Edible Yield and Trim Loss for Recipe Costing

Edible yield is the usable amount divided by the as-purchased amount. To find edible-portion cost per unit, divide the as-purchased unit cost by the yield as a decimal.

Worked example

A $4.00/kg ingredient with 80% edible yield costs $4.00 ÷ 0.80 = $5.00 per usable kg. Record the product form, trim method, and observed yield; they can differ from a reference value.

Open the trim and yield calculator · Download the recipe costing template