Friday, January 4th, 2019

Weight Conversions for Flour, Sugar, and Other Common Baking Ingredients

In baking, measurements can sometimes cause issues if the baker does not know how to accurately measure the weight or convert it. A conversion chart can show the most common dry and wet ingredients. While the chart is the most common, some recipes may include their own conversions, in which it is recommended to follow the recipe book versus the conversion chart. The cheat sheet has been designed to quickly convert measurements and make your baking more efficient.

Key Takeaways:

  • Weighing all of the different ingredients is the key to success for bakers.
  • The baking conversions cheat sheet offers bakers the right amount of each item they need.
  • These weight conversions are great if you do not have any other options available to you.

“Since not all recipes provide both the volume measurements (cups) and the weight measurements (ounces), here’s a handy list of the most common conversions for both dry and wet ingredients.”

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Scott is the GM of Jerry's Kitchen. He blogs about food, eating, restaurants, and catering. Bala Cynwyd, King of Prussia, Plymouth Meeting, Malvern, Main Line, Philadelphia, South Jersey, Bucks County.

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