How do I scale a recipe?
Multiply every ingredient by target yield ÷ original yield. Moving from 12 to 8 equal-sized servings uses a multiplier of ⅔: 300 g flour becomes 200 g. This tool changes recipe quantity, not pan size, price or baking time.
Enter your original recipe
The defaults are a quantity demonstration, not a complete tested recipe. Original and target servings must refer to the same portion size.
INGREDIENT MULTIPLIER
Ingredients and quantities remain in this browser tab and are not saved after refresh. After a valid interaction, only a usage count and tool name are sent. US cup/spoon unit labels remain unchanged; the tool does not convert them to grams.
A complete quantity example
For 12 original servings and 8 target servings, the multiplier is 8 ÷ 12 = ⅔. Flour: 300 g × ⅔ = 200 g. Milk: 180 ml × ⅔ = 120 ml. Whole eggs: 2 × ⅔ = 1⅓ eggs. If the two eggs actually weigh 96 g after beating, use 96 g × ⅔ = 64 g of that mixture. The 96 g is illustrative, not an assumed egg standard.
What needs a kitchen check?
- Use the same serving size on both sides. A small cookie and a large cookie are different yields.
- Small amounts of leaveners, salt and spices may fall below your scale's useful precision. Do not treat display digits as measurement accuracy.
- Linear ingredient scaling does not prove that a large batch mixes, rises or bakes the same way. Test larger changes and use appropriate equipment.
- Whole counts such as egg yolks or decorations need a practical adjustment. Weigh where appropriate; do not blindly round a recipe's eggs up or down.