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
Leavening Agents, Baking Powder, Double-Acting, Sodium Aluminum Sulfate leavening agents baking powder double acting sodium aluminum sulfate Leavening Agents, Baking Powder, Double-Acting, Straight Phosphate leavening agents baking powder double acting straight phosphate Leavening Agents, Baking Powder, Low-Sodium leavening agents baking powder low sodium Leavening Agents, Baking Soda leavening agents baking soda Leavening Agents, Yeast, Baker'S, Active Dry leavening agents yeast baker s active dry Leeks, (Bulb And Lower-Leaf Portion), Freeze-Dried leeks bulb and lower leaf portion freeze dried Lentils, Mature Seeds, Cooked, Boiled, Without Salt lentils mature seeds cooked boiled without salt Lentils, Raw lentils raw Lima Beans, Large, Mature Seeds, Cooked, Boiled, Without Salt lima beans large mature seeds cooked boiled without salt Lima Beans, Large, Mature Seeds, Raw lima beans large mature seeds raw
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