Contents

Introduction

• General
• Nutrient Changes Due to Processing
• Why Account for Losses and Gains?
• Losses in Multi-Step Recipes

Types of Changes

• Water Loss or Gain
• Fat Loss or Gain
• Both Water and Fat Changes
• Vitamin Losses
• How to Measure Losses and Gains

Processes and Associated Changes

• Baking
• Boiling
• Simmering
• Deep Frying
• Sautéing
• Broiling and Roasting
• Marinating
• Dehydrating
• What nutraCoster Cannot Do
• Assumptions
• Warnings

Chart of Products, Processes and Associated Losses

Introduction

This article describes techniques you can use to account for losses and gains due to various cooking processes.

• Baking
• Boiling
• Simmering
• Deep Frying
• Sautéing
• Broiling and Roasting
• Marinating
• Dehydrating
• What nutraCoster cannot do

At the bottom of this article we include a chart of food products, with the cooking or processing techniques commonly used, and the appropriate loss/gain techniques to use for each product.

In the more than 30 years we have been developing nutraCoster, we have had numerous conversations with chefs and bakers, and visited many kitchens. The techniques described here have been developed based on those conversations and visits, and in collaboration with those chefs and bakers.

General

This article describes how to measure and account for water loss or gain, fat loss or gain, or both, during cooking or processing.

These are the losses or gains that result in measurable weight changes.

You determine the weight change by weighing the product before and after cooking or processing.

Note: nutraCoster makes no attempt to predict processing losses or gains. You measure the losses or gains as descibed here, and tell nutraCoster what they are.

Note: Losses or gains involving water and fat result in measurable weight change. Vitamins are present in much smaller quantities, and vitamin changes do not result in measurable weight change. Refer to the Nutrient Changes Due to Processing chapter in nutraCoster Help for how nutraCoster accounts for vitamin changes.

Nutrient Changes Due to Processing

Use the Nutrient Changes Due to Processing tab in the Change Recipe/Formula window to tell nutraCoster about processing losses or gains.

Use the techniques described here to determine your water loss or gain and fat loss or gain, then enter them in the Nutrient Changes tab.

• Enter losses as negative numbers.
• Enter gains as positive numbers (plus sign is not necessary).

You can also use the Vitamin Changes, Mineral Changes, Carbohydrate Changes and Proximate Changes buttons to indicate changes to any individual nutrients. The total of all such losses (excluding water and fat changes) is shown as Total Other Loss or Gain.

The total result of losses or gains from all sources is shown as Weight After Cooking. This is also called Processing Yield. Refer to the article Specifying Recipe Yield for more information.

Why Account for Losses and Gains?

When a process has fat loss or gain, it's easy to see that it will affect the nutrition of the finished product.

But water has no nutrition value, so why does it matter? When you remove water from a product, all of the other nutrients become more concentrated per unit weight.

This has the effect of actually increasing the values of calories, fat, sugar, etc. per unit weight.

Example: A product is 80g sugar and 20g water.

• Sugar per 100g is 80g.
• Remove 10g water.
• Sugar is now 80g per 90g.
• This is 88.9g per 100g.
• The sugar concentration has increased

Note: The result of fat changes might not be intuitively obvious. For eample, you might not see an increase in calories that corresponds to the amount of fat gained. As the fat per unit weight increases, there is a corresponding proportional decrease in all of the other nutrients per unit weight.

Any decrease in carbohydrates and protein results in a corresponding decrease in calories, which will offset some or all of the calories added by the fat gain. In extreme cases, where a product is already high in fat (e.g. frying cheese sticks) you might see very litle change in calories.

Losses in Multi-Step Recipes

In nutraCoster you can use any quantity of a recipe as an ingredient in another recipe. There is no limit to number of levels of nesting.

If you have losses or gains in more than one step of your production process, use the techniques and procedures described here to account for the losses or gains at each step.

Refer to the article Multi-Step Recipes for more information.

Types of Changes

Water Loss or Gain

Any time you cook at temperatures above the boiling point of water (212°F, 100°C), water will be lost due to evaporation. You must account for the water loss to get accurate nutrition.

Dehydrating at temperatures below the boiling point also results in water loss.

Any time you boil or soak something in water, some water might be absorbed. You must account for the water gain to get accurate nutrition.

You measure the water loss or gain by weighing the product before cooking or processing, and then weighing it again after.

Fat Loss or Gain

Any time you cook food that contains fat at temperatures above the melting point of the fat, some fat may be lost to dripping. If fat is lost you must account for the fat loss to get accurate nutrition.

