How to measure 140 grams of flour. How to determine the weight of products without scales

For the preparation of any baking requires a strictly defined amount of flour. If it is more or less than required, the dish may not live up to expectations.

measure out required amount flour quickly and accurately will help kitchen scales. Instead, you can also use a measuring cup with special divisions for different bulk products. In the absence of a measuring container, you can pour out the required amount of flour using improvised means.

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Using a glass

In order to measure flour without scales using a glass, you must:

• Sifting flour is not required.
• Pour the product freely, without slapping, shaking or tamping.
• It is undesirable to scoop up flour with a glass: it is impossible to achieve the exact amount in this way. Sprinkle it with a tablespoon.

Using a glass, you can measure:

• 160 grams - a glass with a slide.
• 140-145 grams - flour flush with the edges of the glass.
• 100 grams - one and a half rims below the edge.
• 190-210 grams - a compacted glass.

A spoon

The amount of flour in a standard tablespoon depends on the resulting slide when scooping up and can be:

• 45 grams is a big slide.
• 25 grams - medium slide.
• 15 grams - a small slide.
• 6 grams - without a slide.

A medium-heaped tablespoon is best for measuring an even amount of flour: you need only 4 to get 100 grams of product. Measuring flour with a teaspoon is not very convenient: it is useful if you need to add a little product. Depending on the slide, from 2 to 13 grams are placed in a teaspoon. To get exactly 10 grams, you need to scoop up the maximum amount of flour and blow the resulting slide, making 2-3 gentle exhalations.

Paper

You can pour out the required amount of flour using unusual way, which is considered mathematically exact. This will require:

• Draw a 20cm x 10cm rectangle on a piece of paper.
• Measure 2 cm on the large sides and draw a line so that you get 2 rectangles 10x2 and 10x18 cm in size.
• Pour a kilogram of flour onto the sheet, trying to make it inside a large rectangle.
• Spread the flour in an even layer within the rectangle.
• Separate the portion of flour that occupies a smaller rectangle. The weight of the separated part will be equal to 100 grams

This method is accurate, but it is considered complicated and inconvenient: the flour crumbles beyond the sheet, and it is tiring to collect the excess product in a bag or jar. Therefore, to measure flour, it is recommended to use a glass or spoon, or purchase a measuring container.

Continuing the topic of how to measure any ingredient when there are no scales or a measuring cup, let's talk today how to measure flour in such a situation. Baking recipes very often indicate the amount of flour in grams. Experienced housewives, already reading the recipe, they can determine what kind of dough will turn out, how much flour is needed. But what about young people who are just starting to learn the basics of culinary arts? It's not worth getting upset. Flour, as well as sugar, can be measured with a glass or spoon. And, conversely, if it is indicated how many glasses you need, you can convert to grams. Usually when they talk about a glass, they mean faceted glass. We use it more often and this measure of measurement was inherited from our grandmothers.

How to measure flour without scales with a glass

A faceted glass comes with and without a rim. A glass with a rim contains 250 ml of liquid. And in a glass without a rim - 200 ml. From this we will proceed.

If flour is poured into a faceted glass with a rim to the very edge, then the usual wheat flour premium it will have 160 grams.

In a glass without a rim of the same flour, there will be only 130 grams, or more precisely, 128 grams.

The same amount, i.e. 130 grams, it will be if you pour flour into a glass up to the rim.

When baking pies or buns, it is certainly more convenient to use a glass from measuring flour. In such flour recipes, usually 400 or more grams are required. What to do if there is no faceted glass? But there is still some kind of glass in the house or a cup for tea.

Let's say you have a glass of 180 ml. To calculate how much flour will be in such a glass, you need 180x160/250, where 180 is the volume of our glass. 160 is the weight of flour in a faceted glass with a rim and 250 is the volume of a faceted glass. You can calculate based on the volume of a faceted glass without a rim.

How to measure flour without scales with a spoon

Using a spoon to measure flour for a pie takes much longer. But this way is quite acceptable. I have a special sieve in the form of a mug for sifting flour. It’s more convenient for me to pour flour into it with a spoon.

A tablespoon (deep, not flat) of flour will contain approximately 20 grams. Why approximately? If you scoop up with such a slide, as in the photo, then 20 grams.

If the slide is higher, and the flour is not sugar and does not fall off the spoon, then flour can be scooped up from about 25 to 40 grams.

