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ANNEX 3
WEIGHT AND VOLUME CONVERSIONS
Most recipes in this book contain measures given in parts by weight or volume, in order to avoid problems with conversion from one measuring system to another. In order to convert volume measures to weight measures the specific weight of a substance has to be known. This is very difficult for powdered substances, but generally, the finer a powder is, the smaller is its volume for a defined weight.
The volume ratios in the recipes are usually based on the ratios of teaspoons or tablespoons to cups in the US system.
| 1 cup (US) = 235 ml = 8 fl. ounces = 16 tablespoons = 48 teaspoons | ||
| 1 cup (UK) = 284 ml | ||
| 1 kg 0 2.2 lbs. (US) = 35.2 oz. (US) | ||
| 1 lb (US) = 454 g = 16 ounces | ||
| 1 cup honey (18% moistrue) | = approx. 335 g | = 0.74 lbs. |
| 1 cup sugar | = approx. 227 g | = 0.50 lbs. |
| 1 cup flour | = approx. 114 g | = 0.25 lbs. |
| 1 cup oil (veget.) | = approx. 227 g | = 0.50 lbs. |
| To convert °C into °F: Multiply by 9, divide by 5 and add 32. | ||
| To convert °F into °C: Subract 32, multiply by 5 and divide by 9. | ||
°F |
°C |
|
| Freezer temp. Water freezes Best storage temp. (honey, cosmetics) Best crystallization temp. Liquid storage of honey (min. temp.) Max. temp. For honey treatment w/out flash heating and cooling Pasteurization, wax melts Water boils (sea level) |
0 32 41 57 77 108 149 212 |
-17 0 5 14 25 42 65 100 |