What it helps you decide
Turn raw-to-finished weight loss into accurate unit cost.
Processed-food costing
Price the finished yield—not the raw weight that disappeared.
Measure process loss for jerky, dried fruit, roasted goods, baked products, and other weight-changing batches.
Excel-readyExport this tool as a downloadable .xlsx spreadsheet.
Start with the example
The values already filled in are a working example—not a recommendation.
- 1Choose the closest starting point.
- 2Replace the example with your real details.
- 3Read the live result and its important limits.
Your numbers
Raw and finished batch
Use the filled example first. Then replace each field with a measured value or your best current estimate.
Step 1Answer one question at a time. Your example values stay available.
Important limit
Use measured production weights.
Water loss and yield vary with raw material, equipment, loading, thickness, humidity, time, and endpoint. Record multiple real batches before setting standard cost.
About this free food & beverage process tool
How to use the Dehydration & Cooking Loss Calculator
Turn raw-to-finished weight loss into accurate unit cost. The calculator runs privately in your browser and is designed to make the assumptions behind the answer visible.
What to have ready
Bring measured starting and finished weights, temperatures or readings, validated process assumptions, and the unit used in your production record.
Key inputs: Raw input weight; Finished yield weight; Raw batch material cost; Labor and process cost; Sellable finished units.
How to use the result
Use the output to plan a trial or reconcile yield. Release decisions still require your validated process, calibrated measurements, and food-safety controls.
Excel spreadsheet export
Download the Dehydration & Cooking Loss Excel Spreadsheet
Use the Dehydration & Cooking Loss Calculator in your browser, then export a branded .xlsx production workbook to retain process measurements, yield assumptions, and the calculated production result.
This gives you a portable production workbook you can save with an order, production record, planning meeting, or pricing review. The workbook keeps the source link and date with the numbers, making it easier to understand where the result came from when you reopen or share it later.
Spreadsheet questions
Using this tool as an Excel workbook
Use the browser calculator for speed, then take the result into the spreadsheet workflow that fits your business.
Can I export the Dehydration & Cooking Loss Calculator to Excel?
Yes. Enter your information, review the live result, and select Export to Excel. Batch Scale creates a branded .xlsx workbook with your inputs and the result shown by the tool.
What is included in the Dehydration & Cooking Loss Excel Spreadsheet?
The workbook includes a Tool Result sheet, an Inputs sheet, the original calculator link, and the date generated. When a supported calculator has an Excel formula profile, its result cells remain connected to the editable input cells.
Can I use the spreadsheet in Google Sheets?
You can import the .xlsx workbook into Google Sheets. Because spreadsheet applications sometimes interpret formulas and formatting differently, confirm any important result after importing—especially before using it for pricing, safety, compliance, or production.
Is the Excel download free?
Yes. The calculator and workbook are free. The first Excel export on a device asks for your email and permission to receive occasional practical Batch Scale resources. Once captured, later tool exports on that device download directly.
Learn the workflow
Helpful guides for this calculator
Ready for the connected version?
Turn the calculation into a repeatable workflow.
Batch Scale connects recipes, materials, costs, inventory, production, sales, and your storefront in one workspace.