Recipe Scaler

Professional chefs scale recipes by weight, not volume, for 99% accuracy

Butter doesn't scale linearly - large batches need 10-15% less fat

Salt and spices should be scaled at 75% rate when doubling recipes

Baking time increases by ~25% when doubling, not 100%

Eggs are tricky to scale - one large egg equals 3.25 tablespoons

Larger batches require lower oven temperatures to cook evenly

Yeast recipes only need 1.5x yeast when doubling the batch size

Scaling recipes up by 50% typically reduces cost-per-serving by 20%