KitchenScale factor: 1.5×
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How it works
The scaler reads the number at the start of each line, whole numbers, decimals, fractions (1/2), mixed numbers (1 1/2) and unicode fractions (½), multiplies it by new servings ÷ original servings, and rounds to the nearest common kitchen fraction. Lines without a number are left as they are.
FAQ
Can I scale eggs?
Yes, but round sensibly. For 1.5 eggs, beat two eggs together and use about three-quarters of the mix, or weigh it: a large egg is about 50 g without the shell.
Do baking times change when I scale?
Usually. A bigger batch in a bigger pan needs more time; the same pan filled deeper needs more time at a slightly lower temperature. Check doneness early.
Should I scale leavening and salt exactly?
For changes up to about 2×, yes. For very large batches, scale leavening a little under (around 90%) and taste for salt.
