Scaling a recipe by hand for a 400-cover wedding, after the kitchen has been running since 6am, is exactly when someone doubles the salt but forgets the chilli. This calculator does the multiplication for you: set your original yield, your target yield, and every ingredient line scales automatically.
Multiply every ingredient quantity by (desired portions divided by original portions) to scale a recipe accurately.
| Ingredient | Original qty | Unit | Scaled qty | |
|---|---|---|---|---|
| 0 kg | ||||
| 0 kg |
A dal recipe written for 10 portions needs 500g toor dal, 50g ghee and 10g cumin. Scaling to 250 portions, a factor of 25, turns that into 12.5kg dal, 1.25kg ghee and 250g cumin, with no manual multiplication needed.
Not always. Salt, chilli and strong spices often need to scale at a slightly lower rate than the main ingredients, cooks typically taste and adjust the seasoning after scaling rather than trusting the multiplier blindly.
Yes, the same factor works in both directions. Set desired yield lower than original yield and every quantity shrinks proportionally, useful for portioning a bulk recipe down to a tasting size.
Cooking time does not scale linearly with quantity, a pot of dal for 400 does not take four times as long as a pot for 100. Build in extra time for large batches and check doneness rather than relying on the original recipe's clock.
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