Sizu Home › Calculators › Water In, Water Out
Opens on the book's Stall Batch. Change any number to your own and press Calculate.
Enter the fresh weight and press Calculate.
The formula
- Solids = fresh × (1 − water %); a seasoning adds its own solids
- Dried weight = solids ÷ (1 − target water %)
- Water removed = fresh + seasoning − dried; fresh : dried = fresh ÷ dried
- Dry basis = water ÷ solids (wet basis ÷ (1 − wet basis)). Done reading = container + dried weight
The book's worked example, Chapter 6. The chips: 2,207.9 g of apple rings at 85.56 % water (FDC 171688) hold 318.8 g of solids; with the cinnamon's, 328.7 g. Dried to 10 % water: 365.2 g of chips, and 1,853.7 g of water leaves. The jerky: 3,843 g of wet strips hold 801.2 g of solids → 890.2 g at 10 % (about 4.3 : 1).
Check it. The dried weight × (1 − the target water %) gives back the solids. And the scale decides: a tray is done when it weighs the target, not when the clock says so.
Honest limits. FDC water figures are averages; your produce varies, so weigh a test tray. Moisture % is not water activity, and only a lab water-activity test says whether a food is shelf-stable. Dry at 140 °F (60 °C), the NCHFP figure the book uses. Prices are illustrative US prices from October 2026, shown without a currency sign; put in your own. Everything stays in your browser: no sign-up, nothing stored.
These calculators go with Vegan Pantry Math (Craft & Studio, Book 3), where every number on this page is worked by hand.