Baking Conversion

I am offering a chart of weights for your convinience in converting other recipes (mostly adapted from "The Cake Bible" by Rose Levy Beranbaum).

There is no doubt about it; weighing is faster, easier, and more accurate than measuring.
The gram have been rounded off to the nearest whole number without decimal points (except for leavening which needs to be more precise).

For those who measure instead of weigh, the dip and sweep method of measuring refers to dipping the measuring cup into a bin containing the ingredient and sweeping off the excess with a long, flat spatula or knife. Be sure to whisk the flour lightly first as in settles on standing.

Lighty spooned into cup refers to spooning the ingredient into the cup and then sweeping of the excess with a long, flat spatula or blade. This method yields less of the ingredient than the dip and sweep method.

Sifted means that the ingredient is sifted into a cup that is sitting on counter. The cup is never touched or (perish the thought) shaken. Only the handle is held when the excess is swept off with a spatula or knife.

*Liquid igredients, including honey and other syrups, should be measured in a liquid measure with a spout. There is a difference in volume between liquid and solid measuring cups. The most accurate liquid measure at the present time is made by Oven Basics.


 Weight of 1 Cup in Gram 

FATS                                 
Butter - 227

Clarified butter - 195

Cocoa butter - 256

Vegetable shortening - 191

Mineral oil - 196

Safflower oil - 215

Walnut oil - 215
Vegetable oil - 215

 

FLOURS

Cake (sifted) - 100

Cake (lightly spooned) - 114

Cake (dip and sweep) - 130

All-purpose (sifted) - 114

All-purpose (lightly spooned) - 121

All-purpose (dip and sweep) - 145

Bread (sifted) - 121

Bread (lightly spooned) - 130

Bread (dip and sweep) - 157

Buckwheat (lightly spooned) - 115

Buckwheat (dip and sweep) - 125

 

Whole wheat (sifted) - 125

Chesnut (sifted) - 109

Cornstarch (lightly spooned or sifted) - 120

 

Dutch processed cocoa (sifted) - 75

Dutch processed cocoa (lightly spooned) - 92

Dutch processed cocoa (dip and sweep) - 95

 

Nonalkalized cocoa such as Hershey's (sifted) - 75

Nonalkalized cocoa such as Hershey's (lightly spooned) - 82

Nonalkalized cocoa such as Hershey's  (dip and sweep) - 95

 

LIQUIDS

Heavy cream - 232

Milk, buttermilk, sour cream, half and half, mayonnaise, coconut milk - 242

Molasses - 322

Corn Syrup - 328

Glucose - 336

Honey - 336
Maple syrup - 320

Refiner's syrup - 340

Apple jelly - 308

Water - 236

Lemon juice (strained) - 250

Orange juice (strained) - 242

Amaretto - 250

Barack Palinka (apricot eau-de-vie) - 222

Chambord (black raspberry liqueur) - 260

Cherry Kijafa (cherry wine) - 255

Cognac - 225

Cointreau - 244

Kahlua (coffee liquer) - 267

Kirch (cherry eau-de-vie) - 224

Light rum - 224

Mandarine Napoleon - 243

Myer's Rum (dark rum) - 220

Pistasha - 200

Vodka - 230

William's pear liqueur or eau-de-vie - 222
Sweetened condensed milk - 306
Caramel sauce - 310

NUTS AND OTHERS

Almonds (slivered) - 120

Almonds (slice or coarsely chooped) - 85

Almonds (finely ground) - 107

Almond (powder fine) - 89

Walnuts and pecans (halves) - 100

Walnuts and pecans (coarsely chopped) - 114

Hazelnuts (whole) - 142

Pistachios (whole) - 152
Pine nuts - 135
 

Almond paste - 284

Hazelnut praline paste - 308

Puree de Marrons (unsweetened) - 252

Homemade Puree de Marrons (unsweetened)  - 244

Carma Puree de Maroons (25 to 30 percent sugar) - 272

Poppy seeds - 144
Flaked coconut - 75
Cornmeal - 150
Dried cranberries or raspberries or blueberries - 130
Raisins - 150
Diced mango - 165
Shredded Carrots - 135
Dried apricots - 170
Chocolate chips - 175
Mashed banana - 260
Apricot preserves - 250
Peanut butter - 245
Orange Marmalade - 243
 

