Grams - milliliters and miscellaneous measuring cups

In additional recipes, the amount of oil is given in spoons. I don't think I mean melted. Therefore, how much will it be in grams? Or does it mean a liquid oil such as vegetable?

In h. L. - 5 gr.
In Art. l. - 15 gr.
*****************

I myself, all the time I bake Italian bread - 1 tbsp goes there. l. olive oil and always measure out - 15 gr. - everything is OK.

I have a 255 cup (glass) on my Panas with graduations up to 300 - what? ml or mg?

- Cup SD 255 = 300 ml.
-------------------------------------------
Cup SD 253 = 240 ml. is 150 mg. wheat baking flour => 300/240 = x / 150 => x = 150 * 1.25 => x = 187.5 gr. wheat bakery flour.
Cup SD 253 = 240 ml. is 130 mg. rye bread flour => 300/240 = x / 130 => x = 130 * 1.25 => x = 162.5 gr. rye baking flour.

where to get ingredients like gluten, panifarin, how can they be replaced?

- Panifarin is Dry gluten + amylolytic enzymes (manufactured by IREKS AROMA, Croatia).

Where to get - look! since it is not possible to replace gluten with anything.

Why does everyone write that Panasonic has 253 cups = 240 ml?
The last picture on the cup is really 240, but above (to the brim) another 10 grams fit. In this way full Panasonic cup (to the brim) = 250 ml. Tested empirically.

[water]

Panasonic has 255 - a cup:
water: the main risk is 300 ml, there is another one - 310 ..
to the brim - 360 ml
wheat flour to the brim:
- unsifted - 225 grams
- sifted - 200 grams
rye flour "Large" to the brim:
- unsifted - 180 grams
- sifted - 155 grams

[Lola]

Lola
Why does everyone write that Panasonic has 253 cups = 240 ml?

- This is written in the paper manual (page 6), apparently, it is implied that the user should use the markup. (It's just that I only use scales - it's very convenient not to bother using cups, and at the same time to follow the recipe exactly.)

There is 7/8 on the measuring cup, which is 210 ml. liquids. 8 + 8 = 16 shares = 420 ml. 5 shares from 420 ml. will be 131.2 ml or 1/2 measuring cup (100 ml) + another 10 ml. Why such arithmetic in the recipe. Check the calculation for me, maybe I'm wrong, judge. However, according to the logic of 131 ml. juice (water) in baked goods is normal.

[Korata]

For the convenience of converting bulk ingredients from milliliters to grams, I quote the measurements I made (I will replenish the data as I bake). I checked on scales, used a standard measuring cup for various substances - everything is exactly like in a pharmacy. here is a rough version of the table.

name	liquid mark, ml	corresponding weight, gr
premium wheat bakery	100 ml	65 g
peeled rye	100 ml	55 g
Korata:
whole wheat flour	100 ml	71 g
sifted wheat flour	100 ml	55 g
rye flour "Large" whole	100 ml	50 g
rye flour "Large" sifted	100 ml	56 g
fugaska:
corn wallpaper	100 ml	65 g
buckwheat flour	100 ml	no information
oat flakes	100 ml	no information

I explain: a cup is attached to your HP. if you pour flour into it up to the 100 ml mark, then this will mean that you have 65 grams of wheat flour. only the cup has to be shaken several times - tested on measuring cups.

did it in a hurry, so any suggestions for improvement and usefulness of the information are accepted.

about corn flour:

name mark of liquid, ml corresponding weight, g

corn
wallpaper 100 ml 65 gr

and I repeat once again that in measuring cups for the correct weight, you need to shake the flour (or other bulk substance) several times

Hitachi - 240 ml. "under the knife"

In the Ski area 240 ml to the very edge, and divisions up to 230 ml. I have a glass from an old stove lying around

Kenwood 256: 450 ml graduated beaker (500 ml by the neck). there are no divisions for flour.

About buckwheat flour somewhere here on the forum I read that

100 ml corresponds to 85 g

I haven't checked it myself, but try it if you're not afraid

Additions to the table:
buckwheat flour "Belovodye" 100ml 72g
Oat flakes "Russian product" 100ml 45g

What is the volume of a measuring cup for the SD-207?

