RECIPE SCALING

Scale Any Recipe
Perfectly, Every Time

Enter the number of portions you need and every ingredient adjusts instantly. Need to use up 5 kg of flour? Enter it and the rest follows. No math errors, no calculator.

Scale Any Recipe Perfectly, Every Time

Trusted by bakeries everywhere

I was amazed by how easy the system was to set up and use. As advertised, it does exactly what they say. I'm saving more than 10 hours per week on production planning.

Sarah Johnson

Owner, Sunrise Bakery

The production planning features have been a game-changer. We can now accurately predict our daily needs and have reduced overproduction significantly.

Michael Chen

Head Baker, Golden Crust

Since implementing this system, we've cut our inventory waste by 40%. The automated tracking and low stock alerts have transformed how we manage our supplies.

Emma Davis

Operations Manager, Sweet Flour Co.

Scale by Any Method

Enter a portion count, a total batch weight, or the amount of any single ingredient — and every other ingredient recalculates instantly. Three ways to scale, one tap to apply.

Start Free Trial

Error-Proof Calculations

The math is always right. No rounding errors, no forgotten conversions, no scribbled notes on recipe cards. Your team gets exact measurements every time, no matter the batch size.

Start Free Trial

Built-In Ingredient Checklist

Staff check off each ingredient as they weigh and add it. Nothing gets missed, even on your most complex multi-step recipes.

Start Free Trial

Hydration & Baker's Math

Adjust hydration percentages for humidity and seasonal variations. Baker's percentage calculations are built right in for bread and pastry formulas.

Start Free Trial
Free Tool

Try It Yourself

Free Batch Scaler

Scale any recipe up or down instantly — no more math mistakes.

  • Enter original and target yields, get every ingredient scaled
  • Works for any recipe — bread, pastry, cakes, cookies
  • Avoid costly scaling errors across every batch

Free forever. No spam, unsubscribe anytime.

Support

Frequently Asked Questions

Scale by portion count (e.g. 300 buns instead of 100), total batch weight, or any single ingredient amount (e.g. use up exactly 5 kg of flour).
Yes. Hydration percentages and baker's math are built in for bread and pastry formulas, so you can work the way professional bakers prefer.
The original recipe is always preserved. Scaling is applied dynamically based on your production plan quantities, so you never have duplicate recipes cluttering your list.
The system handles conversions between grams, kilograms, ounces, pounds, liters, milliliters, and more. Mix units freely — the math always works out.

Ready to Transform Your Bakery?

Join bakeries saving 10+ hours every week with BakeIQ.

30-day free trial · No credit card required