Free tools Recipes
Divide each ingredient amount by the number of units the batch yields to get a per unit amount, then multiply by your target quantity. To find how many batches to run, divide the target quantity by the batch yield and round up. Scaling by weight is reliable; scaling by volume and by time is not.
Scaled amount = (batch amount ÷ batch yield) × target units; batches = ⌈target ÷ batch yield⌉
A batch yields 10 cakes and uses 3,000 g flour, 1,200 g butter, 40 eggs and 800 g cocoa. You want 25 cakes.
Result. Three batches produce 30 cakes, five more than ordered. Either sell the surplus or plan a smaller final batch.
Enter the batch recipe and how many units it yields, then the quantity you want. You get per unit amounts, the full scaled list, and the number of batches required.
300 g per unit7500 g needed for 25enough in stock
120 g per unit3000 g needed for 25short 1500 g
4 pcs per unit100 pcs needed for 25short 40 pcs
80 g per unit2000 g needed for 25enough in stock
This runs entirely in your browser and nothing is saved. Makeable keeps the same calculation running against your live stock, so it re-answers itself every time an order arrives. Start free or read how to calculate production capacity.
Ingredient masses scale linearly, so doubling a recipe doubles the flour. Process variables do not. Doubling the mix does not double the mixing time, and a double batch in the same oven can bake unevenly rather than faster.
Leavening, salt and strong flavourings often need slight adjustment at large multiples. Scale the arithmetic exactly, then test the first large batch before committing to a customer date.
Because batches are whole, most scaled runs produce a few extra units. That surplus is either a sample tray, a sale, or waste. Deciding which before you bake is what separates a plan from an accident.
The calculator shows the batch count alongside the scaled ingredient list, so the surplus is visible before the mixer starts.
Makeable is production capacity and inventory planning software for small businesses that make physical goods from recipes or bills of materials. It stores your materials and recipes, keeps stock current as orders arrive, and runs the calculation on this page continuously rather than on request, so the answer to "can I make this?" is always current.
You can start on the free plan with three products and fifteen materials, see how the production engine works, or compare plans and limits.
Divide each batch amount by the batch yield, multiply by 100, then divide 100 by the batch yield and round up to get the number of batches to run.
Yes for ingredients, with care for process. Half a batch uses exactly half of each ingredient, but mixing and baking behaviour changes, so test before it matters.
Record everything by weight in one unit per material, store the batch yield alongside the recipe, and recalculate rather than remember. Makeable stores recipes this way and scales them against live stock.
For information and estimates only. Makeable's formulas, batch limits and margin calculations are mathematical estimates based on your inputs. They are not certified accounting, financial, pricing or tax advice. You are solely responsible for setting your own wholesale and retail prices, ensuring profitability, and checking cost calculations before committing money.