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Volume to Weight Conversions with Conversion Tables


If you desire to stop having to do ingredient conversions from volume to weight, then read any of my posts about The Kitchen Formula Calculator  I developed, and learn to use it to write your own recipes, or to record the ones you already use. It's not hard. You will need to do the volume conversions one last time, then never again.


Much of the volume to weight conversion data in the chart below has been compiled from my own measure. Many of the conversions in this table come from the King Arthur website, a lot more from an on-line calculator (https://www.aqua-calc.com/calculate/food-volume-to-weight) that uses data from the USDA National Nutritional Database, which is, in turn, based upon ingredient density assumptions. I’ve used various such tools over the years, this one seems to be reasonably accurate. The King Arthur Flour website is generally reliable too. “Generally reliable” is as good as these things get due to the nature of volume measuring; fussy, always different, inexact.


No volume to weight converter is anything more than an approximation. I’ve written a separate article on the reasons why volume units of measure are bound for imprecision. Research several sources for volume to weight conversion tables (there are many many of these), and notice the varied data they give for something as simple as all purpose flour. Different sources, different results. That’s not a condemnation, it’s merely testament to the difficulties trying to measure out the same weight of an ingredient repetitively if using measuring beakers, scoops, cups and teaspoons. Besides the problem to actually reproduce the same cup scoop or beaker fill, certain ingredients such as flour, grains, slices, coffee beans, and other temperature or humidity sensitive stuff can vary day to day.


Volume to weight conversions will vary due to changes to an ingredient’s condition, namely its density. Density of any material is not constant. Density varies with temperature or pressure fluctuations. These have direct effects, and thus baking ingredient weights per unit of volume (teaspoon, tablespoon or cup) will be more or less as these two environmental factors are continually in flux. The weight of a unit volume of any material will vary upon each occasion of measuring it no matter how carefully done.  Storage conditions, humidity, and of course, the simple bio-mechanical, or other human errors (from being distracted for example) are involved that intervene to prevent consistent volume measuring. The volume measure for that ingredient portion to be weighed, was it scooped from a bag or storage tub? Was it sifted and filled? Was the volume measuring container filled precisely? Was the same volume measuring container used or not? Note also that the lines on the sides of a measuring container don’t always mean the markings are accurate. You have to check it. Did you measure to the top, the bottom or the mid part of the line marking? Measuring containers don’t come with user guides do they? A sure sign that “good enough for government work” is the basic rule of use. Everyone knows how to fill a cup.


Every data set of values is relative, and so, the USDA National Nutritional Database has had to make assumptions upon which the numerical values are derived. As noted, relying upon density of an ingredient has some limitations. Therefore, the USDA database assumes that ingredient density is constant, and while that’s obviously not so, it serves to bulwark the argument against continued usage of cups, spoons, or the metric equivalents of volume measures. On the other hand, metric scales not only measure in grams, kilograms, ounces, and pounds, but also can convert fluid ounces, milliliters etc. This tool exists. I am not making it up. It’s an inexpensive, slim, accurate, and easy to stow device; handy to keep around. Convert any recipe written in volume measures to weight measures, and begin to compile your own more precise and useful recipe database. If you require a method for doing so, I’ve developed such a tool. The Kitchen Formula Calculator. See my recent article to learn about this. www.theunabakerspeaks.com


The bottom line is this: it’s a good idea to just stop relying up volume measures. A metric scale using gram weights is much more accurate, and just as expeditious. For the home baker, often dealing with fractions of grams due to lower yields encountered, a metric scale that measures to .1 gram increments, and for very sensitive ingredients such as chemicals, a jewelry scale that is accurate to .01grams are handy tools to own. None of these costs a whole heck of alot. There’s no reason not to have them if you like to cook and bake. Rounding ingredient weights up or down when using grams is not a big issue. Grams are very small increments compared to ounces. But with a digital scale accurate to .1gram you can actually measure the precise quantity even if it’s a fraction of a gram. One-tenth of an ounce is 28.35 times larger than one-tenth of a gram. Gaining control is a good idea, as is consistency. I challenge you to measure the same weight of flour two times in a row using a scoop. If you can do it, let me know. I’m occasionally wrong, but I’d like to confirm your miracle.


