culinary math: recipe scaling

What is the formula for scaling a recipe?

New Yield ÷ Old Yield = Scaling Factor

If a recipe makes 12 cookies and you need 30, what is the scaling factor?

30 ÷ 12 = 2.5

If a recipe calls for 4 oz of butter and you scale it by 2.5, how much butter do you need?

4 × 2.5 = 10 oz

STEP 1 — Find the Old Yield

This is how much the recipe originally makes. Examples: • 12 cookies • 4 servings • 1 loaf

STEP 2 — Find the New Yield

This is how much you want to make. Examples: • 30 cookies • 10 servings • 3 loaves

STEP 3 — Calculate the Scaling Factor

Use the formula:

Scaling Factor = New Yield ÷ Old Yield

Examples: • 30 ÷ 12 = 2.5 • 10 ÷ 4 = 2.5 • 3 ÷ 1 = 3

STEP 4 — Multiply Every Ingredient by the Scaling Factor

Whatever the scaling factor is, multiply each ingredient by that number.

Example: Original recipe uses 4 oz butter Scaling factor = 2.5 4 × 2.5 = 10 oz butter

⭐ BONUS: When Scaling Down

If the scaling factor is less than 1, you’re shrinking the recipe.

Example:
Old yield = 24 muffins
New yield = 6 muffins
Scaling factor = 6 ÷ 24 = 0.25

Multiply each ingredient by 0.25.

⭐ BONUS: When Units Get Messy

If you get weird numbers like 2.25 cups or 0.375 cups:

• Convert to tablespoons • Or convert to ounces • Or leave as a decimal if your teacher allows it