Ingredient Ratio Calculator Formula
Understand the math behind the ingredient ratio calculator. Each variable explained with a worked example.
Formulas Used
Ratio (A:B)
ratio = amount_a / amount_bIngredient A Percentage
percent_a = (amount_a / ratio_sum) * 100Ingredient B Percentage
percent_b = (amount_b / ratio_sum) * 100Ingredient A (scaled)
scaled_a = (amount_a / ratio_sum) * target_totalIngredient B (scaled)
scaled_b = (amount_b / ratio_sum) * target_totalVariables
| Variable | Description | Default |
|---|---|---|
amount_a | Ingredient A Amount | 3 |
amount_b | Ingredient B Amount | 1 |
target_total | Target Total Amount | 500 |
ratio_sum | Sum of ratio parts= amount_a + amount_b | calculated |
How It Works
How to Calculate Ingredient Ratios
Formula
Ratio = Amount A / Amount B
Scaled Amount = (Part / Total Parts) x Target Total
Ratios are the foundation of professional cooking. Knowing the ratio of flour to water in bread dough (about 5:3) means you can make any quantity.
Worked Example
A vinaigrette uses 3 parts oil to 1 part vinegar. Scale to 500 mL total.
- 01Ratio: 3:1 (oil to vinegar).
- 02Total parts: 3 + 1 = 4.
- 03Oil: (3/4) x 500 = 375 mL.
- 04Vinegar: (1/4) x 500 = 125 mL.
Frequently Asked Questions
What are common cooking ratios?
Vinaigrette: 3:1 oil to vinegar. Basic bread: 5:3 flour to water. Pie crust: 3:2:1 flour to fat to water. Stock: 3:1 water to bones by weight.
Why use ratios instead of recipes?
Ratios allow you to scale freely and understand the fundamental relationships between ingredients. Once you know the ratio, you can make any quantity.
Do ratios use weight or volume?
Professional ratios typically use weight (grams), which is more consistent. Some home cooking ratios use volume (cups). Always check which system a ratio uses.
Ready to run the numbers?
Open Ingredient Ratio Calculator