How to measure the weight of flour without scales. How to measure grams without weights: types of products, various measurement methods, the use of improvised means, folk methods and practical advice. How many grams in a teaspoon: list

When we find a new recipe for ourselves, on the Internet or a new cookbook, or maybe a friend shared it, then first of all we pay attention to the products needed for cooking, and especially to their proportions. quantities dry ingredients(loose, solid products) are usually indicated in grams or measured in glasses, teaspoons or tablespoons. Well, everything is clear with grams. If you have a kitchen scale available, then you probably know what to do. If there are no scales, then we need to somehow convert our grams into glasses or spoons, based on how much this or that product is required. Large quantities are more convenient to measure in glasses. This is where it will help us product weight table. It will also be required for the reverse count, when it is more convenient for us to measure all quantities with the help of scales, and not to dirty glasses and spoons. But, it is important to remember that in recipes adapted for Russia, a glass does not mean beaker(volume at least 300 ml), and the usual faceted(volume to the risks - 200 ml, to the brim - 250 ml). In this case, the glass must be filled exactly to the risk, on which the edges end, no need ram down. Volume teaspoon should be 5 ml, and canteen- 18 ml. We collect dry products with a spoon with a slide.

In foreign culinary literature, quantities are measured not in glasses, but in cups. But, this doesn’t really change anything, since the cup is the same glass filled to the brim - the same 250 ml. If you often come across recipes with "cups" instead of "glasses", then the following information will be useful to you.

In this case, we use a measuring cup, or we get ourselves a special set of measuring spoons. Luckily there are some for sale.

quantities liquid products indicated either in ml or in glasses, spoons. Sometimes the value is given in grams. If glasses are indicated - we take a faceted glass, spoons are indicated - we use them, milliliters are indicated - we take a measuring glass, grams are indicated - we use scales, or we determine from the table how many glasses or spoons are needed. And again, we come to the rescue product weight table. Liquid foods should fill spoons to the brim. Viscous products we collect with a spoon with a slide.

If you don't have a faceted glass in your kitchen, use a measuring glass. Find the marks at 200 and 250 ml. For clarity, they can be underlined with a bright marker. If you need a glass of flour, fill it up to the bright mark. Of course, if the required amount of flour is a multiple of 200 grams, then it is more convenient to use a measuring cup (flour scale). At the same time, put flour in a glass with a spoon, and do not scoop it up. In the latter case, voids may form. Small amounts of flour are more conveniently measured with a tablespoon. A spoonful of flour is a heaped spoon. Flour should be sifted only after the amount required for the recipe has been measured, as the sifted flour does not lie as tightly.

How to measure the right amount of the product is up to you. We hope that our summary table will help you in your cooking. For your convenience, the products in the table are arranged in alphabetical order. Some foods are grouped together (legumes, cereals, nuts, etc.). The table indicates how many grams product is contained in a certain amount of volume.

