Blend scaler

What you asked

Blend:

Montreal steak seasoning

Version:

Commercial supermarket style — Typical mass-market composition

Target batch:

50 g

How it was worked out

Each ingredient's parts are divided by the total parts to give its share of the mix, and that share is multiplied by the target batch weight. Scaling is linear, so the same shares apply at any batch size.

1. 1. Add up the parts

   Salt 4 + Cracked black pepper 3 + Dried garlic 2 + Cracked coriander seed 1 + Paprika 0.5–1

   = 10.8 parts

   Ingredients given as a range use the typical value, or the midpoint where no typical value is recorded.

2. 2. Work out the weight of one part

   50 g ÷ 10.8 parts

   = 4.65 g per part

3. 3. Multiply each ingredient by its parts

   = 5 ingredients scaled

What this assumes

• Proportions are by weight, not by volume. Measuring these by spoon would give a different mix, because the spices differ in density.
• Proportions come from the "Commercial supermarket style" version, attributed to Typical mass-market composition.
• Those proportions are recorded as representative.

Where this stops being reliable

• Some proportions are recorded as ranges. The scaled weights use the typical value and should be treated as a starting point.
• This is one of 2 versions recorded for Montreal steak seasoning. It is not the definitive one — there isn't one.

Evidence