Skip to content

📐 Measuring

🍪 Baking Sheets

Name Size Cookies Qty
Full Sheet 18" x 26" 20
Half Sheet 13" x 18" 10 to 20
Quarter Sheet 9" x 13" 8 to 12
Eighth Sheet 6.5" x 9" 3 to 6

🍒 Cherries

Whole Pitted & Stemmed Ratio
10 9 90%

🥚 Large Egg Weight

White Yolk Shell Total
30 g 20 g 10 g 60 g

🍦 Scoop#

Scoop # Tbsp mL fl. oz g Finished Cookie Size Scoop Bowl Diameter1
#6 10.7 158 5.33 192 - 3"
#8 8 118 4 144 - 2-¾"
#10 6.4 94.5 3.2 115 - 2-⅝"
#12 5.33 79 2.67 96 - 2-½"
#16 4 59 2 72 3-⅝" 2-¼"
#20 3.2 47.5 1.6 60 3-⅜" 2-⅛"
#24 2.67 39.5 1.33 50 3-⅛" 2"
#30 2.13 31.5 1.07 40 3" 1-¾"
#40 1.6 23.5 0.8 30 2-¾" 1-9/16"
#50 1.28 19 0.64 23 2-½" 1-½"
#60 1.07 16 0.533 20 2-¼" 1-7/16"
#70 0.914 13.5 0.457 16 2-⅛" 1-5/16"
#100 0.64 9.5 0.32 12 2" 1-3/16"

Note

The table above has only been verified to work for chocolate chip cookie dough but may work for other types of cookie dough. Use at your own risk.

The scoop numbers are derived from the number of scoops (cookies) from a quart of cookie dough.

\[ scoop\#=\frac{\# scoops}{1 qt_{cookiedough}} \]

Scoop# & Tbsp Ratio

\[ \frac{64}{scoop\#}=\frac{Tbsp}{1} \]

Scoop#

\[ scoop\#=\frac{64}{Tbsp} \]

Tbsp

\[ Tbsp=\frac{64}{scoop\#} \]

