Wheat flour - a product obtained from wheat grains, the most popular type of flour used for baking. Wheat baking flour in Russia is subdivided into grits, wallpaper, the highest, first and second grades.
In premium flour or Extra flour, there is quite a bit of gluten (at least 28% according to GOST), it has a pure white color, is used for pastry products, it is often used as a thickener in sauces.
Flour of the first grade is used for non-baking pastries, products from it become stale more slowly, this is the main flour for baking bread.
Second-grade flour contains up to 8% bran, so it is much darker than first-class flour, it is used to make lean products and White bread, and mixed with rye flour- black.
From wholemeal flour the so-called “whole grain products” are baked, due to the presence of bran in such flour, products from it have a higher content of fiber and B vitamins than products from higher grades of flour. Graham flour is historically the first grade of whole wheat flour, popularized in the first half of the 19th century in the USA and Western Europe for nutritional purposes.
How much flour in a tablespoon or teaspoon
A teaspoon holds:
- without a slide: 6 g flour;
- with a slide: 10 g flour.
A tablespoon contains:
- without a slide: 20 g flour;
- with a slide: 30 g flour.
How much flour in one glass
How are the glasses different?
- faceted (thick-walled) standard glass holds 200 ml.
- a tea (thin-walled) glass has a volume of 250 ml;
Filled to the brim faceted glass (200 ml) holds 130 g of flour. If the glass is filled up to the rim, there will be 105 g of flour.
Filled to the brim tea glass(250 ml) holds 160 g of flour. If the glass is filled up to the rim, there will be 130 g of flour.
Table of measures and weights for flour
How many grams of flour are contained in a glass, in a teaspoon or a tablespoon, see the table below. We will pick up spoons with a slide, a glass - full: it’s more convenient. 
100, 200 g of flour is how much
And now we will present you a plate that will allow you to measure 20, 25, 30, 40, 50, 60, 70, 80, 90, 100, 110, 125, 130, 140, 150, 160, 170, 175, 180, 200, 220 , 230, 250, 280, 300, 340, 350, 400, 450, 500, 600, 700 g and even 1 kg of flour. 
An original way to weigh 100 grams of flour, suitable for those housewives who are friends with geometry
Draw a rectangle on a blank sheet of paper with sides of 10 and 20 cm. On the larger sides, measure 2 centimeters each, put serifs and connect them with a straight line. Pour a kilogram of flour (it is not difficult to find such packaging in stores), distribute this amount within a 10 x 20 rectangle in an even layer, without going beyond its borders. Armed with a ruler or a long-bladed knife, separate the part of the flour that is in a 2 x 10 cm rectangle. The weight of this serving of flour will be equal to the required 100 grams.
Often, for the preparation of one or another dish, it is necessary to observe the strict proportions of the ingredients, this applies exclusively to baking. One has only to sprinkle a little or not enough flour - and the result is already far from what was expected. However, even if you do not have a kitchen scale, you can measure the flour with the help of improvised means.
You will need
- Wheat flour;
- faceted glass;
- tablespoon;
- tea spoon;
- measuring cup.
Instruction
1. It is more comfortable for everyone to determine the weight of flour using an ordinary faceted glass, the one that has been kept by many since Soviet times. Filled to the brim, it contains approximately 160 g of premium wheat flour. If you fill a faceted glass to the top risk (at this mark, its volume is 200 ml), then there will be about 130 grams of flour in a glass.
2. If you do not have a glass of the required volume, measure the flour with a tablespoon. This process will take a lot of time, but it will probably be even more accurate. In a standard tablespoon (the length of the scooping container is 7 cm), filled with a "slide", contains 15 g of flour, without a "slide" - 10 g. As usual, if the recipe suggests measuring flour with tablespoons, then it means just the volume with a “hill”, unless otherwise specified. It is allowed to determine the weight of flour and a five-centimeter spoon. In this case, without a "slide" in a spoon, 7 g will fit, and with a "slide" - 12 g.
