How to Manage Food Waste with Melba?

Learn how to use the gross/net weight feature of the Melba software.

Published on 08/31/2021Hind Andaloussi

Learn how to use the gross/net weight feature of the Melba software.

Manage food transformations

Some foods undergo a first transformation necessary for their integration into a recipe. This is the case with many fruits and vegetables (we peel the potato, we seed the grapes, we remove the carrots, etc...)

At item level, taking these material losses into account creates the distinction between gross weight and net weight. It's important to calculate the right quantities of supply necessary for a recipe and for determining the fair cost of an item.

You can fill in this information on Melba in the "Net weight of the ingredient in production" block, located under the photo of the ingredient.

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 %.

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 Calculate.

3. Validate

This parameter allows you to:

Adjust the supplies of the ingredient according to its net weight

Example: I need 5kg of apples to make a compote recipe. We're talking about the net weight here. If 20% material loss has been correctly entered into the system, it will automatically calculate that a minimum supply of 6kg is required to make the recipe for the compote.

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

Example: we buy apples by 10kg crate 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 system)

The cost of these 6kg of apples is equal:

6.00 x (10.00 / 12.80) = 7.68 €

The profitability of the ingredient 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 gross weight. The system automatically applies the percentage of loss or gain on them.

Examples of weight loss

To help you understand the material losses, you will find below a summary table of the percentages of waste to be taken into account for common ingredients:

Vegetables weight losses

  • 40% waste:  Asparagus, Cauliflower, Pumpkin, Leek, Radish, Salsify
  • 30% waste:  Celeriac, Courgette, 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, Baked potatoes

Fruits weight losses

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