Set and Use Recipe Waste Factor

In a perfect world, we'd always be able to use the full yield of a recipe. However, no matter how thorough we are, there's always going to be some spots where there's waste: batter stuck on mixing equipment, small bits of dough leftover from shaping, or spillage from transferring filling to a depositor. Accounting for factors like this will not only help to keeping your inventory more accurate when doing production, you'll get a better idea of your true product costs.

To set and use Waste Factors:

Select the Inventory Centre and navigate to Maintain Recipes.
Using the Filters, or the recipes grid find and select a recipe to which you would like to add waste. Ensure you're targeting the correct Recipe. In Enter Production, the FI recipe pulls the Waste Factor from the previous recipe stage. Please see Enter Production Recipe Structure for further information.
Verify that the recipe formula and the gross weight of the batch are correct, then add a percentage in the Waste Factor field. This percentage will vary based on the kind of recipe being produced and what process is being done. For example, waste for mixing dough might be around 2-3%
Your Net Weight will calculate as the Gross Weight less the Waste Factor.
- If you do not define a scaling weight, then the recipe will keep it's weight to be pulled into the next stage. Net Weight = Net Yield.
The recipe's waste is now set and it can be scaled to create a weighted item or left in weight and pulled forward to another recipe, or linked to a product.

Waste factors may also be entered on the product level, a representation of Ingredient or Packaging loss at the final stages, see our related article Product Waste for more information!

Waste factors for the recipe may be found in the Detailed Costing Reports, Plan Production Reports in Enter Production and through Schedule Production yields:

Costing Reports - Recipe Summary

Plan Production: Master Production - Enter Production