About

In professional baking and chemistry, precision is non-negotiable. While water adheres to the simple rule of 1 kg = 1000 ml, most other ingredients do not. Oil is lighter than water, meaning 1 kg of oil occupies more volume than water. Conversely, honey is denser, occupying less volume.

This tool bridges the gap between mass-based measurements (scales) and volume-based measurements (cups/jugs). It is specifically calibrated for common culinary ingredients and household chemicals. Using the wrong conversion factor for flour - which can vary by packing density - is a common cause of failed pastries.

Formulas

To find the volume in milliliters, divide the mass in grams by the specific gravity (density) of the ingredient.

V_(ml) = m_(kg) × 1000d_(g/ml)

Note: 1 US Cup ≈ 236.59 ml.

Reference Data

Ingredient	Density (g/ml)	1 kg equals (ml)	1 kg equals (Cups)
Water	1.00	1000	4.23
Milk (Whole)	1.03	971	4.10
Cooking Oil	0.92	1087	4.60
All-Purpose Flour	0.53	1887	7.98
Granulated Sugar	0.85	1176	4.97
Honey	1.42	704	2.98
Butter	0.91	1099	4.65

Frequently Asked Questions

No. This is only true for pure water at 4°C. For everything else, density matters. 1 kg of gold is only ~51 ml, while 1 kg of feathers would fill a huge bin. In the kitchen, 1 kg of flour is nearly 1.9 liters (1887 ml).

Flour density changes based on how it is scooped. "Sifted" flour is aerated and light (~0.53 g/ml). "Packed" flour is dense (~0.8 g/ml). This tool uses the standard "dip and sweep" density for All-Purpose flour (~0.53 g/ml).

Technically, yes. Liquids expand when heated, lowering their density. However, for cooking purposes, the change is negligible unless you are working with boiling sugar syrups or industrial chemistry.