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Adding Scaling Weight to a Recipe

Step-by-step instructions for entering a scaling weight to ensure accurate recipe yields for production planning in FlexiBake

Why Add a Scaling Weight to a Recipe?

Adding a scaling weight in FlexiBake ensures recipes produce consistent yields and align with production needs. This is particularly important when:

  • Maintaining product consistency - Each batch will produce the same quantity or portion sizes.

  • Accurate production planning - Scheduling and batch planning use scaling weight to calculate required quantities.

  • Reducing waste - Correct scaling minimizes overproduction and underproduction.

Steps to Add a Scaling Weight

Step 1:

Navigate to the Inventory Centre and click Maintain Recipes.

The Inventory Centre screen in FlexiBake with "Maintain Recipes" tile highlighted

Step 2:

Double-click the recipe you wish to update, or select it and click Edit.

The "Maintain Recipes" screen with a recipe selected and the Edit button highlighted

Step 3:

Go to the Formula tab of the recipe editor. You will see batch weight information, such as:

  • Gross Weight (total weight including waste)

  • Scaling Weight (portion size or base unit)

  • Net Yield (total units expected)

Editing a recipe and looking at the formula tab, specifically the batch weight area.

Step 4:

  • On the left, enter the Scaling Weight (e.g. weight per pie shell before baking).

  • Select the appropriate unit of measure from the dropdown.

  • On the right, choose the Net Yield measurement (e.g. eaches for finished goods).

The batch weight with the scaling weight and net yield units highlighted

Note: FlexiBake will automatically calculate the Net Yield by dividing the net weight by the scaling weight.

Step 5:

Adjust for Waste and Cripple Factors.

  • Waste Factor: Used when actual yields are reduced before any baking/processing due to batter stuck on mixing equipment, small bits of dough leftover from shaping, or spillage from transferring filling to a depositor.

  • Cripple Factor: Used for post baking/processing to track yield adjustments due to unusable items or for item testing for quality control. Also often used to round out the Net Yield to reflect a whole number, rather than a decimal. 

The recipe waste factor and cripple factor highlighted.

Step 6:

If you scale the recipe into multiple sizes (e.g. 8", 10", rectangular), clone the scaled recipe:

  1. Save the original recipe.

  2. Use Clone Recipe feature and rename the recipe to reflect the new size.

  3. Update the scaling weight and yield according to new portion size.

  4. Adjust waste/cripple factors as needed.

    Step 7:

    Click OK to save your updated recipe.

    Edit a recipe with the OK button highlighted to save changes.

    Questions this article might be helpful for answering

    • How do I adjust a recipe for different batch sizes in FlexiBake?

    • How do I ensure recipe yields are accurate for production?

    • How can I factor in waste when scaling a recipe?

    • What is the difference between gross weight and scaling weight?