With the same not big slide in a teaspoon of flour will be about 10 grams. But a teaspoon of flour is usually required to be measured only if for a face mask and then oatmeal or potato.

Now many have multicookers or bread makers. They usually come with a measuring cup. Usually they are small. I have a glass with a capacity of 100 ml for a multicooker. They can also measure flour, knowing that 64 grams of flour will intervene in 100 ml.

Wheat flour of the second grade, from which bread is usually baked, practically does not differ in weight. Therefore, you can measure it using these methods.

Measuring glasses and kitchen scales have long passed into the “must have” category in the kitchen of every housewife, but at the same time, most people use the old grandmother's way of measuring the mass of products: glasses and spoons. This is due to the fact that family recipes, inherited, for the most part, are recorded not in grams, but in the number of spoons and glasses.

Since it is increasingly clear with glasses, their volume is 200 and 250 ml for faceted and thin-walled, when they talk about a tablespoon and a teaspoon, they mean that 15 and 5 ml of liquid are placed in them, respectively.

Without a real faceted (thin-walled) glass on hand, you can use any other cup or mug that is equal in volume. You can check the amount of milliliters of liquid that will fit in a measuring cup (mug) using a measuring beaker.

Pivot tables, which indicate weight measures in spoons and glasses, will help you weigh the required amount of food for a new dish or convert a recipe from your mother's cookbook into grams, if the hostess is more accustomed to using scales.

Different types of flour absorb different amounts of liquid, so each of them has its own density, and therefore mass per unit volume. To correctly measure the required amount of this product, you need to do this, observing certain rules:

1. Before measuring, the product must be sieved several times through a sieve, this will allow you to break up lumps of stale grain products so as not to artificially increase the weight in the measuring container;
2. You should never take flour to measure the mass in a glass by dipping. This contributes to the appearance of voids near the walls and reduces weight;
3. Never tamp flour in a glass. So you can increase its weight in a thin-walled 250 ml glass to 210 grams instead of 160.

Measuring cereals with glasses and spoons, they are poured into the glass “under the knife”, when a hill is removed from the glass filled to the top with a knife, but a small hill should remain in the spoons. These products also cannot be compacted, like flour.

When measuring nuts, it should be remembered that chopped kernels (not crushed) are more densely distributed in a glass, and therefore its weight will be greater. In this case, in recipes that require a certain number of grams, such as chopped peanuts, it is better to measure whole nuts, and then chop them.

Liquid dairy products should be poured into glasses, but viscous thick ones should be applied with a tablespoon, making sure that no voids form near the walls. To measure the weight with spoons, cottage cheese, thick sour cream, etc. are collected with a small slide.

Often for baking, housewives use in the dough dairy products(sour cream, kefir, yogurt or fermented baked milk) that have already begun to ferment, in this case it is worth remembering that the specific gravity of such products will be lower.

Solid (animal) oils, in order to measure with glasses, must be melted to a liquid state, but soft, but not liquid oil is often measured with spoons.

Products in this category are most often measured with spoons, but since recipes their number is so small that other measures are used - a pinch and "on the tip of a knife." It will not be possible to establish how much in grams for certain, but we can definitely say that this is the amount of a bulk substance that is placed between the thumb, middle and index fingers, collected in a pinch.

The mass of certain berries in a measuring vessel will depend on their size (small ones will settle more tightly and will weigh more) and how long ago they were collected. For example, collected in a glass fresh raspberries the next day it will settle a little and, at its original weight, will take up less volume.

Finally, it is worth noting that the error of this method of measuring weight is from 4 to 6%. It is primarily affected by the content of water vapor in the air, since not only sugar, salt and flour, but also other products, when the humidity level rises by the same volume unit (glass, spoon), have more weight than under normal conditions .

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

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 for flour, which may have 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 in 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.

Every day in the kitchen we prepare everyday meals and do not even think about correct proportion pledged products, but as soon as we decide to try new recipe, things get a lot more complicated. To get exactly the taste and texture described in the recommendations as a result, it is necessary to cook, strictly observing the weight and ratio of each ingredient. It is at this point that it often becomes topical issue how to weigh products without scales at home? A kitchen scale is a very convenient thing, but not every home has it, so housewives often have to use certain tricks to determine the weight of the ingredients for a recipe.

