This is a copy of one of the handouts that was distributed at the August meeting and it has been reposted because some participants weren't at that meeting. If someone can tell us how to copy and paste a chart, we'll gladly post the flour, baking mix and common mix recipes in grams. If you've taken the plunge and converted to weighing flour, etc. please post a comment.
Benefits to Using a Scale:
1. More accurate
2. Fewer dishes to wash
3. Don’t have to mess around with measuring cups
4. Weighing takes less time than measuring!
When Shopping for a Scale:
1. Purchase a digital scale
2. Make sure it calculates weight in metric and U.S. Units
3. The scale should have tare or zero out capabilities
4. The scale should weigh at least 5 pounds (2 kg) and as low (or lower) as 1/8 ounce (1 g)
5. The plate should be able to be removed for easy cleaning
To Determine the Weight of a Particular Ingredient:
1. Each product lists a serving size in volume and weight in the nutrition facts of a product label.
For example: Serving Size 1/4 cup (28 g)
2. To get the number of grams per cup for an item multiply it by the appropriate number. [Multiply by 4 if the serving size is 1/4 cup, by 3 if 1/3 cup, by 2 if 1/2 cup, by 16 if 1 tablespoon, etc.]
For example: 28g (1/4 cup) x 4 =112 g per cup
To Weigh More than One Ingredient in a Bowl:
1. Turn on the scale and push the button to measure in kg
2. Place the bowl on the scale and push tare (zero out)
3. Add the first ingredient and then push tare (zero out)
4. Add subsequent ingredients pushing tare (zero out) after each addition
