Recipe Scaler
Scale recipe ingredients with smart adjustments for salt, spices, and leavening agents
How to use Recipe Scaler
- 1Enter the amount of food used in the original recipe and the number of original copies.
- 2Enter the number of copies you want to change.
- 3View the amount used for each diet.
Scale recipes
Zoom = original usage x (targets / original)Scaled at the same rate for each food item, with a balance of flavors when increasing or decreasing.
Partial steps (e.g. oven temperature) remain fixed, while cooking times may require minor adjustments, not strictly proportional.
** Large-hour exchange of moulds by area rather than diameter**: Circle model size = πr2, so the coefficient of exchange of 8 inches (20 cm) for 6 inches (15/2 cm) is (15/2) ÷ (20/2) = 56.25 ÷ 100 = 0.5625 instead of 15 ÷ 20 = 0.75. Using a diameter ratio would cause the cake to be too thick, uncooked or spilly. Square molds are the same as squares. ** The other mold is changed, the bake time is adjusted — the smaller the time is slightly reduced, the larger the time is increased, which usually requires an extension of 20 per cent to 40 per cent and observation of the colour. **
** Some of the ingredients cannot be scaled linearly**, which is the most vulnerable place to failure: 1 ** spices and spices** — salt, pepper, peppers are more suitable to be scaled at 0.7 - 0.8 times (the sense of odor is non-linear and double spices are too salty); 2 ** ** condensant** (brush powder, yeast) — approximately 0.8 times because fermentation is a non-linear process associated with volume; 3 ** liquids** can be linear; 4 ** eggs** are not divided by weight method (grams required after dispersion, approximately 50 g for a medium egg). ** Empirical rule: linear scaling of the main material, a slight decrease in the temperature and inflation, and final taste adjustment. **
| Original Amount | Target mass | coefficient | Example (old 250 g flour) |
|---|---|---|---|
| 4 participants | 2 Personnel | 0.5 | 125 g |
| 4 participants | 6 participants | 1.5 | 375 g |
| 4 participants | 8 | 2.0 | 500 g |
| 2 Personnel | 5 participants | 2.5 | 625 g |
| 6 participants | 4 participants | 0.67 | 167 g |
| 1 8 inches | 1 6-inch model | 0.56 | By area |
| 1 8 inches | 1 10 inches | 1.56 | By area |
Zoom factor for common formulations
Frequently asked questions
Is cooking time linear?
No, large quantities may add a little time, but not strictly positive.
What about the tea spoon?
Reasonable pick-up; the recipe rarely requires precision to 1.833 tea spoons.
Can you get one?
Yes, but overutilized quantities are difficult to quantify accurately.
Do you want to double it?
Don't. The heating of food is a surface area-related process that doubles the weight but increases only about 1.6 times the surface area (sizing by 2/3 times), so that ** only needs to be increased by about 20 per cent to 40 per cent of the time, and the temperature usually needs to be reduced by 10-20°C**, otherwise it is not corroded. The bigger problem is that if the two molds are baked at the same time, it is necessary to ensure that the heat cycle in the oven is smooth (with a distance of 5 cm or more between the molds), otherwise the heat is uneven. ** The most reliable test will always be "clean when the toothpicks are pulled out" and "face is flexible" rather than "time out." **
Why does it taste wrong to scale up?
Three reasons: (a) the non-linear nature of the sauce (see above); (b) ** the merad reaction and caramel dependence on surface area and temperature**, with relatively small bottom-to-basket exposure in large quantities, and insufficient lignite — - The solution is** a batch of frying**, not a one-time full pan; 3** evaporation rate* * - The slow evaporation of large quantities of liquid and the longer duration of the juice collection may lead to dilution. The solution is to increase the amount of time spent on a large-scale cooking, and finally to concentrate on the sauce (** "Saving and refilling after the juice" is a standard practice in a professional kitchen**).
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