Free tool · Recipe Scaler
Doubling cookies for the weekend or scaling up for a production run? Paste your ingredients, set your original and target servings, and get every amount converted, in imperial or metric.
Set your scale
Scaling for market every week? Save the recipe once and scale it in one click. See what a shop adds ↓
Free here. Even better in your own shop.
Here you paste the recipe every time. In a Butter & Sage shop it's saved, costed and ready to scale for the orders you actually have.
Batch Scaler · Maker & Bloom
Pick a saved recipe, say how many you need, and every amount is worked out, with a warning on the yeast, salt and spice that don't scale evenly and what it'll cost you.
Shopping List · Maker & Bloom
Your orders, your market plan and your scaled batches become one shopping list, in the packages you actually buy, with the cost before you get to the store.
Prep & Pack · All plans
Your orders become a list of what to make for each pickup day. Tap as you go, see what is left, then pack every order from the same screen.
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Plans & prices
No listing fees, no setup fees, no contracts. Your money goes straight to your own Stripe account.
free forever
4% commission on sales
billed annually
or $100/yr Save $80/yr
0% commissionbilled annually
or $200/yr Save $100/yr
0% commissionNo contracts · No setup fees · Cancel anytime
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How to use it
One ingredient per line. Amounts, fractions like 1/2 or 1 1/4, and common imperial and metric units are all recognized.
Enter your original servings and how many you want. Cottage food producers can multiply across batches for a full production run.
Your adjusted list appears instantly in one consistent unit system. Switch between imperial and metric whenever you like.
Scaling tips
Scaling sounds simple, but watch these when you go big.
A cup of flour can vary by 20–30% depending on how it was scooped, and the error grows with the batch. A kitchen scale makes big batches repeatable.
Baking powder, baking soda and yeast are the classic traps. At 3× or more, start with about two-thirds of the calculated amount and adjust.
Flavor builds faster than you expect. Start at two-thirds of the calculated amount and season to taste.
A double batch in the same pan needs the same oven temperature, and often the same time or a little longer. Test before a big run.
Mixers, pans and pots have limits. Check yours can handle the volume before you commit.
Questions
Yes, up or down to any size. Fractions and decimals are handled, so 4 servings to 1.5 or 12 to 100 both work.
Cups, tablespoons, teaspoons, fluid ounces, pints, quarts, gallons, ounces and pounds, plus milliliters, liters, grams and kilograms. It detects your system, or you can switch with the toggle.
Yes. The batch multiplier scales across several batches, and the ingredient cost section gives you a total production cost and a cost per serving.
Not here: your list lives in your browser tab while you work. Copy it or print it to keep it. In a Butter & Sage shop on Maker or Bloom your recipes are saved and batch scaling is built in.
Completely free, with no sign-up and no account.
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