GIFSQ Tools · Module 06 — Bakery, Pasta, Breakfast Cereals & Snacks · Tool 110 of 500
Scale a cake formula up or down to a new total batter weight, keeping every ingredient in the same proportion.
Try sample values — fills the form with the worked example below.
–
Scale factor (x)
–
Scaled flour (g)
–
Scaled sugar (g)
Equation: Scale factor = target total batter weight ÷ original total batter weight. Scaled ingredient weight = original ingredient weight × scale factor. Apply the same factor to every ingredient in the formula.
Method: Proportional formula scaling as used in bakery production and in the cake formulation basis of AACC 10-90.01. The ratio of ingredients stays fixed; only the batch size changes.
Assumptions: the formula scales linearly; baking powder, leavening and flavouring scale by the same factor.
Limitations: very large scale-ups may need a small leavening adjustment and a longer bake; pan size and bake time do not scale with the factor.
Rounding: scale factor to 3 decimal places; scaled weights to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Proportional formula scaling as used in bakery production and in the cake formulation basis of AACC 10-90.01. The ratio of ingredients stays fixed; only the batch size changes.
Assumptions: the formula scales linearly; baking powder, leavening and flavouring scale by the same factor.
Limitations: very large scale-ups may need a small leavening adjustment and a longer bake; pan size and bake time do not scale with the factor.
Rounding: scale factor to 3 decimal places; scaled weights to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: a 1000 g batter with 400 g flour and 300 g sugar, scaled to 1500 g. Scale factor = 1500 ÷ 1000 = 1.500; flour becomes 600.00 g; sugar becomes 450.00 g.
Enter values above to see results.
Scale the whole formula by the same factor, then check the pan fill: batter should fill a pan about two-thirds full. Tool 110 of 500 — GIFSQ
