Recipe Conversion FAQ

Divide 6 by 4 to get 1.5. Multiply each ingredient quantity by 1.5. Keep cooking times and temperatures unchanged unless the recipe gives separate guidance for the new batch size.

One US cup of all-purpose flour is about 120 g with a spoon-and-level measurement. Bread flour and whole wheat flour have different densities, so use the ingredient-specific table above.

Whisk the egg, weigh it, and use half. A large egg without its shell weighs about 50 g, making half roughly 25 g. For baking, weigh the whole whisked egg rather than guessing by volume.

The ingredient arithmetic can be doubled, but cake recipes are sensitive to pan size, mixing, leavening, and oven airflow. Choose a pan with similar batter depth and expect to adjust baking time.

180°C conventional is 356°F. A fan oven usually runs about 20°C cooler than the conventional setting, so use roughly 160°C or 320°F.

Salt, spices, leaveners, eggs, moisture loss, and browning do not all scale linearly. A larger batch also changes surface area and evaporation, so texture can differ even when the ingredient math is correct.

No. Steps, times, temperatures, and pan dimensions are omitted from the scaling operation. The tool shows a fixed warning whenever it detects instruction text.

Yes. Everything runs locally in your browser. There is no account, no subscription, and no AI API in the core conversion path.