SweetWARETM

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Nutrition Analysis Specification
Instructions

General

  • List the batch size you typically make in production. Give us the ingredient quantities directly from your recipe or formula. You do not need to do any calculations for the ingredient quantities.
  • After we receive the specification we will contact you to get credit card information. We charge your card for half the amount before we start, and half when we finish.
  • Call us if you have any questions about the Nutrition Analysis Specification form.
  • If your process involves both water and fat changes, please contact us for instructions.

Yields

  • Enter the Ingredients (line 18 and following) before you enter the Yield information (line 9 and following).
  • Total Ingredient Weight (line 9) – Be sure that this number exactly matches the total weight of all of the ingredients you entered.
  • Scrap and Other Losses (line 10) – This includes losses due to spillage, batter sticking to mixers, etc. In many cases, this will be zero.
  • Weight Before Cooking (line 11) – This is the Total Ingredient Weight minus the Scrap and Other Losses. If Scrap and Other Losses is zero, this will be same as the Total Ingredient Weight.
  • Weight After Cooking (line 12) – This is the total weight of your batch after cooking. Generally this is different from the weight before cooking due to water loss during baking or dehydrating, fat loss due to broiling, fat gain due to frying, etc.
  • If your process involves both water and fat changes, please contact us for instructions.
  • Number of Pieces of Finished Product (line 13) – If your product is discrete units, this is the number of pieces produced by this batch. We use this with the Weight After Cooking to calculate the weight of each unit of finished product.
  • Net Weight of Package (line 15) – Enter the Net Weight of your package.
  • We will use the labeling regulations to determine the appropriate Serving Size, and then we will use the Net Weight and the Serving Size to determine the Servings per Container.

Ingredients

  • Ingredient quantities can be in terms of any units. The analysis will be most accurate (and your recipes most consistent) when the ingredient quantities are in weight units (lbs, oz, g, kg).
  • If you provide ingredient quantities in terms of volume units (cups, liters, etc.) we may ask you to weigh the ingredient.
  • Be sure that the Total Ingredient Weight (line 9) exactly matches the total weight of the ingredients you entered.
  • Please provide vendor information for each ingredient, including a phone number if possible. If we do not already have nutrition for the ingredient, we must contact the vendor to obtain the nutrition data.
  • If you do not have a vendor phone number, please provide the city and state where they are located.
  • We need the ingredient UPC code or manufacturer’s part number so the vendor will know which item we are asking about.