Scale a recipe from the ingredient amount you have
If a recipe needs 500 g of flour but you only have 327 g, use that available-versus-required ratio to resize the entire ingredient list to 65.4% in one step.
Why this is different from a normal recipe scaler
A normal scaler starts with serving count. This tool starts with one ingredient that truly limits the batch. The factor is available amount ÷ required amount, then that factor is applied to the leading numeric quantity on each recognized ingredient line.
Worked example: the whole batch at 65.4%
If a recipe calls for 500 g flour and you have 327 g, the scale factor is 327 ÷ 500 = 0.654.
| Original ingredient | Calculation | Scaled amount |
|---|---|---|
| 500 g flour | 500 × 0.654 | 327 g |
| 300 g sugar | 300 × 0.654 | 196.2 g |
| 200 g butter | 200 × 0.654 | 130.8 g |
| 3 eggs | 3 × 0.654 | 1.962 eggs |
The arithmetic is exact for the ratio; the practical kitchen decision may not be. For fractional eggs, beating an egg and measuring the needed proportion is more precise than rounding to a whole egg.
When one ratio is the wrong tool
| Your constraint | Use instead | Why |
|---|---|---|
| Several ingredients are in short supply | Use What I Have | It compares every entered ratio and finds the actual bottleneck. |
| You want to empty one or more full retail packs | Package-size scaler | It compares complete-package batch options rather than a shortage. |
| A different baking pan is forcing the change | PanFit | Pan area, depth and overflow risk matter independently of ingredient supply. |
| You simply want a different serving yield | Recipe scaler | Serving count is the correct starting constraint. |
Quantities that still need judgment
Scaling is mathematical, but recipes are not always perfectly linear. Salt, strong spices, leaveners and thickening agents can need sensory or recipe-specific adjustment. Egg quantities can become awkward fractions. FOOGG shows the proportional result so you can see the math; it does not claim that every ingredient should be rounded or adjusted the same way.
What the parser changes
FOOGG scales recognized leading quantities, including whole numbers, decimals, common fractions, mixed fractions and common Unicode fractions. Later numbers on the same line are deliberately left alone because they can describe package size, fat percentage or another property rather than the amount to multiply. See the methodology for the parser rules and assumptions.