Any time you deep fry or sautee something in oil, some fat might be absorbed. You must account for the fat gain to get accurate nutrition.

You measure the fat loss or gain by weighing the product before cooking or processing, and then weighing it again after. However, most cooking processes that involve fat changes also involve water loss. See the next section.

Both Water and Fat Changes

Most processes that involve fat loss or gain also produce water loss. These include deep frying, sautéing and broiling or roasting.

Because there are 2 different types of losses or gains, it requires 2 different sets of measurements to determine the amount of loss or gain. See below for specific techniues for each cooking process.

It can be difficult to determine how much of the total change is due to fat loss/gain and water loss/gain. You can use the Process Helper to detemine the precise water and fat changes once you have made the measurements described here. Refer to nutraCoster Help for details.

Vitamin Losses

nutraCoster uses a technique called Cooked Item Substitution to account for vitamin changes during processing. Refer to the Nutrient Changes Due to Processing chapter in nutraCoster Help for details.

How to Measure Losses and Gains

You measure losses and gains by weighing items before and after cooking or processing. Some processes result in a combination of diffrent losses or gains, and might require 2 different measurements. See below for details.

Nutrition analysis is based on average values. The techniques described here allow you to calculate the most accurate averages.

• Weigh the largest practical amount or quantity. This will result in the most representative average.

  If your typical batch is very large, it may not be practical to weigh the entire batch. In some cases it may be necessary to create a smaller test batch to make these measurements.

  • Cook your test batch at the same temperature for the same amount of time as your production batch.
  • If possible, use a pot that has the same ratio of surface area to volume as your production kettle.

• Be sure to measure the same pieces or the same batch before and after cooking.
• It may be obvious, but don't forget to subtract the weight of the pan or container (tare weight).
• For the most reliable long-term averages, repeat these measurements for several different production runs.

Processes and Associated Changes

Baking

The primary weight change during Baking is water loss. To measure water loss, weigh the largest practical quantity of product before and after baking.

Weigh the same units before and after baking.

Note: Unless you are finding puddles of fat in your baking pan after baking, fat loss during baking is negligible.

Example: Baking Cookies on a Tray

In the Kitchen

• Weigh the empty tray. If your scale has the capability, set this as the tare weight.
• Fill the same tray with raw cookies and weigh it again. If you haven't already accounted for it, subtract the weight of the tray. This is the weight before baking.
• Count the number of cookies on the tray.

  Divide the weight before baking by the number of cookies to get the average weight of a raw cookie.

• Bake the cookies and weigh the same tray again. If you haven't already accounted for it, subtract the weight of the tray. This is the weight after baking.

  Divide the weight after baking by the number of cookies to get the average weight of a baked cookie.

• Amount of Water Loss is the weight after cooking minus the weight before cooking. This value is negative.
• Processing Yield Percentage is the weight after cooking divided by the weight before cookting. This value is less than 100%.
• Water Loss Percent Change is the Amount of Water Loss divided by the weight before cooking. This value is negative.

In nutraCoster

• Since Baking has only water loss, you can account for it with either the recipe Processing Yield in the Production tab or the Total Water Loss or Gain in the Nutrient Changes Due to Processing tab.
  • Enter Processing Yield in the Production tab
    • Enter the weight after cooking as the Processing Yield Quantity and Processing Yield Unit, or
    • Enter the quantity of baked cookies made by this recipe.
      • Determine the average weight of a baked cookie as described above.
      • Define a unit as "1 cookie = average weight of your cookie".
      • Set the Processing Yield Unit to "cookie".
      • Set the Processing Yield Quantity to the number of cookies made by your recipe.

    • When you use either technique, nutraCoster automatically calculates the Total Water Loss or Gain and enters it in the Nutrient Changes Due to Processing tab.

      - or -

  • Enter Total Water Loss or Gain in the Nutrient Changes Due to Processing tab
    • Total Water Loss is the weight after cooking minus the weight before cooking. This value is negative.
    • Enter the Total Water Loss as the Amount of Loss or Gain in the Total Water Loss or Gain section.
    • When you enter water loss this way, nutraCoster automatically calculates the Processing Yield and enters it in the Production tab.

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Boiling

Boiling can result in water gain. Since the cooking temperature is above the boiling point of water, boiling can also result in water loss.

The result of boiling can be a net gain, a net loss, or no net change. The only way to tell for sure is to weigh your product before and after boiling.

The techniques descibed here are appropriate for boiling items such as pasta, bagels, dumplings, etc.

