Recipe Scale: 4 portions → 100 portions
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Original Ingredient (per portion) | kg | — | ||
| Scaled Total (× 100 portions) | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Salt and spices: scale by 80% of the calculated amount, taste, adjust.
- Leavening (baking powder, yeast): scale linearly under 5×, then reduce slightly.
- Sauce reductions: scale liquid volume by 80% — big pots reduce slower.
- Always do a 10-portion test batch before scaling a new recipe to 200.
Frequently Asked Questions
Multiply each ingredient by (new portions ÷ original portions). For non-linear ingredients (salt, leavening) reduce slightly and taste-test.
Salt, herbs, spices, leavening agents (yeast, baking powder), and acid (lemon, vinegar). All should scale at 80–90% and be adjusted by taste.
Yes — change the portion count on any recipe and App4Chef recalculates all ingredients, cost per portion and total batch cost automatically.