Graham Cracker Crumbs
Graham cracker crumbs weigh 100g per cup. About 7 full graham cracker sheets make 1 cup of crumbs. For the most even crumbs, pulse in a food processor or place crackers in a sealed bag and crush with a rolling pin. Graham cracker crusts use about 1.5 cups crumbs mixed with 1/3 cup melted butter and 3 tablespoons sugar, pressed into a pie pan, and baked at 350 degrees Fahrenheit for 8-10 minutes. Store leftover crumbs in a sealed container for up to a month.
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.