Recipe ingredient cost
Allocate the cost of ingredients actually used in a recipe. Enter each package price, total package quantity and the quantity used.
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Ingredient purchase weight after trimming loss
Estimate untrimmed grams to buy from usable raw grams needed and your measured preparation yield. Whole-gram rounding, clear examples and limits.
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Estimated untrimmed weight to buy (rounded up to whole g)
1,000g
The main answer is the estimated original ingredient weight, rounded up to whole grams. It is not cooked servings, a package count or a guaranteed yield. Trimming loss uses the unrounded weight; no extra reserve is added.
Usable raw weight needed after trimming800 g
Assumed preparation yield80 %
Unrounded original weight to buy1000 g
Estimated trimming loss (unrounded basis)200 g
Worked steps
- 800 ÷ (80 ÷ 100) ≈ 1000
- 1000 → 1000
Original weight equals required usable weight divided by (yield percent/100). The main answer rounds upward to whole grams using exact decimal arithmetic. Estimated trimming loss uses the unrounded original weight minus the usable weight, with no added reserve or package rounding. The headline gives whole grams to buy under your assumption. Details retain small amounts instead of showing them as zero. Formula decimals do not imply equal scale accuracy or a guaranteed harvest from the next batch. Actual quality and trimming methods can change yield. Use only weight-reducing raw preparation such as peeling and deboning. Excludes cooking expansion, rice water absorption, fermentation and volume-to-weight conversion. Weigh the same food and preparation first; separately allow any reserve or whole-pack purchase. Trimmings may have another use. This is not a nutrition, storage-safety or meal-program eligibility decision.
Method and scope
The main answer is the estimated original ingredient weight, rounded up to whole grams. It is not cooked servings, a package count or a guaranteed yield. Trimming loss uses the unrounded weight; no extra reserve is added.
Use only weight-reducing raw preparation such as peeling and deboning. Excludes cooking expansion, rice water absorption, fermentation and volume-to-weight conversion. Weigh the same food and preparation first; separately allow any reserve or whole-pack purchase. Trimmings may have another use. This is not a nutrition, storage-safety or meal-program eligibility decision.
References:BCcampus culinary textbook: usable weight and yield、USDA: purchase quantity from usable weight and rounding up
What this tool helps you do
Plan how much untrimmed ingredient to buy when a recipe specifies usable raw weight. Peeling and deboning can reduce weight. Use a measured yield to reverse that loss; this does not rescale a whole recipe or compare shop prices.
What to enter
Enter usable raw grams and the percentage left after the same preparation. If a 1000 g batch leaves 800 g, the yield is 80%, not the 20% loss. No food lookup is built in; the default is a synthetic example, not a standard for any ingredient.
How it is calculated
Original weight equals required usable weight divided by (yield percent/100). The main answer rounds upward to whole grams using exact decimal arithmetic. Estimated trimming loss uses the unrounded original weight minus the usable weight, with no added reserve or package rounding.
Worked example
Synthetic example: 800 g of usable raw ingredient at 80% yield needs 1000 g before trimming, with 200 g loss. For 2000 g at 61%, the unrounded estimate is about 3278.69 g and the main answer rounds up to 3279 g. These assumed percentages are not universal food yields.
Understanding the answer
The headline gives whole grams to buy under your assumption. Details retain small amounts instead of showing them as zero. Formula decimals do not imply equal scale accuracy or a guaranteed harvest from the next batch. Actual quality and trimming methods can change yield.
Scope and limitations
Use only weight-reducing raw preparation such as peeling and deboning. Excludes cooking expansion, rice water absorption, fermentation and volume-to-weight conversion. Weigh the same food and preparation first; separately allow any reserve or whole-pack purchase. Trimmings may have another use. This is not a nutrition, storage-safety or meal-program eligibility decision.