Recipe Scaler & Converter

What scales linearly and what does not

• Flour, sugar, butter, milk, eggs, chocolate and fruit all scale in a straight line.
• Salt and spices scale arithmetically but not perceptually — scale to about 1.75× when doubling, then taste.
• Leavening over-inflates above about 3× a batch; reduce it by roughly 10%.
• Pan size and baking time do not scale at all.

Adjusting the bake when you scale

Depth is what changes the timing. Keep the batter depth roughly the same by using a larger pan or more pans, rather than the same pan filled higher.

• Same depth, bigger area: keep the temperature and add roughly 10–20% to the time.
• Deeper batter in the same pan: drop the oven by about 15 °C (25 °F) and expect a longer bake.
• Never fill a cake tin more than about two-thirds full.
• Cookies do not change at all — same size pieces, same bake time, more trays.

Halving a recipe that uses one egg

Beat the egg until the yolk and white are combined, then weigh out half. A large egg out of its shell weighs about 50 g, so half is 25 g — or about 1½ tablespoons by volume.

Why converting to grams is worth doing once

A cup of flour is anywhere from 120 g to 150 g depending on how it was filled, so a recipe in cups is one you approximate. Convert it to grams once, write the weights in the margin, and scaling becomes simple multiplication: 250 g × 1.5 is 375 g.

Frequently asked questions

How do I double a recipe?

Paste the ingredient list and tap 2×. Baking times do not double — a deeper batter needs longer at a lower temperature.

Is anything uploaded?

No. Parsing and scaling happen entirely in your browser.

Can it convert my whole recipe to grams at once?

Yes. Every line whose ingredient it recognises is weighed using that ingredient's density; lines it cannot match, like 2 eggs or a pinch of salt, are left as written.

Does it understand fractions like 2 1/2 or ½?

Both — plain fractions, mixed numbers, unicode fractions, decimals and ranges like 1-2 tsp.