U.S. Janet B. wrote in rec.food.cooking:

> On Tue, 28 Mar 2017 13:20:23 -0600, Jon Danniken
> > wrote:
>
> > I am making a spreadsheet to convert volume recipes into weight for
> > my cake research. Most of my volume measurements have been
> > consistent with listed weights (water, sugar, oil, eggs), but I am
> > finding inaccurate results with flour and cocoa.
> >
> > While I find the standard weight (listed on a number of web pages,
> > and on the box itself) of cocoa powder (both Nestle and Hershey) to
> > be 80 grams per cup, when I weigh a cup I always end up with 65
> > grams. Likewise, my gluten-free flour mix (Namaste) is listed (on
> > the bag) as being 138 grams per cup, but when I weigh a cup it
> > comes out to be 120 grams.
> >
> > I should note that I am measuring the cocoa powder and flour by
> > spooning it into the measuring cup (the same one I used for the
> > ingredients that match up with their expected weights) and leveling
> > it off with a straight surface (the back of a knife). I should
> > also mention that I am not using a sifter, but I wouldn't think
> > that would have such an effect on the weight (18% on the cocoa
> > powder and 13 percent on the flour).
> >
> > Any ideas on what is going on here? Should I trust the listed
> > weights or the weights I am coming up with on my own?
> >
> > Jon
>
> the manufacturers of product have caved to those cooks who do not want
> to measure properly. Most everything is scoop and sort of level off.
> No fluffing before hand.
> Janet US

Probably but bread recipes are generally still with fluffed flour. I'd
trust the fluffed flour weight to match any 'volume' based recipes but
use the actual weight if it was a recipe that used metric weights.



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