Recipe Scaler & Batch Converter
Excel (.xlsx) — also opens in Google Sheets & Numbers
To scale a recipe, divide the yield you want by the yield the recipe makes, then multiply every ingredient by that scale factor. This sheet does it for a whole ingredient list in Excel or Google Sheets and shows the factor, so you can sense-check a batch before anything is weighed.
What's inside
- Scale factor shown so you can sense-check it
- Every quantity recalculated instantly
- Great for batch cooking and events
- Worked example built in
What it does
Enter your recipe's original yield and the yield you need; every ingredient quantity recalculates instantly, with the scale factor shown so you can sense-check the result before you start weighing.
Batch cooking, events, a sudden 60-cover booking — scaling by calculator-and-scrap-paper is where recipes drift. This keeps the ratios honest.
Who it's for
Anyone who cooks the same thing at different volumes: prep kitchens, caterers, bakers. Pairs with the free PrepSheet browser tool, which also costs the recipe while it scales.
Try the free online version: the recipe scaler scales a recipe in your browser, with nothing to download.
Worked example: 4 servings to 10
The Recipe Scaler tab opens with a recipe that makes 4 and a target of 10, a scale factor of 10 ÷ 4 = 2.5:
| Ingredient | Original | Unit | Scaled |
|---|---|---|---|
| Flour | 500 | g | 1,250 |
| Butter | 250 | g | 625 |
| Eggs | 4 | each | 10 |
| Milk | 300 | ml | 750 |
Every line is original quantity × 2.5, so the ratios stay exactly as written. The factor on screen is the check: if you meant to double a recipe and the factor reads 20, a yield has been typed wrong.
How to use it
- Enter how many the recipe makes now and how many you need.
- List each ingredient with its original quantity and unit (up to 22 lines). Keep units consistent: g with g, ml with ml.
- Read the scaled quantities and round them to what you can weigh or buy.
Where straight scaling needs a chef's eye
Weights of ingredients scale cleanly. Salt, spice, chilli and raising agents are worth adding at about 80–90% of the scaled amount on a big batch and adjusting to taste. Cooking times do not scale with quantity: a pot four times bigger takes longer to come to temperature, and a deeper tray bakes slower. Pan sizes and oven space are the real limit on large batches.
What it does not do
It does not cost the recipe. The free PrepSheet recipe tool scales and costs at the same time and prints a prep sheet; the Food Cost template costs a whole menu.
Questions people ask
Is this a subscription?
No. It is a one-off £5.99, with no VAT charged: buy it once, download the file and it is yours to keep. It works offline.
Does it work in Google Sheets?
Yes. Upload the .xlsx to Google Drive and open it with Google Sheets; the formulas carry over. It also opens in Apple Numbers.
Can I scale down as well as up?
Yes. A target smaller than the original gives a factor below 1, for example 10 servings to 4 is 0.4.
Does it convert cups to grams?
No. It keeps whatever unit you type. Convert to grams and millilitres first for anything you weigh; it is more accurate in a kitchen anyway.
Goes well with
Try the numbers first, free: the food cost & GP calculator and the recipe costing tool run in your browser.