About This Tool
### Stop Using Cup Measurements!
In professional baking, "Cups" are considered unreliable.
* A "loose" cup of flour weighs **100g**.
* A "packed" cup of flour weighs **150g**.
That 50% difference is why your cake turned out dry.
**Ingredient Converter** translates volume (Cups/Tbsp) into weight (Grams/Ounces) using standard density charts.
### How to Use
1. Select your ingredient (e.g., "All-Purpose Flour").
2. Enter the amount (e.g., "2 Cups").
3. Get the precise weight. Use a digital kitchen scale for best results.
Key Features
- **Density Database**: Accurate weights for Flour, Sugar, Butter, Oats, and more.
- **Volume Support**: Converts Cups, Tablespoons (Tbsp), and Teaspoons (Tsp).
- **Dual Output**: Shows both Grams (Metric) and Ounces (Imperial).
- **Baking Essential**: The secret weapon for perfect macarons and sourdough.
Frequently Asked Questions
Why does flour weight vary?
Flour settles over time. A 'scooped' cup packs it down (heavy), while a 'sifted' cup has more air (light). 120g is the standard 'All-Purpose' weight used by King Arthur Baking and others.
Is fluid ounces the same as weight ounces?
No! 'Fluid Ounces' measures volume (like cups). 'Net Weight Ounces' measures mass. 1 Cup of water is 8 fl oz AND 8 oz weight. But 1 Cup of Flour is only ~4.2 oz weight.
Can I convert liquids?
Yes, we support Water, Milk, and Honey. For water-based liquids, 1ml = 1g.