Routing yield

Hi,

I am preparing a demo for the food industry.

in some of the operations ex: Churning or breading of chicken breasts for ex we have a positive yield: the weight requirements of the ingredients diminishes

In regular Routngs a yield of 98% will increase the quantity required of the ingredients.

In a positive yield like the ex how can we decrease the usage of the ingredients? I tried a 106% yield  and I did not get the required result.

thanks for your help

Mike