WIN-J COOKING TOOLS
Ingredient yield calculator
Calculate ingredient yield and usable unit cost from quantities before and after preparation. Add purchase price and the quantity used to include trimming losses in ingredient costs.
Calculation result
How to use
- Enter a reference purchase quantity, its unit and the price paid for that quantity.
- Enter the ingredient quantities before and after preparation, keeping mass, volume and pieces separate.
- Enter the quantity you will use and check the yield, usable unit cost and cost of that quantity.
Calculation example
An ingredient costs KRW 40,000 per kg. Preparing a 2.3 kg sample leaves 1.5 kg, giving a yield of about 65.2174%. The usable unit cost is about KRW 61,333.33/kg, so 120 g of prepared ingredient costs KRW 7,360.
Method and limits
Yield = usable quantity ÷ quantity before preparation × 100. Usable unit cost = purchase price ÷ (purchase reference quantity × yield fraction). Use cost = usable unit cost × quantity used. Units are converted only within the same type. The usable quantity cannot exceed the original quantity. Cooking yields above 100% from absorption or expansion are not supported. Use the recipe cost calculator to include additional costs and examine pricing.
Frequently asked questions
Can the purchased quantity and test quantity differ?
Yes. A price for 1 kg can be combined with a separate 2.3 kg → 1.5 kg preparation sample. The calculator assumes the sample yield also applies to the purchased ingredient.
Can it calculate cooked rice with a yield above 100%?
This tool measures preparation losses and supports yields up to 100%. Cooking yield from water absorption or expansion needs a separate calculation.
Can I mix kg and g?
Kilograms and grams can be converted within mass. Liters and milliliters can be converted within volume. Mass, volume and pieces cannot be mixed.
Is the calculated ingredient cost a selling price?
Use cost is the amount spent on the ingredient used. It is not a selling price or net profit including labor, rent, fees and tax. Use the recipe cost calculator to review costs and a target cost percentage.