Note: Items that contain water soluble vitamins (vegetables, fruits, etc.) might lose vitamins due to dissolving in the water. In addition, water soluble vitamins can be partially destroyed by typical cooking temperatures. For these items, use Cooked Item Substitution as descibed in the Nutrient Changes Due to Processing chapter in nutraCoster Help.

Example: Boiling Pasta

In the Kitchen

• Weigh the dry pasta before boiling.
• Boil the pasta.
• Drain and weigh the finished pasta.
• Amount of Water Loss or Gain is the weight after cooking minus the weight before cooking. This value can be positive or negative.
• Processing Yield Percentage is the weight after cooking divided by the weight before cookting. This value can be more or less than 100%.
• Water Loss or Gain Percent Change is the Amount of Water Loss or Gain divided by the weight before cooking. This value can be positive or negative.

In nutraCoster

• Since Boiling has only water gain or loss, you can account for it with either the recipe Processing Yield in the Production tab or the Total Water Loss or Gain in the Nutrient Changes Due to Processing tab.
  • Processing Yield in the Production tab
    • Enter the weight after cooking as the Processing Yield Quantity and Processing Yield Unit.
    • When you do this, nutraCoster automatically calculates the Total Water Loss or Gain and enters it in the Nutrient Changes Due to Processing tab.

    - or -

  • Total Water Loss or Gain in the Nutrient Changes Due to Processing tab
    • Total Water Loss or Gain is the weight after cooking minus the weight before cooking. This value can be positive or negative.
    • Enter the Total Water Loss or Gain as the Amount of Loss or Gain in the Total Water Loss or Gain section.
    • When you do this nutraCoster automatically calculates the Processing Yield and enters it in the Production tab.

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Simmering

Simmering is different from boiling in that the water or liquid is part of the final product. Products made by simmering include sauces, soups, stews, fruit fillings for pastries, etc.

The primary weight change during simmering is water loss. To measure the water loss, weigh the product before and after cooking.

Example: Making Tomato Sauce

In the Kitchen

• Combine the sauce ingredients.
• Weigh the sauce before simmering.
• Simmer the sauce.
• Weigh the finished sauce.
• Amount of Water Loss is the weight after cooking minus the weight before cooking. This value is negative.
• Processing Yield Percentage is the weight after cooking divided by the weight before cookting. This value is less than 100%.
• Water Loss Percent Change is the Amount of Water Loss divided by the weight before cooking. This value is negative.

In nutraCoster

• Since simmering has only water gain or loss, you can account for it with either the recipe Processing Yield in the Production tab or the Total Water Loss or Gain in the Nutrient Changes Due to Processing tab.
  • Processing Yield in the Production tab
    • Enter the weight after cooking as the Processing Yield Quantity and Processing Yield Unit.
    • When you do this, nutraCoster automatically calculates the Total Water Loss or Gain and enters it in the Nutrient Changes Due to Processing tab.

    - or -

  • Total Water Loss or Gain in the Nutrient Changes Due to Processing tab
    • Total Water Loss is the weight after cooking minus the weight before cooking. This value is negative.
    • Enter the Total Water Loss as the Amount of Loss or Gain in the Total Water Loss or Gain section.
    • When you do this nutraCoster automatically calculates the Processing Yield and enters it in the Production tab.

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Deep Frying

Deep frying involves both water loss and fat absorption (fat gain). Because there are two separate sources of weight change, we need to make two measurements.

1. Weigh the item before and after frying. This gives the total weight change.
2. Weigh the frying oil before and after frying. This tells us the amount of oil absorbed.

   Before weighing the oil after frying, strain any debris. Squeeze as much oil out of the debris as possible back into the left-over oil.

   If it is not practical to weigh the entire amount of oil, it may be necessary to create a smaller test batch. Be sure to simulate the cooking conditions as closely as possible.

3. Total Weight Change = Fat Gain - Water Loss.
4. Fat Gain = Oil Weight Before Frying - Oil Weight After Frying.
5. Water Loss = Fat Gain - Total Weight Change.

Note: You can use the Process Helper to calculate the Water Loss and Fat Gain once you have made the two measurements.

You must also specify the type of cooking oil. The type and quantity of fat absorbed is treated as an additional ingredient in your recipe. You get the same nutrition result when you enter it in the Nutrient Changes Due to Processing tab as when you add it as an ingredient.