⚖ Ingredient Weight Chart2

Ingredient Volume Grams Ounces
'00' Pizza Flour 1 cup 116 4
00 Pizza Flour 1 cup 116 4
Agave syrup ¼ cup 84 3
All-Purpose Baking Mix 1 cup 120 4-¼
All-Purpose Flour 1 cup 120 4-¼
Almond butter ¼ cup 68 2-⅓
Almond Flour 1 cup 96 3-⅜
Almond meal 1 cup 84 3
Almond paste (packed) 1 cup 259 9-⅛
Almonds (sliced) ½ cup 43 1-½
Almonds (slivered) ½ cup 57 2
Almonds, whole (unblanched) 1 cup 142 5
Amaranth flour 1 cup 103 3-⅝
Apple juice concentrate ¼ cup 70 2-½
Apples (dried, diced) 1 cup 85 3
Apples (peeled, sliced) 1 cup 113 4
Applesauce 1 cup 255 9
Apricots (dried, diced) ½ cup 64 2-¼
Artisan Bread Flour 1 cup 120 4-¼
Artisan Bread Topping ¼ cup 43 1-½
Baker's Cinnamon Filling 1 cup 152 5-⅜
Baker's Fruit Blend 1 cup 128 4-½
Baker's Special Sugar (superfine sugar, castor sugar) 1 cup 190 6-¾
Baking powder 1 tea­spoon 4 ⅛
Baking soda ½ tea­spoon 3 1/10
Baking Sugar Alternative 1 cup 170 6
Bananas (mashed) 1 cup 227 8
Barley (cooked) 1 cup 215 7-⅝
Barley (pearled) 1 cup 213 7-½
Barley flakes ½ cup 46 1-⅝
Barley flour 1 cup 85 3
Barley malt syrup 2 tablespoons 42 1-½
Basil pesto 2 table­spoons 28 1
Bell peppers (fresh) 1 cup 142 5
Berries (frozen) 1 cup 142 5
Better Cheddar Cheese Powder ½ cup 57 2
Black-Eyed Peas (dry) 1 cup 175 6.2
Blueberries (dried) 1 cup 156 5-½
Blueberries (fresh or frozen) 1 cup 140 to 170 5 to 6
Blueberries (fresh) 1 cup 170 6
Blueberry juice 1 cup 241 8-½
Boiled cider ¼ cup 85 3
Bran cereal 1 cup 60 2-⅛
Bread Crumbs (dried) ¼ cup 28 1
Bread Crumbs (fresh) ¼ cup 21 ¾
Bread Crumbs (Panko) ¼ cup 50 1-¾
Bread Flour 1 cup 120 4-¼
Breadcrumbs (dried) ¼ cup 28 1
Breadcrumbs (fresh) ¼ cup 21 ¾
Breadcrumbs (Japanese Panko) 1 cup 50 1-¾
Broccoli 1 cup 91 3.2
Brown rice (cooked) 1 cup 170 6
Brown rice flour 1 cup 128 4-½
Brown sugar (dark or light, packed) 1 cup 213 7-½
Buckwheat (whole) 1 cup 170 6
Buckwheat Flour 1 cup 120 4-¼
Bulgar 1 cup 152 5-⅜
Bulgur 1 cup 152 5-⅜
Butter 8 table­spoons (½ cup) 113 4
Buttermilk 1 cup 227 8
Buttermilk Biscuit Flour Blend 1 cup 110 3-⅞
Buttermilk powder 2 tablespoons 18 ⅔
Cacao nibs 1 cup 120 4-¼
Cake Enhancer 2 table­spoons 14 ½
Candied Lemon Peel ¼ cup 37 1-⅓
Candied Orange Peel ¼ cup 25 ⅞
Candied Peel ½ cup 85 3
Caramel (14 to 16 individual pieces, 1" squares) ½ cup 142 5
Caramel (14-16 individual pieces, 1" squares) ½ cup 142 5
Caramel bits (chopped Heath or toffee) 1 cup 156 5-½
Caraway seeds 2 table­spoons 18 ⅝
Carrots (cooked and puréed) ½ cup 128 4-½
Carrots (diced) 1 cup 142 5
Carrots (grated) 1 cup 99 3-½
Cashews (chopped) 1 cup 113 4
Cashews (whole) 1 cup 113 4
