4 ms·

Great idea, congrats. However, some observations: the first recipe I looked at listed the amount of water in ml, but the amount of flour in cups and stated the

Great idea, congrats. However, some observations: the first recipe I looked at listed the amount of water in ml, but the amount of flour in cups and stated the temperature in °F. Using cups and °F in Germany is not common: It would be great if one could switch to either ml/g/°C or oz/cups/°F. Moreover, scaling is a great feature, but needs refinement: Nobody is helped by "13⁄16 tablespoon olive oil". Perhaps there should be a warning for scaled (baking) recipes as well, because more dough might need more time baking or will not behave as expected in very large or small quantities. Nutrition information is based on "servings", but the number of servings used seems independent from the scaling of the recipe? E.g. Pizza Dough seems to be calculated in the base recipe as 10 servings, but if I scale it up to 5x, the nutrition label still mentions "10 servings" without any change. Same foe nutrition by ingredients.

guhidalg 4y ago
Changing from metric to imperial in the ingredients should be easy enough to implement, it will take a little more work to parse through the text and change units found there. This will get added to the backlog. I agree that using fractions during scaling is a little unhelpful, but we have not gotten consistent user feedback. Some people prefer fractions, some prefer decimals. I think it may be a healthy compromise to use fractions for non-metric units and decimals for metric units. The nutrition per serving should not be affected if you make more or less of a recipe. The assumption is that you will divide a larger batch into the same sizes the original recipe would be served at. For a recipe like pizza, I guess it would make sense to scale the servings proportionally to the size of the pizza. I will think about how to implement this in a simple way. Thanks for the feedback!!
- mstolpm 4y ago
  Perhaps I was not precise about my comment on the nutrition information. It seems, under "nutrition facts" the text "x servings in this recipe" does not changed if you scale the recipe. You are right of cause that the size of a serving should not change, but the number of servings should. Same for "Nutrition by Ingredient": It stays static as well. E.g. take pizza dough: Default is 10 servings and the base recipe calls for "2 ¼ teaspoon active dry yeast" -> nutrition facts shows: "2.25 teaspoon Active dry yeast - 2.25 teaspoon Leavening agents, yeast, baker's, active dry | 3 calories per serving". Now multiply the recipe, say for 40 servings. Recipe now calls for "9 teaspoon active dry yeast" (as expected). But nutrition by ingredient still shows: "2.25 teaspoon Active dry yeast - 2.25 teaspoon Leavening agents, yeast, baker's, active dry | 3 calories per serving" (not wrong, but kind of misleading). And "Nutrition Facts" still mentions "10 servings in recipe" instead of 40. HTH
  - guhidalg 4y ago
    Got it, you're right, I will fix this.

guhidalg 4y ago

Changing from metric to imperial in the ingredients should be easy enough to implement, it will take a little more work to parse through the text and change units found there. This will get added to the backlog. I agree that using fractions during scaling is a little unhelpful, but we have not gotten consistent user feedback. Some people prefer fractions, some prefer decimals. I think it may be a healthy compromise to use fractions for non-metric units and decimals for metric units. The nutrition per serving should not be affected if you make more or less of a recipe. The assumption is that you will divide a larger batch into the same sizes the original recipe would be served at. For a recipe like pizza, I guess it would make sense to scale the servings proportionally to the size of the pizza. I will think about how to implement this in a simple way. Thanks for the feedback!!

mstolpm 4y ago
Perhaps I was not precise about my comment on the nutrition information. It seems, under "nutrition facts" the text "x servings in this recipe" does not changed if you scale the recipe. You are right of cause that the size of a serving should not change, but the number of servings should. Same for "Nutrition by Ingredient": It stays static as well. E.g. take pizza dough: Default is 10 servings and the base recipe calls for "2 ¼ teaspoon active dry yeast" -> nutrition facts shows: "2.25 teaspoon Active dry yeast - 2.25 teaspoon Leavening agents, yeast, baker's, active dry | 3 calories per serving". Now multiply the recipe, say for 40 servings. Recipe now calls for "9 teaspoon active dry yeast" (as expected). But nutrition by ingredient still shows: "2.25 teaspoon Active dry yeast - 2.25 teaspoon Leavening agents, yeast, baker's, active dry | 3 calories per serving" (not wrong, but kind of misleading). And "Nutrition Facts" still mentions "10 servings in recipe" instead of 40. HTH
- guhidalg 4y ago
  Got it, you're right, I will fix this.