To enter Equivalents, first start typing the general name in the Book of Yields field. If you find a match in the drop-down menu, just select it and most of the work is done for you!

Video -using the Book of Yields

If you need to **add your own equivalents**, here's what to do. Let's start easy:

**1. Accounting for Shrinkage Only - Yield Equivalents**

In this example we purchase butter by the pound and calculate a 95% yield. A little bit of butter will always stick to the paper, so we don't get to use the full 100% that we purchased. Think that doesn't matter? Think again.

Use the same values in Usage unit and Per and whatever Yield % is right for your item (here we've used 95% meaning there's a 5% shrinkage) and you'll see the new Price after Shrinkage:

Here we have the 1 lbs per lbs at .35 cents per lb. and a 95% Yield%:

With a 95% yield we get only .95 lbs instead of a full 1 lb, and a price of .36 cents/lb. instead of .35 cents/lb.

From now on, reciProfity will calculate all your recipe costs based on this more accurate ingredient cost. The difference of a couple pennies per pound can add up to hundreds of dollars over the course of a year.

**2. Converting weight to volume AND accounting for shrinkage - Conversion Equivalents and Yield Equivalents**

In this example we purchase butter by the pound but we want to use it in a recipe by the cup and calculate a 95% yield.

- In the Usage unit column you'll tell us how many cups of butter there are in a pound (2 cups)
- In the Per field you'll enter lb (there are 2 cups per pound)
- In the Yield% field you'll enter the yield after any loss or shrinkage

Once you do that we can tell you the Price per cup (.175). You can now enter this ingredient into your recipes by weight OR by volume and reciProfity will accurately calculate its cost. You do NOT have to enter any other conversions.

*[CONTINUE TO MORE EXAMPLES OF EQUIVALENTS][RETURN TO EQUIVALENTS OVERVIEW]*

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