Examples of Recipe Yield Conversions

Recipes yields often need to be increased, or decreased. To convert from one unit to another, you either divide or multiply, depending on whether you are converting a smaller unit to a larger unit or a larger unit to a smaller unit. To convert from a smaller unit to a larger unit, you need to divide. For example, to convert 6 tsp. to tablespoons, divide 6 by the number of teaspoons in one tablespoon, which is 3.

6 tsp   = ? Tbsp.

6 ÷ 3   = 2

6 tsp.   = 2 Tbsp.

To convert ounces to cups, you need to divide by 8 since there are 8 oz. in 1 cup. For example, if you need to convert 24 oz. to cups, you have to divide 24 by 8.

24 oz.   = ? cups

24 ÷ 8   = 3

24 oz.   = 3 cups

Example: Standardized Recipe with a Recipe Conversion Factor (RCF)

Example: Converting Bakeshop recipe yield with the same units

New Recipe Yield / Old Recipe Yield = Recipe Conversion Factor

Conversion formula: NY/OY = CF

Example: A Chocolate Chip Cookie recipe yields 3 pounds of unbaked cookie dough. You must increase the recipe to yield 20 pounds of unbaked cookie dough.

What is the RCF?

Step 1: Math formula: NY/OY = CF

      20/3 = 6.66

Step 2: Multiply the ingredients in the Chocolate Chip recipe with the conversion factor number of: 6.66

Step 3: This is your NEW recipe ingredient amounts that will produce the new desired NEW yield.

Example: Calculating the recipe conversion factor with portion sizes

Convert recipe to like units (oz.)

• The original recipe yields 12 (4oz) crème brûlée desserts.
• The new request is for 36 (2oz) crème brûlée desserts.

What is the crème brûlée recipe CF?

• New Yield: 36 X 2 = 72 oz.
• Old Yield: 12 X 4= 48 oz.
• CF= 1.5

Multiply the ingredients in the original recipe by the NEW conversion factor.