Baking Weight Loss and Yield Calculator
Weigh the same batch before and after baking. The tool compares the two measurements and reports both loss and retained yield.
Weight lost 150 g
Weight loss 15 %
Baked yield 85 %
Boundary: This describes the entered weight change. It does not identify moisture, fat, gas or any other cause of that change.
Formula
loss = before − after; loss% = loss ÷ before × 100; yield% = after ÷ before × 100
This describes the entered weight change. It does not identify moisture, fat, gas or any other cause of that change.
How to use this calculator
- Use weights from the same batch and the same scale.
- Let the product reach the comparison point used in your process before taking the second weight.
- Loss percentage plus retained yield percentage equals 100%.
Worked example
A batch falling from 1,000 g to 850 g loses 150 g, a 15% loss, and retains an 85% baked yield.
Other kitchen tools
Volume converter Convert kitchen volume between US teaspoons, tablespoons, fluid ounces and cups, metric cups, millilitres and litres. Weight converter Convert grams, kilograms, ounces and pounds with fixed metric and avoirdupois definitions. Oven temperature Convert oven temperatures directly between Celsius and Fahrenheit using the exact linear formulas. Recipe scaler Scale one ingredient amount from an original recipe yield to a new target yield. Baker's percentage Calculate one ingredient's baker's percentage from its weight and total flour weight. Bread hydration Calculate dough hydration as water weight divided by flour weight, plus the combined flour-and-water weight. Dough batch weight Add flour, water, salt and other entered ingredient weights to get total dough batch weight. Dough ball divider Divide total dough weight evenly into a whole number of dough balls. Pan area Calculate the top surface area of a rectangular, square or round baking pan from its inside dimensions. Pan size scaler Scale an ingredient quantity by the exact surface-area ratio between rectangular or round pans. Metric vs US cup Convert directly between a 250 ml metric cup and a 236.5882365 ml US customary cup. Batch count Calculate the whole number of batches required to meet a target quantity, total output and amount above target. Recipe ingredient cost Calculate the cost of the amount used from a package, the unused amount and the package fraction consumed. Sourdough feeding Calculate flour, water and total starter weight from retained starter and a chosen starter:flour:water feeding ratio. Pizza dough formula Calculate flour, water, salt, yeast and oil weights for a target number and weight of pizza dough balls. Brine salt Calculate salt mass and resulting solution mass when salt is entered as a percentage of water weight. Sugar syrup Split a target syrup mass into sugar and water from a chosen sugar percentage by total mass. Coffee ratio Calculate brew water from coffee weight or coffee weight from water using an entered water-to-coffee ratio. Water temperature mix Calculate hot and cold water masses needed to reach a target temperature at a chosen total mass. Concentrate dilution Calculate concentrate and added water for a target final amount and lower target concentration. Cake serving count Estimate whole cake servings from round or rectangular top area and an entered rectangular cut size. Pan volume Calculate geometric volume in millilitres and litres for rectangular, square or round straight-sided baking pans. Cream fat blend Calculate high-fat and low-fat ingredient weights needed to reach a target percentage and total blend weight.