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2. Yarn weight - Wikipedia

   en.wikipedia.org/wiki/Yarn_weight

   The number of wraps will act as a gauge to assess the thickness of unmarked yarn; for example 12 wraps per inch is 12 WPI, and is used to calculate how much yarn is required for various articles, [3] so that 12 is equivalent to 8 ply (worsted weight, medium weight) yarn. [3]

3. Units of textile measurement - Wikipedia

   en.wikipedia.org/wiki/Units_of_textile_measurement

   Given the linear density and weight the yarn length can be calculated; for example: l/m = 1693 × l m /Nec × m/kg, where l/m is the yarn length in metres, l m /Nec is the English cotton count and m/kg is the yarn weight in kilograms. The following length units are defined. Bundle: usually 10 lb (4.5 kg)

4. Hank (unit of measure) - Wikipedia

   en.wikipedia.org/wiki/Hank_(unit_of_measure)

   One source identifies a skein of stranded cotton as being 8.25 yards (7.54 m), of tapestry wool as being 10 yards (9.1 m), and crewel wool as being 33 yards (30 m). [ 1 ] In yarns for handcrafts such as knitting or crochet , hanks are not a fixed length but are sold in units by weight, most commonly 50 grams (2 oz).

5. Yarn - Wikipedia

   en.wikipedia.org/wiki/Yarn

   Yarn quantities for handcrafts are usually measured and sold by weight in ounces (oz) or grams (g). Common sizes include 25g, 50g, and 100g skeins. Common sizes include 25g, 50g, and 100g skeins. Some companies also primarily measure in ounces with common sizes being three-ounce, four-ounce, six-ounce, and eight-ounce skeins.

6. Cup (unit) - Wikipedia

   en.wikipedia.org/wiki/Cup_(unit)

   A 12-cup carafe, for example, has markings for 4, 6, 8, 10, and 12 cups of water or coffee, which correspond to 20, 30, 40, 50, and 60 US fluid ounces (0.59, 0.89, 1.18, 1.48, and 1.77 litres) of water or 16, 24, 32, 40, and 48 US fluid ounces (0.47, 0.71, 0.95, 1.18, and 1.42 litres) of brewed coffee respectively, the difference being the ...

7. Baker percentage - Wikipedia

   en.wikipedia.org/wiki/Baker_percentage

   The total or sum of the baker's percentages is called the formula percentage. The sum of the ingredient masses is called the formula mass (or formula "weight"). Here are some interesting calculations: The flour's mass times the formula percentage equals the formula mass: [11]