Manage item transformations to reduce losses

Some foods undergo an initial processing necessary for their integration into a recipe. This is the case for many fruits and vegetables (we peel the potato, we seed the grapes, we strip the carrots, etc.)

At item level, taking these material losses into account creates the distinction between gross weight ≠ net weight. This is important for calculating the correct quantities of supplies needed to produce a recipe and for determining the correct cost price of an item.

The weight variation is applicable at the level of an  Item record.

To apply a weight variation:

1. Click on “ Indicate a weight variation ”
2. Enter the type of variation (loss or gain), then the value in %.
3. If you do not know the average weight variation: the application allows you to calculate it by entering the gross weight and the net weight of the item in the corresponding fields. Click on Click.
4. Validate by clicking on Apply
   

This parameter allows:

To adjust the supply of this article according to its net weight

Example: I need 5kg of apples to make a compote recipe. We then speak in net weight. If the mention of 20% material loss has been correctly entered into the tool, it will automatically calculate that a minimum supply of 6kg is needed to make the compote recipe.

Refine the calculation of the cost and profitability of the item when it is incorporated into a recipe

Example: we buy the apples by crate of 10kg at 12.80€ per crate. To make applesauce, you need 5kg of apples. This weight refers to a net worth*. The quantity of apples to buy is therefore equal to:

 5 x (1 + 20%) = 6 kg (calculated automatically by the tool)

The cost of these 6kg of apples is equal:

6.00 x (10.00 / 12.80) = €7.68

The item's profitability is reduced in proportion to its gross weight > net weight yield.

* Item weight and volume units are always net when used in a recipe. Piece units, on the other hand, refer to a gross weight. The tool automatically applies the percentage of loss or gain on the latter.

Examples of weight loss

To help understand the loss of materials, below is a summary table of the percentages of waste to be taken into account for common ingredients:

Vegetable weight loss

• 40% waste:  Asparagus, Cauliflower, Pumpkin, Leek, Radish, Salsify
• 30% waste:  Celeriac, Zucchini, Turnip
• 20% waste:  Eggplant, Chard, Beetroot, Carrot, Mushrooms, Cucumbers, Endives, Spinach, Lamb's lettuce, Raw peeled potatoes
• 10% waste:  Garlic, Shallots, Onions, Green beans, Tomatoes, Cooked potatoes

Fruit weight loss

• 40% waste:  Lemon, Grapefruit, Melon, Watermelon, Rhubarb, Pineapple
• 30% waste:  Banana, Mandarin, Clementine, Orange
• 20% waste:  Apple, Pear, Apricot
• 10% waste:  Strawberry, Kiwi