Baking
Questions.

Select your ingredient, enter the amount in cups, and our converter handles the rest. Each ingredient has a unique density — 1 cup of flour weighs 120g while 1 cup of honey weighs 340g — so the tool uses real density data rather than a flat estimate.

Because density varies by ingredient. Flour is airy and light (density ≈ 0.5 g/ml), while granulated sugar is dense and crystalline (density ≈ 0.85 g/ml). Volume is a measure of space, not mass — so the same cup holds very different weights depending on what you put in it.

1 cup of all-purpose flour weighs 120g. Bread flour is 127g, cake flour is 114g, and whole wheat flour is 113g. The difference matters — using the wrong value by ±30g in a bread recipe will noticeably affect texture and rise.

1 cup of granulated (white) sugar weighs 200g. Brown sugar (packed) weighs 213g per cup, and powdered (icing) sugar is 120g per cup — much lighter because it's so finely ground.

A US cup is 240ml. A UK/metric cup is 250ml. For everyday cooking the difference is negligible, but in precision baking it can cause a 4% measurement error. Our tool uses the US cup standard (240ml). If your recipe uses UK cups, multiply the result by 0.96.

Yes. Our converter supports ounces, pounds, tablespoons, teaspoons, cups, millilitres, and grams. Select your ingredient, choose ounces as the input unit, and grams as the output — the density-accurate conversion is applied automatically.

Use the Recipe Scaler tool. Paste your ingredient list, set the multiplier to 2, and click 'Perform'. Every quantity is doubled automatically — including fractional amounts like ¾ cup or 1½ teaspoons.

In the Recipe Scaler, paste your ingredients, set the multiplier to 2, then click 'Div' (divide). You can also use Rations mode — enter 2 as the original servings and 1 as the target.

Switch to Rations mode in the Recipe Scaler. Enter your recipe's original serving count and your desired count. The tool calculates the exact ratio and scales every ingredient accordingly.

For small scale changes (½× to 2×), yes — scale them proportionally. For larger scales (3× or more), it's recommended to increase leaveners by less than the ratio, as too much can cause a bitter taste or over-rise. As a rule, scale leaveners by roughly 75% of the factor when tripling or quadrupling a recipe.

Volume measurements are affected by how you scoop. A tightly packed cup of flour can weigh up to 160g while a sifted cup can be as low as 100g — a 60% difference. A kitchen scale eliminates this entirely. Professional bakers exclusively use weight measurements for this reason.

Density is mass per unit of volume (g/ml). Water has a density of 1.0 g/ml, meaning 1ml of water weighs exactly 1g. Honey has a density of 1.43 g/ml — considerably heavier. Cocoa powder is 0.36 g/ml — very light and airy. Our database stores the actual measured density of every ingredient so conversions are precise.

No — 1 cup of sifted flour and 1 cup of unsifted flour contain the same number of grams by weight. The weight doesn't change. What changes is the volume that a given weight of flour occupies. Sifted flour is less dense, so the same volume holds fewer grams. Our converter uses a standard lightly spooned and levelled value of 120g per cup for all-purpose flour.