Edible Yield Percentage
Edible yield records how much of a purchased ingredient remains after preparation.
Edible Yield Percentage
Kitchen planning · 2 inputs
How to use this calculator
- Enter prepared edible weight in g.
- Enter purchased weight in g.
- Select Calculate and keep the output unit with the answer.
Before you use the answer
Write the batch size and measurement basis beside the formula before scaling. A weight ratio is not a volume ratio, and a flour-based percentage is not a share of total dough. Record the finished yield so the next batch can be planned from your own measurements.
Measure both quantities on the same basis; cooking can add or remove water and change the comparison.
Does it save my inputs?
No calculation history is stored by this website. The calculator works locally in your browser. See the privacy policy for hosting and contact details.
Why might a result be approximate?
Measurement uncertainty, ideal-model assumptions and floating-point rounding can all matter. Displaying more digits does not improve the original measurement.
Related calculations
Purchase Weight from Yield
A known edible yield converts the desired prepared amount into a purchasing target.
Open calculator ↗Cooking Weight Loss
Comparing before and after weights measures net mass loss during cooking.
Open calculator ↗Cooking Yield Percentage
A cooking yield expresses finished mass relative to starting mass and may exceed one hundred percent for water-absorbing foods.
Open calculator ↗