American measurement TO metric one please ?

Discussion in 'Recipes' started by kboutiche64, Jul 20, 2011.

  1. kboutiche64

    kboutiche64

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    Hi every one , can any one please tell what is the equivalent of cup  of flour in grams please ? i do find much easier to use the meteric measurement in baking since the american one is bit confusing ( sorry guys)
     
  2. gourmetm

    gourmetm

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  3. petemccracken

    petemccracken

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    A word of caution: a "cup of flour" is a volume measurement, the equivalent weight WILL vary depending on
    • sifting
    • packing
    • humidity
    • leveling
    • variety
    • fineness
    and may vary from a low of 4 1/2 ounces (125 grams) to somewhere around5 1/2-6 ounces (156-170 grams).

    According to King Arthur Flour, 4 1/2 ounces is fairly representative for all-purpose flour in the USA.

    The ONLY accurate volume/weight conversions are for liquids, any granular material is subject to considerable variation. Best solution? Get a "1 cup measure", fill it with flour, and weigh it on a scale calibrated in grams.
     
  4. panini

    panini

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    Never mind,

    Chef Pete said all I was writing. The only thing I added was that there is less room for era with small recipes.

    You can run into real problems scaling up. If you are off a measure on a small recipe it is only exaggerated as you multiply up.
     
    Last edited: Jul 21, 2011
  5. petemccracken

    petemccracken

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    Common ingredient weights
    1.00028.34952
    ItemMeasurementOuncesGrams
    Almond flour, toasted1 cup3.32595
    Amaranth flour1 cup3.625103
    Ancient Grains Blend1 cup4.625132
    Barley flour1 cup4.000114
    Buckwheat flour1 cup4.250121
    Chickpea flour1 cup3.00086
    Flax flour½ cup1.75050
    Harvest Grains Blend½ cup2.62575
    Hazelnut flour1 cup3.12589
    King Arthur flours   
    - Unbleached All-Purpose Flour1 cup4.250121
    - Bread flour1 cup4.250121
    - Cake flour1 cup4.000114
    - Unbleached Cake Flour blend1 cup4.250121
    - Gluten-Free multi-purpose1 cup5.375153
    - Perfect Pastry Blend1 cup4.000114
    - Rice Flour, Brown1 cup5.375153
    - Rice Flour, White1 cup5.000142
    - Round Table Pastry flour (white)1 cup3.750107
    - Tapioca Flour/starch 1 cup4.000114
    - Whole wheat (traditional)1 cup4.000114
    - Whole wheat (white)1 cup4.000114
    - Whole wheat pastry1 cup3.37596
    Oat flour1 cup3.25093
    Rye flours  
    Medium Rye1 cup3.625103
    Pumpernickel1 cup3.750107
    White Rye1 cup3.750107
    Semolina1 cup5.750164
    Sorghum flour1 cup4.875139
    Spelt flour1 cup3.500100
    Sugar, granulated white1 cup7.000199
    "23 cup4.750135
    Sugar, confectioners’, unsifted2 cups8.000227
    Sugar, dark or light brown, packed1 cup7.500213
    Sugar, demerara1 cup7.750220
    Sugar, Sticky Bun1 cup3.500100
    Sugar substitute: Splenda1 cup0.87525
    Sugar substitute: Clabber Girl Sugar replacer for baking1 cup5.000142
    Tapioca flour1 cup4.000114
    Teff flour1 cup4.750135

    Adapted from the King Arthur Website
     
  6. kboutiche64

    kboutiche64

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    thanks guys, that wasvery helpfull, i work for manchester college ( uk) the students love cakes, i have made biscotti recently they want more of it , what is best to use is it melted butter or oil in making biscotti ?
     
  7. gourmetm

    gourmetm

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    Many thanks for the specifics, PeteMcCracken!
     
  8. kyheirloomer

    kyheirloomer

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    I slightly disagree with the idea that because flour volume varies you cannot convert it to weight.

    Technically, that's true. But you have to start somewhere.

    In American terms, for instance, most baking authorities use 4.5 ounces as the weight of a cup of white wheat flour. If you volume measure, will that vary? You betcha! But, in practical terms, if you use 4.5 ounces all the time you will have a consistent measurement. If a specific recipe needs adjusting, then you can always adjust. But that's true of any formula.

    If the 4.5 ounce conversion consistently leads to the same problem, than adjust the base conversion. That is, for instance, if, while using 4.5 ounces, your dough consistently needs more liquid, then change your base weight to, say, 5 ounces. After that, you know that with the flour you use, if you have a volume-measurement recipe, to convert it to 5 ounces per cup.

    So, in this specific case, take 4.5 ounces and convert it. There are 28.5 grams to an ounce. Multiply by 4.5 and you get 128.25 grams.

    If you are off a measure on a small recipe it is only exaggerated as you multiply up.

    This, too, is very true. But, maybe, more in theory than reality. In practical terms, if there is such an error, you correct after the first batch. And then there's no longer an error.

    Let's not forget, too, that day-to-day differences in the flour's moisture content can have a major effect, and the dough may require more or less moisture added. I've never done big batches. But with small batches---up to six loaves of bread at a time---the day-to-day adjustments have varied more widely than any weight conversion errors.

    In all cases, knowing what a good dough looks and feels like is better than blindly following any recipe or formula.
     
    john dt likes this.
  9. petemccracken

    petemccracken

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    My apologies, I was simply trying to point out that the volume/weight conversion will vary with the specific product being measured as well as the technique of the person doing the measurement.

    I convert volume to weight very often, especially with flours. However, I do not use any standard conversion, I use my own conversion, one that I've created from repeated trials weighing a known volume of flour in various states from "out of the bag" to fully sifted before measuring.

    As KYH states, "adjust your conversion" to match conditions. Even if you measure the weight of 100 separate "cups of flour" and use the average, the next cup will probably weight more, or even less./img/vbsmilies/smilies/crazy.gif