SUGAR

Granulated and superfine (dip and sweep) - 200

Powdered (lightly spooned) - 115

Light brown (packed) - 217

Dark brown (packed) - 239

EGGS

1 large egg (in shell) - 56.7

1 large egg (without shell) = 3 tablespoon + 1/2 teaspoon - 50

1 large egg white = 2 tablespoon - 30

1 large egg yolk = 3 1/2 teaspoon - 18.6

Spoon in Gram

1 tablespoon unsalted butter - 14

1 tablespoon vegetable oil - 15

1 tablespoon flour - 7.5

1 tablespoon dutch processed cocoa powder - 10

1 teaspoon baking powder - 4.9

1 tablespoon baking powder - 15

1 teaspoon baking soda - 5

1 teaspoon cream of tartar - 3.1

1 teaspoon salt - dipending on the ambient humidity between 5.7 to 6.7

1 tablespoon light corn syrup - 15

1 tablespoon granulated sugar - 12.5

1 teaspoon vanilla or almond extract - 5

1 tablespoon vanilla extract - 15
1 teaspoon grated citrus zest - 2

1 tablespoon water - 15

1 teaspoon vinegar - 5

1 teaspoon instant espresso - 4.5

1 teaspoon soft gel paste colour - 5

1 tablespoon preserves - 15

1 teaspoon gelatine - 3.1


Liquid volume

1 cup = 240 ml (milliliter) = 8 fluid ounce
1/2 cup = 120 ml = 4 fluid ounce
1/3 cup = 80 ml
1/4 cup = 60 ml = 4 tablespoons = 2 fluid ounce
1/8 cup = 30 ml = 1 fluid ounce

1 tablespoon = 15 ml = 3 teaspoons = 1/2 fluid ounce
1 teaspoon = 5 ml

1 pint = 480 ml = 16 fluid ounce
1 US quart = 0.946 liter ~=1 liter


Ounce in Gram

1/4 ounce = 7 grams
1/2 ounce = 14 grams
1 ounce = 28.3 grams (29 grams)
1.5 ounces = 43 grams
2 ounces = 57 grams
3.5 ounces = 100 grams
5 ounces = 150 grams
7 ounces = 200 grams
8 ounces = 225 grams = 1/2 pound
10 ounces = 300 grams
12 ounces = 350 grams = 3/4 pound
14 ounces = 400 grams
16 ounces = 450 grams = 1 pound
18 ounces = 500 grams
24 ounces = 750 grams = 1.5 pounds
32 ounces = 900 grams = 2 pounds
64 ounces = 4 pounds = 1.8 kilograms

 

Equivalents

1 1/2 tsp = 1/2 tbsp. = 1/4 oz. = 7 grams
3 tsp =  1 tbsp. = 1/2 oz. = 14 grams
2 tbsp. = 1/8 cup = 1 oz. = 28 grams
4 tbsp. = 1/4 cup = 2 oz. = 55 grams
8 tbsp. = 1/2 cup = 4 oz. = 115 grams
16 tbsp. = 1 cup = 8 oz. = 225 grams

Oven temperatures
275°F = 140°C = gas mark 1
300°F = 150°C = gas mark 2
325°F = 165°C = gas mark 3
350°F = 180°C = gas mark 4
375°F = 190°C = gas mark 5
400°F = 200°C = gas mark 6
425°F = 220°C = gas mark 7
450°F = 230°C = gas mark 8
475°F = 240°C = gas mark 9


Synonym
All purpose flour = Plain flour
Arugula = Rocket
Baked potato = Jacket potato
Baking soda = Bicarbonate of soda
Beet(s) = Beetroot
Biscuit = Scone
Celery root = Celeriac
Cilantro = Coriander
Cookie = Biscuit
Corn starch = Corn flour
Cupcake = Fairy cake
Demerara sugar = Light brown sugar
Extract = Essence
Eggplant = Aubergine
Fava beans = Broad beans
French fries = Chips
French toast = Eggy bread
Frosting = Icing
Granulated sugar = Caster sugar
Green beans = Runner beans
Green onions/scallions = Spring onions
Heavy cream/heavy whipping cream = Double cream
Jello = Jelly
Jelly = Jam
Light cream = Single cream
Mimosa = Bucks Fizz
Molasses = Black/Dark treacle
Navy beans = Haricot beans
Oatmeal = Porridge
Potato chips = Crisps
Powdered sugar = Confectioner’s sugar = Icing sugar
Preserves = Conserves
Snow Peas = Mangetout
Soy = Soya
Tomato paste = Tomato puree
Whole wheat bread = Wholemeal
Zucchini = Courgette
 

Good luck and enjoy :*

luv, Sandra