Example: Making French Fries

In the Kitchen

• Weigh the fries before frying.
• Weigh the frying oil before frying.
• Fry the French Fries.
• Weigh the finished fries.
• Weigh the remaining frying oil.
• Total Weight Change is the weight after cooking minus the weight before cooking. This can be positive or negative, depending on whether more oil is absorbed than water is lost, or vice-versa.
• Amount of Fat Gain is the weight of the fryng oil before cooking minus the weight of the frying oil after cooking. This value is positive.
• Amount of Water Loss is the weight after cooking minus the weight before cooking minus the Amount of Fat Gain. This value is negative.
• Processing Yield Percentage is the weight after cooking divided by the weight before cookting. This value can be more or less than 100%.
• Water Loss Percent Change is the Amount of Water Loss divided by the weight before cooking. This value is negative.
• Fat Gain Percent Change is the Amount of Fat Gain divided by the weight before cooking. This value is positive.

In nutraCoster

• Since Deep Frying has both water loss and fat gain, you must account for it with the Total Water Loss or Gain and Total Fat Loss or Gain in the Nutrient Changes Due to Processing tab.
  • Total Water Loss or Gain
    • Enter the Amount of Water Loss as the Amount of Loss or Gain in the Total Water Loss or Gain section. This value is negative.
  • Total Fat Loss or Gain
    • Enter the Amount of Fat Gain as the Amount of Loss or Gain in the Total Fat Loss or Gain section. This value is positive.
    • In the Total Fat Loss or Gain section click Find. Select the Type of Fat Absorbed.

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Sautéing

Sautéing involves both water loss and fat gain. If you are frying in a moderate amount of oil, we assume that all of the oil is incorporated into the finished product.

If any "sauce" is left over and discarded, see What nutraCoster Cannot Do.

Example: Making Stir Fried Chicken and Noodles

In the Kitchen

• Weigh the chicken and noodles before sautéing.
• Weigh the frying oil before sautéing.
• Stir fry the chicken and noodles in the oil.
• Weigh the finished dish, including any "sauce".
• Total weight before cooking is the combined weight of the chicken, noodles and cooking oil,
• Total weight change is the weight after cooking minus the weight before cooking.
• Since all of the oil is incorporated into the finished dish, the entire weight change is due to water loss.
• Amount of Water Loss is the weight after cooking minus the weight before cooking. This value is negative.
• Processing Yield Percentage is the weight after cooking divided by the weight before cookting. This value is less than 100%.
• Water Loss Percent Change is the Amount of Water Loss divided by the weight before cooking. This value is negative.

In nutraCoster

• Since sautéing has both water loss and fat gain, you can account for it with either the recipe Processing Yield in the Production tab or the Total Water Loss or Gain and the Total Fat Loss or Gain in the Nutrient Changes Due to Processing tab.

  Note: You get the same nutrition results if you enter the Type of Fat Absorbed in the Nutrient Changes Due to Processing tab as you get if you simply enter the amount of oil absorbed as an ingredient in the recipe.

  • Processing Yield - include the cooking oil as an ingredient in the recpe
    • Include the correct amount of cooking oil as an ingredient in the recipe. Once you have done this, the only weight change is due to water loss.
    • Enter the weight after cooking as the Processing Yield Quantity and Processing Yield Unit.
    • When you do this, nutraCoster automatically calculates the Total Water Loss or Gain and enters it in the Nutrient Changes Due to Processing tab.

    - or -

  • Total Water Loss and Total Fat Gain
    • Do not include the cooking oil as an ingredient in the recipe.
    • The weight before cooking does not include the weight of the cooking oil.
    • Enter the Amount of Water Loss as the Amount of Loss or Gain in the Total Water Loss or Gain section. This value is negative.
    • Enter the weight of the frying oil as the Amount of Loss or Gain in the Total Fat Loss or Gain section. This value is positive.
    • Type of Fat Absorbed is the type of cooking oil used.
    • nutraCoster will combine the losses and gains to calculate the Processing Yield and automatically enter it in the Production tab.

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Broiling and Roasting

Broiling and roasting involve both water loss and fat loss. Since there are two types of loss, we need two measurements.

Weigh the product before and after broiling or roasting. This gives us the total weight change.

To measure fat loss, we need to capture and weigh the fat drippings. This measurement can be tricky, so it should be repeated several times to get a reasonable average.

