Recipe Quantification and Labelling

• This quantification method uses what is known as a "Yield Conversion Factor"

  Factor Method
• This method works with the recipe weights and measurements rather than using a conversion factor.

  Percentage Method
• You need 2 kg of sugar to make 10 jars of sugar concentrated foods. If you have to make 40 jars, how many kilograms of sugar do you need?

  8 kg
• A labelling requirement wherein the name is visible on the product label. It may also include the treatment used for a product.

  Product Name
• This is the registered trademark of a product. Usually registered with the FDA.

  Brand Name
• It is the complete details of the ingredients used. It may also contain the information of allergen.

  Ingredients
• The net weight and gross weight.

  Net Content
• It inquires about the food product.

  Manufacturer Details
• The code, mix of numbers and letters.

  Lot Identification
• The storage conditions.

  Storage
• The expiration, used by dates.

  Best Before Date
• The direction of use.

  Instructions
• The number of nutrients and other vitamins and minerals. Also called Nutrition Facts.

  Nutritional Information