Build a reliable estimate
| Input | What to record | Why it matters |
|---|---|---|
| Recipe batch | Liquid volume and ingredients | Fat, solids and stabilisers change aeration |
| Equipment | Whipper size and charger system | Capacity and workflow affect losses |
| Service demand | Normal and peak portions per day | Prevents under-buying or wasteful stock |
| Trial result | Accepted portions from one measured batch | Creates your real yield figure |
A simple planning formula
Daily batches needed = forecast accepted portions divided by accepted portions per trial batch. Add a modest operational buffer based on your own delivery reliability and peak variation, not an arbitrary internet percentage.
For cost control, divide the delivered gas and ingredient cost used in the trial by accepted portions. Repeat the trial when the recipe, equipment or cylinder format changes.
Factors that reduce real yield
- Warm ingredients or equipment that create unstable texture.
- Overfilled dispensers with insufficient headspace.
- Poorly strained mixtures that block the nozzle.
- Leaks, damaged seals or incompatible pressure equipment.
- Over-pressurising, inconsistent shaking or portions larger than specification.
- Product left in the dispenser at the end of service.
Frequently asked questions
How many 8g chargers are used per litre?
Follow the dispenser and recipe manufacturer instructions. Many standard recipes use one charger for a smaller dispenser batch, but equipment and mixture requirements vary.
How many 8g chargers equal 640g?
By nominal gas mass, 640 divided by 8 equals 80. That is a capacity comparison, not a guarantee of 80 identical batches or portions.
How do I calculate cost per portion?
Measure accepted portions from a controlled trial, then divide the delivered ingredient and gas cost used by that number.
Should I add extra stock for busy periods?
Use historic peak demand and actual supplier lead time to set a sensible buffer. Avoid speculative overstocking of pressurised cylinders.