Conversions

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These are the conversions I use. I prefer to use the metric system and a scale but a lot of recipes I use are in cups etc… I usually convert butter and syrup since I’m lazy and don’t want to spread the butter into a cup first to scoop it out later again. Butter is sold as a 250gr or 500gr block. Additionally the temperature is measured in Celsius in Europe, but in Fahrenheit in the US.

Butter

  • 1 ounce = 28.34gr
  • 1 cup = 8oz = 227gr
  • 1 stick = 1/2 cup = 113gr

Honey, molasses and syrup

  • 2 tbsp = 1.5oz = 43gr
  • 1/4 cup = 3oz = 85gr
  • 1/3 cup = 9oz = 255gr
  • 1 cup = 12oz = 340gr

Brown sugar

  • 1/4 cup = 55gr
  • 1/3 cup = 73gr

Granulated sugar and flour

  • 1/8 cup = 2 tbsp = 16gr
  • 1/4 cup = 32gr
  • 1/3 cup = 1.5oz = 43gr
  • 1 cup = 128gr

Rolled oats

  • 1/4 cup = 0.75oz = 21gr
  • 1 cup = 3oz = 85gr

In general

  • 1 ounce  = 28.34gr
  • 1 pound = 453gr
  • 1gr = 0.053oz
  • 1 fluid oz = 29.57ml
  • 1 tbsp = 0.5 fluid oz = 14.79ml
  • 3 tsp = 1 tbsp
  • 4 tbsp = 1/4 cup
  • 1 cup solid shortening e.g. Crisco = 250gr
  • 1 tbsp baking powder = 12gr
  • 1 tbsp salt = 18gr

Temperatures

 F –> C

  • 300F = 150C
  • 325F = 160C
  • 350F = 175C
  • 400F = 200C
  • 425F = 220C
  • 450F = 230C

C –> F

  • 100C = 212F
  • 125C = 257F
  • 150C = 302F
  • 165C = 329F
  • 175C = 347F
  • 180C = 356F
  • 200C = 392F
  • 225C = 437F
  • 250C = 482F

Yeast: Is usually fresh and can be bought as a small chunk. One chunk of yeast = 50gr in Norway/Sweden/Finland but 42gr in Germany. One chunk is considered to be enough for 1kg of flour.

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I just found this web page which I think is useful and gives a good overview. http://www.exploratorium.edu/cooking/convert/measurements.html

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