Gelatin (powdered)
Powdered gelatin weighs 150g per cup, but is measured in teaspoons or packets (one packet = 7g = about 2.5 teaspoons). Always bloom gelatin in cold liquid for 5 minutes before dissolving in warm liquid — skipping this step causes lumps. One packet sets about 2 cups of liquid. Gelatin is not vegetarian; use agar-agar as a plant-based substitute (different ratios apply). Store in a cool, dry place. Gelatin does not expire if kept dry.
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.