240 ml.

understandably, today I found out the density of the oil, it turns out 50 g = 50 ml

cannot be ... this is the density of water = 1, oil is less.
Specially weighed: 50 g butter = 60 ml (about 5 tbsp)

Well, to be very precise, 53 ml at a density of 950kg / m3 and 10C

[depends only on the balance of flour and water (liquid), kolobok]

Well, you see, the oil is different, my density turned out to be (refined) 0.867 ...
and a glass measured to xn with an error. I think this is all not so important, the main thing is that you can orient yourself, and +, - a couple of ml is uncritical in this case.

Girls, what are you talking about? What grams, milliliters are we talking about again?

You all the same measure everything by eye, and water and oil and honey, etc. and not to the "millikopeika".
Which of that will I put in bread 2 or 3 tbsp. butter, and so tasty, and so tasty, and the dough is good. The structure and color of the crumb depends only on the name of the oil, for example, olive or mustard.

Will it work or not depends only on the balance of flour and water (liquid), kolobok

Learn to bake by eye, without grams, without scales, but only in measuring cups, spoons, observing the golden rule of the kolobok. I assure you - bread will always work out

"Well, the man asked how much, he was told ... I remember how difficult and scary it was at first, confidence comes with experience."


I agree that experience comes over the years, I went through it myself, so I can talk about it.
Do not initially get hung up on "how much to hang in grams" to a millikopeck. It is better to immediately switch to the kolobok principle, learn to determine the state of the kolobok during mixing, the principle of "flour in water".
Never go wrong
And from now on, remember how to make bread in any conditions.
While you're at home, you create the ideal greenhouse environment for yourself with a milli-milligram scale, milli-milliliter beaker, and more. Only in the end, why is the bread still bad?

Well, if you went to the dacha and forgot (lost) the scales with a measuring cup and other unforeseen changes and conditions occurred that violated your "hothouse" conditions - what will you do! The bread is canceled

I have already passed this many times, especially when moving, when you cannot find anything anywhere, no matter how carefully I laid it. This is where the principle of a kolobok and only a kolobok helps, and the elementary knowledge of how much and what approximately needs to be put into the dough, measuring everything with ordinary spoons and glasses, the rest will be done by the kolobok.

After such "extreme" you start to lay food without "milli-milli", and approximately, and even start your imagination, which is also not unimportant when baking.
That is, you cease to be afraid to spoil the bread, the bread maker itself, and in my opinion it even starts to obey me, you know, as in the computer, the "self-learning" mode.

Like this! This is my opinion on this issue, expressed on the forum many times

Unfortunately, not everyone can cook by eye. It is either given or not. And learning this is almost useless. For example, I like everything to be exactly as written, and put as much. Well, I cannot do otherwise. And my husband, on the contrary, everything is by sight and everything is always delicious.

And you check the bun by eye, or weigh it with precision ...
Most likely you check with pens, it will be more confident to the touch.

That's the way it is in the recipe, everything was folded and then the bun was touched with pens, crumpled, compared with the photo, something was added and that's all - hello, the oven was closed until the very baking
No matter how many miles or miles you measure out, you still check the kolobok by touch with your hands. Here's to you by eye "to the touch"

I don’t touch the kolobok at all, I put all the components and closed it, but why try it if I put everything according to the recipe, why different koloboks should be obtained according to one recipe

And what if the author of the recipe, when writing the recipe, made a mistake (described himself) for 100 grams of flour?

I had this when I saved my bread from an error in a recipe only with a bun, and vice versa, I had to apologize for the mistake when I described myself in the recipe.

[Elena Bo]

Based on site materials

Below is the approximate weight of selected products in these volumes.





It is advisable to use a scale or beaker to measure the capacity of glasses and spoons with water. As you can see from the table, there should be 250 g (ml) of water in a teacup, 200 g in a faceted glass, 18 g in a tablespoon, and 5 g in a teaspoon.

If the dishes have a different capacity, you should try to select the dishes of the required capacity, which will serve as a constant measure for all products.

Liquid products (milk, vegetable oil) must be filled completely in glasses and spoons.

Viscous products (sour cream, condensed milk, jam) should be put into glasses and scooped up with a spoon so that a "slide" is formed.

The same applies to bulk products. Flour should be poured into glasses, since when you scoop it by dipping the glass into a bag with flour, voids will form inside the glass along the walls due to the air remaining in it.

So, flour in a teacup normally filled with a "slide" weighs 160 g, and tamped flour weighs up to 210 g, pre-sifted - only 125 g. As a result, bulk products must be measured to prepare products in a non-sifted form, and then sieved.

If the moisture content and condition of the product deviate from the norm, its weight changes in the same volume. So, fermenting sour cream is lighter than fresh, non-fermented; damp sugar and salt are heavier than normal.

