Adjusting Recipes

Conversion Factor Method

STEP 1. Finding Conversion Factors
To find the appropriate conversion factor to adjust a recipe, follow these steps:
1. Note the yield of the recipe that is to be adjusted. The number of portions is usually included at the top
of the recipe (or formulation) or at the bottom of the recipe. This is the information that you HAVE.
2. Decide what yield is required. This is the information you NEED.
3. Obtain the conversion factor by dividing the required yield (from Step 2) by the old yield (from Step
1). That is,
conversion factor = (required yield)/(recipe yield)
or
conversion factor = what you NEED ÷ what you HAVE.

STEP 2. Multiply the amount of each ingredient in the original recipe by the
conversion factor.

Example 1.
Adjust a standard formulation designed to produce 75 biscuits to have a new yield of 300 biscuits.

Table of Ingredients of Biscuit Recipe

Solution
1. Find the conversion factor.
 conversion factor = new yield/old yield
 = 300 biscuits ÷ 75 biscuits
 =4
2. Multiply the ingredients by the conversion factor. The new ingredient will be used to make 300 biscuits
Example 2.
Adjust the amount of ingredients of a cheese puffs to produce 30 cheese puffs to have a new yield of 90 cheese
puffs.

Solution
1. Find the conversion factor.
 conversion factor = new yield/old yield
 = 90 cheese puffs ÷ 30 cheese puffs
 =3
2. Multiply the ingredients by the conversion factor. The new ingredient will be used to make 90 cheese puffs

Amount (Yield=30) Amount (Yield=90)

Activity:

1. Fill out the table to change the recipe for a pickled cucumber that yields 12 servings (1/3 c per
serving) to 42 servings.

Solution
1. Find the conversion factor.
 conversion factor = new yield/old yield
 = 42 cheese puffs ÷ 12 cheese puffs
 =
3. Multiply the ingredients by the conversion factor. The new ingredient will be used to make 90 cheese puffs.

Ingredients Amount of CONVERSIO Amount of Ingredients for

Ingredients for N FACTOR Yield - 90
Yield -12
water 1c
vinegar (apple cider,
white, and rice wine are 1/3 c
all good)
salt 1 tsp
sliced garden cucumbers 2 cups
sliced onion or green
onion ½c

Large bell pepper 1

2. Fill out the table to change the recipe for a pickled cucumber that yields 12 servings (1/3 c per serving) to
60 servings.

Ingredients Amount of CONVERSIO Amount of Ingredients for

Ingredients for N FACTOR Yield - 60
Yield -12
water 1c
vinegar (apple cider,
white, and rice wine are 1/3 c
all good)
salt 1 tsp
sliced garden cucumbers 2 cups
sliced onion or green
onion ½c

Large bell pepper 1

2.Fill out the table to change the recipe for a pickled cucumber that yields 2
servings to 90 servings.

Ingredients Amount of CONVERSION Amount of

Ingredients FACTOR Ingredients for Yield
for Yield -2 - 90
cucumber or 2
1 PIECE
small cucumbers
water 1 CUP
rice vinegar ½ cup
Maple syrup or
sugar 2 tablespoons

fine sea salt 1 teaspoon

red pepper flakes 1 teaspoon
ground black
pepper 1 teaspoon

cloves garlic,
peeled and 2 cloves
smashed
bay leaf
1

3. Fill out the table to change the recipe for a pickled radish that yields 3 servings to 80 servings.

Ingredients Amount of CONVERSIO Amount of Ingredients for

Ingredients for N FACTOR Yield - 80
Yield -3
Korean radish
or daikon
radish, peeled 500g
and ends
trimmed
water
1 cup

white sugar
1/2 cup

white vinegar 1/2 cup

sea salt 1 tsp