Conversions

I’ve tried to include everything there is to know about conversions on this page. But please do remember, this page is always under construction, considering I might add things on the go 🙂

Conversions

This is a subject matter, sometimes even experts get a little confused with. In baking, unfortunately, there is no room for error, which requires one to be precise with measurements. As you may already know, European recipes always give measurements by weight(gm-kilo), while the Americans go by volume (cups and ounces). In baking, especially if you are a professional baker, going by weight is a recommended option, considering there is very little room for error. However, since most of us don’t own a food scale and measuring by cup is relatively practical, I have broken it down for you, based on different ingredients.

Fahrenheit to Celsius

  • 225 F – 107 C
  • 250 F – 120 C
  • 275 F – 135 C
  • 300 F – 150 C
  • 325 F – 160 C
  • 350 F – 180 C
  • 375 F – 190 C
  • 400 F – 205 C
  • 425 f – 220 C
  • 450 F – 235 C
  • 475 F – 245 C
  • 500 F – 260 C

Cup to Milliliters 

  • 1 cup – 16 tbsp-240 ml
  • 3/4 cup – 12 tbsp – 180 ml
  • 2/3 cup – 11 tbsp – 160 ml
  • 1/2 cup – 8 tbsp – 120 ml
  • 1/3 cup – 5 tbsp – 80 ml
  • 1/4 cup – 4 tbsp- 60 ml
  • 1 tbsp – 15 ml
  • 1 teaspoon – 5 ml
  • 1 ounce – 28 grams
  • 1 pound – 454 grams

Cup to Oz (fluid ounces)

  • 1 cup – 8 oz
  • 3/4 cup –  6 oz
  • 2/3 cup – 5 oz
  • 1/2 cup – 4 oz
  • 1/4 cup – 2 oz

Weight

  • 1 ounce – 28 grams
  • 1 pound – 16 ounces – 454 grams

Dairy

  • 1 cup milk/buttermilk – 240 ml – 8 1/2 fluid ounces – 242 grams
  • 1 cup cream (heavy/whipping)- 240 ml – 8 fluid ounces – 232 grams
  • 1 cup yogurt/sour cream – 240 ml – 8 1/2 fluid ounces – 242 grams
  • 1 cup butter – 2 sticks – 8 ounces – 226 grams

Flours and Grains, unsifted

  • 1 cup all purpose flour/wheat – 130 grams
  • 1 cup cake flour – 95 grams
  • 1 cup strong bread flour – 110 grams
  • 1 cup rolled oats – 100 grams
  • 1 cup rice – 195 grams
  • 1 cup polenta/corn meal – 16 0 grams
  • 1 cup cornflour – 125 g

Sugars

  • 1 cup caster sugar – 200 grams
  • 1 cup dark/light brown sugar – 220 grams
  • 1 cup icing,confectioner’s sugar – 120 grams
  • 1 cup honey – 240 ml – 300 grams
  • 1 cup molasses – 240 ml – 312 grams

 Chocolate

  • 1 pound milk/dark/white chocolate – 454 grams
  • 1 cup chocolate chips – 175 grams
  • 1 cup cocoa powder – 105 grams (without sifting)

Nuts 

  • 1 cup whole almonds – 125 g
  • 1 cup sliced almonds – 70 g
  • 1 cup almond flour – 100 g
  • 1 cup walnuts (de-shelled)– 100 g
  • 1 cup pistachios – 100 g
  • 1 cup whole cashews – 130 g
  • 1 cup hazelnuts – 125 g
  • 1 cup pine nuts – 140 g
  • 1 cup whole peanuts – 140 g
  • 1 cup pecans (halves) – 100 g

Yeast

General rule: Divide and multiply by 3

For instance, if the recipe calls for 30 grams of fresh yeast, divide 30 by 3 and hence, you require 10 g of dry yeast.

However, if the recipe calls for 7 grams of dry yeast then multiply 7 into 3 and hence, you require 21 grams of fresh yeast.

2 responses to “Conversions

  1. liny

    Hi Vijeta,

    Loved your blog…you have really got some talent. what I liked the most are the photographs and the fact its clicked on phone … Great effort! I love cooking a lot but never tried baking…Would love to try … Could you please tell me which oven should I go for …. Good for a beginner… I have a 20 Month old boy may be I can start baking for him 🙂
    Good Luck n happy baking
    Love Liny

    • Hi liny, thank you so much. May I ask where you’re based? If in India, I’d say go for a morphy richards basic model. It’s a very reliable model to work with.

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