Cauliflower 1 cup 100 3.5
Celery (diced) 1 cup 142 5
Cheese (Feta) ½ cup 57 2
Cheese (grated cheddar, jack, mozzarella or Swiss) 1 cup 113 4
Cheese (grated cheddar, jack, mozzarella, or Swiss) 1 cup 113 4
Cheese (grated Parmesan) ½ cup 50 1-¾
Cheese (Ricotta) 1 cup 227 8
Cherries (candied) ¼ cup 50 1-¾
Cherries (dried) ½ cup 71 2-½
Cherries (fresh, pitted, chopped) ½ cup 80 2-⅞
Cherries (frozen) 1 cup 113 4
Cherry Concentrate 2 tablespoons 42 1-½
Chia seeds ¼ cup 37 1-⅓
Chickpea flour 1 cup 85 3
Chili powder 1 cup 108 3-⅞
Chives (fresh) ½ cup 21 ¾
Chocolate (chopped) 1 cup 170 6
Chocolate Chips 1 cup 170 6
Chocolate Chunks 1 cup 170 6
Chocolate Mousse Mix ¼ cup 28 1
Cinnamon Sugar ¼ cup 50 1-¾
Cinnamon Sweet Bits ¼ cup 35 1-¼
Cinnamon-Sugar ¼ cup 50 1-¾
Climate Blend Flour 1 cup 115 4
Cocoa (unsweetened) ½ cup 42 1-½
Coconut (sweetened, shredded) 1 cup 85 3
Coconut (toasted) 1 cup 85 3
Coconut (unsweetened, desiccated) 1 cup 85 3
Coconut (unsweetened, large flakes) 1 cup 60 2-⅛
Coconut (unsweetened, shredded) 1 cup 53 1-⅞
Coconut cream (unsweetened) 1 cup 284 10
Coconut Flour 1 cup 128 4-½
Coconut Milk Powder ½ cup 57 2
Coconut milk; canned, well shaken 1 cup 241 8-½
Coconut milk (evaporated) 1 cup 242 8-½
Coconut oil ½ cup 113 4
Coconut sugar ½ cup 77 2-¾
Coffee Beans (whole) 1 cup 85 3
Collard Greens (chopped, raw) 1 cup 36 1.27
Confectioners' sugar (unsifted) 1 cup 113 4
Cookie butter ¼ cup 72 2-½
Cookie crumbs 1 cup 85 3
Corn (fresh or frozen) ¼ cup 38 1-⅓
Corn (popped) 4 cups 21 ¾
Corn syrup 1 cup 312 11
Cornmeal (whole) 1 cup 138 4-⅞
Cornmeal (yellow, Quaker) 1 cup 156 5-½
Cornstarch ¼ cup 28 1
Cottage cheese ½ cup 113 4
Couscous ⅓ cup 60 2.1
Cracked wheat 1 cup 149 5-¼
Cranberries (dried) ½ cup 57 2
Cranberries (fresh or frozen) 1 cup 99 3-½
Cream (heavy cream, light cream, or half & half) 1 cup 227 8
Cream (heavy cream, light cream, or half-and-half) 1 cup 227 8
Cream cheese 1 cup 227 8
Cream of coconut ½ cup 142 5
Crystallized Ginger ½ cup 92 3-¼
Crème fraiche ½ cup 113 4
Currants 1 cup 142 5
Curry powder 1 Tbsp 10 ⅜
Dates (chopped) 1 cup 149 5-¼
Demerara sugar 1 cup 220 7-¾
Dried Blueberry Powder ¼ cup 28 1
Dried Buttermilk Powder 2 Tbsp 25 ⅞
Dried Milk (Baker’s Special Dried Milk) ¼ cup 35 1-¼
Dried milk (Baker's Special Dry Milk) ¼ cup 28 1
Dried Minced Onion 1 cup 96 3-⅜
Dried nonfat milk (powdered) ¼ cup 28 1
Dried potato flakes (instant mashed potatoes) ½ cup 43 1-½
Dried Red Lentils 1 cup 210 7-⅜
Dried whole milk (powdered) ½ cup 50 1-¾
Durum Flour 1 cup 124 4-⅜
Easy Roll Dough Improver 2 table­spoons 18 ⅝