3. Occasionally, it is required to measure a completely small amount of flour - 5, 10, 15 g. In this case, it is convenient to use a teaspoon. Filling it to the brim, you will get 4 grams of flour, and if you also leave a "slide" - then 5 g.
4. It often happens that there is no ordinary glass, but there is a transparent container with divisions to determine the volume. Let's say it can be a glass from a multicooker or a bread machine. In this case, you can weigh the flour, based on the fact that 100 ml of flour contains about 65 grams. This method is inconvenient in that you may easily not have enough divisions applied to the glass. For example, it is not difficult to calculate that 100 g of flour is approximately equal to 153 ml, but it is unlikely that you will be able to find a container with such a mark. Thus, this method is unsatisfactory accurate.
5. And, finally, the most unreliable, but rapid method. All you need is flour in the package in which it was sold, and an excellent eye. Let's say you have a one-pound pack of flour, and according to the recipe, you need to measure 500 g. It's not hard to guess that you need to pour out half of the package. However, in order to avoid misunderstandings, use the “by eye” method of weighing only in extreme cases, when, on the contrary, the proportions are not so significant.
The perfect option is to have electronic scales at home. If they are not there, then in order to take the required amount of flour, you need to know how much flour in grams is placed in a faceted glass.
You will need
- Faceted glass
- table spoon
- teaspoon
Instruction
1. Take a faceted glass and scoop up flour with a slide, then remove the slide evenly with a knife. In a glass you will have 145-155 grams.
2. If a smaller amount of flour is needed, then it is allowed to scoop it up with a heaping tablespoon, it will fit 17-19 grams. And finally, about 8 grams of flour is placed in a teaspoon with a slide.
Related videos
Helpful advice
It is also allowed to buy a measuring cup, a hefty comfortable thing in the kitchen, it has a graduation both in milliliters and in grams, for all basic bulk products.
Many housewives periodically encounter a situation where they do everything exactly according to the recipe, but baking does not work out. The dough turns out to be too thick or too liquid, as a result of which the product is not baked and is sent straight from the oven to the trash can. The hostess is perplexed, she took the tea as much flour as required. An acceptable reason for failure may be the fact that the amount of flour in the recipe was abnormally measured.
You will need
- - Flour
- – Measuring containers
- – sieve
Instruction
1. Flour is a bulk product, the properties of which vary from grade to grade. And even the same variety, made in different regions, may have different humidity. It is therefore in the recipes that the consistency of the dough is indicated, which must be guided by when mixing the ingredients.
2. But, nevertheless, it is the errors of measuring the right amount of flour that play an inevitable role in the manufacture of baking. The most common quantities found in recipes are grams, spoons, cups and glasses. Always carefully read each recipe before you begin. Let's say, when sifting flour increases much in volume, consequently one glass of caked and one glass of sifted flour will weigh differently.
3. Containers for flour have a certain volume. One cup contains 240 ml, 1 teaspoon contains 5 ml, 1 tablespoon contains 15 ml and 1 cup contains 200 ml. If the recipe calls for flour in cups, fill the cup with flour, but do not pack it down. Run a knife across the cup to remove the flour slide. The slide in cups and glasses must always be removed if the recipe does not say anything on this topic separately.
4. 1 cup of wheat flour of the first standard humidity contains 140 gr. And 1 cup of premium flour will contain each 120 grams of product. A faceted glass filled to the brim will contain 120 and 110 grams of flour, respectively.
5. measuring out flour spoon, scoop the product out of the bag and lightly tap the spoon to shake off large peaks. You should be left with a neat little mound, about the size of a spoon. As a result, in a teaspoon you will have 8 grams of flour, in the dining room about 18-20 grams.
6. If you positively measured flour, strictly followed the recipe, you should succeed, and you will be able to put fresh pastries on the dining table with glory.
Helpful advice
If you do not have a sieve, you can sift the flour through a regular colander
Instruction
1. Mass (weight) is the product of the density of a substance and its volume. The density of some substances is given in the table http://physikazadachi.narod.ru/images/tabplotn.JPG.