Elena Bo, many thanks for the detailed explanation of inserting photos through the foto website.

[Is the CUP a certain standard?]

: :) It's just that many here on the site indicate recipes in grams or cups .... but after all, I suspect that the cups of Moulinex, L-Ji, and Panasonic will be completely different or the size Is the CUP a certain standard?

The cup is not a standard. The cup is included with the bread maker and usually contains 240-250 ml. liquid, and we are used to it. There are other sizes available. You have already been told how to measure flour in a 300 ml cup above. You can just as well buy a 500-1000 ml mug in a store. It can also measure flour up to the 240 ml mark.

Get used to and learn to measure food using any cups and weight measures.

It is important to remember these relationships:

The amount of flour and other ingredients for making bread of various sizes.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

but with grams it still seems to me more accurate - the cups are too different for everyone

I am not against grams, I weigh flour and stuff myself.

I am against the absurd. We do not want to know anything about the components of the dough, about the products, their interaction with each other, we do not want to read about the properties of many products, flour, water hardness, environmental humidity and many more millions of different reasons that affect dough and baking and how to deal with it fight even at the kneading stage.
But we are fighting hard for grams-milliliters, and we believe that bread turns out to be successful or unsuccessful (especially unsuccessful) only with incorrectly weighed products and their density.
When the bread turned out, we don't even think about it, and if not, then the gram is to blame.

Buy scales, weigh food, but do not forget that this is not all, that good bread is obtained not only from correctly hung food, otherwise why are you asking questions in other topics about flour, moisture, etc.
Who does not understand - start reading the topic from the very beginning.

[Formation of a wheat bun (answer No. 32 from Admin, page No. 3)]

Formation of a wheat bun (answer No. 32 from Admin, page No. 3)

I have long been tormented by the question: why do we take as a basis the weight of flour in grams (necessarily on an electronic scale), and completely ignore the correctness of measuring water (liquid) in milliliters. For me, the answer has been obvious for a long time.

But today I conducted an "investigative experiment" with the volume and weight of water.

But before that I will give an excerpt from the Internet:
"The weight of water in water is also zero. You do not take into account only that all weight measurements when compiling the tables of specific gravity (density) were made in air, at a temperature of 20 ° C and a pressure of 760 mm Hg, at sea level.
If measurements were made in water, the density values ​​would be different. "

If so, the specific gravity of water can have a different value at different temperatures of the state of water and air (water expands and contracts), as well as the state of pressure above sea level, etc.
There is a specific gravity of juice and other liquid that differs from water. Juice weight and volume will depend on its density. Wine and vodka also have their own specific gravity, etc.

It is winter now, there is a blizzard outside, how fast. in the apartment - I don’t know, I’m wearing a scarf, I don’t know the pressure either, I have to listen to the radio. On the street -3.5 (on the thermometer), the humidity in the apartment is 24% - low, the norm is 40-70%.
It was under such conditions that the experiment was set up.

So:

I put a 240 ml Hitachi measuring cup on an electronic scale, zeroed the tare weight.
Poured 200 ml into a cup. cold tap water (warm), as it seems to me (in my eyes), correctly - mark 200 ml. We measure water by marks - by eye!
Weighed a cup of 200 ml. water - got 190 grams .
But if the specific gravity of water is 1, then both the weight and volume of water must be equal.
Added up to 200 grams of water to the cup, received a volume of 210 ml.
The difference is 210-200 = 10, which is almost 1 tablespoon!

Why am I writing and doing all this? The desire to show, we pour water by eye under the mark on the measuring cup, and there is no guarantee that in this way we did not overshoot with the volume of water by the same 1-1.5 tablespoons. Indeed, in a measuring cup on the surface of the water it is not so noticeable, "the eye is not a spirit level" - as they say.
How this amount will respond to the test - I can't say, everything is visible only when mixing, and whether it will be reflected at all.

I had such doubts about the correctness of measuring the volume of water and liquid for a long time.
And for this reason alone, I never measure flour to the last gram, and water to the last drop. Doesn't make sense!
But she took it as a rule:
- regulate the balance of flour and water (liquid) with a bun.
- to knead the dough according to the "flour into water" principle, since according to this principle it is more convenient and easier to regulate the dough and bun than according to the "water into flour" principle.
About this you have already read my observations in the MANUAL on the formation of a wheat bun.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1502.0

Dear owners of Panasonic 255 and others, please tell me the weight of the bread in your bread makers. M, L, XL -?

