Overview

What is the yield?

The Yield determines how much your recipe produces. Typically the end goal with yield is to identify how many serves the recipe makes, and how much each of those serves weighs. This allows for certain calculations and reporting including:

• Calculating accurate Nutritional Information Panels (NIP)
• Recipe Card accuracy
• Cost calculations
• Portion consistency

Choose the calculation method that best matches how you prepare your recipe. All methods calculate the same final yield, but each starts with different information.

Before you begin

Make sure:

• Your recipe already contains ingredients and quantities.
• Ingredient amounts have been entered correctly.
• You know the current yield of your recipe.

How to use the Yield

Enter the yield to generate an accurate Nutrition Information Panel (NIP). Depending on the dish, the Yield offers three ways to calculate your recipe yield.

Method 1: Total serves

Use this method when you already know how many individual servings your recipe makes.

Best for

• Main meals
• Soups
• Pasta
• Curries
• Salads

Step 1

Select Total serves.

Step 2

Enter Number of serves.

This is the total number of individual portions your recipe makes.

Example: 8 serves.

Step 3

Enter Weight per serve.

This is the average cooked weight of one serving.

Example: 125 g.

Results

The calculator automatically displays:

• Number of serves
• Weight per serve
• Pre-cooked weight
• Cooked weight
• Cooking yield percentage

Example

A lasagne recipe makes 8 individual serves, with each meal weighing approximately 125 g.

Enter:

• Number of serves: 8
• Weight per serve: 125 g

Cookaborough calculates the total cooked weight and cooking yield.

Method 2: Cooked weight

Use this method when the most reliable information you have is the finished weight after cooking.

Best for

• Rice
• Sauces
• Mince
• Slow-cooked meals
• Bulk cooked ingredients

Step 1

Select Cooked weight.

Step 2

Enter the Cooked weight.

This is the total weight of the finished recipe after cooking.

Example: 1 kg.

Step 3

Enter Weight per serve.

This is how much one serving should weigh.

Example: 125 g.

Results

The calculator automatically determines:

• Number of serves
• Weight per serve
• Pre-cooked weight
• Cooked weight
• Cooking yield percentage

Example

You cook a large batch of bolognese that weighs 1 kg once finished.

Each serving should weigh 125 g.

Enter:

• Cooked weight: 1 kg
• Weight per serve: 125 g

Cookaborough calculates that the recipe makes 8 serves.

Method 3: Number of units

Use this method when your recipe produces individual items rather than portions.

Best for

• Pies
• Sausage rolls
• Muffins
• Cookies
• Meatballs
• Slices
• Tart

Step 1

Select Number of units.

Step 2

Enter Units made.

This is the total number of individual items produced.

Example: 24 muffins.

Step 3

Enter Weight per unit.

The cooked weight of each individual item.

Example: 80 g.

Step 4

Choose how servings are measured.

There are two unit size options to choose from. 

Units per serve

Use this option when one serving contains multiple items.

Example:

A serving consists of 4 meatballs.

Enter:

• • Units made: 40
  • Units per serve: 4

Cookaborough calculates 10 serves.

Serves per unit

Use this option when one item contains multiple servings.

Example

• • 1 family pie
  • Serves 4 people

Enter:

• Units made: 1
• Serves per unit: 4

Cookaborough calculates 4 serves.

Example

You bake 24 muffins, each weighing 80 g.

Each muffin is one serving.

Enter:

• Units made: 24
• Weight per unit: 80 g
• Serves per unit: 1

Cookaborough calculates 24 serves.

Understanding the results

Regardless of the method you choose, the Yield displays the following information.

Frequently Asked Questions

Which calculation method is the most accurate?

All methods produce the same outcome when the information entered is accurate. Use the method that matches how you measure your recipe.

When should I use "Number of units"?

Choose this method whenever your recipe creates individual items such as muffins, pies, cookies, meatballs or slices.

Why is my cooked percentage low?

Recipes often lose moisture during cooking, so the cooked weight is typically lower than the combined raw ingredient weight.

Can I change calculation methods later?

Yes. You can switch between calculation methods at any time and update the recipe if your preparation process changes.