Product		1 tablespoon	1 teaspoon	1 glass, faceted per 200 ml (to the rim)	1 cup tea per 250 ml (to the brim)
Jam		45	20	270	330
Water		18	5	200	250
BEAN:	Peas shelled	25	10	174	220
Beans		30	10	185	230
Lentils		25	7	170	210
dried mushrooms		10	4
Jam		40	15	-	-
Baker's yeast		-	5 y.	-	-
Gelatin (powdered)		15	5	-	-
Raisin		25	-	130	165
cocoa powder		15	5	130	-
Potato starch		12	6	130	160
Natural ground coffee		20	7	80	100
Cornflakes		7	2	40	50
CEREALS:	"Hercules"	12	3	70	90
Buckwheat (core)		25	8	170	210
corn		20	6	145	180
semolina		25	8	160	200
oatmeal		18	5	135	170
Rice		25	8	185	230
Barley		25	8	185	230
Wheat		20	6	145	180
Millet		25	8	180	220
Sago		20	6	145	180
barley		20	7	154	180
Liquor		20	7	-	-
Citric acid (crystals)		25	8	-	-
Poppy		15	4	120	155
Mayonnaise, margarine (melted)		15	4	180	230
Pasta		-	-	190	230
Honey		35	12	265	325
Vegetable oil		17	5	180	225
Butter		50	30	-	-
Melted butter		20	6	190	240
Honey (in liquid state)		30	9	330	415
Milk, fermented baked milk, kefir, yogurt		18	5	200	250
Condensed milk		30	12	220	300
Powdered milk		20	10	100	120
Flour		20	7	145	180
Corn flour		30	10	130	160
Wheat flour, rye		25	8	130	160
NUTS:	Peanuts	25	8	140	175
Walnuts (core)		30	10	130	165
Cedar		10	4	110	140
Almond (kernel)		30	10	130	160
crushed nuts		20	7	90	120
Hazelnut (kernel)		30	10	130	170
Oat flakes		14	4	100	180
wheat flakes		9	2	50	60
Jam		36	12	-	-
curdled milk		18	5	200	250
Sour cream 10%		20	9	200	250
Sour cream 30%		25	11	200	250
Fat melted		20	8	200	240
Sugar		25	8	160	200
Powdered sugar		25	10	140	190
Cream 20%		18	5	200	250
Condensed cream with sugar		30	13	-	-
drinking soda		28	12	-	-
Juices (fruit, vegetable)		18	5	200	250
Salt		15	5	260	325
SPICES:	ground cloves	-	3	-	-
Whole cloves		-	4	-	-
Mustard		-	4	-	-
Mustard dry		-	3	-	-
ground ginger		-	2	-	-
ground cinnamon		20	8	-	-
Allspice peas		-	5	-	-
Ground allspice		-	4.5	-	-
Ground black pepper		12	5	-	-
Black peppercorns		-	6	-	-
Crackers ground		20	5	110	130
Dried fruits		-	-	-	80
Cottage cheese fat, low fat		17	6	-	-
Cottage cheese diet, soft		20	7	-	-
Curd		18	6	-	-
tomato paste		30	10	-	-
Tomato sauce		25	80	180	220
Vinegar		15	5	200	250
BERRIES:	Cowberry	-	-	110	140
Cherry		30	5	130	165
Blueberry		-	-	160	200
Blackberry		40	-	150	190
Strawberry		20	-	120	150
Cranberry		-	-	110	140
Gooseberry		40	-	160	210
Raspberries		20	-	145	180
Red currants		35	-	140	175
Black currant		30	-	125	150
Cherries		30	-	130	165
Blueberry		-	-	160	200
Mulberry		40	-	135	195
Dried rosehip		20	6	-	-
Tea		12-15	4	-	-
Egg powder		25	10	80	100

Flour should be measured to the nearest gram only in one case - for the purpose of sale. And for this it is better to use scales, preferably electronic. In the kitchen, you also need to have them, but for flour it is quite possible to get by with approximate measurements with the help of improvised “tools”: a glass and a spoon. Do not focus on grams, the result does not depend on this! As a rule, in recipes the approximate amount of flour that should be followed is indicated, and where it says “take 100 g”, in the end you can get all 150 or 80 for the same product.

This comes from the fact that flour is different. Depending on the variety, growing conditions, harvesting, threshing and storage of grain, the amount and condition of gluten, flour behaves differently in business, which is why it is more reasonable to direct energy not to scrupulously measuring grams, but to achieve the desired dough density. Knowing this, many confectioners do not indicate the weight of flour in recipes at all, but write “take flour as needed”, which means “as much as the liquid takes to get the desired consistency”.

However, the ability to determine this need and consistency comes with experience. It is easier for novice cooks to focus on grams.

How can I measure the right amount of flour?

1. Weigh on the scales. Now a huge number of inexpensive household mechanical and electronic scales are being sold. The latter, as the most accurate, are preferable, but more expensive.
   