Egg (fresh) 1 large 50 1-¾
Egg white (fresh) 1 large 30 to 35 1 to 1-¼
Egg whites (dried) 2 table­spoons 11 ⅜
Egg yolk (fresh) 1 large 14 ½
Espresso Powder 1 table­spoon 7 ¼
Everything Bagel Topping ¼ cup 35 1-¼
Figs (dried, chopped) 1 cup 149 5-¼
First Clear Flour 1 cup 106 3-¾
Flax meal ½ cup 50 1-¾
Flaxseed ¼ cup 35 1-¼
Formaggio Italiano Cheese and Herb Blend ¼ cup 30 1
French-Style Flour 1 cup 120 4-¼
Fresh Basil ½ cup 21 ¾
Fresh Cilantro ½ cup 21 ¾
Fruitcake Fruit Blend 1 cup 120 4-¼
Garlic (cloves, in skin for roasting) 1 large head 113 4
Garlic (minced) 2 table­spoons 28 1
Garlic (peeled and sliced) 1 cup 149 5-¼
Ghee ¼ cup 44 1-½
Ginger (fresh, sliced) ¼ cup 57 2
Gluten-Free All-Purpose Baking Mix 1 cup 120 4-¼
Gluten-Free All-Purpose Flour 1 cup 156 5-½
Gluten-Free Bread Flour 1 cup 120 4-¼
Gluten-Free Measure for Measure Flour 1 cup 120 4-¼
Gluten-Free Pizza Flour 1 cup 100 3-½
Gluten-Free sourdough starter (made with Gluten-Free Bread Flour) 1 cup 170 to 185 6 to 6-½
Gluten-Free sourdough starter (made with Gluten-Free Measure for Measure Flour) 1 cup 227 to 241 8 to 8-½
Glutinous rice flour 1 cup 120 4-¼
Gochugaru 1 cup 108 3-⅞
Golden Wheat Flour 1 cup 113 4
Graham Cracker Crumbs (boxed) 1 cup 99 3-½
Graham cracker crumbs (store-bought or crushed from whole) 1 cup (6 to 7 crackers) 100 3-½
Graham Crackers (crushed) 1 cup 142 5
Gran Graham Cracker Sheet 1 sheet 15 ½
Granola 1 cup 113 4
Grape Nuts ½ cup 57 2
Grape-Nuts ½ cup 57 2
Ground Coriander 1 tsp 2 -
Ground Cumin 1 tsp 3 -
Ground Turmeric 1 tsp 3 -
Guava paste ¼ cup 100 3-½
Harvest Grains Blend ½ cup 74 2-⅝
Hazelnut flour 1 cup 89 3-⅛
Hazelnut Praline Paste ½ cup 156 5-½
Hazelnut spread ½ cup 160 5-⅝
Hazelnuts (whole) 1 cup 142 5
Hi-Maize Natural Fiber ¼ cup 32 1-⅛
High-Gluten Flour 1 cup 120 4-¼
Honey 1 table­spoon 21 ¾
Instant Clearjel 1 table­spoon 11 ⅜
Irish-Style Flour 1 cup 110 3-⅞
Italian Herb Seasoning 2 tablespoons 14 ½
Italian-Style Flour 1 cup 106 3-¾
Jam or preserves ¼ cup 85 3
Jammy Bits 1 cup 184 6-½
Keto Wheat Flour 1 cup 120 4-¼
Keto Wheat Pizza Crust Mix 1 cup 110 3-⅞
Key Lime Juice 1 cup 227 8
Lard ½ cup 113 4
Leeks (diced) 1 cup 92 3-¼
Lemon Crumbles 1 cup 180 6-⅓
Lemon Curd ½ cup 113 4
Lemon juice 1 tablespoon 14 ½
Lemon Juice Powder 2 table­spoons 18 ⅝
Lime Juice Powder 2 table­spoons 18 ⅝
Macadamia nuts (whole) 1 cup 149 5-¼
Malt syrup 2 table­spoons 43 1-½
Malted Milk Powder ¼ cup 35 1-¼
Malted Wheat Flakes ½ cup 64 2-¼
Maple Cinnamon French Toast Sugar ¼ cup 48 1-⅔
Maple Cream 2 tablespoons 42 1-½
Maple sugar ½ cup 78 2-¾
Maple syrup ½ cup 156 5-½
