Universal table of measures and weights and more ...

[Universal table of volumes]

Universal table of volumes

1 glass - 240 ml.
3/4 cup - 180 ml.
2/3 cup - 160 ml.
1/2 cup - 120 ml.
1/3 cup - 80 ml.
1/4 cup - 60 ml.
1 tbsp. l. 15 ml.
1 tsp - 5 ml.

1 tbsp. l-3 tsp
1 glass-16 tbsp. l.
1 liter-4 glasses + 2 tbsp. l.

Weight / volume ratio of various products.

Oil.
1 glass of vegetable oil-200 gr.
1 glass of butter -240 gr.
1 sec. l. sl. oil-15 gr.

Crumbs
1 glass of cake crumbs-110 gr.
1 cup dry bread crumbs-125 gr.

Dried fruits
1 cup chopped dried fruit-150 gr.

Flour, cocoa, starch.
1 cup plain or self-rising flour -140 gr.
1 tbsp. l. -10 gr.
1 tsp 3 gr.
1 cup whole grain flour-125 gr.

Sugar is white. Brown sugar
1 glass -200 gr 1 stan -240 gr.
1 tbsp. l 12 gr. 1 tbsp. l - 15 gr.
1 tsp 4 gr. 1 tsp - 5 gr.

Powdered sugar.
1 stan - 120 gr.
1 tbsp. l 8 gr.
1 tsp approx. 3 gr.

Honey, corn syrup, mulis.
1 glass-320 gr.
1 tbsp. l-20 gr.
1 tsp 7 gr.

Jam
1 glass-330 gr.

Eggs.
Large egg number 1 - 65 gr. and more
Medium egg No. 2 -60 gr
small egg No. 3-50 gr.

The ratio of fresh to dry yeast.
50 gr. fresh yeast-17 gr. (2 tbsp. l. without top) dry yeast.

miscellanea
1 cup chopped almonds / nuts. in flour-85 gr.
1 cup crushed nuts / almonds - 100 gr.
1 tbsp. l. nuts / almonds-crumb-6 gr.
1 glass of coconut flakes-00 gr.
1 glass of chocolate chips-200 gr.
1 glass of oatmeal-100 gr.
1 cup extra long rice -200 gr.
1 glass of round rice -210 gr.
1 tbsp. l. dry yeast-10 gr.
1 glass of salt 200 gr.
1 tbsp. l. salt-20 gr.

Gelatin.
1 pack-14 gr.
1 tbsp. l. - 10 gr.
1 sheet of gelatin-4 gr.

14 gr. gelatin-3 1/2 sheets.

Baking powder, soda.
1 pack -10 g - approx. 1 tbsp. l. 1 tbsp. l - 9 gr.
1 tbsp. l. without top 8-9 gr.
1 tsp -3 gr.

Homemade self-rising flour.
1 cup self-rising flour - 1 cup plain flour + 1 tsp sprinkler.
1 kg of self-rising flour - 1 kg of plain flour + 2 packs (20 g) of baking powder.

Conversion table in% of the required quantity of products when changing the diameter of the pan.
Increase.
with a Diameter 22 cm - 24 cm -20%
22 cm -26 cm -40%
22 cm -28 cm -60%

Decrease
from a diameter of 26 cm -24 cm -15%
26cm -22 cm -30%
28 si -22 cm -40%

All information from the Internet.


The vertical columns indicate how many parts of water to add to 1 part vinegar in the original concentration to get the desired one. For example, you need a 5% solution, then add 13 tablespoons / L of water to 1 tbsp / l of 70% vinegar. If you have 30% vinegar, then water will need 6 tbsp. / L.
And yet, in practice, it has been found that in a faceted glass (specially ashore for culinary needs) - 14 tbsp. l of water, which means to get 9% vinegar, you need to add 2 tbsp. l 70%.
"If a recipe requires a stronger vinegar, for example 70% essence, and you only have 6% vinegar? Then use this formula:

Streb: Sish * Vbegin = Vcon

Where
Streb - the concentration of vinegar required by the recipe,%
Сисх - concentration of available acid,%
Vinit - the amount of concentrated acid that had to be taken according to the prescription, ml
Vcon - the final amount of vinegar to be taken, ml

For example, a prescription requires you to take 5 ml of 70% acetic acid. You have vinegar 6%

70:6*5= 58,3
Therefore, instead of 5 ml of 70% you will need to pour in 58.3 ml of 6% vinegar. "

"Calculation of the required concentration of vinegar

Structure
V vinegar - the estimated amount of vinegar to be taken, ml;
From the end. - required final concentration of the solution,%;
From ref. - available acid concentration,%;
V of water is the estimated amount of water that must be taken to obtain 1 liter of solution, ml.
Preparation
Calculation to obtain 1 liter of solution of the required concentration

Vuxus = C end. X 1000 / S ref.

Thus, to obtain 1 liter of a solution of the required concentration, it is necessary to take the amount of water minus the amount of vinegar essence.

V water = 1000 - V vinegar.
Another important formula for determining the amount of a solution of a certain concentration, which allows you to know how much pouring will be obtained from the amount of vinegar available.

V final solution = C ref / Skon. x V initial solution,

If, for example, we have a 0.5 liter bottle of 6% vinegar, then for the preparation of a pouring with an acidity of 1%, we get the formula: 6% / 1% x 0.5 l = 3 liters of pouring can be obtained from this amount of vinegar.