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    Baking Conversion Table

    Uploaded by

    Genevieve Gayoso
    This document provides conversion tables for common measurements used in baking between U.S. customary units and metric units. It includes conversions for volume, weight, temperature, and ingredients such as flour, sugar, butter, yeast and more. The document also provides tips for converting between fresh, active dry, and instant yeast amounts and recommends using a kitchen scale for precision when baking.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Baking Conversion Table

    Uploaded by

    Genevieve Gayoso
    123 views12 pages
    This document provides conversion tables for common measurements used in baking between U.S. customary units and metric units. It includes conversions for volume, weight, temperature, and ingredients such as flour, sugar, butter, yeast and more. The document also provides tips for converting between fresh, active dry, and instant yeast amounts and recommends using a kitchen scale for precision when baking.

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    BAKING CONVERSION TABLE

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    This document provides conversion tables for common measurements used in baking between U.S. customary units and metric units. It includes conversions for volume, weight, temperature, and ingredients such as flour, sugar, butter, yeast and more. The document also provides tips for converting between fresh, active dry, and instant yeast amounts and recommends using a kitchen scale for precision when baking.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    123 views12 pages

    Baking Conversion Table

    Uploaded by

    Genevieve Gayoso
    This document provides conversion tables for common measurements used in baking between U.S. customary units and metric units. It includes conversions for volume, weight, temperature, and ingredients such as flour, sugar, butter, yeast and more. The document also provides tips for converting between fresh, active dry, and instant yeast amounts and recommends using a kitchen scale for precision when baking.

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    © All Rights Reserved
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    BAKING CONVERSION TABLE

    UNIT U.S. METRIC

    Capacity 1/5 teaspoon 1 ml

    1 teaspoon (tsp) 5 ml

    1 tablespoon (tbsp) 15 ml

    1 fluid oz. 30 ml

    1/5 cup 50 ml

    1/4 cup 60 ml

    1/3 cup 80 ml

    3.4 fluid oz. 100 ml


    UNIT U.S. METRIC

    1/2 cup 120 ml

    2/3 cup 160 ml

    3/4 cup 180 ml

    1 cup 240 ml

    1 pint (2 cups) 480 ml

    1 quart (4 cups) .95 liter

    34 fluid oz. 1 liter

    4.2 cups 1 liter

    2.1 pints 1 liter


    UNIT U.S. METRIC

    1.06 quarts 1 liter

    .26 gallon 1 liter

    4 quarts (1 gallon) 3.8 liters

    UNIT U.S. METRIC

    Weight .035 ounce 1 gram

    0.5 oz. 14 grams

    1 oz. 28 grams

    1/4 pound (lb) 113 grams


    UNIT U.S. METRIC

    1/3 pound (lb) 151 grams

    1/2 pound (lb) 227 grams

    1 pound (lb) 454 grams

    1.10 pounds (lbs) 500 grams

    2.205 pounds (lbs) 1 kilogram

    35 oz. 1 kilogram

    UNIT U.S. U.S.

    Equivalents 16 tablespoons 1 cup


    UNIT U.S. METRIC

    12 tablespoons 3/4 cup

    10 tablespoons + 2 teaspoons 2/3 cup

    8 tablespoons 1/2 cup

    6 tablespoons 3/8 cup

    5 tablespoons + 1 teaspoon 1/3 cup

    4 tablespoons 1/4 cup

    2 tablespoons + 2 teaspoons 1/6 cup

    2 tablespoons 1/8 cup

    1 tablespoon 1/16 cup


    UNIT U.S. METRIC

    1 pint 2 cups

    1 quart 2 pints

    1 tablespoon 3 teaspoons

    1 cup 48 teaspoons

    1 cup 16 tablespoons

    INGREDIENTS U.S. METRIC

    Butter 1 tablespoon 14.175 grams

    1 stick 4 ounces
    UNIT U.S. METRIC

    1 stick 1/2 cup

    1 stick 8 tablespoons

    1 stick 113 grams

    1 cup 226 grams

    Sugar 1 cup of caster sugar 200 grams

    1 cup of raw sugar 250 grams

    1 cup of brown sugar 220 grams

    1 cup of confectioners (icing) sugar 125 grams

    1 teapsoon of caster sugar 4.2 grams


    UNIT U.S. METRIC

    1 tablespoon of caster sugar 12.6 grams

    Honey 1 tablespoon 21.25 grams

    1/4 cup 85 grams

    1 cup 340 grams

    Salt 1/4 teaspoon 1.42 grams

    1/2 teaspoon 2.84 grams

    1 teaspoon 5.69 grams

    1/2 tablespoon 8.53 grams

    1 tablespoon 17.07 grams


    UNIT U.S. METRIC

    Yeast 1 teaspoon instant dry yeast 3.1 grams

    2 1/4 teaspoons instant dry yeast 7 grams

    1 tablespoon instant dry yeast 9.3 grams

    7 grams instant dry yeast 21 grams fresh yeast

    Cornstarch 1 cup 150 grams

    1 teaspoon 3.3 grams

    Flour 1 cup all-purpose flour (USDA) 125 grams

    1 cup all-purpose flour (Gold Medal) 130 grams

    1 cup whole wheat flour (USDA) 120 grams


    UNIT U.S. METRIC

    1 cup whole wheat flour (Gold Medal) 128 grams

    1 cup bread flour (USDA) 127 grams

    1 cup bread flour (Gold Medal) 135 grams

    1 cup rye flour (USDA) 102 grams

    King Arthur says ALL flour types 113 grams

    1 tablespoon of flour between 8 and 9 grams

    Cream 1 cup 240 grams

    1/2 cup 120 grams

    1 tablespoon 15 grams
    FAHRENHEIT CELCIUS GAS MARK

    250 ºF 120 ºC 1/2

    275 ºF 135 ºC 1

    300 ºF 150 ºC 2

    325 ºF 165 ºC 3

    350 ºF 175 ºC 4

    375 ºF 190 ºC 5

    400 ºF 205 ºC 6

    425 ºF 220 ºC 7

    450 ºF 235 ºC 8
    FAHRENHEIT CELCIUS GAS MARK

    475 ºF 245 ºC 9

    500 ºF 260 ºC  

    Converting Fahrenheit and Celsius

     To convert Fahrenheit to Celsius, subtract 32 degrees and divide by 1.8


     To convert Celsius to Fahrenheit, multiply by 1.8 and add 32 degrees

    Converting Yeast

     Converting from fresh yeast to active dry yeast you multiply the weight of the
    fresh yeast by 0.4
     Converting from fresh yeast to instant dry yeast you multiply the weight of the
    fresh yeast by 0.33
     Converting from instant dry yeast to active dry yeast multiply by 1.2

    Tip: Buy a kitchen scale and your baking life will be a whole lot easier! Especially with
    weighing small amounts of yeast and salt, a precision scale that can weigh tenths of
    grams is something I couldn’t do without. You know exactly what you put in and will
    discover that there is a difference in taste when putting e.g. 8.2 or 9 grams of salt in
    your bread

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