reciProfity cannot automatically calculate the yield of a recipe because it does not know how the cooking process affects the final product. For example, sauces and soups lose volume during reduction, and meat loses weight due to the rendering of fat and moisture. Therefore, the final product of all recipes must be weighed or measured to determine the yield accurately
You can manually add up the ingredients to calculate your yield when dealing with recipes that don’t require cooking, such as spice mixes or cold sauces. However, we strongly recommend treating these recipes as you would cooked ones. Weigh or measure the final product to ensure you account for any hidden losses, such as pepper that may stick to the spice grinder or mayonnaise that may cling to the whisk.
Our best practice is to weigh or measure all prep recipe yields to ensure accurate food costs.