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The baker has determined how much a recipe's ingredients weigh, and uses uniform decimal weight units. All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient: Using a balance to measure a mass of flour.
Dry bulk ingredients, such as sugar and flour, are measured by weight in most of the world ("250 g flour"), and by volume in North America ("1 ⁄ 2 cup flour"). Small quantities of salt and spices are generally measured by volume worldwide, as few households have sufficiently precise balances to measure by weight.
Mamaw Emily's Strawberry CakeMy husband loved his Mamaw's strawberry cake recipe. Grandma Krause's Coconut CookiesWhen my two daughters were young, their great-grandma made them coconut cookies ...
Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
Americans particularly might be surprised to find that most places outside the US use weight exclusively for measuring flour and sugar.62.114.88.167 11:48, 31 March 2007 (UTC) Old comment but it should be mentioned that measuring dry ingredients using volume rather than weight is generally only done at home in the U.S.
A simple plastic measuring cup, capable of holding the volume one cup. A measuring cup is a kitchen utensil used primarily to measure the volume of liquid or bulk solid cooking ingredients such as flour and sugar, especially for volumes from about 50 mL (approx. 2 fl oz) upwards. Measuring cups are also used to measure washing powder, liquid ...
(See candy making for a description of sugar stages.) A candy thermometer is similar to a meat thermometer but can read higher temperatures, usually 400 °F/200 °C or more. Candy thermometers can also be used to measure hot oil for deep frying since it can reach higher temperatures than a normal thermometer.
In baking, a farinograph measures specific properties of flour. It was first developed and launched in 1928. [1] The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid. [2]