Commercial Production Guide
Raw Material Planning: Sourcing for Dry Output
Raw material planning answers the sourcing question: how much fresh product must come in to deliver a target dry output? The core estimate divides the production target by the expected dry yield, and keeps trimming and waste in a separate, visible line so nothing hides the real purchase quantity.
Category: Production Planning
Formula
Fresh Sourcing Estimate = Production Target ÷ Expected Dry Yield
Production target is the dry output you need, and expected dry yield is that product's yield as a decimal, from a tested value or a clearly labeled assumption.
This estimate covers yield only. Trimming, peel, seeds and other waste are added as a separate line below; the Dry-to-Raw Requirement calculator does this arithmetic.
Keeping Waste Separate
Two numbers, two lines, never blended:
- Yield line: the fraction of prepared wet weight that becomes dry weight, from yield planning.
- Waste line: trimming, peel, seeds, cooking loss and damaged product, tracked per the production losses guide.
- Total to source = yield requirement + waste allowance. Keeping them separate shows exactly where extra purchasing goes.
Label every assumption
If the dry yield or the waste percentage comes from a guess, mark it as an estimate and revise it with the first measured batches. Sourcing on an invented yield means buying too much or promising too little, and both are expensive discoveries.
Sourcing in Practice
The planning conversation with suppliers:
- Confirm seasonal availability: many fruits are only worth freezing at peak ripeness and price, as the fruit production guide explains.
- Buy by usable yield, not gross weight: what arrives must cover preparation loss and moisture loss before it covers the target.
- Agree ripeness and quality standards with the supplier in writing, so inspection has a reference.
- Build the schedule around arrival: the production scheduling guide fits sourcing into the week.
The tools
The Dry-to-Raw Requirement calculator works backward from a target dry weight to fresh required, and the Raw-to-Dry Yield calculator estimates the other direction from a yield you enter.
Integrations
- Yield assumptions: yield planning.
- Waste categories: production losses.
- Incoming inspection: the receiving SOP from the SOP guide and the food-safety handling guide.
Frequently Asked Questions
Why do I need more fresh product than the yield math says?
Because yield math covers water loss only after preparation. Trimming, peeling, cooking loss and damaged product consume fresh weight before the dryer sees it; that line must be planned separately.
What is the most honest way to set the yield?
Use a tested yield for that product and preparation, a customer's historical yield, or a labeled assumption, in that order of preference. Then revise with your own measured batches.
Should I plan for seasonal price swings?
Yes. Sourcing plans that assume one price all year drift badly in seasonal markets; the [[fruit production guide|/commercial/fruit-production/]] covers seasonality for fruit lines specifically.
Key Takeaways
- Fresh sourcing estimate = production target ÷ expected dry yield, plus a separate waste line.
- Keep yield and waste in separate lines so buying is explainable and improvable.
- Label assumptions; sourcing on invented yields costs money in both directions.
Related Guides
Continue through the Commercial Production Center with these related guides.