Recipe Conversion

Recipes often need to be increased or decreased in quantity for specific production requirements. There are ways to increase a recipe by simple multiples, double or triple, for example, or to decrease a recipe by dividing it in half. When a recipe needs to be converted into an odd size, like an increase of 40% or a decrease of 25%, it is better to calculate a Recipe Conversion Factor (RCF), sometimes called a working factor.

Remember that when a recipe is increased, the RCF will be greater than one, but when it is decreased, the RCF will be a decimal less than one. When converting, simplify the process by changing pounds and volume measurements, including gallons or quarts, to ounces and then back to pounds, quarts, or gallons once the measurement conversion has been calculated.

Some ingredients, including salt, baking powder, herbs, and spices, are in quantities that cannot be increased or decreased at the same rate. Judgment and common sense should be used in these situations, and adjustments should be made based on recipe testing.

Recipe Conversion Formula

When converting a recipe yield, determine the new desired yield, calculate the RCF, and multiply each ingredient quantity by this factor.

Recipe Conversion Factor

New Yield ÷ Original Yield = Recipe Conversion Factor (RCF)

In the example below, a recipe for 2 gallons of soup requires a new production quantity of 1.5 gallons, so here is the formula:

1.5 (new yield) ÷ 2 (original yield) = .75 RCF

Measurement Conversion

Measurements often need to be converted back and forth from larger units to smaller ones when scaling recipes or determining purchase quantities based on edible portion size. Remember that it is easier to work with smaller units than with larger units.

Converting to Smaller Units

Multiply Pounds by 16 to get the total ounces

  • Example: 3 Lb. X 16 oz. = 48 oz.

Multiply Quarts by 32 to get the total fluid ounces

  • Example: 2 Qt. x 32 oz. = 64 oz.

Multiply Cups by 8 to get the total fluid ounces in a cup

  • Example: 3 cups X 8 oz. = 24 fl. oz.

Multiply Cups by 16 to get the total tablespoons of dry weight

  • Example: 2 cups X 16 Tb. = 32 Tb.

Multiply Gallons by 4 quarts -

  • Example: 5 G X 4 Qt. = 20 Qt.

Converting to Larger Units

Divide ounces by 16 to get the total pounds

  • Example: 56 oz./ 16 ounces = 3 Lb. 8 oz.

Divide fluid ounces by 32 to get fluid quarts

  • Example: 16 Qt./4 = 4 quarts

Divided dry tablespoons by 16 to get the total cups

  • Example: 20 Tb./16 = 1 ¼ C


Converting Portion Size

Recipes usually provide an approximate yield and portion size, but sometimes adjustments are needed for production or service. If the portion size for a soup is 8 ounces but a 6-ounce size is desired, it will also affect the quantity needed for production. If the current recipe yielded 32-8-ounce portions, the total yield is determined by multiplying 32 portions by 8 ounces, which equals 256 ounces. If the portion size desired is changed to 6 ounces, divide the total yield, 256 ounces, by the new portion size, in this case, 6 ounces, for a new yield of 44 portions.

Determine Original Yield and Total Recipe Yield

  1. Number of Portions × Portion Size = Total Yield

  2. Divide Total Yield by New Portion Size

  3. Total Yield ÷ New Portion Size = New Recipe Yield

Example:

  1. 32 Portions × 8 oz. = 256 fl. oz. Total Yield

  2. 256 fl. oz. ÷ 6 oz. portion = 44 Portions (New Recipe Yield)