2. Measure in glasses:
   • today in any store selling household goods you can buy plastic or glass measuring cups of various sizes. When measuring, be guided by their risks, applied for each product separately;
     
   • if you have a "Mukhinsky" 250-gram glass faceted glass with a smooth rim on the top, consider yourself lucky: you have a classic universal household "measuring device" for liquids and bulk solids. Most of the existing Russian comparative tables of weights and measures are focused on this invention of the Soviet era.
     
3. Measure with spoons. They are convenient to measure a small amount of flour. Recipes and tables usually mean standard tablespoons with a capacity of 18 ml of water (with a scoop length of 7 and a width of 4 cm) and teaspoons containing 5 ml of water.
   
4. Buy a package with factory packaging, for example, in 1 kg, and divide it into equal parts, for example, 2 by 500, and then 500 by 5. Not very convenient, but possible.
   

How to measure flour with a faceted glass?

1. According to generally accepted measuring tables, 160 g of wheat flour is placed in such a glass. But at the same time it is necessary:
   • the flour should have been wholemeal;
     
   • in order to avoid the formation of voids, it must be poured with a spoon, and not scooped up with the whole glass;
     
   • fill the glass should be without tamping, without tapping, easily and evenly;
     
   • on top you should get a large rounded hill of flour, resembling a fluffy hat of a rum grandmother or Easter cake.
     
2. If you fill a glass with flour, observing the same requirements, but without a slide, flush with the edges, then there will already be 140–145 g of flour in it.
   
3. To measure 100 g in the same way, fill the glass one and a half rims below its edges. To level the top layer, in order to better see the level, you can gently shake the glass on weight with one or two light movements from side to side. But do not knock them on the table!
   
4. When filling the glass with other methods, the results can be very different. So, in a glass filled in the first way (“rum grandma”), but with tamping of flour by tapping the bottom on the table after each poured spoon, the flour in it will no longer be 160, but 200 grams (± 10 g). Which is also convenient: then dividing them in half, you get 100.
   

How to measure 100 g of flour with a tablespoon?
Depending on the slide, the weight of flour in a spoon can vary from 6 to 45 grams:

• 45 g - with the largest (huge) slide;
  
• 15 g - with a slide equal to the volume of the spoon itself;
  
• 6 g - without a slide, flush with the edges (take a full one and “shave off” the top cleanly with a knife so that a perfectly smooth surface forms in the spoon).
  

According to most tables, one standard tablespoon contains 25 g of wheat flour, which is very convenient for measuring: 25 X 4 \u003d 100. To achieve this result, scoop up the maximum amount of flour with a spoon and shake off the angular tip of the "iceberg" in two or three light movements, so that a large but even slide remains - this will be about 25 g of flour.

How to measure 100 g of flour with a teaspoon?
It is inconvenient to measure flour with teaspoons. Nevertheless, it will not be superfluous to know that from 2 to 13 g of wheat flour is placed in it (depending on the slide).

To get tabular 8, do exactly the same as in the case of a tablespoon and then, using simple calculations, measure the required number of spoons to get 100 g.

Considering what was said at the very beginning of the article, remember that all the values ​​\u200b\u200bgiven may fluctuate slightly up or down, but absolute accuracy in the case of flour is not necessary. It’s even better not to put it all at once into the dough on purpose, but to pour it in gradually during the kneading process, “as needed”, which will only benefit him. And it’s easier for you: it’s always easier to fix the shortcomings of a watery dough than an overly steep one.

There are also completely exotic methods for measuring 100 g of flour, for example, using a drawn rectangle. Perhaps it is very accurate and interesting, but from a practical point of view it is completely unacceptable: you will scatter more and get dirty while you are messing around. Not worth 100 grams of such effort. Use the old tried and tested old-fashioned methods or modern technical ones.

If for something you need strictly 100 g of flour and not a gram less or more, but you don’t have your own scales, ask someone who has them to weigh: a seller in a store, a friend, a neighbor - the world is not without good people, they will help.

