Candied Ginger (chopped)
Chopped candied ginger weighs 160g per cup. Fresh ginger cooked in sugar syrup, then dried and tossed in granulated sugar — sweet, spicy, and chewy. Essential in gingerbread, scones, and granola for warm-spiced complexity. Substitute for ⅓ the volume of fresh ginger plus a pinch of sugar. Sticky pieces clump together — toss with a tablespoon of flour or sugar before adding to batter to prevent gummy hot spots.
02 // FULL CONVERSION TABLE
03 // WHY IT MATTERS
If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.
A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.
Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.
The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.