Added Water, Ice and Yield Control

Added water dissolves ingredients, supports mixing and juiciness, while ice also absorbs frictional heat during comminution. Its role and permitted amount depend on product class and jurisdiction.

Water must be included in the complete batch calculation with its actual mass. Brine water, ingredient hydration and carried water should not be hidden outside the formulation basis.

Ice is added in a way that manages batter temperature without leaving unincorporated liquid. Excessive heat can denature proteins and destabilise fat before the intended thermal process.

The amount retained depends on extracted protein, pH, salt, phosphates where permitted, fat level and processing sequence. Added water beyond the matrix capacity becomes purge or cooking loss.

Yield compares defined incoming and outgoing weights at stated process stages. It should separate added-water gain, smoke or cook loss, cooling loss and packaging loss rather than report one unexplained number.

Standards of identity and labelling rules can limit or require declaration of added water. The Codex records the applicable rule rather than presenting one percentage as universal.