How much you will actually get

A blend loses less to process than a cream or a sauce, and the losses still matter because they feed directly into a declared servings count.

Where the batch goes

Vessel and equipment losses: powder clinging to the blender, the transfer container, the hopper and the funnel. Fine powders cling more, and static makes it worse.

Dust, which is genuine loss as well as a working hazard.

Sampling, which you should be doing from several points, plus reserve samples.

Overfill, since you deliberately target slightly above the declared weight on every unit.

Servings is the number that matters

Unlike other categories, the output that matters is not units but servings, because that is what the panel declares and what customers price against.

Net weight divided by serving size gives servings per container, and that arithmetic must be true. A tub declared at 30 servings that holds 28 is a labeling failure, not a rounding.

Working it out

Batch weight, minus equipment and dust losses, minus samples, divided by the fill weight including overfill. That gives units.

Measure the losses once for your equipment and process rather than estimating; they are stable enough to plan with and they are larger for fine cohesive blends than people expect.

Why it feeds the label

Because fill weight, serving size and servings per container are one arithmetic, and because the overfill you build in to protect the net weight claim consumes yield on every unit.

Set the serving size and the tub size so the arithmetic lands on a whole number of servings. A tub that divides to 29.4 servings is a tub that will be declared as 29 and give away the rest, on every unit, for the life of the product.

References