Despite the better way, there are lots of recipes we might fancy to make that are written in volume measures, or using Imperial or American Standard unit measures, or combinations of these. You’ll always need a good conversion tool, and reference. Therefore, faced with a formula written in volume measures, refer to the chart below, convert all the ingredients before starting, or you can measure these for yourself, and weigh them as you go. Pull out your gram scale, and habitually begin to measure everything. Keep a record logbook, or database of all your metric formulations. It’s priceless. In addition to the data below, you ought to start doing your own conversions to add to this chart. 


A final note about conversions. Cooking is a less precise methodology than Baking. Because we are obliged to do tests during the process, make adjustments as we deem fit, and because ingredients change seasonally, and thus recipes will never be more than guidelines. Good enough for govt work is good enough for handing conversions to use in recipe writing. Therefore, whatever is the actual weight of 2T of diced red bell peppers, it’s likely not too much different from my chart, and with most cooking methods, that’ll be good enough as well. The important thing is to start converting your recipes from volumes to grams as you prepare them and then use my Kitchen Formula Calculator to record the recipes. Eventually, you won’t be doing conversions anymore. 



Volume to Weight Conversions  








typical bake shop ingredients

volume

ounce

gram

almond slivers

1 cup

4.40

124.7

apples, peeled, sliced

1 cup

4.00

113.4

baking powder

1 Tblsp

0.48

13.6

baking powder

1 tsp

0.14

4.0

baking soda

1 Tblsp

0.63

17.9

baking soda

1 tsp

0.21

6.0

butter

1 cup

8.00

226.8

butter

1 Tblsp

0.50

14.2

butter

1 tsp

0.17

4.8

buttermilk

1 cup

8.00

227

cinnamon

1Tblsp

0.28

7.8

cinnamon

1 tsp

0.09

2.6

cornmeal, degerminated, enriched

1 cup

5.50

155.9

cornmeal, whole grain (stone ground)

1 cup

4.30

121.9

corn syrup

1 cup

11.00

312

cream, half & half

1 cup

8.00

227

cream, whipping

1 cup

8.00

227

cream of tartar

1 tsp

0.14

4.0

egg, whole1

1 ea

2.05

58.1

egg, whole

1 cup

8.57

243.0

egg white1

1 ea

1.36

38.6

egg white

1 cup

8.57

243.0

egg yolk1

1 ea

0.68

19.3

egg yolk

1 cup

8.57

243.0

extracts, lemon, vanilla etc

1 tblsp

0.50

14.2

flour, all purpose

1 cup

4.25

120.5

flour, atta whole wheat

1 cup

4.57

129.6

flour, besan (chickpea)

1 cup

3.25

92.1

flour, bread

1 cup

4.80

136.1

flour, buckwheat

1 cup

4.23

119.9

flour, cake

1 cup

4.25

120.5

flour, french type 55

1 cup

4.25

120.5

flour, italian type 00

1 cup

4.47

126.7

flour, masa harina

1 cup

4.02

114.0

flour, whole wheat

1 cup

4.23

119.9

flour, rice

1 cup

5.57

157.9

flour, rye, light or medium

1 cup

3.60

102.1

flour, rye, dark

1 cup

4.52

128.1

flour, semolina

1 cup

5.89

167.0

flour, vital wheat gluten (aqua calc)

1 tsp

0.088

2.5

flour, vital wheat gluten (king art)

