Recipe yield calculator.

How the calculation works

Keep the ingredient unit unchanged during scaling. The factor applies to the ingredient quantity, while the portion size stays the same. Check cooking capacity separately because a larger vessel may change evaporation.

Formula: Current quantity × required portions ÷ current portions.

Worked example

The starting inputs are illustrative assumptions: Current recipe portions: 10; Required portions: 25; Current ingredient quantity (same unit): 400. They produce 1000.00 units. These inputs are editable and are not market prices or industry benchmarks.

Use the result

Scale a recipe on paper, then measure the finished yield. Seasoning, equipment limits and service losses need a practical check.

Keep the period, unit and currency consistent across the inputs. A calculator cannot identify a missing cost from the figures you provide. Retain an invoice or stock-count record for the inputs, and use the result as a check on your operating decision.