โ๏ธ Mass to Volume Recipes Converter
Convert ingredient mass (grams or ounces) to common volume measurements used in recipes (cups, tablespoons, teaspoons) for cooking and baking.
โ๏ธ Mass to Volume Recipes
Select an ingredient and enter the mass to calculate its volume:
โ๏ธ Reverse Ingredient Conversion
When you have ingredients measured by weight but your recipe calls for volume measurements, this calculator helps you convert from mass back to volume. This is particularly useful for scaling recipes or when using a kitchen scale.
๐ฅ Common Recipe Conversions
๐ Accuracy Considerations
๐ Ingredient Categories
๐พ Flours & Grains
All-purpose flour: 0.53 g/mL
Bread flour: 0.57 g/mL
Cake flour: 0.43 g/mL
Whole wheat flour: 0.51 g/mL
Rice: 0.75 g/mL
Quinoa: 0.68 g/mL
Oats: 0.41 g/mL
๐ง Sugars & Sweeteners
Granulated sugar: 0.85 g/mL
Brown sugar: 0.72 g/mL
Powdered sugar: 0.56 g/mL
Honey: 1.42 g/mL
Maple syrup: 1.37 g/mL
๐ฅ Dairy & Fats
Butter: 0.91 g/mL
Milk: 1.03 g/mL
Heavy cream: 1.01 g/mL
Vegetable oil: 0.92 g/mL
Olive oil: 0.92 g/mL
๐งช Baking Essentials
Cocoa powder: 0.59 g/mL
Baking soda: 0.87 g/mL
Baking powder: 0.90 g/mL
Salt: 1.22 g/mL
โ๏ธ Mass Unit Conversions
๐ US Customary Units
1 ounce = 28.35 grams
1 pound = 453.59 grams
1 cup flour = 125 grams
1 cup sugar = 200 grams
1 stick butter = 113 grams
Common baking weights
๐ Metric Units
1 kilogram = 1000 grams
1 gram = 1000 milligrams
1 cup = 236.59 mL
1 tablespoon = 14.79 mL
1 teaspoon = 4.93 mL
Standard metric conversions
๐ Volume Conversions
1 cup = 16 tablespoons
1 cup = 48 teaspoons
1 tablespoon = 3 teaspoons
1 cup = 8 fluid ounces
1 quart = 4 cups
US volume relationships
๐ฏ Precision Factors
Digital scales: ยฑ0.1g accuracy
Measuring cups: ยฑ5% accuracy
Spoon measurements: ยฑ10% accuracy
Professional scales: ยฑ0.01g accuracy
Consistency improves results
Practice reduces errors
๐ Recipe Scaling Applications
๐ฐ Cake Recipes
Flour measurements critical
Sugar affects sweetness
Butter for texture
Leavening agents precise
Consistency matters
Professional results
๐ Bread Making
Flour hydration crucial
Yeast activation
Salt concentration
Sugar for fermentation
Water temperature
Professional techniques
๐ช Cookie Baking
Butter to flour ratio
Sugar crystallization
Leavening for rise
Chocolate chip distribution
Texture control
Batch consistency
๐ฅง Pastry Work
Butter to flour ratio
Lamination technique
Sugar work
Chocolate tempering
Decorating precision
Artisan quality
๐ช Ingredient Brand Variations
๐พ Flour Variations
All-purpose: 0.53 g/mL
Bread flour: 0.57 g/mL
Cake flour: 0.43 g/mL
Pastry flour: 0.45 g/mL
Whole wheat: 0.51 g/mL
Rye flour: 0.49 g/mL
๐ง Sugar Variations
Granulated: 0.85 g/mL
Brown sugar: 0.72 g/mL
Powdered: 0.56 g/mL
Cane sugar: 0.84 g/mL
Coconut sugar: 0.62 g/mL
Date sugar: 0.58 g/mL
๐ง Fat Variations
Butter: 0.91 g/mL
Margarine: 0.93 g/mL
Shortening: 0.89 g/mL
Coconut oil: 0.92 g/mL
Olive oil: 0.92 g/mL
Canola oil: 0.92 g/mL
๐ฅ Liquid Variations
Whole milk: 1.03 g/mL
2% milk: 1.03 g/mL
Skim milk: 1.03 g/mL
Heavy cream: 1.01 g/mL
Half & half: 1.02 g/mL
Buttermilk: 1.04 g/mL