Once the dough is mixed, the amount actually in the bowl is more useful for portioning than a theoretical ingredient total. The Whatson Dough Portion Calculator starts with that batch mass and lets you divide it by a required count or a chosen ball weight.
Those two modes answer different questions. A fixed count spreads all available dough across the portions; a fixed ball weight leaves any incomplete portion as a remainder.
Eight portions from a 1,000 g batch
Enter 1,000 g dough and a 2% handling loss allowance. The mass available for portioning is 980 g.
Choose count mode and enter eight portions. The checked mass per portion is 122.5 g, with no unportioned remainder after the entered allowance.
The 20 g difference between starting dough and available dough is the loss assumption. It has not been counted as leftover dough that can be rolled into another ball.
If the ball size must remain 120 g
Change to weight mode and enter a 120 g ball. From the same 980 g available mass, the checked result is eight complete balls and 20 g unportioned dough.
The calculator rounds the number of complete balls down. It does not describe the 20 g remainder as a ninth full portion or quietly increase all the balls to use it.
Do not subtract a loss that you already measured
If 980 g is the mass you actually have after dough has been removed from the mixer, entering 980 g with another 2% loss deducts a second allowance. Enter zero loss when the starting measurement already represents all dough available for dividing.
Alternatively, use a known gross mass and a deliberately chosen loss allowance. Record which approach you took so the worksheet can be understood by someone else preparing the batch.
The target portion belongs to your product
A pizza dough ball, a roti ball and a bread portion can each have a different desired mass. The portion tool does not choose that mass, predict a baked diameter or identify the finished selling weight.
Pizza Dough Calculator, Roti Dough Calculator and Bread Dough Batch Calculator calculate ingredient schedules for their own raw portion targets. This tool checks what can be divided from an existing batch instead.
Use the complete count for a production plan and retain the remainder separately in your notes. If the recipe is to produce a fixed number of full size portions next time, a shortfall here is a reason to reconsider the starting batch or allowance.
Download a fresh worksheet after changing modes. The old count mode result is not the same calculation as a new fixed ball weight result.