Using the Moisture Adjustment Feature for Baked Goods

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Cooking often results in a loss of moisture, which will affect the nutrient content of your food. Your Nutrition Facts must reflect the nutrient content of the final form of your food, so you will have to adjust for the lost moisture in order to obtain an accurate nutrition analysis.

In this webinar, we discuss when a moisture adjustment is necessary, how to determine and calculate the moisture loss or target values, how to enter those values into the Yield Adjustment feature in Genesis R&D Foods, and show you how to compare a Recipe’s nutrient content before and after the adjustment.

Click here to download the slide deck.