HELP! Costing Recipes

2
10
Joined Feb 24, 2010
 [color= rgb(34, 34, 34)]Hey I'm currently costing a recipe, and the thing that's been giving me trouble is yield % per item.

In excel our 5 columns are= 
Quantity
Ingredient
AP Unit
AP Price
Yield
Extension

Okay so I'm using 709 mL of oil out of 3L... so .709/3 = 23.6% yield right????

Assuming that is correct when I calculate my extension price, (AP Price = 1.44) / (Yield = 23.6) *.709 and I get $4.33

... that doesn't seem right. 

Can anyone tell me where I went wrong? I'm pretty sure it's yield percent... [/color]
 
3,401
161
Joined Sep 18, 2008
Are you really "throwing away" the rest of the oil?

"Yield", to me, is the percentage of AP that results in EP (edible portion).

So, for the oil, if you purchase 3 L for $1.44, your $/L is $0.48 so your cost for 0.709 L would be $0.34. You ARE planning to use the remaining oil for another purpose, correct?
 
2
10
Joined Feb 24, 2010
I believe so. This is for a class assignment. So I'm trying to calculate my percentage yield because my exptension price is always way over =/
 
Last edited:
3,401
161
Joined Sep 18, 2008
IMHO, "percentage yield" refers to EP/AP, i.e. Edible portion divided by As Purchased.

Example: You purchase an orange for, say $0.99/lb and you want to serve 4 ounces per serving. Oranges have a "yield" of approximately 73%, the other 27% is peel or "waste". Therefore, for each 4 ounce serving you will have to purchase 5 1/3 ounces of oranges or, in other words, for every pound (16 ounces) of oranges AP, you will get approximately 12 ounces of orange EP and 4 ounces will go into the trash.

So, your "cost per ounce EP" is the "cost per ounce AP" ($0.99/16 = $0.061875) divided by the "yield percentage" (0.73) or $0.062875 / 0.73 = $0.08/ounce or $0.32/four ounce serving.

Now, DON'T TAKE MY WORD FOR IT, work it out for yourself.

BUT, IMHO, the "yield percentage" for something like oil is 100%, there generally is no "waste" or "trimming".
 
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