Weight conversion
Convert metric and customary weight units, including Taiwan jin and liang. Choose units explicitly to avoid regional naming differences.
Understand the numbers · Make life easier
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.
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Ingredient scaling factor
1.5×
All ingredients use the same scaling ratio. Baking time, temperature and seasoning may not scale proportionally.
Makes 6 servings
300 g
240 mL
3 pieces
45 g
Keeps the original ingredient units. Eggs can be beaten first, then weighed. Cooking time, temperature, fermentation and seasoning may not scale proportionally.
Method and scope
Serving mode multiplies each ingredient by target servings divided by original servings. Ingredient mode multiplies each by available reference quantity divided by its original quantity.
The result retains each ingredient's original unit. A fractional egg can be beaten and weighed if appropriate to the recipe.
Volume is not treated as weight. Cooking time, oven temperature, fermentation and seasoning do not always scale in direct proportion.
What this helps you do
Scale an ingredient list by servings or by the amount of one ingredient available. Select a reference ingredient from your list when working backwards.
What to enter
Start with scaling method, then fill the other relevant fields in the units shown. The field hints explain the required format and examples.
How the calculation works
Serving mode multiplies each ingredient by target servings divided by original servings. Ingredient mode multiplies each by available reference quantity divided by its original quantity.
Worked example
A four-serving recipe using 200 g flour needs 300 g for six servings. If only 100 g flour is available, the same recipe scales to half its original quantities.
Understanding the answer
The result retains each ingredient's original unit. A fractional egg can be beaten and weighed if appropriate to the recipe.
Scope and limitations
Volume is not treated as weight. Cooking time, oven temperature, fermentation and seasoning do not always scale in direct proportion.