John Kuthe wrote in rec.food.cooking:

> On Tuesday, March 28, 2017 at 2:20:26 PM UTC-5, 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
>
> Professional bakers always go by weight.
>
> John Kuthe...

Probably John, but they are also making big batches. The error in
'scoop creap' will magnify then.



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