Example: Broiling Steak

In the Kitchen

• Weigh the steak before broiling.
• Broil the steak in a way that allows you to capture all of the drippings.
• Weigh the finished steak.
• Total weight change is the weight after cooking minus the weight before cooking.
• Amount of Fat Loss is the weight of the drippings. Enter this value as a negative number.
• Amount of Water Loss is the weight after cooking minus the weight before cooking minus the Amount of Fat Loss. This value is negative.
• Processing Yield Percentage is the weight after cooking divided by the weight before cookting. This value is less than 100%.
• Water Loss Percent Change is the Amount of Water Loss divided by the weight before cooking. This value is negative.
• Fat Loss Percent Change is the Amount of Fat Loss divided by the weight before cooking. This value is negative.

In nutraCoster

• Since broiling has both water loss and fat loss, you must account for it with Total Water Loss or Gain and Total Fat Loss or Gain in the Nutrient Changes Due to Processing tab.
  • Total Water Loss and Total Fat Loss
    • Enter the Amount of Water Loss as the Amount of Loss or Gain in the Total Water Loss or Gain section. This value is negative.
    • Enter the Amount of Fat Loss as the Amount of Loss or Gain in the Total Fat Loss or Gain section. This value is negative.
    • nutraCoster will combine the losses to calculate the Processing Yield and automatically enter it in the Production tab.

Note: The USDA database has cooked nutrition values for many of the items you will prepare by broiling or roasting.

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Marinating

Marinating is a little different from the other processes described here because the weight gain is from the marinade itself, not water or fat.

Weigh the product before marinating, then weigh it again after.

The difference in weight is the amount of marinade absorbed.

In usual practice, the marinade is a subrecipe that you make, although it can also be a single item that you buy.

Create a recipe for the marinated product. The ingredients are the items that were marinated (can be a subrecipe or an individual item), called the base, and the marinade

The quantity of the base in the recipe is the weight of the product before marinating.

The quantity of the marinade in the recipe is the weight of the marinade absorbed.

Note that marinating involves neither water loss/gain nor fat loss/gain.

Example: Marinating Beef to Make Jerky

In the Kitchen

• Weigh the beef before marinating.
• Marinate the beef.
• Weigh the marinated beef after excess marinade is removed.
• Amount of marinade absorbed is the weight after marinating minus the weight before marinating. This value is positive.

In nutraCoster

• If you make the marinade, create a recipe in nutraCoster for the marinade.
  • Note: In nutraCoster you can use any quantity of a recipe as an ingredient in another recipe.
• Create a recipe for marinated beef.
  • The first ingredient is the amount of beef used.
  • The second ingredient is the amount of marinade absorbed.
• The Preparation Yield, Processing Yield and Finishing Yield for marinating will usually all be 100%.

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Dehydrating

Dehydrating is similar to baking. The only weight change is due to water loss.

To measure water loss, weigh the largest practical quantity of the product before and after dehydrating.

Weigh the same units before and after dehydrating.

Example: Dehydrating Marinated Beef Jerky

In the Kitchen

• Weigh the the marinated beef before dehydrating.
• Dehydrate the beef.
• Weigh the finished beef jerky after dehydrating.
• Amount of Water Loss is the weight after dehydrating minus the weight before dehydrating. This value is negative.
• Processing Yield Percentage is the weight after dehydrating divided by the weight before dehydrating. This value is less than 100%.
• Water Loss Percent Change is the Water Loss Quantity divided by the weight before dehydrating. This value is negative.

In nutraCoster

• Since dehydrating has only water loss, you can account for it with either the recipe Processing Yield in the Production tab or the Total Water Loss or Gain in the Nutrient Changes Due to Processing tab.
  • Processing Yield
    • Enter the weight after dehydrating as the Processing Yield Quantity and Processing Yield Unit.
    • When you enter Processing Yield, nutraCoster automatically calculates the Total Water Loss or Gain and enters it in the Nutrient Changes Due to Processing tab.

    - or -

  • Total Water Loss or Gain
    • Enter the Amount of Water Loss as the Amount of Loss or Gain in the Total Water Loss or Gain section. This value is negative.
    • nutraCoster will calculate the Processing Yield and automatically enter it in the Production tab.

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What nutraCoster Cannot Do

Any time you add ingredients to a recipe, then remove part or all of the ingredients, nutraCoster has no way to know the nutrition values of what was removed and what remains.

Example: Chicken Broth

You boil chicken and vegetables, then remove the solid ingredients to make broth. nutraCoster has no way to determine what nutrients remain in the broth.

Example: No-Pulp Orange Juice

You juice fresh oranges, then strain the juice to remove the pulp. nutraCoster has no way to determine what nutrients were removed with the pulp.

Use Lab Analysis

In these cases, the only alternative is to do a lab analysis on the finished product.

