A practical, no-fluff buyer’s guide to calculate usable yield, drip loss, glaze percentage, and true portion cost when choosing Indonesian IQF vs block-frozen vegetables. Includes formulas, sample numbers, and a quick worksheet you can copy into your spreadsheet.
If your margin lives or dies on vegetable cost, this is the article you bookmark. We’ve helped buyers switch from block-frozen to IQF where it makes sense, fix glaze claims, and normalize thawing to stop drip loss. The result. Cleaner specs, fewer surprises, and lower COGS. Here’s exactly how we calculate usable yield and portion cost in 2025.
The three pillars of yield-first buying
- Solids and glaze. You pay for gross weight, but serve solids. Glaze is protective ice, not edible solids. Verify it.
- Drip loss and thawing. Meltwater plus cell exudate is where your yield disappears. Control the method, control the loss.
- Labor and portionability. IQF usually wins on time and waste. Block is cheaper per kilo on paper, but often not per portion.
Our experience across Indonesian frozen vegetables is consistent. Properly made IQF products (like our Premium Frozen Sweet Corn, Frozen Mixed Vegetables, Premium Frozen Okra, Frozen Paprika (Bell Peppers) - Red, Yellow, Green & Mixed, and Premium Frozen Edamame) deliver tighter drip loss, accurate glaze, and easier portioning. But don’t take our word for it. Run the tests below and do the math.
Weeks 1–2. Run the receiving tests and lock your baselines
We treat the first two weeks as an audit. Small samples. Repeatable methods. Document everything.
How do I calculate usable yield for IQF vs block-frozen vegetables?
Usable yield percent (UY%) = Solids% after glaze removal × (1 − drip loss%).
- For IQF with glaze.
- Solids% = 100% − glaze%.
- UY% = (1 − glaze%) × (1 − drip loss%).
- For block-frozen with no glaze.
- Solids% is assumed 100% unless there’s added water.
- UY% = (1 − drip loss%).
Example. A 1,000 g IQF corn bag with 6% glaze and 1.5% drip loss. UY% = 0.94 × 0.985 = 0.9269 or 92.69%. Usable solids = 927 g.
What is a normal glaze percentage on Indonesian frozen vegetables and how do I verify it?
What we see in 2024–2025:
- Typical glaze for Indonesian IQF veg. 2–8% for kernels, cuts, and mixes. 4–6% is common on corn and mixed veg.
- Edamame in shell often 2–5%. Peppers 2–6%. Okra 2–5%.
Quick glaze verification (receiving-friendly):
- Weigh the sealed bag. Record Gross Weight (GW).
- Float the sealed bag in 10–15°C water for 60–90 seconds. Swirl gently. You’re melting the outer ice only.
- Surface-dry the bag. Re-weigh. Record De-glazed Weight (DW).
- Glaze% = (GW − DW) ÷ GW. Repeat 3 bags. Average the result.
If you want a stricter lab method, do a net drained weight test. Thaw in 20°C water until separable, drain on a sieve (2.5 mm) for 2 minutes, then weigh solids. Just be consistent with time and temperature, and don’t over-thaw.
Why does block-frozen show more drip loss than IQF and how much should I expect?
Block-frozen pieces are compressed. As the block thaws, cellular fluid escapes as purge. IQF pieces freeze faster and individually, so cells rupture less.
Ranges we’re seeing lately under controlled thawing at 0–4°C.
- IQF veg. 0.5–2.5% drip loss. Corn and peas are usually at the low end. Cut peppers and okra can be 1–2%.
- Block-frozen veg. 3–12% drip loss. Blocks of diced veg trend 5–8%. If you thaw warm or under running water, expect the high end.
The fastest way to blow yield is to thaw blocks in ambient rooms or in warm water. Always chill-thaw on racks to let purge escape without soaking the product.
What thawing method gives the best yield?
- IQF. For most Indonesian IQF veg, cook from frozen when possible. If you must thaw, keep sealed and thaw at 0–4°C on trays to catch purge. For cold prep lines, we allow a 1–2 minute drain, not more, to prevent moisture loss.
- Block-frozen. Thaw at 0–4°C on racks. No running water. Don’t squeeze. Use within 24 hours. Many kitchens benefit from partial-thaw so you can portion while still firm, then finish cooking from frozen.
Practical takeaway. Standardize your method and time. Your drip loss number should be a SOP, not a guess.
Weeks 3–6. Turn spec sheet data into cost per portion
This is where IQF can be “worth it.” We convert to edible solids cost and then add labor.
How do I turn spec sheet data into cost per serving?
- Edible solids cost per kg = Purchase price per kg ÷ UY%.
- Portion cost = (Portion size in g ÷ 1000) × Edible solids cost per kg + Prep labor per portion.
Worked example. Comparing IQF corn to block-frozen corn.
- IQF corn. $1.40/kg. Glaze 6%. Drip loss 1.5%. UY% = 0.94 × 0.985 = 92.69%. Edible solids cost = 1.40 ÷ 0.9269 = $1.51/kg.
- Block corn. $1.20/kg. No glaze. Drip loss 6%. UY% = 0.94. Edible solids cost = 1.20 ÷ 0.94 = $1.28/kg.
