How do you translate a cup of flour and a cup of sugar?
Volume conversion depends on density, same as a glass of flour, about 120 grams and sugar, about 200 grams, which must never be applied to the same number.
Turning the cup into a gram doesn't allow for an all-power coefficient, because the density of different foods is completely different. A glass of 240 ml in American: flour is loose about 120 g, white sugar about 200 g, water is just 240 g, butter about 227 g. If you have a wrong coefficient, the formula ratio is confused.
It's about a glass of common food.
- General flour: about 120 g (shaving)
- White sugar: around 200 g
- Red sugar (pressure): about 220 g
- Water / Milk: around 240 g
- Butter: About 227 g
So it's better to use the gram in the baking than the cup, and it'll eliminate the density uncertainty. There are also country differences in the measure cups themselves, as detailed in [measuring-cups-spoons-standard]. The volume mass conversions in the [unit-conversion-pitfalls] by nature must be based on density. Zoom formulations with [formulate-scaling-basics] basis.
No approximation of scales
In the absence of a kitchen scale for a temporary period, the crayons of common foods can be remembered, but only for scoffing that is not sensitive to accuracy; the baking must be weighed. Nutrient calculations are provided in the [nutrient-conversion-guide] (/nutrition-conversion-guide), cost-sharing in [how each cost is calculated] (/cost-per-service) and methods to avoid errors are aggregated in [common conversion errors] (/compon-conversion-mistakes).