Category
Baking mixes
Baking mixes vary by sugar, fat, and leavening. Use the exact mix and measuring method.
Source: USDA FDC - baking mix search
Primer
These category tables convert volume to mass using ingredient-specific densities. Use weight for precision; volume varies with packing, cut, and temperature.
Methodology
- Density references are summarized from U.S. government sources (USDA FoodData Central, USDA FNDDS) and lab-standard data when available.
- Conversions keep higher-precision intermediates and round to practical kitchen values.
- Default volume is the US cup unless a page explicitly uses metric or UK standards.
Unit standards
- Mass: grams (g).
- Volume: mL, US cup, tbsp, tsp.
- Assumed temperature: room temperature unless stated otherwise.
Examples and edge cases
- Baking mixes include leaveners and sugar that change density (USDA FDC).
- Scooped vs leveled cups can vary grams (USDA FDC).
- Moist mixes pack differently than dry mixes (USDA FDC).
Last updated: 2026-01-05
Cake mix, yellow, dry cake mix yellow dry Carrots, Cooked, Boiled, Drained, Without Salt carrots cooked boiled drained without salt Catsup catsup Child Formula, Abbott Nutrition, Pediasure, Ready-To-Feed, With Iron And Fiber child formula abbott nutrition pediasure ready to feed with iron and fiber Chili With Beans, Canned chili with beans canned Chives, Freeze-Dried chives freeze dried Chives, Raw chives raw Chocolate chips chocolate chips Chocolate frosting, ready-to-spread frosting chocolate ready Cocoa nibs cocoa nibs Cocoa Powder (Unsweetened) cocoa powder Coconut flakes, unsweetened coconut flakes unsweetened Coconut, shredded, sweetened coconut shredded sweetened Corn Flour, Whole-Grain, Blue (Harina De Maiz Morado) corn flour whole grain blue harina de maiz morado Cornstarch cornstarch
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