Scale a recipe to a new serving count

The factor is desired servings ÷ original servings. Multiply the amount by that factor. 250 g for 4 servings becomes 375 g for 6. Eggs and yeast do not scale cleanly as fractions: round with judgment. A bigger cake does not bake for that factor times as long.

factor = desired / original

q' = q × factor

A mathematical identity, not dough science. Hydration, fermentation, and baking have their own non-linearities: see also the baker’s hydration calculator.

Original servings

Serving count in the recipe text.

Desired servings

Serving count you are aiming for.

Amount of one ingredient

One quantity, one unit. Repeat the operation for the other ingredients.

Assumptions

• Ingredients scale linearly.
• One unit per entry.
• No cooking loss.

Limits

• No bake time.
• No g ↔ tbsp conversion.
• Eggs round to whole eggs.

Useful for a sauce or a batter. Less useful for a cut of meat whose time depends on thickness, not on the guest count.

• Scaling oven time.

  Heat does not follow a simple proportion.

• Mixing grams and spoons in the same field.

  One unit at a time.

• Forgetting salt and pasta water.

  Every line scales; pasta cooking water often should not.

• Dough hydrationTwo masses: flour and water. The tool returns the hydration percent used in baking.
• RatioTwo integers in, a reduced ratio out (8 : 12 becomes 2 : 3), plus the quotient A/B and each term’s weight in the sum of absolute values — not “A as a percent of B.”
• PercentageEnter two numbers of the same kind. The tool returns (part ÷ total) × 100 — useful for a test score, a slice of a budget, or a share of a count.

Written by Rédaction HexaCalc (editorial team). Content last updated: August 25, 2026. No third-party medical or financial review is claimed.

This calculation uses a standard mathematical identity. See also the methodology.