Find one part from another part
The second amount equals the first amount divided by its ratio part, then multiplied by the second ratio part. A 3:2 relationship means each part has the same size; it does not identify what an ingredient is, whether its units match another ingredient, or whether the mixture is suitable for eating.
Three hundred units at a three-to-two ratio
The default first amount is 300 and its ratio part is 3. One part is 300 ÷ 3 = 100, so the second part is 100 × 2 = 200. A 300 g oil component paired with a 2-part component would need 200 g only if both parts are intended as weights.
Keep the unit consistent across parts
A ratio of flour to water works best when both are weighed; three volume cups and two mass grams are not comparable parts. Name the unit on the recipe note and convert first if necessary. The calculator preserves a stated ratio, but it cannot repair a ratio built from incompatible measurements.
Ratios do not automatically scale a full recipe
A two-component mixture may include salt, spices, or a starter outside the stated relationship. Scaling only the paired components can change the whole formula. For a complete recipe with a changed yield, use one common serving multiplier across the entire ingredient list instead.
Reduce a ratio before communicating it
Six hundred to four hundred expresses the same relationship as 3:2, but the smaller form makes the unit part visible. The 300-to-200 worked result can be divided by 100 to verify it. This check catches an inverted entry, where 2:3 would require 450 rather than 200.
Boundary of the arithmetic
Use this tool when one known component and a two-part proportion are already defined. It does not calculate hydration, coffee extraction, nutritional composition, or food safety. Those questions depend on the materials and method, not solely on two numbers in proportion.
Ratios preserve balance, not concentration labels
If a sauce calls for three parts stock to two parts cream, the 3:2 statement preserves that balance at every size. It does not reveal salt level, acidity, or allergen content because those depend on the actual materials. List any additional ingredients separately rather than implying that a two-part result describes the entire preparation.
Decide what one part represents
In the displayed 3:2 case, 300 g assigned to three parts makes one part 100 g. The second ingredient is therefore 200 g. If the first ingredient were 300 ml instead, the second result should also be a volume only when the recipe defines both parts by volume. Ratios are dimensionless until a unit is attached; attaching different units to the two sides creates a statement that cannot be mixed consistently.
Check a ratio after the mixture is planned
A 3:2 dressing base can be verified by dividing both amounts by the same number: 300 and 200 reduce to 3 and 2 when divided by 100. If a note instead says 300 and 250, it reduces to 6:5, not 3:2. This simple reduction catches transcription errors before ingredients are combined. It is especially helpful when a large catering batch was written in grams but a test batch is being prepared in smaller quantities.
Ratios need a process boundary
A brine, syrup, dough, emulsion, and sauce can all be described by parts, yet they respond to temperature and technique in different ways. A 3:2 oil-and-vinegar ratio says nothing about emulsification, and a 3:2 flour-and-water statement does not include salt or fermentation. Use this page to preserve a two-component relationship that is already specified; retain the recipe method and all other components separately.
Scale a ratio by choosing a part size
Once one part is known, any total can be built from it. In a 3:2 mixture with 100 g parts, the total is five parts or 500 g. A half-sized test at 50 g per part makes 150 g and 100 g, preserving the relationship. This is different from choosing servings: the ratio says how components relate, while the desired total determines how large each part must become.
Guard against inverted labels
Write the ingredient names on both sides of a ratio before entering numbers. “Oil:vinegar = 3:2” and “vinegar:oil = 3:2” are opposite mixtures despite the same digits. The calculator correctly follows the positions supplied; it cannot know which container the cook intended as the first component. A written label beside the working calculation prevents a reversal that would be hard to correct after mixing.
Use a total as a reverse check
The default 300 and 200 amounts total 500 units. Starting from that total, five parts means 100 units per part, which returns 300 for the three-part ingredient and 200 for the two-part ingredient. This second route is useful when a recipe gives a target batch size rather than one component. It cannot decide whether a named ratio is by mass, volume, or concentration; write that basis before mixing.