Friday, January 24, 2014

Baking Conversions Chart / Baking Conversion Table





So we start baking like the possessed! Google recipes like there is no tomorrow,  hunt for the bake-ware, get the eggs and the whole milk, shoo everyone out of the house and finally its time to bake!

More often than not, I find myself running around searching various posts or sites for some conversions just to be doubly sure. For beginners and for those of us who do not have a computer in place of the commonplace brains, here is a simple compilation of common conversions from various sources mainly Joy Of Baking, Baking 911.You will of course find tons of these charts on the internet, here comes mine!

 I shall be listing only the very commonly used measures, temperatures and ingredients. The ingredient conversions are specially helpful when you halve or quarter recipes. A printout of this on the fridge would probably be handy.

Please note : This chart will be updated from time to time . Last updated on 31st May 2015. 


Baking Conversions Chart
                                                                
 



Temperature Equivalents

Here are some common temperature equivalents from Joy Of Baking.

To convert Fahrenheit to Celsius
Subtract 32, multiply by 5, then divide by 9

To convert Celsius to Fahrenheit
Multiply by 9, divide by 5, then add 32.

Remember to lower the temperature by 10 degrees C / 25 F if using a dark colored or glass pan.


 225 F
 110 degrees C
 250 F
 130 degrees C
275 F
 140 degrees C
300 F
 150 degrees C
325 F
 165 degrees C
350 F
 180 degrees C
375 F
 190 degrees C
400 F
 200 degrees C
425 F
 220 degrees C
450 F
 230 degrees C
475 F
 245 degrees C
500 F
 260 degrees C
(* This chart has been updated on 31-May-2015)
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Liquids
 Volumes of Liquids
1 cup liquid (water, milk, buttermilk, cream, yogurt, oil)
 240 ml
1/2 cup 
 120 ml
3/4 cup
 180 ml
2/3 cup
 160 ml
1/4 cup
 60 ml
1/3 cup
 80 ml
1 tablespoon
 15 ml
1/2 tablespoon =1.5 teaspoons
 7.5 ml
1 teaspoon
 5 ml
2 teaspoons
 10 ml
1/2 teaspoon
 2.5 ml

US Liquid Volume Conversions
1 quart
 4 cups
 960 ml
1 gallon
 4 Quarts
 16 cups
1 pint
 2 cups
 480 ml
1 fluid oz
 29.57 ml (round off to 30 ml)


 

volumes_imageVolumes
Volume Equivalents - Cups to spoons 
Use this just as an approximate guide before you weigh or measure (in case of liquids) the ingredient.



1 cup
 16 tablespoons
3/4 cup
 12 tablespoons
2/3 cup
 10 tablespoons plus 2 teaspoons
1/2 cup
 8 tablespoons
1/3 cup
 5 tablespoons plus a teaspoon (approximately)
Half of 1/3 cup
 2 tablespoons plus 2 teaspoons
1/4 cup
 4 tablespoons
1 tablespoon
 3 teaspoons
1/2 tablespoon
 1.5 teaspoons
1 cup water weighs 225 grams /8 oz

Weight Conversions
1 ounce
 28 grams
1 pound
 454 grams


Ingredients: Volume to weight conversions

  All purpose flour (APF)
The weights are for flour measured by spoon and level method. If using dip and sweep method for measuring flour, 1 cup will weigh 140 grams. Work accordingly.



1 cup all purpose flour / maida
 130 grams
1 cup whole wheat flour
 130 grams
¾ cup APF
97.5 grams
1/2 cup APF
 65 grams
2/3 cup APF
 87 grams (approx)
1/3 cup APF
 43 grams
1/4 cup APF
 32.5 grams
1 tablespoon APF
 8 grams
1 teaspoon APF
 3 grams (approx)

More flour 



Sifted All Purpose flour, 1 cup 
115 grams


Self rising flour 1 cup
 1 cup (130 grams) APF plus 1.5 teaspoons (7.5 grams) baking powder plus 1/4 teaspoon salt


Bread flour - 1 cup bread flour
 1 cup APF (130 grams)  + 1 tablespoon ( 6 grams approx) vital wheat gluten

Cake flour
  114 grams APF plus 16 grams corn flour  (1 cup APF minus 2 tablespoons flour plus 2 tablespoons corn flour)


Sifted Cake flour, 1 cup
 84 grams of APF plus 16 grams of corn flour.


Others
Corn flour - 1 tablespoon
 8 grams
Ground almonds 1 cup
100 grams
Natural Cocoa unsweetened ( Hersheys, Cadbury's, Nilgiris, Morde) - 1 cup
 82 grams (approx)
Dutch processed Cocoa, 1 cup
 92 grams
Baking powder and Baking soda - 1 teaspoon
 5 grams
The weight of ground almonds may vary slightly depending on how fine it is ground.



  Eggs
1 large egg, whole
 48 grams (without the shell)
1/2 egg
 24 grams
1 large egg yolk
 18 grams
1 large egg white
 30 grams
1 whole egg, whisked
 3 tablespoons
1 large egg white
 2 tablespoons
1 large yolk
 1 tablespoon (approx)
Egg wash
 1 whole egg whisked with 1 tablespoon (15 ml) water
1 egg
 can be substituted with 2 egg whites where suitable
 

Sugar

Please weigh / measure and then powder if needed. The weight of brown sugar may not match the below if its not of good quality. It may be better to go by volume in that case. Waitrose is a good brand of brown sugar.

1 cup granulated white sugar
 200 grams
3/4 cup
 150 grams
2/3 cup
 133 grams
1/2 cup
 100 grams
1/3 cup
 66 grams
1/4 cup
 50 grams
1 tablespoon
 12.5 grams

Light Brown sugar, packed 1 cup
 215 grams
Dark Brown sugar, packed 1 Cup
 225 grams
Icing sugar
 115 grams

  

Butter

Weigh and then melt if needed.
1 cup
 226 grams
 2 sticks (16 tablespoons)
3/4 Cup
 169 grams
 1.5 Sticks (12 tablespoons)
1/2 cup
 113 grams
 1 stick (8 tablespoons)
1/4 cup
 56 grams
 1/2 stick (4 tablespoons)
1 tablespoon butter
 14 grams (approx)

Butter at room temperature is 65 F to 75 F

Yeast


Yeast - 1 package (7 grams normally) - Use 2 teaspoons instant yeast or 2 1/4 teaspoons active dried.

 

Pan Sizes

20 cm tins generally refer to 8 inch round / square tins. Check the height specified in the recipe to be exact.
23 cm tins refer to 9 inch round / square tins. Check the height specified in the recipe to be exact.
9 x 5 x 3 inch loaf pan is of 8 cups capacity 
8 x 4 x 2 1/2 inch loaf pan is of 4 cups capacity
Bundt cup sizes 6'' and 12'' are the commonly used sizes
9''x 13'' pan is almost double the quantity you could bake in a 9'' or 8'' square tin
Muffin cups - Standard size refers to a cup of 120 ml (half cup capacity)

For more on pan size conversions please check this link. 

Do let me know if I have missed any important conversions or (gulp!) any mistakes , I shall add / correct them right away! D

1 comment:

bharani gautham said...

superb info....love your blog
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