Recipe Scaler
Paste your recipe ingredients and scale them up or down. Supports fractions and automatic unit rounding.
Original Recipe
Scaled Recipe
How the scaler reads a recipe
Each line is parsed for a leading quantity, an optional unit and the ingredient name. Whole numbers, decimals, vulgar fractions such as ½ and mixed amounts like "1 1/2" are all recognised, and the quantity is multiplied by your chosen factor while the unit and ingredient text pass through unchanged. Lines without a number — method steps, headings, "salt to taste" — are left exactly as written, so you can paste a whole recipe rather than picking out the ingredient list first.
What scales linearly and what does not
Flour, sugar, liquids, meat and most bulk ingredients scale in direct proportion. Several things do not. Salt, chilli and strong spices intensify faster than the batch grows, so scale them up by roughly three quarters of the factor and taste. Leavening agents such as baking powder and yeast follow the dough volume but respond to temperature and time, so a doubled dough may prove faster, not slower. Alcohol, vanilla extract and gelatine also behave non-linearly and are worth adjusting by judgement rather than arithmetic.
Pans, timing and rounding
Doubling a recipe rarely means doubling the bake time. Heat travels by surface area, so a deeper pan needs a longer, lower bake while two pans of the original depth keep the original timing. Match total pan area to the scale factor where you can: a 20 cm round tin holds about 314 cm² and a 28 cm round tin about 616 cm², close to double. Scaled amounts are rounded to practical kitchen measures, so re-check anything critical to structure — gelatine, yeast, or egg counts — against a scale rather than a cup.
Cite this page
UnitConvertLab. (2026). Recipe Scaler. UnitConvertLab. Retrieved from https://unitconvertlab.com/es/tools/recipe-scaler