A great recipe that serves 4 – but 8 guests are coming. Or just leftovers to use up for 2. The portion calculator scales all ingredient quantities automatically. A word of caution for baking: quantities cannot always be doubled linearly, because baking time, leavening agents and seasoning follow their own rules.
Step by Step: How to Use the Portion Converter
- Enter the original servings: How many people does the recipe serve? For example 4.
- Enter the desired servings: For example 6 people.
- Scaling factor: The calculator automatically works out 6/4 = 1.5.
- Enter the ingredients: Type each ingredient with its quantity – the calculator multiplies everything.
- Watch the baking time: When doubling the quantity in the same tin, extend the baking time by 10–15 minutes, but do NOT double it.
Practical Examples
Pasta bake from 4 to 10 portions: Scaling factor 2.5. 400g pasta → 1,000g. 200ml cream → 500ml. 150g cheese → 375g. Baking time: original 30 min → 35 min is usually sufficient.
Reducing a cake from 12 to 8 slices: Factor 0.67. 300g flour → 200g. 3 eggs → 2 eggs (acceptable approximation). Tip: use a smaller tin.
Salad dressing for a party buffet (40 people instead of 4): Factor 10. 2 tbsp vinegar → 20 tbsp = 300ml. Important: do NOT scale spices by a factor of 10 – add gradually and taste as you go!
Scaling Rules for Baking
- Flour, butter, sugar, milk: scale linearly
- Baking powder: maximum 75% of the linear amount
- Yeast: approx. 60–70% of the linear amount + allow more rising time
- Salt, spices: only 50–60% + taste and adjust
- Baking time: do NOT scale – bake until a skewer comes out clean
Frequently Asked Questions (FAQ)
What should I do with baking powder when scaling?
Do NOT scale baking powder, yeast or salt linearly. As a rule of thumb, use less than 50% of the scaled amount and then adjust to taste. Too much baking powder makes the dough bitter. For yeast: when doubling a recipe, use only about 1.5× the yeast and allow longer proving time.
Can I multiply a recipe by any factor?
In theory yes, but large quantities need different pot sizes and adjusted cooking times. Roasts and bakes cook better in several smaller dishes than in one overfilled large pot.
How do I convert tablespoons and teaspoons?
1 tablespoon (tbsp) = 15 ml = 3 teaspoons (tsp). In recipes: 1.5 tbsp = 1 tbsp + 1 tsp + half a tsp. For small quantities of spices: taste and adjust rather than scaling strictly.