- Labor and waste. IQF is ready-to-use, minimal prep. Assume $0.00–0.01 per 100 g. Block often needs chipping, breaking, draining. Assume $0.03 per 100 g.
- For an 80 g portion.
- IQF portion cost = 0.08 × 1.51 + 0.008 ≈ $0.129.
- Block portion cost = 0.08 × 1.28 + 0.024 ≈ $0.126.
On paper, the block wins by $0.003 per portion. But here’s what we actually see when kitchens scale. More shrink from over-thawing, inconsistent portioning, and line delays increase block loss by 2–3 points. If drip loss creeps from 6% to 8%, the block portion cost flips to $0.129–0.131. The IQF holds steady. For high-turn menus, IQF usually wins after a month of real operations.
IQF also reduces hidden waste. Partial portions are easy. For peppers or okra, pulling exactly what you need from Frozen Paprika or Premium Frozen Okra without thawing the rest is where savings show up.
Is IQF worth the higher price per kilo once I factor in yield and labor?
If you need exact portioning, speed, and consistent texture, yes. When the kitchen can’t control thawing well, yes. When you’re batch-cooking the entire block every time and serving hot, block can still make sense. We advise running both scenarios for your top three SKUs. If you want a second set of eyes on your numbers, Contact us on whatsapp. We’ll sanity-check your UY and portion costs.
Week 7–12. Scale and optimize with SOPs and scorecards
- Lock SOPs. Thawing temperature, time, drain time, and in-use holding. Put it on the wall.
- Supplier scorecard. Track glaze accuracy (±1%), drip loss under your method, and packaging defects. If a supplier promises 4–6% glaze and you’re seeing 9%, push back.
- Standardize portion sizes. Use scoops for kernels and dices. IQF makes this far easier across shifts.
- Data cadence. Re-test monthly or when you change suppliers or lot codes. A three-bag test takes under 15 minutes.
A quick worksheet you can copy into your spreadsheet
For each SKU, create these fields.
- A. Price per kg
- B. Declared glaze% (if IQF)
- C. Verified glaze% (your test). Use this for math.
- D. Drip loss% under your thaw SOP
- E. Usable yield% = (1 − C) × (1 − D) [IQF] or (1 − D) [block]
- F. Edible solids cost per kg = A ÷ E
- G. Portion size in g
- H. Labor per portion in $
- I. Portion cost = (G ÷ 1000) × F + H
- J. Notes. Thaw time, drain time, any deviations.
Run it for IQF and block side by side. Whichever gives the lower, repeatable portion cost with acceptable texture wins.
Common mistakes that kill frozen veg margin
- Ignoring glaze. Buying 1,000 kg at 8% glaze means only 920 kg of solids before drip loss. Confirm actual glaze.
- Thawing under running water. You’ll strip surface starches and aroma. Expect double-digit losses.
- Over-draining. Two minutes is plenty. Five minutes can dry out kernels and swing your spec by several points.
- Mixing suppliers without testing. One extra percent of glaze plus two points of drip loss can erase your “cheaper” price.
- Treating all veg the same. Corn and edamame behave differently from peppers or okra. IQF Premium Frozen Edamame usually shows very low purge when cooked from frozen. Peppers want a hot pan straight from frozen for best texture.
How to run a solids/glaze test at receiving to compare suppliers
- Pull three random retail units or 1 kg samples from each supplier lot.
- Use the quick glaze test above. Record GW, DW, glaze%.
- Thaw per your SOP. Capture purge. Weigh solids after a standard 2-minute drain. That gives you drip loss%.
- Take photos of the process and labels. If you need escalation, it helps.
Do this once for each new vendor. Re-check quarterly.
When IQF vs block advice applies (and when it doesn’t)
Applies when.
- You serve defined portions, need consistent cook time, or switch menus often.
- You run central kitchens, airline catering, QSR, or ready-meals where accuracy matters.
Doesn’t apply when.
- You always cook whole blocks in soups or stews with higher liquid absorption.
- Your line has stable, low-labor prep windows and can manage block thawing perfectly.
Real-world examples from Indonesian vegetables
- IQF corn and mixed veg. We consistently see 0.8–1.8% drip loss when cooked from frozen. That’s why Premium Frozen Sweet Corn and Frozen Mixed Vegetables are go-to for portioned sides and ready-meals.
- IQF peppers and okra. Expect 1–2% drip loss when seared or sautéed from frozen. Both hold color and snap better than block in fast-moving kitchens. See Frozen Paprika and Premium Frozen Okra.
- Edamame. For in-shell edamame boiled from frozen, drip loss is functionally minimal. Portion control is trivial, which is why sports venues and sushi bars love Premium Frozen Edamame.
If you want to see our current IQF specs and build a test plan from live items, View our products.
Bottom line. In 2025, buyers win by proving yield, not assuming it. IQF often costs more per kilo and less per portion. Block can win in broths and stews. Your kitchen, your SOPs, and your math decide. We’re happy to help you run the first round of tests or compare supplier data if you’d like a neutral second opinion.