2. Estimate by eye how much volume your object occupies. Express the volume in cubic meters. Let's say a tablespoon holds 0.000025 cubic meters, a glass - 0.00025 cubic meters, a liter jar - 0.001 cubic meters, a bucket - from 0.007 to 0.01 cubic meters. m depending on its size. Well, a cubic container with a side of 1 meter has a volume, respectively, of 1 cubic meter.
3. Multiply the density value of your substance, recognizing it from the table, by the volume in cubic meters, and you will get the weight in kilograms. Let's say a glass of honey weighs 1350 kg / m3 * 0.00025 m3 = 0.3375 kg, which is equal to 337.5 grams.
Related videos
Helpful advice
If the density of a substance is close to the density of water, then it is permissible to assume that a tablespoon will hold 25 g, a glass - 250 g, a liter - 1 kg, a bucket - 7 kg.
Not every housewife has a scale in her kitchen. Products are often measured "by eye". But in some recipes make sure the proportions are right. A confectionery masterpiece can be hopelessly spoiled if there is too much flour, or too little. How to avoid mistakes and weigh correctly flour without scales? Here are some tips from experienced chefs.
Instruction
1. As scales it is allowed to use traditional kitchen utensils: spoons, jars, glasses, pots. However, you should remember the difference between the volume and weight of products. Weighing without scales it will become much easier if you use a special measuring cup, on the sides of which there are marks indicating the weight different products.
2. Spoon weighing. scoop up flour spoon (table or teaspoon). Carefully strike that the excess flour has crumbled. On the spoon, a neat “hill” is obtained. In a teaspoon with a "slide" is placed 10 g of flour, in the dining room - 25 g.
3. Weighing in glasses. It is better than everyone to use an ordinary faceted glass with a rim of 250 ml. Flour must be poured into a glass with spoons. It should not be shaken and tamped, this may change the weight. A glass filled to the rim holds 160 g of flour. If poured flour flush with the edge, the weight will increase to 180 g. In a glass with a volume of 200 ml fits a little less flour- approximately 130 g.
4. Weighing pots. This proven method will help out the hostess who does not have time to measure a huge amount of flour with spoons or glasses. It is necessary to take two pots of different sizes. An indispensable condition: a tiny saucepan must be completely included in a large one. A product is placed in a smaller dish, the weight of which is correct. It is optimal to use a sealed kilogram package of sugar or cereals. Next, the pan with the load is placed in an empty one. Water is neatly poured into a huge dish to the very brim. Now the load from the tiny pan is allowed to be taken out and slowly filled with flour. As soon as the water in a large bowl rises again to the brim, a kilogram of flour is weighed.
Note!
Flour does not need to be sifted before weighing.
Often in culinary recipes it is required to take 100 grams of some product, but few people have a kitchen scale in order to make the necessary measurements. For this reason, housewives are zealous not to use such recipes for cooking. But in order to prepare the dish you like, it is not at all rigorous to weigh all the ingredients with the support of scales. The weight of many foodstuffs can be found out using different containers that can be found throughout the house.
You will need
- faceted glass
- tablespoon
- liter jar
- measuring cup
Instruction
1. In order to measure out 100 grams of milk or water to prepare a dish, take an ordinary faceted glass and fill it with liquid, slightly not topping up to half. For more accurate weight control, pour 5 and a half tablespoons of water and 5 tablespoons of milk.
2. If you fill 2/3 of a faceted glass with flour or ground nuts, then its weight of these products will be approximately 100 grams. You can get more accurate weight by taking 10 tablespoons of flour and 10 tablespoons of chopped nuts.
3. Having poured half an ordinary glass of semolina or powdered sugar, you will receive 100 grams of this ingredient.
4. In order to take 100 grams of sugar, rice or salt, fill the glass a little more than half.
5. An apple, potato, onion, carrot, or medium-sized tomato weighs approximately 100 grams. To purchase 100 grams of eggplant or zucchini, cut a medium-sized fruit in half.
