Many people ask us why, when water has no nutrition value, they need to add this into their recipe. The reason is very simple, the addition or loss of water in any product will either dilute or concentrate the food and for this reason alone it is very important as it can make a very big overall difference.
Of course, some moisture will usually be lost if the product is cooked. Within NutriCalc, there are three main ways to account for cooking loss:
- Select the overall % cook loss
- Enter the batch and yield weights of the product
- Enter the final moisture content (ideal for biscuit, cracker and sweet manufacturers)
If you have separate components to your product with different cook losses, you may either calculate the overall loss and enter that or save the components as sub recipes each with their own cook loss. Of course with rice and pasta, cooking actually increases the moisture level. It is possible to create a sub-recipe for cooked pastas and rices.