2.2 Calculating yield loss

To measure yield loss, the ingredient must be weighed before and after processing. The yield-loss percentage is obtained by subtracting the usable weight from the initial weight, dividing by the initial weight and multiplying by one hundred:

(Initial weight − Usable weight) ÷ Initial weight × 100 = Yield loss %

Example: If 2,000 g of carrots weigh 1,700 g after peeling, the yield loss is:

(2,000 − 1,700) ÷ 2,000 × 100 = 15%