Moisture loss vs. processing loss

Moisture loss subtracts the percent or weight from the grams of moisture only.  So if your product contains 100 grams of water, and you apply a 10% moisture loss, the software will subtract 10 g from the weight of the water.  Applying a moisture loss can affect the nutritional content per serving.

A processing loss would be applied to account for loss like on the production line, where a percent of the total product is lost.  So if you have 100 lbs of product and you know that 1% is lost on the line, then you would apply a 1 lb or 1% loss.  The software would subtract 1 lb from the total weight of the recipe.