M (small bun) - up to 400g. flour, L (large loaf) -500g. flour, XL (very large loaf) -600g. flour. Flour 500g.-output 700g. Flour 500-700 g. - output up to 1000 g. Flour> 700g - output up to 1500g

I use the following info if there are no weights.
1 teaspoon (filled with "flat" / "with a slide") contains:
water - 5 / - g (gram)
milk - 5 / - g
vegetable oil - 5 / - g
sugar - 5/7 g
salt - 7/10 g
flour - 4/5 g
rice - 5/8 g
medicinal herb - 2/3 g (dry herb weight)
1 tablespoon filled with “no top” / “top” holds (weighs in grams, for a full-size spoon with a scoop of 7 centimeters long and 4 centimeters wide):
water - 18 / - g
milk - 20 / - g
vegetable oil - 17 / -
sugar - 20/25 g
salt - 25/30 g
flour - 10/15 g
rice - 15/20 g
ground nuts - 10/15 g
dry grass - 5/10 g
fresh grass - 10/15 g

Capacity for a smaller (five centimeter long) tablespoon:
water - 12 / - g
milk - 12 / - g
sugar - 10/15 g
salt - 14/20 g
flour - 7/12 g
rice - 12/17 g
ground nuts - 8/12 g
dry herb - 4/6 g
raw herbs - 8/10 g
Note: as a rule, if it says "one tablespoon (teaspoon)", it is most likely about a full spoon - "with a slide"
1 glass ("to the risk" / "to the brim") contains products in grams:
water - 200/250 g (maximum weight 250 grams (= 250 milliliters) - the glass is full, filled to the top)
sugar - 200/250 g
salt - 290/320 g
flour - 140/150 g
rice - 210/230 g
semolina - 200/220 g
crushed nuts - 140/150 g
In other words, if there are no scales, a glass (measuring) filled to the level of 160-170 ml. This is 100 grams of flour, up to the 250 ml mark. 150 grams of flour.

Please tell me if the flour should be measured sifted or not?

1kg sifted flour = 1kg wholemeal flour, so it doesn't matter which one you measure
I measure out the whole and sift it straight into a bucket

I reread the topic, but did not find anything about malt
How do g and ml relate for malt? can someone tell me?

I reread the topic, but did not find anything about malt
How do g and ml relate for malt? can someone tell me?

I went, measured
1 tsp fermented rye malt (red) - 3 gr.
1 tbsp. l. - 12 gr.

Spoons - without a top, measured with those from a bread machine.If you measure with ordinary cutlery, you will probably get a little more.

Please tell me if the flour should be measured sifted or not?

if you measure with spoons - glasses, then it will turn out less, when sifted, it is better to scoop up and then sift.

I reread the topic, but did not find anything about malt
How do g and ml relate for malt? can someone tell me?

According to the descriptions of malt above in the text, liquid malt concentrate can be taken 1-3% by weight of flour according to a bread recipe - this means that for 500 grams of flour you need 5-15 ml of wort - about 1 tbsp. l.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8003.0 and https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8003.0

... But today I conducted an "investigative experiment" with the volume and weight of water ....
I put a 240 ml Hitachi measuring cup on an electronic scale, zeroed the tare weight.
Poured 200 ml into a cup. cold tap water (warm), as it seems to me (in my eyes), correctly - mark 200 ml. We measure water by marks - by eye!
Weighed a cup with 200 ml. water - got 190 grams .
But if the specific gravity of water is 1, then the weight and volume of water must be equal.
Added up to 200 grams of water to the cup, received a volume of 210 ml.
The difference is 210-200 = 10, which is almost 1 tablespoon!
... I had such doubts about the correctness of measuring the volume of water and liquid for a long time.
And for this reason alone, I never measure flour to the last gram, and water to the last drop. Doesn't make sense!

Absolutely right!!!!
Water in ml NEVER coincided with the weight on the scales (sorry for the taftologia) Especially in the summer - the difference reached 20-25! ml

Absolutely right!!!!
Water in ml NEVER coincided with the weight on the scales (sorry for the taftologia) Especially in the summer - the difference reached 20-25! ml

how can the season affect the weight of water?

Maybe it (the season) affects the flimsy electronics of the scales? Or measuring cups with inaccuracies ... I, nevertheless, believe in physics and in general ..., grams of water = milliliters ... At least kill ...

Maybe it (season) affects the flimsy electronics of the scales?

maybe the gravity varies with the season?

p.s. is there any news?

