How to scale a recipe based on one ingredient
When one ingredient determines how much you can make, use that ingredient to calculate the scale factor for everything else.
Scale the recipe before you cook
Enter the amount the recipe expects and the amount you actually have. FOOGG applies that ratio to the whole ingredient list and can estimate the new serving yield.
1. Find the amount the recipe requires
Example: the recipe calls for 500 g flour.
2. Measure what you have
Suppose you have 327 g.
3. Divide available by required
327 ÷ 500 = 0.654. That means you can make 65.4% of the original batch.
4. Multiply every quantified ingredient by 0.654
300 g sugar becomes about 196 g. 200 g butter becomes about 131 g. Three eggs become about 1.96 eggs.
5. Review ingredients that do not scale neatly
Eggs, salt, spices and leavening may need practical judgment. For an awkward fractional egg, beating it first can make proportional use easier.
Quick scale-factor examples
| Recipe needs | You have | Scale factor | Batch size |
|---|---|---|---|
| 500 g | 450 g | 0.90× | 90% |
| 500 g | 375 g | 0.75× | 75% |
| 500 g | 327 g | 0.654× | 65.4% |
| 500 g | 250 g | 0.50× | 50% |
Choose the right workflow for the constraint
| Your situation | Best FOOGG workflow | Why |
|---|---|---|
| Only one ingredient is short | This calculator | One available ÷ required ratio determines the batch. |
| Several ingredients may run out | Recipe ingredient limit calculator | It compares every entered ratio and finds the true bottleneck. |
| You want to use a whole retail pack | Package-size scaler | It compares one, two and three complete-package batch options. |
| The pan is the reason for resizing | PanFit | Pan capacity and batter depth matter separately from ingredient availability. |
When one ratio is not enough
Use a single-ingredient ratio only when that ingredient is the real constraint. If several ingredients are limited, compare all of them because a second ingredient can force a smaller batch. If a different baking pan is the reason for resizing, use the pan calculator so capacity and batter depth are considered separately from ingredient availability.
Need the full dedicated workspace?
The standalone ingredient scaler uses the same browser-local math and gives you more room for a longer ingredient list.
What if more than one ingredient is limited?
Use Recipe ingredient limit calculator. It compares each available/required ratio and automatically uses the smallest one.