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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%.
In domestic cooking, bulk solids, notably flour and sugar, are measured by volume, often cups, though they are sold by weight at retail. Weight measures are used for meat . Butter may be measured by either weight ( 1 ⁄ 4 lb) or volume (3 tbsp) or a combination of weight and volume ( 1 ⁄ 4 lb plus 3 tbsp); it is sold by weight but in ...
Roasted gram flour is commonly added to season Burmese salads, and is the principal ingredient of Burmese tofu. [6] Roasted gram flour is also used to thicken several noodle soup dishes, including mohinga and ohn no khao swè. [7] [6] Gram flour is also used to make jidou liangfen, a Yunnanese dish similar to Burmese tofu salad.
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 ...
The cup is a cooking measure of volume, commonly associated with cooking and serving sizes.In the US, it is traditionally equal to one-half US pint (236.6 ml). Because actual drinking cups may differ greatly from the size of this unit, standard measuring cups may be used, with a metric cup commonly being rounded up to 240 millilitres (legal cup), but 250 ml is also used depending on the ...
Semolina grains in close-up. Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels.
Bread flour or strong flour is always made from hard wheat, usually hard spring wheat. It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in between. [3] Cake flour is a finely milled white flour made from soft wheat.
Graham flour in a bowl. Graham flour is a type of coarse-ground flour of whole wheat named after Sylvester Graham. It is similar to conventional whole-wheat flour in that both are made from the whole grain, but graham flour is ground more coarsely. It is not sifted ("bolted") with a flour dresser after milling. [1]