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.
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.
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.