Mode 1: scale by finished count
Inputs are base yield, target yield and each ingredient amount in the base recipe.
Scaling factor = target yield ÷ base yield
Scaled ingredient amount = base ingredient amount × scaling factor
A fictional base recipe yields 24 cookies from 480 grams flour, 240 grams butter, 180 grams sugar and two eggs. A target of 60 cookies gives a factor of 2.5. The scaled recipe uses 1,200 grams flour, 600 grams butter, 450 grams sugar and five eggs.
The calculation assumes the same portion size and sellable yield. If your original 24 includes two consistently broken pieces, use the sellable yield you actually achieve when planning supplied quantity.
Mode 2: plan by dough weight
Inputs are total base dough weight, target piece weight and requested piece count.
Target dough weight = requested pieces × dough weight per piece
Scaling factor = target dough weight ÷ base dough weight
For an illustrative 1,000-gram base dough and 18 pieces at 80 grams each, target dough is 1,440 grams and the factor is 1.44. This plans raw portion weight; it does not assume that finished baked weight equals dough weight.
Exact scaling versus whole batches
For 60 requested cookies and a 24-cookie base yield, exact scaling is 2.5 batches. If your operation uses only full batches, make three, producing 72 theoretical pieces. Show the extra 12 explicitly. Do not overwrite 2.5 with 3 without explaining whether ingredients follow exact scaling or full-batch production.
Fractional eggs need a practical method. For a result of 2.5 eggs, use a suitable recipe-specific weighed-egg approach or a tested batch size; do not silently round to two or three and claim the recipe is unchanged.
Validation rules
Base yield and base dough weight must be positive. Target quantity and portion weight must be positive, and count targets should be whole numbers. Ingredient amounts must be nonnegative. Keep units unchanged during scaling and distinguish grams from cups or fluid measures.
Display both the factor and the resulting ingredient quantities. Retain calculation precision, then choose sensible measuring precision for the recipe. Do not turn a tiny spice quantity into an unmeasurable number without a tested plan.
Practical limits
Mixing capacity, pans and baking time do not necessarily scale linearly. Review the recipe and equipment when changing batch size; the arithmetic alone cannot establish bake performance.
Baker Quote — $29 one-time connects recipe scaling with costing and customer quotes. This yield resource supplies the quantity side of that process; the recipe cost calculator handles money.