Process and pack

Weight loss

When baking, drying or curing, the product loses water: the finished product's values per 100 g rise, and list order and QUID change too. In Weight loss choose how to express it:

The program shows Initial mass, Final mass, Moisture and Maximum loss: the loss cannot exceed the water in the ingredients. That is why profiles need a water value.

Weight loss removes only water: fat, protein, sugars and salt stay, so their concentration rises. In the ingredient list added water is counted after the loss; if it falls below 5% of the finished product it is not listed (Regulation (EU) No 1169/2011, Annex VII, Part A).

Portion

Optional in the EU: with Portion weight (and a description, for example "3 breadsticks") the nutrition table adds the per-portion column and the %RI per portion. With the net quantity the program works out the portions per pack.

Pack

Net quantity and Unit (g, kg, ml, l) are what is printed on the label. For liquids sold by volume enter the Density, so quantities can be converted.

Optional declarations

Beyond the mandatory rows you can add fibre, mono and polyunsaturates, polyols and starch to the nutrition table (Article 30(2) of Regulation (EU) No 1169/2011). They appear only if the ingredients have that value. The table is valid without fibre too.

Cost

If the ingredients' profiles have a Cost per kg, the Cost section shows the recipe cost, per kg of finished product, per portion and per pack. Cost per kg, per portion and per pack are on the finished product, after weight loss.

• Intermediates cost what their recipe costs, on their final mass.
• Water costs nothing.
• Rows without a cost are listed and left out of the total.
• If profiles use different currencies you are warned: totals add them up without conversion.