After cooling samples to 120°F (50°C), weigh bowl and filling; add back water to replace any lost to evaporation (for most sauces, this means bringing back weight of sauce to 15.8 ounces (452 grams)....

After cooling samples to 120°F (50°C), weigh bowl and filling; add back water to replace any lost to evaporation (for most sauces, this means bringing back weight of sauce to 15.8 ounces (452 grams). For filling made with no added starch, it will be 15.0 ounces (430 grams). Record amount of water added back in Additional Comments column of Results Table, which follows.