GIFSQ Tools · Module 11 — Ingredients, Additives & Formulation · Tool 202 of 500
Scale a recipe to a new number of servings: the scale factor, the new batch weight and the new weight of each ingredient, from one ingredient at a time.
Try sample values — fills the form with the worked example below.
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Scale factor
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New batch weight (g)
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New ingredient weight (g)
Equation: Scale factor = new servings ÷ original servings. New batch weight = original batch weight × scale factor. New ingredient weight = original ingredient weight × scale factor.
Method: Linear recipe scaling: every ingredient is multiplied by the same factor, so the formula percentages do not change. Yield is the batch weight before processing loss.
Assumptions: scaling is linear — cooking time, evaporation and equipment limits do not scale with it, so very large scale-ups need a trial batch.
Limitations: ingredients that are dosed by surface, by piece, or by a fixed process amount (for example a marinade, a glaze or a leavening agent) may not scale linearly.
Rounding: scale factor to 2 decimal places; weights to 1 decimal place; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Linear recipe scaling: every ingredient is multiplied by the same factor, so the formula percentages do not change. Yield is the batch weight before processing loss.
Assumptions: scaling is linear — cooking time, evaporation and equipment limits do not scale with it, so very large scale-ups need a trial batch.
Limitations: ingredients that are dosed by surface, by piece, or by a fixed process amount (for example a marinade, a glaze or a leavening agent) may not scale linearly.
Rounding: scale factor to 2 decimal places; weights to 1 decimal place; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: A recipe for 4 servings scaled to 10: factor = 10 ÷ 4 = 2.50; a 2,000 g batch becomes 5,000.0 g and 500 g of flour becomes 1,250.0 g.
Enter values above to see results.
Repeat the ingredient step for each ingredient in the recipe, or scale the whole formula by the same factor. Tool 202 of 500 — GIFSQ
