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# Flour Weight

What is the volume yield of one pound of normal self rising flour?

### Nevermind

I got the answer, but if others need the info:

The best measure for flour is by weight, as the weight of flour can vary due to a number of factors. Therefore 1 US Pound of Flour can equal 4-6 Cups of volume, depending also on factors such as if the flour is sifted or packed.

Duh, I should have known that! Baking is not my specialty, so props to the pastry chef's out there!
Dont know exactly, but can tell you that a cup of flour in Florida weighs more in Florida then it does in New York,(here it seems to absorb Humidity):crazy:
CHEFED
CHEFED
You could also weight 1 pound and see for yourself.:crazy:

Having food costing and recipe software, I can tell you the hardest part is setting it all up. I spent 2-3 weeks weighing/measuring everything in the shop you could imagine.

The hardest part was the spices and nuts when the program is trying to convert a purchase unit like lb. to tsp or tbsp. Lots of fun there.

How many teaspoons in 10 lbs of baking powder?? About 810.
Fluctuat nec mergitur
Fluctuat nec mergitur
Uhhh... Why?
You buy your flour by weight, so why calculate each ingredient that you purchase by weight to volume? You can loose up to 20%
of your accuracy by measuring by volume, and some things just won't work, like chocolate. Weighing is far easier, and has been done for thusands of years the world over--jut ask those Egyptian graffiti artists who drew bakers using scales on the pyramid walls....

Tell you what I do. I have a home made "orthodontics" spreadsheet. It "straightens" up all my ingredients and spits out a price per kg. Flour comes in 25 kg bags, U.S. nuts in 5 lb bags, some fruit purees in 32 oz containers, others in 908 gram sizes, every concievable product in a mind boggling array of packaging sizes. I'd go nuts trying to measure volume yeild like that. So in one column I type in the item, the next packaging size, then price, and the spreadsheet spits out the price per kg. Every ingredient--even liquids, all of my recipies don't use volume measue for liquids, just the weight.

Calculating a recipie? No prob. Just plug in the price/kg and weight required for each ingredient--even liquids. Deathly accurate and exceedingly simple.

Inventory? No prob. Just weigh out or estimate the weights of ingredients and multiply by the price/kg. Deathly accurate and exceedingly simple.
...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
I would love to share with students.
Let me know if that is possible.

We are working on Bakers %, costing and the like. Because we are such a small school we work in #, oz and Grams (for the spices and such)