What formula is used to increase or decrease a recipe yield?

To determine how to adjust a recipe for a different yield, the correct formula involves taking the desired yield, dividing it by the original yield, and then multiplying each ingredient amount by this result. This method ensures that all ingredients are proportionally scaled to achieve the target yield without compromising the integrity of the recipe.

By using the desired yield divided by original yield, you establish a conversion factor that accurately reflects how much larger or smaller the new batch should be compared to the original. Multiplying this factor by each ingredient ensures that all components are appropriately adjusted, maintaining the correct balance of flavors and textures in the dish.

For instance, if a recipe originally yields 4 servings and you want to create 8 servings, you would calculate (8/4) to get a factor of 2. Every ingredient amount would then be doubled to yield the required quantity. This method is fundamental for culinary consistency and ensures that similar results can be achieved regardless of scaling the recipe.