yield? ›

You simply multiply or divide the ingredients to get the new yield; for example, doubling everything to get twice as many servings or halving everything to get half as many. But not every recipe is so straightforward, and there are some considerations to keep in mind.

The formula is EP weight ÷ AP weight × 100 = yield %. Yield percentage is important because it tells you several things: how much usable product you will have after processing; how much raw product to actually order; and the actual cost of the product per dollar spent.

The yield from a standard recipe can be easily increased or decreased by using an adjustment factor. An adjustment factor is found by dividing the desired yield by the original yield. Each recipe ingredient is then multiplied by the adjustment factor to determine the amount needed for the desired yield.

Determine the required yield of the recipe by multiplying the new number of portions and the new size of each portion. Find the conversion factor by dividing the required yield (Step 2) by the recipe yield (Step 1). That is, conversion factor = (required yield)/(recipe yield).

How do I determine a model's scale if I know the dimensions? You have to divide your real measurement to the model. For example, if your real measurement is 5m and your model is 20cm, divide 5/20 =1/4 and that means the ratio would be 1:4.

Scaling equations are often developed to generalize results from limited data sets. The form of the equations is usually based on physical intuition about hydraulics, guided by the techniques of dimensional analysis and statistical model fitting (eg, O'Connor et al., 2006).