Marshmallow Fluff 1 cup 128 4-½
Marshmallow Fluff® 1 cup 128 4-½
Marshmallow spread, homemade 1 cup 72 2-½
Marshmallow spread, store-bought 1 cup 123 4-⅓
Marshmallows (mini) 1 cup 43 1-½
Marzipan 1 cup 290 10-⅛
Masa Harina 1 cup 93 3-¼
Mascarpone cheese 1 cup 227 8
Mashed potatoes 1 cup 213 7-½
Mashed sweet potatoes 1 cup 240 8-½
Matcha powder 2 tablespoons 12 ⅜
Mayonnaise ½ cup 113 4
Medium Rye Flour 1 cup 106 3-¾
Meringue powder ¼ cup 43 1-½
Milk (evaporated) ½ cup 113 4
Milk (fresh) 1 cup 227 8
Millet (whole) ½ cup 103 3-⅝
Mini chocolate chips 1 cup 177 6-¼
Mini Diced Ginger ½ cup 73 2-½
Miso Paste 1 Tbsp 18 0.6
Molasses ¼ cup 85 3
Mushrooms (sliced) 1 cup 78 2-¾
Non-Diastatic Malt Powder 2 table­spoons 18 ⅝
Nutella ½ cup 149 5-¼
Nutritional Yeast ¼ cup 15 ½
Oat bran ½ cup 53 1-⅞
Oat Flour 1 cup 92 3-¼
Oats (King Arthur Rolled) 1 cup 113 4
Oats (old-fashioned or quick-cooking) 1 cup 89 3-⅛
Oats (prepared) 1 cup 147 5-⅛
Old-Fashioned Rolled Oats 1 cup 99 3-½
Olive oil ¼ cup 50 1-¾
Olives (sliced) 1 cup 142 5
Onion (fresh, diced) 1 cups 142 5
Onions (fresh, diced) 1 cup 142 5
Orzo 1 cup 200 7
Paleo Baking Flour 1 cup 104 3-⅝
Palm shortening ¼ cup 45 1-½
Passion fruit purée ⅓ cup 60 2-⅛
Pasta Flour Blend 1 cup 145 5-⅛
Pastry Flour 1 cup 106 3-¾
Pastry Flour Blend 1 cup 113 4
Peaches (peeled and diced) 1 cup 170 6
Peanut butter ½ cup 135 4-¾
Peanuts (whole, shelled) 1 cup 142 5
Pears (peeled and diced) 1 cup 163 5-¾
Peas (frozen) 1 cup 150 5-¼
Pecan Meal 1 cup 80 2-¾
Pecans (diced) ½ cup 57 2
Pecans (whole) 1 cup 105 3-¾
Pickles (chopped) ½ cup 75 2-⅝
Pie Filling Enhancer ¼ cup 46 1-⅝
Pine nuts ½ cup 71 2-½
Pineapple (crushed, drained) 1 cup 256 9
Pineapple (dried) ½ cup 71 2-½
Pineapple (fresh or canned, diced) 1 cup 170 6
Pistachio nuts (shelled) ½ cup 60 2-⅛
Pistachio Nuts (shlled) ½ cup 60 2-⅛
Pistachio Paste ¼ cup 78 2-¾
Pizza Dough Flavor 2 tablespoons 12 4/10
Pizza Flour Blend 1 cup 124 4-⅜
Pizza sauce ¼ cup 57 2
Pizza Seasoning 2 tablespoons 10 ⅓
Polenta (coarse ground cornmeal) 1 cup 163 5-¾
Poppy seeds 2 table­spoons 18 ⅝
Potato Flour ¼ cup 46 1-⅝
Potato starch 1 cup 152 5-⅜
Potatoes (sliced) 1 cup 157 5.5
Pumpernickel Flour 1 cup 106 3-¾
Pumpkin purée 1 cup 227 8
Pumpkin seeds ¼ cup 40 1-⅜
Queso fresco ½ cup 57 2
Quinoa (cooked) 1 cup 184 6-½
Quinoa (whole) 1 cup 177 6-¼
Quinoa flour 1 cup 110 3-⅞
Raisins (loose) 1 cup 149 5-¼
Raisins (packed) ½ cup 85 3
Raspberries (fresh) 1 cup 120 4-¼
Rhubarb (sliced, ½" slices) 1 cup 120 4-¼
Rhubarb (sliced, ½" slices) 1 cup 120 to 140 4-¼ to 5
Rice (long grain, dry) ½ cup 99 3-½
Rice flour (white) 1 cup 142 5
