Calculate ingredient amounts from editable cooking ratios for rice, coffee, vinaigrette, syrup, roux, brine, or custom recipes by parts or total. Use your recipe’s mass or volume basis; brine presets do not establish safety for curing, canning or fermentation.

Related Calculators

Cooking Ratio Formula

The following formula is used to calculate the amount of Ingredient B based on the amount of Ingredient A and the ratio of A to B.

B = A \times b / a

Variables:

A is the amount of Ingredient A (grams)
a:b gives the positive recipe parts for Ingredients A and B; both amounts must use the same mass or volume basis
B is the amount of Ingredient B (grams)

To calculate Ingredient B from Ingredient A, multiply A by b/a. For a known total S, calculate A = S × a/(a+b) and B = S × b/(a+b). The total is the sum before mixing, not the final mixture volume.

What is a Cooking Ratio?

A cooking ratio is a proportional relationship between ingredients used in recipes. Scaling a recipe preserves its ingredient proportions, although cooking conditions and results can change with batch size. Ratios are fundamental in cooking and baking, allowing for scalability and consistency in dishes.

How to Calculate Ingredient B?

The following steps outline how to calculate the amount of Ingredient B needed when given the amount of Ingredient A and the ratio of A to B.

First, determine the amount of Ingredient A used in the recipe (A) in grams.
Next, determine the ratio of Ingredient A to Ingredient B (A:B).
Use B = A × b/a. For 500 grams of A at a 2:1 mass ratio, B is 250 grams.
Finally, measure out the calculated amount of Ingredient B in grams.
After inserting the variables and calculating the result, check your answer with the calculator above.

Example Problem :

Use the following variables as an example problem to test your knowledge.

amount of Ingredient A (A) = 500 grams

ratio of Ingredient A to Ingredient B (A:B) = 2:1