I.S.K.A.L.A.

Resize recipes without ruining the taste.

Salt, spices, and yeast should not grow as fast as flour. I.S.K.A.L.A. handles that for you.

1Pick a recipe

2How many servings?

Quick pick

3Check your ingredients

Each ingredient is tagged automatically. An orange bar means it is sub-linear and grows more slowly than the batch. Not listed? Choose one of the Other options.

4Your new recipe

×5See new recipe

How I.S.K.A.L.A. scales a recipe

Every amount is changed by the scaling factor f, which is the servings you want divided by the servings the recipe makes. Linear ingredients simply use f. Sub-linear ingredients use f raised to a power α that is less than 1, so they grow more slowly than the batch.

New amount = original amount × fα When scaling down, the same rule means these ingredients shrink a little less than a straight division.
Linear flour, sugar, fats, liquids, eggs, meat, vegetables

Multiplied by the conversion factor (required yield ÷ recipe yield). Whole items such as eggs are rounded to practical counts. Basis: USDA/NFSMI factor method; BCcampus, Basic Kitchen and Food Service Management.

α = 1
Baking powder and soda

In pound cake, the gain in volume dropped as the baking powder level approached the maximum tested. Basis: Asamoah et al. (2023), Foods.

Yeast

Yeast amount, fermentation time, and proof time depend on each other rather than in a straight line. Basis: Finney et al. (1976), Cereal Chemistry.

Salt, spices, and sauces

Heat and seasoning build quickly in larger batches. Basis: USDA/NFSMI guidance on seasonings, plus common practitioner rules. Sources disagree on exact values, so always taste and adjust.

These exponents are provisional design values, not measured constants. Test a small batch before serving a large one.