Yeah, in the spring I always weigh 5 kg more than in the fall ... Either my scales are lying or gravity is playing on the earth ... Or eat less

I think, taking into account the laws of physics, at 40 degrees heat, water expands and takes up more volume

how can the season affect the weight of water?

Yes, there may be different options ... inconsistencies i volume and weight
- in summer, the liquid expands from heat
- pressure above sea level, air density
- crockery errors
- our eye does not provide accuracy
etc...

For example, water boils at 96-97 * C (I checked it myself), and in the mountains with thin air at 70 * C

Yes, there may be different options ... inconsistencies i volume and weight
- in summer, the liquid expands from heat
- ......
- crockery errors
- .........

Admin, are you kidding?
1. The volume of the liquid increases with freezing, not heating.
2. the error of the dishes - also increases in volume, or what?

Admin, are you kidding?
1. The volume of the liquid increases with freezing, not heating.
2. the error of the dishes - also increases in volume, or what?

I'm going to study physics ...

And the inaccuracy of the dishes is when you look at the mark on the dishes, it seems to be correctly measured ... but in fact not.

Pay attention to how I wrote the line: "Yes, there can be different options ... inconsistencies i volume and weight"

Pay attention to how I wrote the line: "Yes, there can be different options ... inconsistencies i volume and weight"

yes, I noticed .... somehow so with a hint and not specifically ... it's so feminine ...

the volume of the liquid increases with cooling, because when freezing, the atoms line up in a crystal lattice.

yes, I noticed .... somehow so with a hint and not specifically ... it's so feminine ...

That's why I am a woman ... without a hint of it

There is no hint and subtext in my post - I just expressed my opinion and my observations and knowledge on this subject of discussion

[Admin]

Admin, are you kidding?
1. The volume of the liquid increases with freezing, not heating.
2. the error of the dishes - also increases in volume, or what?

Well, for example, I can't measure 84 grams on the scales (for example). Therefore, there are 89 and 81. This is not a disaster. The main thing is the consistency of the dough, such as it should, or such as we like.

I think this is the main point Admin, do not cling to grams - milligrams, but control the process.

And I don’t know about weighing water in the summer, this is how it happened, the woman didn’t come up with anything, but it happened.
Not that when heated, water does not expand, like all substances on the planet (sorry, excellent student syndrome at school). When it freezes, it certainly expands. Let's not put frozen water in the dough

Prompt - Has anyone used or seen an electronic beaker.
Here are links to them:
🔗

🔗

I just bought a bread maker, tried baking a couple of times and it is difficult to measure the ingredients. There are no weights, and all sources suggesting gram = milliliter correspondences offer different ratios and differ very much, up to 50-60%.

I read the recommendations and see many inconsistencies ... The instructions for the stove say that you need to put the ingredients in a certain order and it is important (including on the forums they write about this) that the yeast does not come into contact with the liquid.

So how can you do this if you follow the rule of "flour in water"? And how to find out the consistency of the "kolobok"? Opening the baker and adding ingredients already during kneading?

Since the dough is kneaded immediately after the ingredients are laid, the bookmark can be done in any way, everything will mix well.
Exception: bookmark for timer baking, and Panasonic for temperature equalization mode.

The balance of flour / liquid, the gingerbread man is better to observe and correct in the first part of the batch, for this you need to open the lid, useful!

It is not necessary to observe the measurement of the ingredients before the gram; you still have to maintain the flour / liquid balance and make adjustments.

["Since the dough is kneaded immediately after the ingredients are added, the filling can be done in any way, everything will mix well."So the fact of the matter is that not right away! First there is "standing". That is, as far as I understand, the yeast must first stand and not come into contact with the liquid at this time. Only after half an hour or more does the kneading start.]

"you still have to maintain the flour / liquid balance and make adjustments"
To know more how it should be.

"Since the dough is kneaded immediately after the ingredients are added, the filling can be done in any way, everything will mix well."
So the fact of the matter is that not right away! First there is "standing". That is, as far as I understand, the yeast must first stand and not come into contact with the liquid at this time. Only after half an hour or more does the kneading start.

Here are all the topics that you need to know in order to make high-quality dough and high-quality bread. Bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

All the intricacies of kneading and baking are set out in the topic TUTORIAL FOR BAKING BREAD IN A HOMEMADE BREAD # we read very carefully and look at the pictures

I bought such an electronic measuring cup. Display on the handle. Shows in ml, gr, and oz.