How to scale ingredient quantities
Multiplier = target portions ÷ usable portions per batch
A recipe yielding 12 portions needs 2.5 batches to make 30 portions. A 500 g flour quantity becomes 1,250 g. Choose whole batches to make 3 batches, giving 36 portions before losses.
How loss affects production
If 10% of a 12-portion batch is lost, its expected usable yield is 10.8. The calculator divides your target by 10.8. This is an average planning estimate; it cannot guarantee a precise number of saleable items.
Does baking time scale, too?
No. Ingredient quantities scale mathematically, but mixing, proofing, pan sizes, oven capacity and baking times may need process changes. Use the result as a preparation list and validate the actual bake.
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