Frequently Asked Questions

No. All calculations happen in your browser. Your recipe data never leaves your device. We do not have a server-side database for recipes.

Baking soda is a chemical leavening agent. At larger scales, too much baking soda creates excessive carbon dioxide bubbles that merge and pop, causing cakes to collapse. We use a 0.75 exponent for chemical leavening.

Yes. All RecipePortions tools are designed to work on mobile phones, tablets, and desktop computers.

Baker's percentage is a system where flour is always 100%, and every other ingredient is expressed as a percentage of the flour weight. This makes scaling recipes incredibly simple because only the flour weight changes.

Use our Ingredient Density Lookup tool. It contains over 150 ingredients with gram-per-cup values for different measuring methods (spooned, sifted, packed).

Salt perception is logarithmic, not linear. Double the salt tastes about four times as salty. We use a 0.85 exponent for salt and spices to keep the flavor balanced at any scale.

Gluten-free recipes require additional adjustments. Gluten-free flours absorb 10-15% more liquid, and xanthan gum does not scale linearly (use exponent 0.7). Our Dietary Restriction Scaling Assistant handles these adjustments automatically.

For buffet events, multiply home recipe portions by 1.5x because guests take larger portions and return for seconds. For plated dinners, use 0.8x because portions are controlled and multiple courses are served.