Yield and batch size

Simmer a sauce and water leaves. You put 3 000 g in the pot and bottle 2 400 g. Yield is that ratio: 80% of the input mass became product.

Expected yield

Each formula version carries an Expected yield: the share of input that becomes output, 100% if nothing is lost. It lets the cost panel and the recipe sheet do their math before you have weighed anything. A raw sauce might sit at 98%; a long reduction at 65%.

Observed yield on the bench

Once you make the recipe for real, the bench does better than an estimate. It adds up your weigh-ins (“Total in”) and compares them with the Finished batch you weighed at the end: 3 210 g in → 2 480 g out reads back as a 77% yield. Watch that number across batches. A slide from 80% to 72% means the process changed, whether or not anyone noticed at the stove.

Yield moves the unit cost

You pay for input and sell output. Say the pot’s ingredients cost €14.40 for 3 000 g in. At 80% yield you bottle 2 400 g: €0.60 per 100 g. At 100% the same money would spread over 3 000 g: €0.48 per 100 g. Same recipe, same prices, 25% dearer per gram, all from yield. The panel handles this for you; see cost breakdown. For the concept on its own, read yield.

Batch size and portions

Give the recipe a Portion size (250 ml, named “jar”) and batches become countable. The bench shows the cost per jar, and the recipe sheet lets you size a batch as “48 jars” as easily as “12 L”. Lines dosed per jar follow along through their scaling rules.