Foods will often lose moisture during the cooking process. This results in a cooked product with a lower total weight.
So why does this matter? Because the loss of moisture will affect either the per-serving nutrient amount OR the per-serving gram weight, which are important for labeling accuracy. And NutriCalc can handle the after-cooking calculations so it is no longer necessary to send out for lab testing.
Entering a cook loss
Additional information in this video: Adding a Cook Loss
Step 1: Open the recipe.
Step 2: Click the Details tab.
Step 3: Check the Cook Loss box.
Step 4: Choose one of the following:
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- % Weight Loss. Use this if the exact percentage of weight lost is known.
- Start and Final Weights. Use this to have NutriCalc calculate the % weight lost for the recipe.
- Final % Moisture Use this if there is a consistent final moisture for this recipe.
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The nutrient amounts in the Nutrition tab will be adjusted to reflect your cook loss.
Remove cook loss
Step 1: Open the recipe.
Step 2: Click the Details tab.
Step 3: Uncheck the Cook Loss box.
The nutrient amounts in the Nutrition tab will revert back to their original (pre-cooked) values.
Note: NutriCalc does not correct for other processes, such as fat loss, degradation of carbohydrates, or vitamin decomposition.