Note: The USDA database included with nutraCoster has nutrition data for many of these types of items.

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Assumptions

The techniques described here are based on certain assumptions. These assumptions are reasonable under most circumstances, but keep them in mind whenever you do something a little differently from what is described here.

Ultimately, the only way to test these assumptions is to compare the computer analysis using these assumptions to a lab analysis. When we have done this, the results have been comparable.

• Baking

  Unless you are finding puddles of fat in your baking pans, we assume that any fat loss during baking is negligible.

• Fat Loss

  Different fatty acids have different melting points (saturated fats tend to have higher melting points). However, most cooking temperatures are high enough so that all of the fats melt. We assume that the fatty acids are lost in the same proportion as they are present in the raw food.

• Deep Frying

  We assume that fatty acids are absorbed in the same proportion as they are present in the frying oil.

• Marinating

  We assume that all of the components of the marinade are absorbed in the same proportion as they are present in the marinade.

• Sautéing

  We assume that you are frying in a modest amount of oil and that all of the oil is incorporated into the food.

• Protein and Carbohydrates

  The techniques described here assume that there are no changes to Protein or Carbohydrates due to cooking or processing. This is generally reasonable.

  You could technically account for carbohydrate changes during brewing or distilling by assuming that all sugar is converted, and knowing the alcohol content of the finished product. However, the USDA database has nutrition data for most spirits, so this will generally not be necessary.

Warnings

Warning: Water Loss Exceeds Available Water

Water (also called moisture) is a nutrient for each ingredient. The total water in a recipe/formula is the sum of the water nutrients from each ingredient.

If you indicate that there is more water loss than there is water in the recipe, you will receive this warning. In this case, nutraCoster cannot remove enough water, and the yield of your recipe will be inaccurate.

Example: A product has 80g carbohydrates and 20g water.

• If you tell nutraCoster there is 30g water loss, the yield of the recipe is 70g.
• However, there is only 20g water. This is the most water that can be removed.
• This leaves you with 80g carbohydrates in a recipe that only makes 70g. This is impossible.

  (If you figure out how to do this, let us know. We'll feed the world!)

• If you make a label from this recipe, your label will have 80g Total Carbohydrate in a 70g serving.

If this happens, check the following:

• Make sure there is a non-zero value for the water nutrient for each ingredient that contains water.
• Double check your yield measurements to make sure you have accurately weighed your product before and after cooking or processing.

Tip: Use the Proximate Changes button in the Nutrient Changes Due To Processing tab to see the recipe water Amount Before Cooking, the recipe water Processing Loss and the recipe water Amount After Cooking.

When the recipe water Amount After Cooking is negative, it means you are attempting to remove more water from the recipe than is present in the ingredients.

Tip: Use the Recipe/Formula Nutrition Contribution by Ingredient report to see the amount of water present in each ingredient. Use the Select Nutrients tab for this report to include water as one of the nutrients reported.

Warning: Fat Loss Exceeds Available Fat

The total fat in a recipe/formula is the sum of the Total Fat nutrients from each ingredient.

If you indicate that there is more fat loss than there is total fat in the recipe, you will receive this warning. In this case, nutraCoster cannot remove enough fat, and the yield of your recipe will be inaccurate.

If this happens, check the following:

• Make sure there is a non-zero value for the Total Fat nutrient for each ingredient that contains fat.
• Double check your yield measurements to make sure you have accurately weighed your product before and after cooking or processing.

Tip: Use the Proximate Changes button in the Nutrient Changes Due To Processing tab to see the recipe Total Fat Amount Before Cooking, the recipe Total Fat Processing Loss and the recipe Total Fat Amount After Cooking.

When the recipe Total Fat Amount After Cooking is negative, it means you are attempting to remove more fat from the recipe than is present in the ingredients.

Tip: Use the Recipe/Formula Nutrition Contribution by Ingredient report to see the amount of Total Fat present in each ingredient.

Products, Processes and Associated Losses

Product	Process	Loss/Gain Types
Baked Goods (cakes, cookies, muffins, etc.)	Baking	Water Loss
French Fries, Egg Rolls, Fried Dumplings, Donuts	Deep Frying	Water Loss, Fat Gain
Pasta, Bagels	Boiling	Water Gain
Sauces, Stews	Simmering	Water Loss
Stir-Fry Dishes	Sautéing	Water Loss, Fat Gain
Steak	Broiling	Water Loss, Fat Loss
Jerky	Marinating, Dehydrating	Marinating, Water Loss