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Summary

Baking is all about accuracy and precision! Since the early days of your baking, you must have been measuring ingredients with scoop and level method. That is, scoop the measuring cup into the mixture or flour and level off the top with the edge of a knife.

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Baking is all about accuracy and precision! Since the early days of your baking, you must have been measuring ingredients with scoop and level method. That is, scoop the measuring cup into the mixture or flour and level off the top with the edge of a knife. Sounds easy but it’s not always he accurate measurement. For most of the cooking purposes precise measurements of ingredients are not very important, but when it comes to baking, measurements are a critical element.

An incorrect measurement surely does lead to a lot of baking disasters. Too much sugar can make your cookie

s crispy when you actually wanted them to be soft. A bit of extra flour can give you tough bread, hard cookies and non-fluffy cakes.

Embrace the joy of measuring by weight and volume and gift yourself flawless baking!

Baking is not where you can add a little extra of a particular ingredient or leave out some.

Baking is all about achieving consistent results with precision. And there are so many things you have to look into when baking – mixing technique, measuring ingredients, temperature, your oven, pan, baking tools and equipment, moulds (silicone moulds online India) etc. Where some of the ingredients are difficult to control, for some accuracy can be controlled by weighing the ingredients. But there is a difference between measuring by volume and measuring by weight. For example: If you take a measuring cup and dip it into the flour, you will get a different amount as compared to when you spoon the flour into the measuring cup. This is because flour gets compressed with transportation and storage and humidity affects its density (volume). On the other hand, neither of these things will influence the weight of flour. As, a 130 grams of flour is always 130 grams of flour.

Having a kitchen scale will give you precise measurements of your ingredients. From spring loaded models to high-end digital scales, all are available in the market. For a regular baker, digital scale stands best as it measures both ounces and grams. It also does volume conversions.

Now, for home bakers measuring by volume is fine as they have larger margin for a slip-up. This means that your cakes and cookies will still come out fine if you are off by a gram or two in measurement. When measuring by volume, if you measure the same ingredient with the same cup; the difference is just a few grams. On the other hand, for professional baking it is important to measure by weight because the scope of error is small. Here, one has to measure ingredients on a larger scale which means multiplying a particular recipe by hundreds. Hence, professional bakers should measure by weight which gives them exact results.

Here’s a chart citing some commonly used dry ingredients with their equivalent volume and weight measurements. The chart is not a complete one, feel free to add to it for your reference.

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