Important information

In every kitchen there is sure to be a glass, a teaspoon and a tablespoon. It is with their help that most often you have to measure products. It is only important to know the volume of the glass in advance, since they come in 200 or 250 ml. New dishes, as a rule, are larger, and the faceted glass known to generations holds strictly 200 ml to the rim.

How to weigh food without scales with spoons? In this case, liquids should be poured strictly to the brim, try to collect viscous products with a “slide”, and loose ones must be collected with a small top. The following standard weights apply only to those dry substances that are placed in spoons and glasses freely, without tamping.

It should also be remembered that cereals and any bulk must be dry before weighing. Vegetables - washed and peeled, also chopped, and if necessary, measure the amount equal to the pieces. The same recommendations apply to fruits. Before weighing the meat without scales, the product must not be washed so that it is not saturated with water. If only the pulp is used in the recipe, without fat and bones, then only it is necessary to weigh it, after separating the desired piece, washing and necessarily getting wet with a napkin.

Secret for big volume

If the weight of liquids and bulk ingredients can be easily determined using spoons or a glass, then how to weigh large products without scales remains a question. In this case, use measuring containers should be pots or bowls, the volume of which is known and measured in liters.

Packed tightly into them necessary ingredients, you can approximately determine their weight by comparing with the volume of the container.

If a more accurate measurement is needed, then prepare 2 pans of such a size that one fits freely into the other. Pour water into a large container and place it in the sink. Pour exactly a kilogram of sugar, salt or other product that is in the kitchen in the exact weight into a smaller saucepan. Now the small container must be lowered into the large one so that the water from the lower pan reaches the edges of the upper one. So how to weigh products without scales from improvised materials and what does sugar have to do with it? Now it should be poured out, put into a small container what, in fact, needs to be weighed, and also lowered into a saucepan with the same water. As soon as the liquid reaches the brim, it means that there is exactly a kilogram in the upper container required product.

Volume of liquids

In this case, weighing is not even required, since all pouring ingredients are indicated in the recipes in milliliters, not grams. To determine their desired volume, you will need a measuring cup. If you can’t find it in the kitchen either, then an ordinary faceted, tablespoon or teaspoon for small scales will do.

It is important to remember that the same volume of different liquids will always weigh differently. For example, in a glass of water there will always be as many milliliters as it corresponds to its volume, but there will always be less vegetable oil, since its density is lower.

Approximate Standards

If there is no time to delve into such nuances, then you can be guided by approximate recommendations on how to weigh products without scales. According to them, 5 g of liquids, 4 g of cereals, 10 g of salt or sugar and 3 g of flour are placed in a teaspoon. A tablespoon contains 20 g of liquids, the same amount of cereals, 15 g of salt or sugar and 25 g of flour. This applies only to a spoon with an average slide, and if, when picking up bulk, the excess easily rolls off by itself, then it is more difficult with flour. You can also pick up a spoon with a slide of 5-7 cm, since its powdery consistency simply will not allow the compacted product to fall off. Having typed such an amount, it should be understood that the flour will weigh 35-40 g.

In a standard glass of water or milk there will be 200 grams, vegetable oil 250 grams, cereals and other bulk - 200 grams, and flour to the rim - 180 grams.

Determining the weight of vegetables

Sometimes all the above recommendations do not help to approximately weigh products without scales. How can vegetables be placed in a glass or saucepan? After all, an empty space is necessarily formed between them, distorting the final result. To determine the weight of such products, the standard of their grams per piece is often used. So, head white cabbage on average, it weighs 1.1-1.5 kg, although in the cold season you can also find heads of cabbage weighing 4-5 kg ​​on the shelves. One potato tuber takes an average of 100 g, onion - 70 g, carrot - 75 g, beetroot - 100-150 g, tomato - 75-100 g, cucumber 50-100 g, eggplant - 150-200 g, celery root - 40 -60 g cauliflower- 800 g, radish - 70-100 g, parsley root - 50 g.

Standards for fruits and berries

• medium apple - 100-150 g;
• pear - 120-150 g;
• quince - 150-200 g;
• banana - 100-200 g;
• orange - 100-150 g;
• lemon - up to 100 g;
• figs - 40 g;
• plum - 30 g;
• apricot - 20-30 g.

