Recipe Conversion Factor (RCF)

To determine the recipe conversion factor (RCF):

Desired yield/original yield = RCF

Once you know the factor, you multiply all ingredients in a recipe by it. The desired yield and original yield must be expressed in the same way (ounces/ounces or pounds/pounds).

Example: If you have a recipe that makes 12 cupcakes and you need a recipe to make 20 cupcakes (20÷12=1.66 RCF). You would then take your recipe conversion factor and multiply it with each ingredient amount in the recipe. This will give you the new amount for each ingredient to use to make 20 cupcakes.