When a food is baked it can lose moisture and the amount of moisture containing ingredients can change.

To adjust the moisture content of a formula, click the Moisture button (A)

The Adjust Solids & Moisture Content window appears.

Select the option for Solids or Water Content (B). Enter the final amount (after moisture loss) and click the Set button (C). The starting and final solids values are displayed (D).

The ingredient amounts after moisture adjustment are displayed (E). The starting and final values are displayed here (F).

This figure shows the change in ingredient amounts after adjusting the moisture. Before baking, the dough contained approximately 55% solids and after baking it contains 98% solids. Note: To readjust the moisture content, the original formula must be retrieved and adjusted.