Category
Sugars & sweeteners
Sugars are hygroscopic and crystal size varies by brand. A packed cup can overshoot by 20%, collapsing cakes or making cookies spread. Weight guarantees the chemistry (Maillard, creaming) behaves as intended.
Source: USDA FDC - sugar 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
- Granulated vs. powdered sugar pack differently (USDA FDC).
- Brown sugar moisture raises mass per cup (USDA FDC).
- Liquid sweeteners (honey, syrup) vary by water content (USDA FDC).
- Crystal size changes bulk density (USDA FDC).
Last updated: 2026-01-05
FAQ
Why weigh sugar? Crystal size and packing change the true amount. Too much weakens gluten and can cause collapse; too little yields tough bakes.
Does powdered sugar behave differently? Yes. It contains starch and compacts drastically. Always weigh for frostings and shortcrusts.
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