yield

hi,


any thoughts on batch yielding? How close to batch weight total and yield total should I be or does it depend on what I am making?

Warm Regards, JD

Comments

  • BobzchemistBobzchemist Member, PCF student
    I'd be concerned if I was off by more than a percent or two. I'd be deeply concerned at being off by 10% or more.

    Which brings up an interesting question. How many formulators compensate for evaporative water loss by adding more water?
    Robert Zonis, Sr. Formulation Chemist, Beaumont Products "All opinions and comments expressed are my own, have no relation to Beaumont Products, are fully copyrighted, and may not be used without written permission."
  • BelassiBelassi Member, PCF student
    For creams, I generally am at 95%. 
    Cosmetic Brand Creation. Concept to name to IMPI search to logo and brand registration. In-house graphic design inc. Pantone specs. Cosmetic label and box design & graphics.
  • For a hair pomade with tons of waxes one time the batch was about 15% short. We compensated by adding maybe 5% of water. In the lab and we were able to add back all of the 15% with some heating  but as always, production is a different story. 
  • PerryPerry Administrator, Professional Chemist
    In my formulating work I did both (add missing water weight or not). It never seemed to matter.

    In production, we never added back missing water weight.  Of course, the compounders always managed to weigh out exactly the right amount of everything...go figure.
  • BobzchemistBobzchemist Member, PCF student
    It's funny how that always happens...
    Robert Zonis, Sr. Formulation Chemist, Beaumont Products "All opinions and comments expressed are my own, have no relation to Beaumont Products, are fully copyrighted, and may not be used without written permission."
  • adding water:
    In formulating -yes I add the missing water (at least in the end prototype recipe)
    In production there shouldn't be any water loss since it will give to much batch to batch variations except if you have the whole vessel on a balance.
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