Recipe Converter Calculator - MyKitchenCalculator.com (2024)

FAQs

What is the recipe conversion formula? ›

That is, conversion factor = (required yield)/(recipe yield) or conversion factor = what you NEED ÷ what you HAVE.

The trick is to switch your measurements to units that are simpler to split, such as tablespoons and teaspoons. Key Measurement Conversions for Scaling Down Recipes: 1 cup = 16 tablespoons (tbsp) = 48 teaspoons (tsp) Half of 1 cup = 8 tablespoons = 24 teaspoons.

How do you calculate servings for a recipe? To calculate the serving size of a recipe, ingredient quantities are divided by the number of servings. For instance, if a recipe with a serving size of 2 requires 1 onion, we divide 1 onion by 2. Then, we know that 1 serving requires 0.5 onions.

Divide the ingredient weight by the total ingredient weight. Congrats - your recipe is now a formula! With this in hand, you can easily hand off production to employees or co-packers, or you can scale up your current production to meet your increased demand.

It's usually safe to go ahead and simply multiply by two for base ingredients like vegetables, broth, and protein, but for flavor elements (like spices) it's better to start by multiplying by 1.5 and then tasting and adjusting from there, especially if you're not always precise about leveling off measuring spoons.

Let's say you're making an oatmeal recipe, but you only need three servings instead of four. It contains 2 cups oats, 3¼ cups water, 2 tablespoons cinnamon, and 2 tablespoons brown sugar. So, you'd find your conversion factor, in this case, . 75 (3 ÷ 4), and you'd multiply each ingredient amount by that number.

To scale a recipe to have a specific amount of an ingredient, you need to multiply each ingredient by the desired amount of the specific ingredient divided by its original amount.

Rule 1: When converting from a larger unit to a smaller unit, multiply. Rule 2: When converting from a smaller unit to a larger unit, divide. This basic rule applies to all conversions, no matter the object being measured or the system you're using.

What is the metric system in recipes? ›

Metric measures

In most of the world, recipes use the metric system of units—litres (L) and millilitres (mL), grams (g) and kilograms (kg), and degrees Celsius (°C). The official spelling litre is used in most English-speaking nations; the notable exception is the United States where the spelling liter is preferred.

Obtain the conversion factor by dividing the required yield (from Step 2) by the old yield (from Step 1). That is, conversion factor = (required yield)/(recipe yield), conversion factor = what you NEED ÷ what you HAVE.

Divide the desired yield by the original yield of the recipe. This gives you the conversion factor, which tells you how much to increase or decrease each ingredient. You can calculate it by dividing the number of servings you want by the number the recipe currently makes.

How many tablespoons are in a half a cup? There are 8 tablespoons in one half cup.

Conversion rates are calculated by simply taking the number of conversions and dividing that by the number of total ad interactions that can be tracked to a conversion during the same time period. For example, if you had 50 conversions from 1,000 interactions, your conversion rate would be 5%, since 50 ÷ 1,000 = 5%.

Conversion of one kind of quantity into another is usually done with what can be called a conversion factor, but the conversion factor is based on a mathematical function (D = m / V) or mathematical equation that relates parameters.

Computing Percentages of a Formula

To determine the percentage of the other ingredients, we divide the weight of each one by the weight of the flour, and then multiply the result (which is in decimal form) by 100 to convert it to a percent.