Category Archive

Costing & metrics

Explore 2 in-depth guides, calculations, and operational workflows for Costing & metrics.

8 Aug 202610 min read

How to cost a manufactured food product correctly, including by-product allocation

How to build a defensible per-kilo cost for a manufactured food product: what belongs in material, conversion and overhead, the three ways to allocate by-product value, and why costing at recipe rate instead of batch actual hides most margin leaks.

naffo.tech manufacturing teamRead answer →

8 Aug 202610 min read

Yield, wastage and by-product formulas every food factory should track

Every yield, wastage, rework, give-away and by-product formula a food or dairy plant needs, with worked examples in paneer, ghee, curd and bakery — plus the definition traps that make two departments report different numbers for the same batch.

naffo.tech manufacturing teamRead answer →