6. In order to take 100 grams of eggs, take two medium-sized eggs.
7. To determine 100 grams of strawberries or raspberries, fill liter jar these berries for a fifth of the volume. Blueberries, currants or cranberries will weigh the same if filled with approximately 6 parts of the jar.
8. Also, a special measuring cup will help you find out the weight of food. Typically, such a cup is made of transparent plastic and contains scales for measuring various liquids, cereals, sugar, and salt on its walls. The entire line is signed by the type of product and has numerical designations for this particular ingredient.
9. In order to measure the weight in grams with the help of this cup, place inside it the required number of cereals, salt, sugar, milk, water, etc. After that, find a scale for measuring the weight of this particular product and, correlating the divisions on the walls of the cup with the container filling tier, how much you need to fill the cup in order to get 100 grams of the ingredient.
Flour is the basis for the preparation of a wide variety of dishes. The cooking recipe requires the exact weight of the ingredients, from the fact that excesses or shortcomings of one or another product can irrevocably spoil the dish. measure out flour at home is allowed in several ways.
You will need
- - kitchen scales;
- - beaker;
- - a tablespoon;
- - faceted glass.
Instruction
1. The fastest and surest way to measure weight is to weigh with the help of a kitchen scale. They can be mechanical or electronic. The final version is more accurate and allows you to determine the weight of the product up to 0.1 grams. From the fact that the flour leaves white traces later, it must be weighed in a plastic bag or in a container, while not forgetting to subtract its mass from the total weight.
2. Another well-known method for measuring bulk products is the use of special measuring cups. They are transparent containers with marks on the weight of different products. Should not be screened flour before you determine its mass with the support of a measuring cup or kitchen utensils. Sifted flour takes up a much larger volume, and the resulting data will be inaccurate.
3. If neither a kitchen scale nor a measuring cup was at hand, it is allowed to weigh flour with the help of traditional dishes. Small fractions are comfortable to measure with spoons. To do this, scoop flour tablespoon and gently shake it so that only a small "slide" remains. A standard tablespoon holds 25 g. A teaspoon holds 10 g of flour.
4. Larger volumes of flour are easier to measure with the support of a glass. Take an ordinary faceted glass and fill it with flour. It is better to pour the flour with a tablespoon, so it will not be compacted and evenly distributed over each container. A 250 ml glass filled to the top rim holds 160 g of flour. If you pour it flush with the edges - the mass will be 180 g.
5. It is also allowed to determine the weight of a large amount of flour, using a further method. When you need to get half a kilo of flour, you divide “by eye” a standard 2-kilogram pack into two equal parts. And after that, divide another part into halves. Of course, this method is quite exemplary, and it is appropriate to use it for measuring only huge portions of flour.
Since scales are not always available at home, the dosage of products is given in tea and faceted glasses, a tablespoon and a teaspoon.
How many grams are in a tablespoon and a teaspoon? How many grams of flour are in a glass? How many grams of salt or sugar are in a tablespoon or teaspoon? From the table you will learn that in one tablespoon there are 30 grams of salt and 25 grams of sugar. And in one faceted glass 200 grams and 200 ml of water. And in one glass - 100-130 grams of flour and 18 grams of sugar.
Below is the approximate weight (grams) of some products in these volumes.
