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For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
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.
A mug that has markings up to 350 ml. Measuring cups usually have capacities from 250 mL (1 metric cup) to 1,000 mL (4 metric cups; about 2·11 US customary pints (1·06 US customary quarts) or 1·76 British imperial pints (0·88 British imperial quart)), though larger sizes are also available for commercial use.
A modern package of instant mashed potatoes Instant mashed potatoes. Instant mashed potatoes are potatoes that have been through an industrial process of cooking, mashing and dehydrating to yield a packaged convenience food that can be reconstituted by adding hot water or milk or both, producing an approximation of mashed potatoes.
It's a classic tale: You have last-minute guests coming over for dinner or a bake sale fundraiser you didn't find out about until the night before—and now you need to concoct some tasty treats ...
A weaker flour, such as a cake or pastry flour with a much lower gluten content would have a much steeper decline after peak time. The points of interest on the graph are fivefold: Arrival Time (Absorption) – Absorption is the point chosen by the baking industry which represents a target water to flour ratio in bread.
The dry matter in cheese contains proteins, butterfat, minerals, and lactose (milk sugar), [citation needed] although little lactose survives fermentation when the cheese is made. [ citation needed ] A cheese's fat content is expressed as the percentage of fat in the cheese's dry matter (abbreviated FDM or FiDM), which excludes the cheese's ...
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