Why bakers weigh
Flour is the biggest variable in home baking: the same cup can weigh 110 g or 150 g depending on how it is scooped. That 40 g spread is a third of a cup and enough to turn a tender cake into a dry one. A scale removes the variable entirely.
The density table
- Flours: all-purpose 125 g, bread 127 g, cake 114 g, whole wheat 120 g, almond 96 g
- Sugars: granulated 200 g, brown (packed) 220 g, powdered 120 g
- Fats: butter 227 g, oil 218 g, peanut butter 256 g
- Liquids: water 236 g, milk 244 g, honey 340 g, maple syrup 320 g
- Others: cocoa 85 g, oats 90 g, chocolate chips 170 g, salt 273 g
Converting a recipe
Multiply the cup quantity by the per-cup weight. A recipe calling for 2 1/4 cups flour is 281 g at 125 g per cup. For fractions, halve or quarter the per-cup figure — no measuring-cup arithmetic needed.
Building the habit
Write the gram weights directly onto your favourite recipes once. After two or three bakes you will know that your loaf is 500 g flour, 350 g water, 10 g salt — and scaling becomes mental arithmetic instead of a conversion exercise.
Frequently Asked Questions
How much does a cup of flour weigh?
125 g with spoon-and-level all-purpose flour; dip-and-sweep can reach 150 g.
Should I weigh liquids too?
Yes for accuracy; a measuring jug is fine for water but less so for honey or syrup.
Is a US cup 250 mL?
No — 236.588 mL. Australian and metric cups are 250 mL.
Privacy & Your Data
KitchenCalcHub runs entirely in your browser. Recipes, measurements and conversions are processed on your device and never uploaded — there is no server to store them.