| Product | tea glass (250 ml) |
faceted glass (200 ml, up to risks) |
tablespoon | tea spoon |
|---|---|---|---|---|
| Water | 250 | 200 | 18 | 5 |
| Peanuts, shelled | 175 | 140 | 25 | 8 |
| Jam | 330 | 270 | 50 | 17 |
| cherry fresh | 190 | 150 | 30 | 5 |
| Peas shelled | 230 | 205 | 25 | 5 |
| Peas unshelled | 200 | 175 | - | - |
| dried mushrooms | 100 | 80 | 10 | 4 |
| Gelatin powder | - | - | 15 | 5 |
| Fresh strawberries | 170 | 140 | 25 | 5 |
| Raisin | 190 | 155 | 25 | 7 |
| cocoa powder | - | - | 12 | 5 |
| Citric acid (crystalline) | - | - | 25 | 8 |
| Fresh strawberries | 150 | 120 | 25 | 5 |
| ground cinnamon | - | - | 20 | 8 |
| Ground coffee | - | - | 20 | 7 |
| Starch | 180 | 150 | 30 | 10 |
| Hercules groats | 70 | 50 | 12 | 3 |
| Buckwheat | 210 | 165 | 25 | 7 |
| Semolina | 200 | 160 | 25 | 8 |
| Pearl barley | 230 | 180 | 25 | 8 |
| Millet groats | 220 | 170 | 25 | 8 |
| Rice groats | 240 | 180 | 25 | - |
| Barley groats | 180 | 145 | 20 | 5 |
| Corn flour | 160 | 130 | 30 | 10 |
| Liquor | - | - | 20 | 7 |
| Mayonnaise | 250 | 210 | 25 | 10 |
| Poppy | 155 | 135 | 18 | 5 |
| Raspberry fresh | 140 | 110 | 20 | 5 |
| Melted margarine | 230 | 180 | 15 | 4 |
| Melted animal butter | 240 | 185 | 17 | 5 |
| Vegetable oil | 230 | 190 | 17 | 5 |
| Ghee butter | 240 | 185 | 20 | 8 |
| Honey | 325 | 265 | 35 | 12 |
| Almond (kernel) | 160 | 130 | 30 | 10 |
| Condensed milk | 300 | 250 | 30 | 12 |
| Powdered milk | 120 | 100 | 20 | 5 |
| Whole milk | 250 | 200 | 20 | 5 |
| Wheat flour | 160 | 100-130 | 25 | 8 |
| Hazelnut (kernel) | 170 | 130 | 30 | 10 |
| crushed nuts | 170 | 130 | 30 | 10 |
| ground pepper | - | - | 18 | 5 |
| Fruit puree | 350 | 290 | 50 | 17 |
| Rice | 230 | 180 | 25 | 8 |
| Rowan fresh | 160 | 130 | 25 | 8 |
| Sago | 180 | 160 | 20 | 6 |
| sawn sugar | 200 | 140 | - | - |
| Granulated sugar | 200 | 180 | 25 | 8 |
| Powdered sugar | 180 | 140 | 25 | 10 |
| Cream | 250 | 210 | 25 | 10 |
| Sour cream | 250 | 210 | 25 | 10 |
| drinking soda | - | - | 28 | 12 |
| Salt | 320 | 220 | 30 | 10 |
| Crackers ground | 125 | 100 | 15 | 5 |
| tomato paste | 300 | 250 | 30 | 10 |
| Vinegar | 250 | 200 | 15 | 5 |
| Cornflakes | 50 | 40 | 7 | 2 |
| oat flakes | 100 | 80 | 14 | 4 |
| Wheat flakes | 60 | 50 | 9 | 2 |
| Dry tea | - | - | 3 | - |
| Black currant | 180 | 130 | 30 | - |
| Egg powder | 100 | 80 | 25 | 10 |
It is advisable, using scales or a beaker, to measure out the capacity of glasses and spoons with water. As can be seen from the table, there should be 250 g (ml) of water in a tea glass, 200 g in a faceted glass, 18 g in a tablespoon, and 5 g in a teaspoon.
If the dishes have a different capacity, you should try to choose the dishes of the desired capacity, which will serve as a constant measure for all products.
Liquid products (milk, vegetable oil) you need to fill the glasses and spoons completely.
Viscous products (sour cream, condensed milk, jam) should be put into glasses and scooped with a spoon so that a "slide" is formed.
The same applies to bulk products. Flour should be poured into glasses, since when scooping it up by immersing a glass in a bag of flour, voids will form inside the glass along the walls due to the air remaining in it.
