Recipe Scaler

Multiply each ingredient by (new servings / original). 4 to 6 servings = 1.5x. Spices: scale 1.2-1.5x not full. Salt: full scale. Oil: full scale.

Most yes, but: bread doubling needs more kneading, cookies bake same time regardless, baking pan size constrains scaling. Quadrupling complex dishes risky.

4 to 2 servings: 0.5x everything. Eggs: hard to halve - use 1 large egg or 2 medium. Spices halve fully. Cooking time stays similar.

Bake science is precise. Halving or doubling works. 1.5x or 2.5x trickier. For best results: stay close to original. Use bakers percentage for accuracy.

Sugar syrup recipes scale precisely. Halwa, kheer scale linearly. Burfi/gulab jamun: keep ratios exact, increase batches not volume.

Stovetop: 20-30% longer (larger volume takes longer to heat). Oven: same time same temp. Pressure cooker: same whistles. Steam: slightly longer.

Standardize at 4-serving recipe. For 50 orders, multiply by 12-13. Account for spillage, dipping, leftovers. Pro chefs scale per gram for consistency.

Dont scale: eggs in custards (curdling risk), yeast (timing changes), pan-dependent recipes (pizza, cake). Make multiple batches instead.