Michael Davis
The number of grams of mushrooms a cake yields depends on various factors, such as the substrate used, the flush, and the type of mushrooms. Generally, a cake can yield anywhere from 2 to 20 grams of mushrooms per flush, with some reporting yields of up to 50 grams. The weight of the mushrooms can vary depending on whether they are wet or dry, with wet mushrooms weighing more than dry mushrooms. Additionally, the number of flushes per cake can range from 2 to 6, with some reporting up to 7 flushes.
| Characteristics | Values |
|---|---|
| Grams per flush | 3-7 |
| Grams per cake | 20 |
| First flush | 3-5 grams |
| Second and third flush | 2-3 grams |
| Fourth flush | 0.5-1 gram |
| Total yield | 4-9 grams |
| Yield per 100 grams of substrate | 100 grams of fresh mushrooms |
| Yield after drying | 10 grams |
| Yield after drying (%) | 10%-25% |
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What You'll Learn
Yield depends on flushes, genetics, and substrate
The yield of mushrooms from a cake depends on several factors, including flushes, genetics, and substrate.
Flushes
The number of flushes, or harvests, can vary, but most sources suggest that you can get between two and five flushes from one cake. The yield per flush can range from 2 to 8 grams, with some reporting yields of 3-7 grams or even 3-5 grams on the first flush. The yield from each flush may decrease over time, with the first flush typically yielding the most mushrooms. Therefore, it is recommended to aim for a larger yield on the first flush, as subsequent flushes may have diminishing returns.
Genetics
The genetics of the mushroom strain also play a crucial role in determining yield. There are countless strains, or varieties, of mushrooms, each with unique genetic characteristics that influence their productivity. Some strains have been selectively bred to optimize yield, and choosing a high-yielding strain is essential for maximizing production.
Substrate
The substrate, or growing medium, is another critical factor in mushroom yield. Different substrates, such as supplemented sawdust blocks or straw, can significantly impact the number of mushrooms produced. The depth of the substrate also matters; a thicker substrate layer can increase yield per square meter, while a thinner layer can boost yield per tonne of substrate but may result in smaller, lower-quality mushrooms. Additionally, the nutritional composition of the substrate is important. Supplementation, or adding nitrogen-rich nutrients to the substrate, can enhance yield by providing the mushrooms with a larger nutritional base, leading to stronger, healthier fruit bodies.
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Dry weight is 90% less than wet weight
The number of grams of mushrooms a cake can yield depends on several factors, such as the size of the cake, the flush, and the type of mushroom. A 1/4 pint cake typically yields 2-3 grams of dry mushrooms on the first flush, while a 1/2 pint cake can yield 3-5 grams. Some cakes can yield 8 grams per flush and be flushed up to 5 times, resulting in a total yield of 40 grams. Other cakes may yield 3-7 grams per flush, with a total yield of at least 20 grams.
When it comes to dry weight, it is important to note that mushrooms can lose about 90% of their weight during the drying process. This means that the dried mushrooms will weigh only about 10% of their original fresh weight. For example, 100 grams of fresh mushrooms will yield approximately 10 grams of dried mushrooms. This ratio can vary slightly between species, with some species having higher water content than others.
The variability in fresh weights between species can make it challenging for growers to predict the yield of their mushroom crops. For example, oysters tend to have high water content and can produce large fresh yields, while shiitake mushrooms may appear to produce less in terms of wet weight. However, by focusing on dry weight yields, growers can gain a more accurate understanding of their crops' production capacity.
Additionally, the drying process itself can impact the final dry weight of the mushrooms. For example, thicker stems may retain more moisture than thinner stems, resulting in a slightly higher dry weight percentage. Furthermore, ensuring that the mushrooms are fully dried can also affect the final weight, as incomplete drying can result in a lower dry weight yield.
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1/4 pint cakes yield 2-3 grams dry on the first flush
When it comes to mushroom cultivation, the yield per cake can vary and is often unpredictable. It is influenced by various factors, including genetics, luck, and environmental conditions. However, a common reference point is the yield from a 1/4 pint cake, which typically ranges from 2 to 3 grams dry on the first flush. This yield can fluctuate between 1 to 4 grams, and experienced cultivators consider anything above 3 grams as a successful outcome.
The yield from 1/4 pint cakes is influenced by their faster colonisation compared to larger cakes. While they may not be as productive for fruiting, they are often used for crumbling and casing or bulking due to their rapid colonisation. Cultivators seeking higher yields may opt for larger cakes, such as 1/2 pint cakes, which generally yield 3 to 5 grams on the first flush. These larger cakes provide a more substantial base for mushroom growth and are less susceptible to the challenges of smaller cakes, such as stacking issues.
