Page 68 - MC English Recipe Book

WEIGHTS AND MEASURES
When new product development takes inspiration from a home or foodservice recipe, the formulator must translate volume-based measurements into weights. The leap from home recipe to commercial formula may be eased by consulting this table. (All measurement equivalents are in grams and ounces per cup, except leavenings and spices, which are given in grams and ounces per teaspoon).
INGREDIENT
EGGS
Eggs, (white, 8 large) Eggs, (whole, 5 large) Eggs, (yolks, 12 large)
FLOURS AND CEREALS
Bran, (dry)
Cornmeal, (uncooked) Cornstarch, (unsifted)
Crumbs, (bread, dry)
Crumbs, (cake, dry)
Crumbs, (bread or cake, moist) Flour, (all-purpose, unsifted) Flour, (all-purpose, sifted once) Flour, (bread, sifted once) Flour, (bread, unsifted)
Flour, (cake, sifted once)
Flour, (cake, unsifted)
Flour, (whole wheat, unsifted) Oats, (rolled)
Rice, (uncooked)
WEIGHT PER GRAMS
225 225 225
50
165
150
100
100
45
135
115
120
140
95
125
130
85
190
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