Recipe Scaling Calculators
5 calculators in Cooking & Food. Each one shows its formula and a worked example, and most list the sources behind them.
Calculators, A to Z
As-Purchased vs Edible Portion Calculator
Pounds of produce to buy for a weight of trimmed or cooked edible portion, or the edible portion a purchase gives, from USDA yields, with cost per pound.
Baking Pan Size Conversion Calculator
Scale a recipe from one baking pan to another (round, square, rectangular, loaf, Bundt or muffin) by area or volume, and how batter depth changes.
Batch Yield and Servings Calculator
Servings a batch makes from its weight or volume and portion size, pieces a pan cut into a grid gives, or the batch size a serving count needs.
Recipe Cost per Serving Calculator
Calculate total recipe batch cost, cost per serving, trim-loss cost, and menu food-cost percentage across up to 5 ingredients with USDA AP-to-EP yields.
Recipe Scaler: Double, Halve or Resize a Recipe
Scale recipe ingredients by serving count or batch multiplier with kitchen fractions, cup-and-spoon step-ups, and metric equivalents.
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