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Converting Cups (Volume) of Flour to Ounces (Weight)

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33 replies to this topic

#31 Edward J

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Posted 06 January 2014 - 05:36 PM



Sometime around 1900, US publishers decided to drop weight based measurement while publishers in the Britain, France, Spain, Germany, Russia, Italy, Mexico, Brazil, Argentina, Egypt, India, Pakistan, South Africa, Greece, Japan, China, Korea, The Philippines, Australia, New Zealand, Canada, and many more countries continued to publish weight-based recipes for home and professional use.



Eh... no.  Not Canada at least.  Take a look at any Canadian  non-professional "Cook book", cooking magazine, or "recipie" printed on the back of a food item package, and everything is in volume--except chocolate which is in ounces or 28 gr  squares.  Butter is still measured in tablespoons or the metric equivilent, as is sticky, messy items like corn syrup, honey, peanut butter, etc. 


A point to ponder though.... You buy your flour, sugar, salt, etc by weight, as you do your meat and most produce.  Is it practical then, that any professional would do inventory or recipie costing based on volume while purchasing ingredients by weight?

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#32 heidih

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Posted 06 January 2014 - 05:56 PM

I grew up weighing the ingredients for baked goods on a metric scale and at some point in my childhood was tasked with converting the recipes to volume in order to be able to share recipes with cooks w/o scales. Everything still tasted wonderful though maybe not everyone's product tasted the same. Perhaps the difference between home cooks who want a tasty result, and commercial bakers who need to put out a consistent product is where the weight/volume issue becomes significantly critical.
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#33 MelissaH

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Posted 13 January 2014 - 08:27 AM

Many baking cookbook authors will tell you how *they* measure flour. I'll look at this, and then when I make a recipe from a cookbook the first time, I'll measure it their way into a bowl on my scale, and note how much that is in the recipe. After a few repetitions, or a few different recipes from the same book, it's usually possible to figure out how much a cup of flour weighs according to that particular cookbook. (Bonus: if you don't like what happens the first time, and it's something that seems related to the amount of flour, it's possible to add a little more or less and make adjustments that should carry through the rest of the cookbook if the author was consistent.


But anymore, I have enough baking books that if I'm buying a new one, it really needs to have mass measurements.

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#34 lebowits

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Posted 13 January 2014 - 12:32 PM

The weight of the flour can vary depending on the humidity, how "packed" the flour is when scooped out, and probably several other variables.  In general, I recall that I've always used 5 oz (142 grams) as my "standard" cup of flour.

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