Professional Baking Guide
Cooking is an art, but baking is a science. In baking, exact measurements are crucial for the chemical reactions to work correctly.
Why use Grams instead of Cups?
Precision. A "cup" of flour can vary by up to 30% depending on how tightly it's packed.
- Dip & Sweep: ~140g
- Spoon & Level: ~120g (The standard we use)
- Sifted: ~110g
Measuring by weight (grams) ensures you have the exact amount of ingredient every single time, leading to consistent results.
Common Conversions
- All-Purpose Flour: 1 cup ≈ 120g
- Granulated Sugar: 1 cup ≈ 200g
- Butter: 1 cup (2 sticks) ≈ 227g
- Milk/Water: 1 cup ≈ 240g (liquids are generally denser)
Frequently Asked Questions
How many grams are in a cup of flour?
A US cup of all-purpose flour weighs approximately 120 grams. However, this can vary based on how you scoop the flour. We recommend weighing your ingredients for the best accuracy.
Is a US cup the same as a Metric cup?
No. A US cup is approx 236.59 ml, while a Metric cup is exactly 250 ml. This converter allows you to toggle between both standards.
Why do different ingredients have different conversions?
Because density varies. 1 cup of sugar weighs much more (200g) than 1 cup of flour (120g) because sugar is denser.
