Calculator
Scale it without changing the dose
Change the batch size, the dose, or both. The fat gets split into an infused part and a plain part so the recipe still behaves like the recipe.
Questions people ask
- Why top up with plain fat instead of just using less infused fat?
- Because the recipe needs a certain volume of fat to work. Take half the butter out of a cookie dough and you do not get half-strength cookies, you get bad cookies — the texture, spread and browning all depend on that fat being there. Splitting the requirement into infused and plain lets you move the dose anywhere you like while the recipe behaves exactly as written.
- Can I scale a recipe down to a microdose?
- Easily, and this is where the plain-fat trick earns its keep. A tablespoon of infused butter in a batch of 36 is a very different thing from a tablespoon in a batch of 12, and the rest of the fat makes up the difference. The weaker the dose you want, the smaller the infused share and the larger the plain one.
- What if it says my infusion is not strong enough?
- It means the dose you asked for would need more infused fat than the recipe has room for, even using nothing but infused fat. You have two options: accept the ceiling it shows you, which is the strongest that recipe can go with the oil you have, or make a more concentrated infusion and come back.
- Does everything else in the recipe scale the same way?
- Yes — flour, sugar, eggs and the rest all multiply by the same factor as the servings, which is shown in the result. Only the fat gets split into two parts, because only the fat carries the dose.
Every recipe in the library does this automatically — set your infusion strength once and the ingredient lists rewrite themselves.
Every constant behind these numbers is written down, with its source, on the how this is calculated page. If you think one of them is wrong, say so — that page exists to be argued with.