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Home Recipes | Recipe Conversion
| Durable (Shelf) Life l Sample
Testing
| Preparing a Survey |
Record Keeping | Resources
Recipe Conversion
The most consistent measurement is weight (ounces, pounds, grams). Weight is the heaviness of a substance and is used to measure dry or liquid ingredients. Scales are required to weigh ingredients. Because we purchase most of our ingredients in metric weights, you may also want to convert ingredients from volume measurements to metric weights.
Cups, quarts, teaspoons, fluid ounces, and litres are volume measurements, i.e., the space taken by a substance. Even though it may be quicker to measure by volume for recipes, when developing your formula you will want to convert the measurements to weight for accuracy.
The metric system of measuring is a decimal system and can make the costing and measuring of ingredients more convenient and accurate. You need to review your recipe, your ingredients, and determine the best way to measure your ingredients. When your recipe is up-scaled, you will find it much easier to weigh the ingredient rather than measure by volume.
If your recipe gives the ingredients:
- in volume measurement, such as cups, to convert to equivalent weights you need to measure the ingredient and weigh it.
- in liquid measurements, such as cups of milk, there is no need to weigh, just convert to litres or millilitres.
- in teaspoons or tablespoons, you require a more sensitive scale (i.e., gram scale) to obtain an accurate weight.
Scale-Up Procedure: Converting a Recipe to a Production Formula
Download the PDF on how
to convert a recipe to a production formula.
