Recipe Conversion Example
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Flour (1 US cup = 125g) | kg | — | ||
| Sugar (1 US cup = 200g) | kg | — | ||
| Butter (1 US cup = 225g) | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Weight is more accurate than volume for baking — 100g flour ≠ 1 cup flour across brands.
- 1 US cup = 240 ml; 1 UK cup = 250 ml; 1 metric cup = 250 ml. Pick one and stick to it.
- For commercial kitchens, always work in metric weight — eliminates volume conversion errors.
- Always test-convert one recipe at 100% scale before going to event volume.
Frequently Asked Questions
Metric weight is the only globally consistent system. Volume measures (cups, spoons) vary 5–10% by country and ingredient density.
Depends on the ingredient. Flour: 1 cup ≈ 125g. Sugar: 1 cup ≈ 200g. Butter: 1 cup ≈ 225g. Use a conversion table for accuracy.
Fluid ounces (fl oz) measure volume; ounces (oz) measure weight. 1 fl oz of water = 1 oz, but 1 fl oz of flour ≠ 1 oz of flour.