It often happens that at the most necessary moment there is no scale at hand, and it is necessary to measure a certain number of grams of products. In order not to guess, a table was invented to measure the weight and volume of products, which helps to determine the amount of required ingredients without the use of measuring equipment. In order to measure a particular product, you must use a glass, tablespoon or teaspoon. Based on the volume of these cutlery available in each kitchen, you can calculate the weight of the products without using a kitchen scale. Only the so-called culinary standards of measures and weights are involved. This method is very common in cooking.

Table of measures and weights

A measure of the weight of food in grams

Product	Glass thin - 250 g	Faceted glass - 200 g	Tablespoon - 18 g	Teaspoon - 5 g
Legumes ↴
Peas shelled	230	185	-	-
Peas unshelled	200	175	-	-
Beans	220	175	-	-
Lentils	210	170	-	-
Mushrooms ↴
dried mushrooms	100	80	10	4
Cereals ↴
Hercules	90	70	12	3
Buckwheat	210	170	25	8
Corn grits	180	145	20	6
Semolina	200	160	25	8
oatmeal	170	135	18	5
Pearl barley	230	185	25	8
Wheat groats	180	145	20	6
Millet groats	220	180	25	8
Rice groats	230	185	25	8
Barley groats	180	145	20	6
Rice	230	180	25	8
Sago	180	160	20	6
Oatmeal	140	110	22	6
Cornflakes	50	40	7	2
oat flakes	100	80	14	4
Wheat flakes	60	50	9	2
Oils and fats ↴
Melted margarine	230	180	15	4
Melted animal butter	240	185	17	5
Vegetable oil	225	180	17	5
Butter	-	-	60	30
Melted butter	245	195	20	8
Ghee butter	240	185	20	8
Salo melted	245	205	20	8
Milk and dairy products ↴
Kefir	250	200	18	5
Curd mass	-	-	18	6
Milk	250	200	18	5
Condensed milk	300	220	30	12
Powdered milk	120	95	20	10
Ryazhenka	250	200	18	5
Cream	250	210	25	10
Sour cream 10%	250	200	20	9
Sour cream 30%	250	200	25	11
Cottage cheese diet	-	-	20	7
Fat cottage cheese	-	-	17	6
Cottage cheese soft	-	-	20	7
Low-fat cottage cheese	-	-	17	6
Flour and flour products ↴
Pasta	230	190	-	-
potato flour	180	150	30	10
Corn flour	160	130	30	10
Wheat flour	160	130	25	8
Drinks ↴
Water	250	200	18	5
cocoa powder	-	-	15	5
Ground coffee	-	-	20	7
Liquor	-	-	20	7
Juices	250	200	18	5
Dry tea	-	-	3	-
Nuts ↴
Peanuts, shelled	175	140	25	8
Cedar	140	110	10	4
Almond	160	130	30	10
crushed nuts	120	90	20	7
Hazelnut	170	130	30	10
Seasonings ↴
Gelatin	-	-	15	5
Citric acid (crystalline)	-	-	25	8
Potato starch	160	130	12	6
Poppy	155	120	15	4
Powdered sugar	190	140	25	10
Baking soda	-	-	28	12
Crackers ground	130	110	20	5
tomato paste	-	-	30	10
Vinegar	250	200	15	5
Sweets ↴
Jam	-	-	45	20
Jam	-	-	40	15
Honey	415	330	30	9
Jam	-	-	36	12
Fruit puree	350	290	50	17
Sauces ↴
Mustard	-	-	-	4
Mayonnaise	230	180	15	4
Tomato sauce	220	180	25	8
Spices ↴
ground cloves	-	-	-	3
unground cloves	-	-	-	4
ground cinnamon	-	-	20	8
Allspice (peas)	-	-	-	5
ground pepper	-	-	-	5
Black pepper (peas)	-	-	-	6
Pile sugar	200	140	-	-
Sugar	200	160	25	8
Salt	325	260	15	10
Dried fruits ↴
Raisin	165	130	25	-
Dried apples	70	55	-	-
Berries ↴
Cowberry	140	110	-	-
Cherry	165	130	-	-
Blueberry	200	160	-	-
Blackberry	190	150	-	-
strawberries	170	140	25	5
Strawberry	150	120	25	-
Cranberry	145	115	-	-
Gooseberry	210	165	-	-
Raspberries	180	145	-	-
Rowan fresh	160	130	25	8
Red currants	175	140	-	-
Black currant	155	125	-	-
Cherries	165	130	-	-
Blueberry	200	160	-	-
Mulberry	195	155	-	-
Rosehip dry	-	-	20	6
Eggs ↴
Egg powder	100	80	25	10
Egg without shell	6 pcs	-	-	-
egg squirrels	11 pcs	9 pcs	-	-
egg yolk	12 pcs	10 pieces	-	-

