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Category Cooking Calculators

Quantity

Unit

Ingredient (Required for Density Calculation)

Density used: 1.00 g/ml

Metric Mass 0 g

Imperial Mass 0 oz

Metric Vol 0 ml

Imperial Vol 0 cup

Serving Scaler

→ 1.0x

Target System

Metric (g/ml) Imperial (oz/cup)

Input Recipe

Converted Output

0 ingredients detected | 0 conversions made

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About

In professional pastry and culinary arts, volume measurements are considered a liability. The "Density Problem" implies that 1 cup of All-Purpose Flour can weigh between 120g (sifted) and 150g (packed). This 25% variance is often the difference between a light sponge cake and a dense brick. The Recipe Unit Converter eliminates this variable by utilizing a high-precision density database derived from USDA and industry standards. It allows bakers to translate unreliable volume units (cups, spoons) into precise mass units (grams, kilograms) while accounting for the specific gravity of over 150 ingredients. It also features a natural language parser to process entire recipe blocks instantly.

Formulas

The calculator uses the fundamental density equation, adjusted for unit normalization. Since most US volume measurements are based on fluid ounces or cubic inches, and weight is metric or avoirdupois, the system standardizes everything to milliliters and grams first.

Mass = Volume × Density

For recipe scaling, a scalar coefficient k is determined by the ratio of desired yield to original yield:

k = Yield_newYield_orig

The new quantity Q_new for each ingredient is:

Q_new = Q_orig × k

Reference Data

Ingredient Category	Item	Density (g/ml)	1 Cup (g)
Flours	All-Purpose (Dip & Sweep)	0.53	125
	Cake Flour	0.48	114
	Bread Flour	0.54	127
	Whole Wheat	0.55	130
	Almond Flour	0.41	96
Sugars	Granulated White	0.85	200
	Brown (Packed)	0.93	220
	Powdered (Icing)	0.48	113
	Honey / Molasses	1.42	335
Fats	Butter (Solid)	0.96	227
	Vegetable Oil	0.92	218
	Coconut Oil (Solid)	0.92	218
Dairy	Whole Milk	1.03	244
	Heavy Cream	1.01	238
	Sour Cream	1.02	242
Salts	Table Salt	1.20	284
	Kosher Salt (Diamond)	0.58	137
	Kosher Salt (Morton)	1.00	236

Frequently Asked Questions

This is a critical detail for bakers. Diamond Crystal Kosher Salt is flaky and light (approx. 137g/cup), while Morton Kosher Salt is denser (approx. 236g/cup). Substituting one for the other by volume can result in a product that is twice as salty as intended. Always convert salt by weight.

The parser recognizes colloquial units. A US "stick" of butter is strictly defined as 1/4 pound or 4 ounces. The tool converts this to approximately 113.4 grams automatically.

The tool uses the US Customary Cup (approx. 236.59 ml). It does not use the Imperial (UK) Cup (284 ml) or the Metric Cup (250 ml) unless specified. This is the standard for 95% of online recipes.

Yes. While less recommended for precision, you can input a weight (e.g., 200g sugar) and the tool will calculate the approximate volume (e.g., 1 cup) using the inverse density formula: Volume = Mass / Density.