It is necessary to fill the dishes with bulk products without tamping and without shaking, and also without preliminary loosening. This is especially true for flour. So, flour in a tea glass normally filled with a "slide" weighs 160 g, and tamped - up to 210 g, pre-sifted - only 125 g. As a result, bulk products must be measured for the preparation of products in an unsifted form, and then sieved. The dishes filled with flour are shown in the figure.
On a note In recipes, to reduce the presentation, it is written not "faceted glass", but "glass".
In recipes, to reduce the presentation, it is written not "faceted glass", but "glass".
When the humidity and the state of the product deviate from the norm, its weight in the same volume changes. So, fermenting sour cream is lighter than fresh, non-fermenting; sugar and salt with high humidity is heavier than normal.
Measuring glasses and kitchen scales have long moved into the “must have” category in the kitchen of every housewife, but at the same time, most people use the old grandmother’s way of measuring the mass of products: glasses and spoons. This is due to the fact that family recipes, inherited, for the most part, are recorded not in grams, but in the number of spoons and glasses.
Since it is increasingly clear with glasses, their volume is 200 and 250 ml for faceted and thin-walled, when they talk about a tablespoon and a teaspoon, they mean that 15 and 5 ml of liquid are placed in them, respectively.
Without a real faceted (thin-walled) glass on hand, you can use any other cup or mug that is equal in volume. You can check the amount of milliliters of liquid that will fit in a measuring cup (mug) using a measuring beaker.
Pivot tables, which indicate weight measures in spoons and glasses, will help you weigh the required amount of food for a new dish or convert a recipe from your mother's cookbook into grams, if the hostess is more accustomed to using scales.
Different types of flour absorb different amounts of liquid, so each of them has its own density, and therefore mass per unit volume. To correctly measure the required amount of this product, you need to do this, observing certain rules:
- Before measuring, the product must be sifted through a sieve several times, this will allow you to break up lumps of stale grain product so as not to artificially increase the weight in the measuring container;
- You should never take flour to measure the mass in a glass by dipping. This contributes to the appearance of voids near the walls and reduces weight;
- Never tamp flour in a glass. So you can increase its weight in a thin-walled 250 ml glass to 210 grams instead of 160.
Measuring cereals with glasses and spoons, they are poured into the glass “under the knife”, when a hill is removed from the glass filled to the top with a knife, but a small hill should remain in the spoons. These products also cannot be compacted, like flour.
When measuring nuts, it should be remembered that chopped kernels (not crushed) are more densely distributed in a glass, and therefore its weight will be greater. In this case, in recipes that require a certain number of grams, such as chopped peanuts, it is better to measure whole nuts, and then chop them.
Liquid dairy products should be poured into glasses, but viscous thick ones should be applied with a tablespoon, making sure that no voids form near the walls. To measure the weight with spoons, cottage cheese, thick sour cream, etc. are collected with a small slide.
Often for baking, housewives use in the dough dairy products(sour cream, kefir, yogurt or fermented baked milk) that have already begun to ferment, in this case it is worth remembering that the specific gravity of such products will be lower.
Solid (animal) oils, in order to measure with glasses, must be melted to a liquid state, but soft, but not liquid oil is often measured with spoons.
Products from this category are most often measured with spoons, but since their quantity is so small in culinary recipes, other measures are used - a pinch and "on the tip of a knife." How much in grams cannot be established for certain, but we can definitely say that this is the amount of a bulk substance that fits between the thumb, middle and index fingers, collected in a pinch.
The mass of certain berries in a measuring vessel will depend on their size (small ones will settle more tightly and will weigh more) and how long ago they were collected. For example, collected in a glass fresh raspberries the next day it will settle a little and, at its original weight, will take up less volume.
Finally, it is worth noting that the error of this method of measuring weight is from 4 to 6%. It is primarily affected by the content of water vapor in the air, since not only sugar, salt and flour, but also other products, when the humidity level rises by the same volume unit (glass, spoon), have more weight than under normal conditions .