When calculating weight, you need to remember some features. So, for example, when measuring bulk products, it should be borne in mind that they tend to compact. This is especially true of flour, which can have a different density. When measuring flour, you should not try to compact it, and, on the contrary, you should not sift the flour before placing it in a glass. Otherwise, in the first case, too much product will fit into a faceted or thin glass, and in the second, the oxygen-enriched flour will become airy and it will fit less than indicated in the table. Also, one of the features of such products is that when scooped, they can create voids. Therefore, they must be poured gradually.

When measuring products with a high viscosity, such as jam, condensed milk or honey, remember that you need to measure them by filling a glass or a spoon with a slide. The same applies equally to bulk products. Also, when measuring liquids, such as milk, it is necessary to fill dishes or cutlery completely, to the very brim. In other words, regardless of the product, you need to try to put on more. Measurements do not have to be made with spoons or glasses. You can use any other dishes, after measuring its volume. However, even when measuring with standard means, before using glasses or spoons, it will not be superfluous to find out their volume in order to make sure that further measurements are correct. The volume taken as a basis is indicated in the table. Measure with water.

Using these measures of weight measurement in spoons or glasses, it should be understood that this method is approximate and depends on a number of factors, including the composition of the product, humidity and even freshness. Nevertheless, the culinary comparative table of measures and weights is a universal assistant for measuring when it is impossible or unwilling to use technical means.

In the old recipe from the Book of Tasty and Healthy Food, published in the middle of the last century, it says: take 1/2 cup of sugar. How to find out how many grams in a glass of sugar? There is a whole shelf of glassware in the kitchen cabinet, but what measure of volume did V.V. Pokhlebkin, when did he write his book? A simple question that has facets and subtleties that can confuse even an experienced hostess.

How much sugar is in a glass

Disputes arise due to the fact that Soviet cookbooks mention thin (tea) and faceted glasses.

If you look at the weight table, how much sugar is in either glass, the following numbers will be found:

Conflicting information about how many grams of sugar in a faceted glass. If poured to the top, with a rim, you get the same amount of sugar as in a thin tea. Why is this data shared? Here you need a historical background.

History of faceted glass

The classic faceted glass has a smooth top rim. Once upon a time, military personnel were given 200 grams of vodka, pouring exactly up to the risk. The soldering was exchanged for tobacco or sugar, poured in the same way to the border, where the edges ended and the edge began. So there was a tradition to consider the measure of a faceted glass for 200 ml.

It has been established how many grams of sugar are in a faceted glass: up to the rim - 180, up to the brim - 230. Cookbooks say that the measure "glass" means 250 ml. Following the old recipes, you need to measure sugar, pouring to the brim.

How much does a glass of sugar weigh

The faceted rarity of the Soviet era is not in every kitchen. Modern dishes of different shapes and capacities. It is useful to measure your favorite convenient glass so as not to waste time weighing bulk products.

There are three ways:

• measure with a measuring cup with divisions (beaker);
• fill the container and weigh it on the scales;
• calculate how many tablespoons or teaspoons will fit.

