Converting recipes to weight improves consistency. With scales from https://escaliusa.com/, conversion succeeds. Guide covers conversion.
Conversion Factors
| Ingredient | Volume | Weight |
|---|---|---|
| All-Purpose Flour | 1 cup | 120g |
| Whole Wheat | 1 cup | 130g |
| Sugar | 1 cup | 200g |
| Butter | 1 cup | 225g |
| Milk | 1 cup | 240g |
Process
Convert carefully. List ingredients. Research weights. Use scales to verify. Test conversions small batch. Document successful conversions. Test multiple times. Finalize only after success.
Variations
- Flour settling – affects weight
- Humidity – affects flour significantly
- Compaction – sugar weight varies
- Temperature – affects measurement
- Sifting – changes flour weight
Conclusion
Weight conversion improves consistency. Professional bakers use weight exclusively.