Rice Krispies 1 cup 28 1
Rye Bread Improver 2 tablespoons 14 ½
Rye Chops 1 cup 120 4-¼
Rye flakes 1 cup 124 4-⅜
Rye Flour 1 cup 103 3-⅝
Rye Flour Blend 1 cup 106 3-¾
Salt (Kosher, Diamond Crystal) 1 table­spoon 8 ¼
Salt (Kosher, Morton's) 1 table­spoon 16 ½
Salt (table) 1 table­spoon 18 ⅔
Salted Butter 8 Tbsp (½ cup) 113 4
Scallions (sliced) 1 cup 64 2-¼
Self-Rising Flour 1 cup 113 4
Semolina Flour 1 cup 163 5-¾
Sesame seeds ½ cup 71 2-½
Shallots (peeled and sliced) 1 cup 156 5-½
Six-Grain Blend 1 cup 128 4-½
Snow White Non-Melting Topping Sugar ½ cup 57 2
Sorghum flour 1 cup 138 4-⅞
Sour cream 1 cup 227 8
Sourdough starter 1 cup 227 to 241 8 to 8-½
Soy flour ¼ cup 35 1-¼
Sparkling Sugar ¼ cup 57 2
Spelt Flour 1 cup 99 3-½
Sprouted Wheat Flour 1 cup 113 4
Steel cut oats ½ cup 70 2-½
Steel Cut Oats (cooked) 1 cup 255 9
Steel Cut Oats (raw) ½ cup 99 2-⅞
Sticky Bun Sugar 1 cup 99 3-½
Strawberries (fresh sliced) 1 cup 167 5-⅞
Sugar (granulated white) 1 cup 198 7
Sugar substitute (Splenda) 1 cup 25 ⅞
Sun-Dried Tomatoes (dry pack) 1 cup 170 6
Sundried tomatoes (dry pack) 1 cup 170 6
Sunflower seeds ¼ cup 35 1-¼
Super 10 Blend 1 cup 106 3-¾
Swedish Pearl Sugar ¼ cup 49 1-¾
Sweetened condensed coconut milk 1 cup 288 10-⅛
Sweetened condensed milk ¼ cup 78 2-¾
Tahini Paste ½ cup 128 4-½
Tapioca (quick cooking) 2 table­spoons 21 ¾
Tapioca starch or flour 1 cup 113 4
Teff flour 1 cup 135 4-¾
The Works Bread Topping ¼ cup 35 1-¼
Toasted Almond Flour 1 cup 96 3-⅜
Toffee chunks 1 cup 156 5-½
Tomato paste 2 tablespoons 29 1
Tomatoes (fresh, chopped) 1 cup 180 6.35
Tropical Fruit Blend 1 cup 128 to 142 4-½ to 5
Tubinado Sugar (raw) 1 cup 180 6-⅜
Turbinado sugar (raw) 1 cup 180 6-⅜
Unbleached Cake Flour 1 cup 120 4-¼
Unsalted Butter 8 Tbsp (½ cup) 113 4
Vanilla Extract 1 table­spoon 14 ½
Vegan Mayonnaise ½ cup 113 4
Vegetable oil 1 cup 198 7
Vegetable shortening ¼ cup 46 1-⅝
Vermont Cheese Powder ½ cup 57 2
Vital Wheat Gluten 2 table­spoons 18 ⅝
Walnuts (chopped) 1 cup 113 4
Walnuts (whole) ½ cup 64 2-¼
Water 1 cup 227 8
Wheat berries (red) 1 cup 184 6-½
Wheat bran ½ cup 32 1-⅛
Wheat germ ¼ cup 28 1
White Chocolate Chips 1 cup 170 6
White Rye Flour 1 cup 106 3-¾
White Whole Wheat Flour 1 cup 113 4
Whole Grain Flour Blend 1 cup 113 4
Whole Milk 1 cup 227 8
Whole Wheat Flour (Premium 100%) 1 cup 113 4
Whole Wheat Pastry Flour / Graham Flour 1 cup 96 3-⅜
Whole Wheat Pastry Flour/Graham Flour 1 cup 96 3-⅜
Yeast (instant) 1 tablespoon 9 ⅓
Yogurt 1 cup 227 8
Yuletide Cheer Fruit Blend 1 cup 130 4-½
Zucchini (shredded) 1 cup 121 to 150 4-¼ to 5-¼

