Protein Powder
Protein powder weighs roughly 110g per cup, though this varies between whey, casein, pea, and soy varieties. Whey protein is slightly denser. In baking, protein powder can replace up to 1/3 of the flour for higher protein content, but it absorbs more liquid. Add 1-2 extra tablespoons of liquid per scoop of protein powder added. Protein powder makes baked goods denser and drier, so start with tested protein baking recipes rather than modifying standard ones.
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.