1 tsp

0.210

6.0

honey

1 cup

11.85

335.9

honey

1 Tblsp

0.74

21.0

lemon zest

1 Tblsp

0.17

4.8

mayonnaise

1 cup

7.80

221.1

milk

1 cup

8.00

227

milk powder, nonfat

1 cup

2.40

68.0

milk powder, nonfat

1 Tblsp

0.15

4.3

milk powder, whole

1 cup

4.52

128.1

milk powder, whole

1 Tblsp

0.28

7.9

nutmeg, ground

1 Tblsp

0.25

6.9

nutmeg, ground

1 tsp

0.08

2.3

oil, soybean

1 cup

7.68

217.7

oil, soybean

1 Tblsp

0.48

13.6

oil, olive, corn, peanut

1 cup

7.90

224.0

oil, olive, corn, peanut

1 Tblsp

0.49

14.0

peaches, nectarines

1 cup

6.00

170.1

pecans

1cup

3.50

99.2

pinenuts

1 cup

5.00

141.8

poppyseeds

1 Tblsp

0.32

8.9

poppyseeds

1 tsp

0.13

3.7

ricotta, whole or skim milk

1 cup

8.75

248.1

salt, morton’s kosher

1 tsp

0.16

4.5

salt, table

1 tsp

0.21

6.0

sesame seeds

1 Tblsp

0.28

8.0

sesame seeds

1 tsp

0.09

2.6

shortening, vegetable

1 cup

7.22

204.7

shortening, vegetable

1 Tblsp

0.45

12.8

sour cream

1 cup

6.77

191.9

starch, arrowroot, corn or tapioca

1 Tblsp

0.28

7.9

starch, potato

1 Tblsp

0.34

9.6

sugar, brown, packed

1 cup

7.76

220.0

sugar, confectioner’s

1 cup

4.00

113.4

sugar, granulated

1 cup

7.05

199.9

sugar, granulated

1 Tblsp

0.44

12.5

sunflower seeds

1 cup

4.94

140.0

walnuts

1 cup

3.50

99.2

water

1 cup

8.00

226.8

water

1/4cup

2.00

56.7

water

1/2cup

4.00

113.4

water

1/3 cup

2.63

74.4

water

2/3 cup

5.25

148.8

water

1 Tblsp

0.50

14.2

yeast, activated dry, packet

2.25 tsp

0.25

7.0

yeast, activated dry

1 Tblsp

0.33

9.4

yeast, instant

1 tsp

0.10

2.8

yeast, instant

1 Tblsp

0.30

8.5

yogurt

1 cup

8.64

244.9







yeast conversion  



fresh yeast

1.0

unit


active dry yeast

0.5



instant yeast

0.37
























Many of the ingredients below are given conversions only for 1 cup volumes. The user can divide the displayed ounces and gram weights by 16 to get tablespoons, or 48 for teaspoons.









some typical kitchen ingredients

volume

ounce

gram

bell pepper, chopped

1cup

4.76

135.0

carrots, diced

1cup

4.95

140.3

celery, diced

1cup

3.54

100.4

cheese, grated

1cup

4.00

113.4

cheese, grated

1Tblsp

0.25

7.1

cheese, parmesan, grated

1cup

3.50

99.2

cheese, parmesan, grated

1Tblsp

0.22

6.2

currants

1cup

5.00

141.8

garlic, chopped fine

1Tblsp

0.30

8.5

garlic, chopped fine

1cup

5.25

148.8

herbs, parsley, cilantro, chop

1Tblsp

0.18

5.0

herbs, tarragon, basil, chop

1Tblsp

0.16

4.5

herbs, chives, brunoise

1Tblsp

0.15

4.3

leeks, diced

1cup

3.35

95.0

leeks, diced

1Tblsp

0.20

5.7

lemon, peel, chop fine

1Tblsp

0.27

7.5

lemon zest

1Tblsp

0.17

4.8

mushrooms, sliced

1cup

2.48

70.3

mustard powder

1Tblsp

0.18

5.0

onions, diced

1cup

4.95

140.3

onions, diced

1Tblsp

0.30

8.5

onion powder

1Tblsp

0.25

7.1

panko

1cup

1.75

49.6

peanuts, whole

1cup

5.00

141.8

peppercorns, whole black

1Tblsp

0.20

5.7

peppercorns, cracked black

1Tblsp

0.20

5.7

peppercorns, ground black

1Tblsp

0.23

6.5

peppercorns, ground white

1Tblsp

0.25

7.0

peppercorns, whole pink

1Tblsp

0.25

7.0

bell peppers, diced

1cup

5.00

141.8

potatoes, mashed

1cup

7.50

212.6

salt, morton’s kosher

1tsp

0.16

4.5

salt, table

1tsp

0.21

6.0

sesame seeds

1cup

4.50

127.6

sesame seeds

1Tblsp

0.28

8.0

shallots, fine chopped

1cup

5.00

141.8

shallots, fine chopped

1Tblsp

0.30

8.5

shiitake, dry (about 16pcs)

1cup

1.00

28.4

sugar, brown, pack

1cup

7.50

212.6

sugar, granulated

1cup

7.05

199.9

sugar, granulated

1Tblsp

0.44

12.5

sun dried tomatoes, dry

1cup

6.00

170.1

togarashi

1Tblsp

0.27

7.5







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