The Internet today is simply full of all kinds of recipes, including various pastries. In many of them, the number necessary products is given in grams, which presents some difficulties for inexperienced cooks and confectioners. Of course, it would be nice to have electronic scales for such cases, which are characterized by high accuracy and the ability to determine the mass of even a very small amount of a substance - up to several grams. But if they are not there and there is no way to win? How then to measure the required amount of ingredients? In fact, there is nothing easier. It is enough just to know the capacity of some cutlery, spoons, glasses, etc. Here are some suggestions for this.Of course, the easiest way is to measure the product by eye. Many experienced housewives they do just that. To do this, you need to have a good eye, as well as know the capacity of the pack. But there is one catch. If you have a package weighing 1 kg, then measuring a pound is not difficult. Although in any case, the result will not be the most accurate. It will be much more difficult to cope with such a task when it is required to separate 275 g of flour from a pack weighing 1.5 kg. Here already no eye will help. In such cases, it is recommended to resort to more accurate measurement methods.
Baking recipes are usually characterized by the use of a large amount of flour. In such cases, the most ordinary faceted glass will be the ideal measuring tool. Before use, it should be washed and then thoroughly wiped with a dry towel made of a fabric that absorbs water well. If this is not done, then the flour will stick to the walls and this will create certain difficulties. So, with a prepared glass, scoop up the flour so that it fills the container with a slide. Then, using a knife, carefully remove the slide. After all the manipulations are done, approximately 150 g of flour will remain in the glass. The error of this method of measurement is very small - plus or minus 5 g, which, in comparison with the volumes necessary for baking, is simply an insignificant difference.
The disadvantage of this method is that it can only measure volumes of round values in increments of 150 g, that is, 150, 300, 450, etc. A small room for maneuver opens up if there is a risk on the glass, that is, a special horizontal line.
If you fill a glass with liquid up to this mark, then you get exactly 200 ml, but if you measure flour - 130 g. However, using these two values \u200b\u200b- 150 and 130 g, it is unlikely that you will be able to measure, for example, 250 g or 110 g. Therefore, the most correct a way to purchase a special measuring cup, on the transparent wall of which divisions are applied, allowing you to very accurately determine the amount of products poured into it. Today, such products in a large assortment are present in hardware stores. Moreover, they can be used to measure not only flour, but also any bulk or liquid products.
Sometimes only one type of graduation is applied to measuring cups, designed to determine the volume of liquid. Of course, you can measure flour with the help of such containers. To do this, it is enough to know the density of a substance, which, when multiplied by volume, gives mass. The density of flour is such that 1 ml of volume contains 0.65 g. Thus, 100 ml is 65 g of flour. This method has two significant drawbacks.
First, it is required to perform calculations, albeit very simple, but still.
Secondly, on measuring cups there are mainly divisions corresponding to round numbers. For example, if you need to measure 75 g of flour, then it will be 115 ml. It is unlikely that you will find the corresponding division on the scale.
Also, flour is used not only for baking, but also in other recipes. For example, for breading or giving a mixture of liquid products the desired density and viscosity. In such cases, the amount of flour given in the recipes is limited to a small mass - from 10 to 50 g, therefore it is better to use spoons - a tablespoon or a teaspoon for measuring.
In the first case, to begin with, you will have to choose a spoon whose dimensions meet generally accepted standards, because today each manufacturer strives to develop its own original design. As a result, the volume of tablespoons can vary greatly. At the same time, there is a certain standard for such products, and when a tablespoon is mentioned in recipes as a measure of weight and volume, it should be remembered that generally accepted sizes are meant. It is not necessary for us to know all the proportions, it is enough that the scooping container should be 7 cm long. Such a tablespoon, filled with a slide, holds 15 g. If you level the volume of flour with a knife along the edges, that is, remove the mountain, then 10 g of flour will remain in the spoon. Another important detail, if in the recipe the required amount of flour is indicated immediately in tablespoons, then spoons with slides are meant.
If you need to measure out a very small amount of flour, then a teaspoon will be the best helper - the length of the scooping part is 5 cm. cutlery flour, you get 12 g. Without a slide, a teaspoon holds 7 g. Although the slides are different ...
