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Recipe yield: jam, compote, nectar, paste

How much finished product the raw material gives and how much raw material and sugar a given batch needs; indicative cost.

What the calculator computes

Calculates how much finished product (jam, fruit spread, nectar, paste) is obtained from the raw material by the dry-matter balance or, conversely, how much raw material and sugar are needed for a given batch. Shows the water evaporated, the number of containers and a reference cost based on the data you enter.

The calculation is available after sign-in; the method is not published on the page.

Calculation example

Recipe yield: jam, compote, nectar, paste: example

Input data

What to calculate
Скільки продукту вийде з сировини
Raw material mass (with waste)
100 kg
Preparation waste (peel, stones, cores)
10 %
Raw material Brix
10 °Bx
Sugar per 100 kg of peeled raw material
60 kg
Finished product Brix
65 °Bx
Packing (mass per container)
350 g

Result

Finished product calculation
96.9 kg
Raw material with waste calculation
100 kg
Peeled raw material calculation
90 kg
Sugar calculation
54 kg
Water evaporated during cooking calculation
47.1 kg
Containers calculation
277 pcs
Raw material per 1 kg of product calculation
1.03 kg
Yield from raw material mass calculation
96.9 %

Approximate calculation based on the dry-matter balance.

The calculations are approximate: they help to assess the process and compare options, but do not replace a process design and trials on a specific raw material. This section is for reference only and contains no commercial offers.