The yield from 1/2 pint cakes can vary, with some cultivators reporting a minimum expectation of 2 grams dry per cake. However, others have achieved yields of 5 to 6 grams per cake, with some even reaching 7 to 8 grams dry per flush. It's important to note that these yields are influenced by various factors, including the specific techniques, substrates, and environmental conditions employed by each cultivator.
While there is no guaranteed formula for yield, cultivators can aim for certain benchmarks. For instance, a good scenario for a 1/2 pint cake is considered to be around 5 to 7 grams dry per cake. Additionally, a successful outcome for three flushes is considered to be an ounce, with the potential for up to 3 ounces with some experience and optimal conditions. However, it's important to manage expectations, as yields can vary significantly, and some cultivators may only achieve a quarter pound dry from 8 or 9 pints worth of cakes.
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1/2 pint cakes yield 3-5 grams on the first flush
The yield from mushroom cakes varies depending on several factors, including the flush number, temperature, humidity, cake quality, and luck. While there is no definitive answer, some general guidelines and estimates can be provided for a 1/2 pint cake yielding 3-5 grams on the first flush.
First, it's important to understand the concept of "flushes." Mushrooms grow in multiple waves or flushes, with the first flush typically yielding the most mushrooms. Subsequent flushes tend to produce fewer mushrooms, and the number of flushes can vary from 2 to 4 or more.
For a 1/2 pint cake, the yield on the first flush can range from 3 to 5 grams, or even up to 7 grams, according to some sources. This is for dry weight, as wet weight is typically much higher and can be estimated to be about ten times the dry weight. For example, 50 grams wet weight would correspond to about 5 grams dry weight.
To achieve a yield of 3-5 grams on the first flush, several factors come into play. Temperature, humidity, and cake quality are crucial. Maintaining optimal conditions can increase the chances of a successful yield. Proper colonization of the cakes is also essential, with at least 6 fully colonized cakes recommended for a good yield.
Additionally, the strain of mushrooms can impact the yield. Different strains have varying abilities to convert substrate materials into mushrooms, as described by the Biological Efficiency (B.E.) Formula. However, it's important to note that strain names don't always correlate directly with yields, and even with the same strain, results may vary due to factors such as multi-spore use.
While the estimates provided are based on experiences shared by mushroom cultivators, it's worth noting that yields can be unpredictable, and actual results may vary. The weight of mushrooms obtained from a cake can differ due to various factors, and it may take experience and improved techniques to achieve desired yields consistently.
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3-7 grams per flush, 20 grams from a properly fruited cake
The number of mushrooms that can be yielded from a cake varies depending on a variety of factors. The type of mushroom, the size of the cake, and the number of flushes all play a role in determining the yield.
For example, a 1/4 pint cake typically yields 2-3 grams of dried mushrooms on the first flush, while a 1/2 pint cake can yield anywhere from 3-5 grams. With each flush, the yield may decrease, and the number of flushes can vary from 2 to 6 or more.
Some mushroom varieties, such as Cubies, are known for their high efficiency, with yields of up to 200%. This means that 10 grams of dry substrate can yield 20 grams of wet fruit, resulting in 2 grams dry.
Proper fruiting techniques can also impact the yield. By dunking the cakes after each flush and using a bottom-watering technique, it is possible to improve the yield.
Overall, a properly fruited cake can yield anywhere from 3-7 grams per flush, with a total yield of around 20 grams or more, depending on various factors.
It is important to note that these numbers are approximate and that the actual yield can vary greatly depending on a multitude of factors, including genetics, substrate used, and environmental conditions.
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Frequently asked questions
The yield per cake varies depending on various factors, but on average, you can expect around 3 to 9 grams of mushrooms per cake.
Larger cakes tend to produce higher yields. For example, a half-pint cake typically yields 3 to 5 grams, while a quarter-pint cake yields around 2 to 3 grams.
Drying mushrooms significantly reduces their weight. Fresh mushrooms can lose up to 90% of their weight during the drying process, so 10 grams of fresh mushrooms may yield only about 1 gram of dried mushrooms.
You can typically expect 3 to 6 flushes from one cake. The first few flushes tend to yield more, around 2 to 3 grams each. The yield may decrease slightly with subsequent flushes.
Yes, there are a few techniques to improve yields. One method is to reduce the vermiculite content and increase the BRF or RGS. Additionally, bottom-watering can provide extra nutrition and hydration for better yields. Dunking the cakes after each flush is also reported to improve yields.
