Are there any recipe ingredients that scale in a non-uniform manner? A question I asked on the stats Q/A has a comment that reads,


  [...] to make 8 times the amount of food a recipe describes you don't just
  octuple all the ingredients mentioned (eg. salt)".


Some recipes, of course, don't scale well if you try to cook them in larger batches, but that's not what I understand the comment as saying. I understand it to say that, when scaling recipes you may need to use different multipliers for different ingredients.

I feel fairly certain that this is not the case for most recipes. I wonder though, if there any recipes where the ingredients do not scale uniformly.
Things applied in a non-linear manner do not scale linearly, i.e. when the 'Surface to volume ratio' matters, the recipe will not scale linearly.
See  http://kitchenscience.sci-toys.com/scaling for a discussion mostly on how the timings are affected.

One example is breading: You will not need to double the breading linearly on a single 200g piece of beef/chicken compared to a single 400g piece, since the surface area will not change with the same factor as the weight, i.e. the surface area will not double when the weight doubles. 

On the other hand, if you use twice as many pieces of chicken, you will need twice as much breading.