Recipe Scaler
Scale any recipe by target yield, by multiplier, or to a target batch weight. Flags the things that do not scale linearly, which is where most scaled batches go wrong.
Ingredients
Scaling by 4x. Batch weight 950 g to 3800 g. 1 row is not in mass units (ea), so it is scaled but left out of the weight total.
| Ingredient | Original | Scaled | Percent of batch weight |
|---|---|---|---|
| Flour | 500 g | 2000 g | 52.6% |
| Butter | 250 g | 1000 g | 26.3% |
| Sugar | 200 g | 800 g | 21.1% |
| Eggs | 3 ea | 12 ea | - |
Mixing and bake times do not scale with the batch. A larger mass takes longer to heat through and often needs a lower temperature for longer.
Leavening and salt frequently need less than a straight multiple at large scale. Scale them, then taste and adjust before committing a full run.
Evaporation loss is proportional to surface area, not volume, so a bigger batch usually loses relatively less moisture and can finish wetter.
Scaling multiplies quantities. It does not re-time a bake, re-balance leavening, or account for equipment limits. Treat a scaled formulation as a starting point and validate the first batch.