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Thus, it is not necessary to calculate each ingredient's true percentage in order to calculate each ingredient's mass, provided the formula mass and the baker's percentages are known. Ingredients' masses can also be obtained by first calculating the mass of the flour then using baker's percentages to calculate remaining ingredient masses:
Conversion table for drinking vessel–based British culinary measurement units and their metric and US customary equivalents 1 tumbler 1 breakfast cup 1 cup 1 teacup 1 coffee cup 1 wine glass 10 fluid ounces / 1 / 2 pint 8 fluid ounces / 2 / 5 pint 6 fluid ounces / 3 / 10 pint 5 fluid ounces / 1 / 4 pint
The various standard phrases, to describe oven temperatures, include words such as "cool" to "hot" or "very slow" to "fast". For example, a cool oven has temperature set to 200 °F (93 °C), and a slow oven has a temperature range from 300–325 °F (149–163 °C).
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The time-to-digital converter measures the time between a start event and a stop event. There is also a digital-to-time converter or delay generator. The delay generator converts a number to a time delay. When the delay generator gets a start pulse at its input, then it outputs a stop pulse after the specified delay.
The Jiffy is the amount of time light takes to travel one femtometre (about the diameter of a nucleon). The Planck time is the time that light takes to travel one Planck length. The TU (for time unit) is a unit of time defined as 1024 μs for use in engineering. The svedberg is a time unit used for sedimentation rates (usually
Length of rest periods, including proofing, can be determined by time at specific temperatures or by characteristics. Often the "poke method" is used to determine if a dough has risen long enough. If the dough, when poked, springs back immediately it is underproofed and needs more time. Some breads are considered fully proofed if the indent ...