As for berries, it is better to measure their weight with a glass or a spoon. In a standard glass container with a volume of 200 ml will fit:

• strawberries - 120 g;
• raspberries - 150 g;
• cherries or sweet cherries - 130 g;
• blueberries - 160 g;
• blackberries - 150 g;
• cranberries - 120 g;
• blueberries - 160 g;
• lingonberries - 110 g;
• currants - 120-140 g;
• mulberries - 150 g;
• gooseberries - 170 g

Liquids and viscous products

How to weigh without scales products that can completely fill the space of the container? This shouldn't be a problem at all. Measuring containers, spoons or glasses are used. A teaspoon holds:

• 5 g water, vinegar, cream, milk, any juice and melted butter;
• 3 g vegetable oil;
• 4 g melted margarine;
• 7 g of berry puree or liquor;
• 8 g tomato sauce;
• 9 g of liquid honey;
• 10 g sour cream tomato paste;
• 12 g of condensed milk or jam;
• 15 g jam;
• 20 g honey or jam.

The same products in the same order will take in a tablespoon, respectively, 18 g, 20 g, 15 g, 20 g, 25 g, 30 g, 25 g, 30 g, 40 g and 45 g. It is noticeable that even the same products in the new container take up weight no longer in ascending order. With the measurement in glasses, a similar situation develops, therefore it is impossible to calculate exactly how many grams will be in a large container, based on the data of teaspoons, the result will only be approximate.

So, in a faceted glass, the total volume up to the rim is 200 ml and it will take exactly water, milk, cream, vinegar and juice. Sour cream in the same container will be 210 g. vegetable oil, melted margarine or butter - 180-190 g, tomato sauce - 180 g, jam - 185 g, melted fat - 245 g, jam - 280 g, berry puree - 300 g, and honey - 330 g.

Bulk

For cereals and other products, there are also certain weights according to the volumes used for measuring containers.

A teaspoon contains 10 g of salt, sugar, egg powder, starch and flour. In the same spoon you can measure 7 g of coffee or citric acid, 9 g cocoa, 12 g baking soda, 5 g dry gelatin or poppy seeds.

A tablespoon will respectively measure the weight of the same products in the same order: 30 g, 25 g, 25 g, 30 g, 30 g, 20 g, 25 g, 28 g, 15 g and 18 g.

Cereals, as a rule, occupy 4 grams in a teaspoon, 20-25 g in a tablespoon, and 150-170 g in a glass.

In general, a glass of 200 g can hold only 150 g of salt and starch, 180 g of sugar, 135 g of poppy seeds, 140 g of ground nuts, and powdered sugar- 160 g.

Spices, spices and seasonings

It is very important when preparing a new dish to weigh and spices, since their excess can completely ruin the final result. So, 1 gram of bay leaf is about 10 medium leaves. A gram of pepper is 25 of its peas, and 1 gram of cloves is equal to 15 of its heads. Powder spices should be measured with a teaspoon. It will contain 8 g of cinnamon, 3 g of mustard, 4 g of cloves, 2 g of ginger, 4-5 g of allspice, 3 g of red and black.

Diet Products

The question of how to weigh products without weights for a diet is very relevant. In order to correctly calculate the calories consumed, they have to determine the weight of not only raw materials, but also already prepared dishes or products that are immediately ready to eat. Having allowed yourself to have a bite of cookies in a package, you can easily calculate the weight of one delicacy by dividing the total mass of the pack by the number of cookies. Average weight marshmallow is 42 g, marmalade 20 g, gingerbread 30 g, and biscuit cookies 10 g. A slice of bread takes an average of 20 g, the crust will be heavier and weighs about 50-80 g.

Purchased buns are always labeled and do not need to be weighed. A circle of sausage weighs on average 5 g, a finished cutlet - 80-100 g, and a chop - 200 g.

It must be remembered that during cooking, cereals increase in volume depending on the addition of water, pasta - 2 times, meat, on the contrary, decreases by about 50%. And in fact, it is not difficult to weigh products without scales. Cottage cheese as an immediately ready-to-eat product can be measured with a glass. In a faceted container, it will take no more than 130 g, depending on the fat content. Dried fruits and other diet sweets should also be measured in glasses. Raisins in it will be 130 g, and dryers - 50 g.

A medium-sized chicken egg without a shell weighs 40 g, and a large one - 60 g. If necessary, eat the yolk and protein separately, you need to remember that only the protein weight changes depending on the size of the egg itself. It can be 20-40 g, and the yolk always weighs 20 g.