"maria" > wrote in message
newsp.sws1fndrcph766@nadiaammar...
> On Thu, 08 Sep 2005 13:54:53 +0100, Vox Humana >
wrote:
>
> >
> > "maria" > wrote in message
> > newsp.swrxoanqcph766@nadiaammar...
> >> Thanks very much! I went to that site however and found conversions for
> >> bread but not cakes. That means I am not sure how to convert the eggs,
> >> sugar or other things that are in a cake but not in bread!
> >> >
> >
> > Then you missed the fundamental concept. You could apply this to any
> > baked
> > goods: cakes, bread, cookies, ... You first convert all the
> > ingredients to
> > weight if necessary. For instance, if the recipe calls for 1 cup of AP
> > flour, you have to convert that to 120 grams of flour. One egg is 50
> > grams.
> > Since you are in the UK, I skipped this point as I assumed you were
> > already
> > using weight measures instead of cup measurements.
> >
> > Once the ingredients are converted to weight, you choose a reference
> > ingredient (usually the one with the highest weight, like flour) and
make
> > that the 100% reference. You calculate the ratios from that as
> > explained in
> > the many sites at the link I posted. So if your cake recipe calls for
> > 300g
> > of flour and you want to increase the recipe to fit a 20% larger pan,
the
> > flour weight is increased to 360 grams. If the sugar is 100% of the
> > flour
> > weight, it now 360 grams, also. If the fat is 20% of the flour weight,
> > it
> > now becomes 72g. If the weight of the eggs is 30% of the flour weight,
> > then
> > you use 108 grams of eggs. Technically, the amount of leavening agent
> > doesn't increase proportionally as the pan size increases, but within
the
> > limits of the home kitchen, I wouldn't worry about it. For very small
> > measurement like "1/4 tsp. of nutmeg" I just estimate.
> >
> > If you need to calculate the weight of given amount of an ingredient,

> > there
> > are a couple of good methods. First, nutrition labels (at least in the
> > US)
> > state the serving size in both cup and weight measurements. For
> > instance,
> > AP flours says the serving size is 1/4 cup or 30 grams. Therefore a cup
> > of
> > AP flour is 120 grams. If that doesn't work, you can find the data by
> > searching the USDA nutrition database:
> > http://www.nal.usda.gov/fnic/foodcomp/search/
> >
> > If you search on "egg" you will find many choices including "whole, raw
> > egg"
> > After selecting that choice you will find that one large egg is 50
grams.
> >
> > I pencil in the weights and percentages in my cookbooks as I go.
> >
> >
>
> Wow thanks for the detail-- that makes perfect sense. Great.
>

No problem. It all seems very complex until you do it once.