Batch calculator for production cooking
Production kitchens think in kilograms, not servings. Enter the batch weight you need and get every ingredient for that batch, grouped the way you prep it.
Calculate a batchScale by total batch weight
The calculator adds up the recipe's weighed and measured ingredients, then works out the factor for your target weight. A 25 kg ragù from a 12.5 kg base is exactly 2×.
Grouped for prep
Ingredients stay in their groups — soffritto, meat, braise; dough, filling, glaze — so a commis can prep one station without reading the whole list.
Big batches need tasting
The bigger the batch, the more seasoning errors cost. Non-linear ingredients carry a suggested starting amount below the straight multiplication.