Bakery Yield & Waste Loss Calculator
Analyze your bakery's production efficiency. Calculate your yield percentage, shrinkage during baking, and total waste to identify opportunities for improving profitability.
Understand and minimize shrinkage to turn more raw ingredients into sellable products.
Quantify the cost of scraps and unsold goods to find smart ways to repurpose them.
Use yield data to forecast demand more accurately and adjust batch sizes.
Results
Enter values and click Calculate to see results
Understanding Bakery Yield
Baking Yield is the percentage of initial dough/batter that becomes a sellable product. The loss in weight is primarily due to water evaporation during baking, known as shrinkage. A typical shrinkage is 10-20%, meaning a yield of 80-90% is common.
Waste comes in two forms: production waste (e.g., croissant off-cuts) and unsold goods. While some production waste is unavoidable, minimizing both is crucial for profitability.
True Yield is the most important metric, showing the percentage of your initial ingredients that was actually sold. It accounts for both baking shrinkage and unsold waste.
Frequently Asked Questions
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