Scale recipe quantities
Scale an ingredient list by servings or by the amount of one ingredient available. Select a reference ingredient from your list when working backwards.
Understand the numbers · Make life easier
Recipe ingredient cost
Allocate the cost of ingredients actually used in a recipe. Enter each package price, total package quantity and the quantity used.
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Ingredient cost per serving
12.25TWD/serving
This allocates the cost of ingredients used to each serving. It is not whole-package purchasing cash, a selling price or total cost including utilities and labor.
Ingredient cost for the entire recipe49 TWD
Flour: cost used this time40 TWD
Milk: cost used this time9 TWD
Cost per ingredient = package purchase price × amount used ÷ total package quantity. Add these costs and divide by servings. Both quantities in each row must use the same unit and ingredient state; do not mix cooked weight with unprocessed gross weight. If peeling or cooking creates waste, enter the raw quantity allocated to this recipe including that waste; no edible-yield rate is assumed. This is the allocated cost of ingredients used, not the cash needed to buy whole packages, a selling price or full business cost. Labor, gas, electricity, packaging and unlisted seasonings are excluded. Use one currency for the whole list. Usage may exceed one package and is charged at the same unit price; purchases are not rounded up to whole packages.
Method and scope
Ingredient cost equals package price times quantity used divided by package quantity. Sum ingredient costs and divide by servings for cost per serving.
This is consumed ingredient cost rather than the cash needed to buy whole packages. Quantities above one package use the same unit price without rounding up purchase packs.
Both quantities in a row must share units and ingredient state; include raw material allocated to peeling or cooking losses yourself. Labour, gas, electricity, packaging and unlisted seasonings are excluded; keep one currency throughout.
References:BCcampus: standard recipes, ingredient quantities and cost per serving
What this helps you do
Allocate the cost of ingredients actually used in a recipe. Enter each package price, total package quantity and the quantity used.
What to enter
Start with number of servings, then fill the other relevant fields in the units shown. The field hints explain the required format and examples.
How the calculation works
Ingredient cost equals package price times quantity used divided by package quantity. Sum ingredient costs and divide by servings for cost per serving.
Worked example
A TWD 80 package containing 500 g costs TWD 16 when 100 g is used. If that is the only ingredient cost for four servings, the allocated cost is TWD 4 per serving.
Understanding the answer
This is consumed ingredient cost rather than the cash needed to buy whole packages. Quantities above one package use the same unit price without rounding up purchase packs.
Scope and limitations
Both quantities in a row must share units and ingredient state; include raw material allocated to peeling or cooking losses yourself. Labour, gas, electricity, packaging and unlisted seasonings are excluded; keep one currency throughout.