Batch-unit and portion cost
Allocate batch cost to servings, weight, volume, or pieces; compare portion and yield changes.
Portions & scaling
Allocate batch costs to portions, resize ingredient quantities, and plan finished output for servings or guests. Keep portion size and yield assumptions visible.
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Recipe scaler
Scale named recipe ingredients together by a factor or target servings while retaining each unit.
Portion and finished-yield planner
Find whole servings and remaining yield, set a finished quantity, or plan catering weight with an explicit reserve.
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