Recipe Converter
Convert recipes for a different number of servings. All ingredients automatically adjusted. Practical online calculator for everyday use, free and instant.
Note: These calculations are for informational purposes only and do not replace professional tax or financial advice. All information without guarantee.
Frequently Asked Questions
How do I scale a recipe for a different number of servings?
Divide the desired servings by the original servings to get a factor, then multiply all ingredient amounts by this factor. For example, scaling from 4 to 6 servings: multiply everything by 1.5.
How do I convert cooking measurements?
Common conversions: 1 cup = 240 ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml. For weight: 1 cup flour = about 125 grams, 1 cup sugar = about 200 grams. Weigh ingredients for best accuracy.
What is the Recipe Converter?
The recipe converter scales ingredient quantities proportionally for a different number of servings.
How does the Recipe Converter work?
Enter the original number of servings and the desired number. The calculator multiplies all ingredient quantities by the factor (new servings / original servings).
Key Data and Facts
Proportional scaling: quantity * (new servings / original servings). For spices adjust less than proportionally. Baking times may change with larger tins.
Step-by-Step Guide
So rechnen Sie Rezepte um step by step: 1. Urspruengliche Personenzahl enter -- z. B. Rezept fuer 4 Personen. 2. Gewuenschte Personenzahl enter -- z. B. 6 Personen. 3. Faktor calculate: 6 / 4 = 1,5. Alle Zutaten werden mit diesem Faktor multipliziert. 4. Ergebnis: 200 g Mehl werden zu 300 g, 3 Eier werden zu 4,5 (aufrunden auf 5), 250 ml Milch werden zu 375 ml. 5. Besonderheiten beachten: Gewuerze nicht immer exakt proportional skalieren -- bei Verdopplung oft nur 1,5-fache Menge verwenden. Hefe: Bei Verdopplung ca. 1,5-fache Menge. Backpulver: Proportional skalieren. 6. Backzeiten: Bei groesseren Mengen und groesseren Formen kann sich die Backzeit verlaengern (ca. 10-20 % laenger, Staebchenprobe machen). Bei kleineren Formen verkuerzt sie sich. 7. Rundungsregeln: Eier immer auf ganze Zahlen runden, bei Fluessigkeiten auf 5 oder 10 ml runden. Tipp: Notieren Sie Ihre angepassten Mengen vor dem Kochen.
Calculation Example
Rezept fuer 4 Personen, gewuenscht 10 Personen: Faktor 10/4 = 2,5. 300 g Mehl * 2,5 = 750 g. 2 Eier * 2,5 = 5 Eier.
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