Unit Converter
Baking unit converter
Instantly convert grams, ounces, ml, US cups, spoons, Celsius, and Fahrenheit. With precise densities for each baking ingredient (flour, sugar, butter, milk, honey).
Grams ↔ ounces conversion
1 ounce (oz) = 28.3495 grams
Kilograms ↔ pounds conversion
1 pound (lb) = 0.4536 kilogram
| Grams | Ounces | Notes |
|---|---|---|
| 28 g | 1 oz | US standard |
| 50 g | 1.76 oz | Small measure |
| 100 g | 3.53 oz | Baking reference |
| 250 g | 8.82 oz | Butter stick |
| 454 g | 16 oz (1 lb) | US pound |
| 500 g | 17.64 oz | Half kilo |
| 1000 g | 35.27 oz | 1 kilogram |
Milliliters ↔ US fluid ounces conversion
1 US fl oz = 29.5735 ml
Liters ↔ US gallons conversion
1 US gallon = 3.7854 liters
For pure water, 1 ml = 1 g. For other liquids or ingredients (milk, oil, flour, sugar), density varies. Use the "By ingredient" tab for precise conversions.
US cup ↔ milliliters conversion
1 US cup = 236.588 ml (volume) - for grams, use "By ingredient"
Tablespoon (tbsp) ↔ ml conversion
1 tablespoon = 15 ml (metric standard)
Teaspoon (tsp) ↔ ml conversion
1 teaspoon = 5 ml - 1 tablespoon = 3 teaspoons
| Unit | Volume (ml) | Equivalent |
|---|---|---|
| 1 teaspoon (tsp) | 5 ml | 1/3 tablespoon |
| 1 tablespoon (tbsp) | 15 ml | 3 teaspoons |
| 1 US cup | 236.588 ml | 16 tablespoons |
| 1/4 cup | 59.15 ml | 4 tablespoons |
| 1/3 cup | 78.86 ml | 5 tablespoons + 1 tsp |
| 1/2 cup | 118.29 ml | 8 tablespoons |
| 2/3 cup | 157.73 ml | 10 tablespoons + 2 tsp |
| 3/4 cup | 177.44 ml | 12 tablespoons |
Cup ↔ gram conversion by ingredient
Each ingredient has its own density. Select the right one for precise conversions.
The densities are measured using the standard cooking method: ingredient lightly packed with a spoon then leveled. Unpacked T55 flour weighs 120 g/cup, while packed flour can reach 160 g/cup. For absolute accuracy, always use a kitchen scale.
| Ingredient | 1 cup | 1 tablespoon | 1 teaspoon |
|---|---|---|---|
| Flour T45/T55 | 120 g | 7,5 g | 2,5 g |
| Whole wheat flour | 130 g | 8,1 g | 2,7 g |
| Cornstarch | 120 g | 7,5 g | 2,5 g |
| White granulated sugar | 200 g | 12,5 g | 4,2 g |
| Packed brown sugar | 220 g | 13,8 g | 4,6 g |
| Powdered sugar | 125 g | 7,8 g | 2,6 g |
| Butter (soft or melted) | 227 g | 14,2 g | 4,7 g |
| Whole milk | 245 g | 15,3 g | 5,1 g |
| 35% liquid cream | 240 g | 15 g | 5 g |
| Vegetable oil | 218 g | 13,6 g | 4,5 g |
| Liquid honey | 340 g | 21,3 g | 7,1 g |
| Maple syrup | 320 g | 20 g | 6,7 g |
| Unsweetened cocoa powder | 100 g | 6,3 g | 2,1 g |
| Almond powder | 95 g | 5,9 g | 2 g |
| Chopped chocolate | 170 g | 10,6 g | 3,5 g |
| Chocolate chips | 180 g | 11,3 g | 3,8 g |
| Baking powder | 192 g | 12 g | 4 g |
| Fine salt | 288 g | 18 g | 6 g |
Celsius ↔ Fahrenheit conversion
Formula: °F = (°C × 9/5) + 32 | °C = (°F - 32) × 5/9
| Type | Celsius | Fahrenheit | Thermostat |
|---|---|---|---|
| Meringues | 90°C | 194°F | Thermostat 3 |
| Macarons | 140-150°C | 284-302°F | Thermostat 4-5 |
| Sponge cake, biscuit | 180°C | 356°F | Thermostat 6 |
| Cookies, shortbread | 180°C | 356°F | Thermostat 6 |
| Choux pastry, éclairs | 180-200°C | 356-392°F | Thermostat 6-7 |
| Tarts, viennoiseries | 200°C | 392°F | Thermostat 7 |
| Puff pastry | 200-220°C | 392-428°F | Thermostat 7-8 |
| Bread, brioche | 220°C | 428°F | Thermostat 8 |
| Stage | Celsius | Fahrenheit | Usage |
|---|---|---|---|
| Coated | 104°C | 219°F | Syrups, jam |
| Thread stage | 110°C | 230°F | Candied fruits |
| Small ball stage | 116-118°C | 240-244°F | Buttercream, Italian meringue |
| Large ball stage | 121-124°C | 250-255°F | Almond paste, fondant |
| Hard crack stage | 132-138°C | 270-280°F | Soft caramels |
| Soft crack stage | 146-155°C | 295-311°F | Pulled sugar, spun sugar |
| Light caramel | 156-165°C | 313-329°F | Nougatine, hard caramels |
| Brown caramel | 166-175°C | 331-347°F | Caramel for coating, glaze |