A tablespoon holds 25 grams of sugar, if poured with a slide, a teaspoon - 10 grams. The capacity of the glass will be:

You can find out how much a glass of sugar weighs using a tablespoon or a teaspoon. It is useful to take the time to measure in order to quickly pour the right amount of product.

How to measure other bulk products

According to the recipe, you will need to add flour, cereals and other ingredients, which are also convenient to measure with a glass.

To help housewives, a table with the weight of the most common products:

A few subtleties to consider when measuring products:

1. The weight of sugar can vary depending on the moisture content and the size of the crystals. Fine-crystalline will turn out a little more, large less.
2. Flour should be measured before sifting, as after it becomes fluffy and fills the glass less densely.
3. Bulk products should be poured in a thin stream, not scooped up with a glass directly from the bag, so that air cavities do not form inside.
4. To get a glass filled to the brim, you need to pour "with a slide" and even out the excess with the tip of a knife.

Now we know how many grams of sugar or other product is contained in a glass beaker. For any modern kitchen you can bake a cupcake according to a recipe from an old cookbook, even if you don’t have scales and a faceted glass.

How to measure flour? It is most convenient for these purposes to use ordinary scales or a measuring cup. But what to do if they are not? In this situation, you can determine the required weight of flour using a faceted glass or a tablespoon. Experienced housewives know that this method is no less reliable than weighing with a scale.

How to use the glass?

How to use a glass to measure the weight of flour? It is very easy. We will proceed from the fact that 250 milliliters of liquid enters a faceted glass with a rim, and 200 milliliters enter a container without a rim. We will measure using the example of premium wheat flour. And it should be unsifted.

So, approximately 160 grams of wholemeal flour is placed in a faceted glass with a rim. A container without a rim can hold 130 grams of dry ingredient (more precisely, 128 grams), if poured without a slide. The same amount (130 grams) of wheat flour will be in a container with a rim if you add the dry ingredient along the rim. This method of measurement is convenient in cases where a lot of wheat flour is needed, which is important for baking recipes for buns or pies.

And keep in mind that you need to pour flour into a glass like this:

You need to measure the flour that has not been sifted. If you sift the dry ingredient, and then return it to the faceted glass, then it will not fit.

If there is no faceted glass, it does not matter. Surely there is a cup of tea at home. The calculation of the required volume is carried out arithmetically according to the formula:(A (cup volume in milliliters) * 160 (weight of flour in a faceted glass with a rim in grams)) / 250 (volume of a faceted glass in milliliters) \u003d B (weight of flour in a cup in grams). The calculation is extremely simple. So, let's say a tea container holds 180 milliliters of liquid. Then you need to count like this: 180 * 160 / 250 = 115.2. Accordingly, 115.2 grams of wheat flour will fit in a 180 milliliter cup.

As a basis for calculating according to the formula, you can take a faceted glass without a rim or another container. But keep in mind that in this case you will have to change the volume in milliliters. By the way, sugar is measured in the same way as wheat flour.

How to measure flour with a spoon at home?

Measuring flour at home with a spoon is a longer method than measuring with a faceted glass, but no less reliable. So, in a shallow table-type spoon, which is considered ordinary, about 20 grams of flour is placed, if poured without a slide. If wheat flour scoop up with a slide, then in the specified cutlery can fit from 25 to 40 grams.

In a teaspoon (when poured without a slide) there will be approximately 10 grams of flour. It is only convenient to stick to this method when the dry ingredient is needed in a small amount, for example, to create a face mask.

Weight rye flour coarse grinding is somewhat different in a big way. A level tablespoon contains about 25 grams of the dry ingredient.

A typical mistake of many housewives when measuring flour without weights is that everyone remembers the volume of a glass of 200 milliliters, transferring this value to the weight of the dry ingredient. This is an erroneous opinion.

There are no difficulties in measuring flour without weights. Just follow the recommendations that are described in the article, and everything will work out. Using the above formula, you can measure any amount of flour, knowing the volume and weight of the container used for measuring - a liter or half-liter jar, a measuring cup.