🗝 A Translation of Old-Fashioned American Measurements

We shouldn’t give up our old measurements entirely. There’s too much history and sentiment tied up in them. “Butter the size of a walnut” stirs a chord that “28.35g butter” just can’t. But where there are no walnuts, we need the other measurement as well.

Old-Fashioned Equivalent Current
Butter the size of a walnut (or a “lump”) 2 Tbsp
Butter the size of an egg ¼ cup
Coffee cup 1 cup
Dash ⅛ tsp
Dessert spoon 1-½ tsp
60 drops 1 tsp
Gill ½ cup
Pinch 1/16 or ⅛ tsp
Salt spoon ¼ tsp
Teacup ¾ cup
Tin cup 1 cup
Tumblerful 2 cups
Wineglass ½ gill or ¼ cup

📖 Using Cookbooks From Outside The United States2

With the exception of the other English-speaking nations, cookbooks are written with metric measurements. Should you run into a metric cookbook, here are some conversions of our basic measurements, which are difficult to translate exactly. Small amounts will not make much difference, so metric amounts are usually rounded. (You use milliliters [ml] when speaking of liquids, and grams [g] when speaking of solids.) For baking purposes, a gram is the same as a milliliter.

Imperial Metric
1 tsp 5 ml/g
1 Tbsp 15 ml/g
1 ounce 28.35 (or 30) ml/g
1 cup 227 (or 230) ml/g
1 lb 450 ml/g
2.2 lbs 1 kilogram

And should you be faced with an overseas oven, here are some temperature conversions from Fahrenheit to centigrade, with the gas marks, used in some countries, as well.

Fahrenheit Celsius or Gas Mark
225°F 100°C or Gas Mark ¼
250°F 130°C or Gas Mark ½
275°F 140°C or Gas Mark 1
300°F 150°C or Gas Mark 2
325°F 170°C or Gas Mark 3
350°F 180°C or Gas Mark 4
375°F 190°C or Gas Mark 5
400°F 200°C or Gas Mark 6
425°F 220°C or Gas Mark 7
450°F 230°C or Gas Mark 8
475°F 240°C or Gas Mark 9

⚖ Baking Ratios

Understanding fundamental baking ratios allows you to scale, troubleshoot, and create recipes without needing a reference formula. These ratios represent parts by weight (mass).

Item Ratio (by Weight) Parts Breakdown
Simple Syrup 1:1 1 part sugar : 1 part water
Pasta Dough 3:2 3 parts flour : 2 parts egg
Pie Dough 3:2:1 3 parts flour : 2 parts fat : 1 part liquid
Biscuits & Scones 3:1:2 3 parts flour : 1 part fat : 2 parts liquid
Cookie Dough (Shortbread) 3:2:1 3 parts flour : 2 parts fat : 1 part sugar
Pound Cake 1:1:1:1 1 part flour : 1 part egg : 1 part fat : 1 part sugar
Muffins & Quick Breads 2:2:1:0.5 2 parts flour : 2 parts liquid : 1 part egg : 0.5 part fat
Pancakes & Crepes 1:1:0.5:0.25 1 part flour : 1 part liquid : 0.5 part egg : 0.25 part fat
Choux Pastry 2:1:2:2 2 parts liquid : 1 part fat : 2 parts flour : 2 parts egg
Frangipane (Almond Cream) 1:1:1:1 1 part ground almonds : 1 part butter : 1 part sugar : 1 part egg

  1. The scoop# may be found by measuring the scoop bowl diameter if the scoop# is not printed on the scoop. ↩

  2. The King Arthur Baking Company All-Purpose Baker's Companion ↩↩

Comments