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
Refried Beans, Canned, Traditional, Reduced Sodium refried beans canned traditional reduced sodium Rice And Vermicelli Mix, Beef Flavor, Unprepared rice and vermicelli mix beef flavor unprepared Rice And Vermicelli Mix, Rice Pilaf Flavor, Unprepared rice and vermicelli mix rice pilaf flavor unprepared
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