Conversion Charts

You focus on the baking, we’ll supply you with the all the baking ingredient measurements and conversions you need to achieve delicious results!

Dry Ingredients Measured In Cups Will Vary In Weight - Check Ingredient Types. All equivalents are approximate. To convert ounces to grams, multiply the number of ounces by 30. (1 oz. = 30 g)

Liquid and Dry Measure Equivalents

Pinch or Dash ------------- 1/16 teaspoon
1/4 cup ------------- 4 tablespoons
1/3 cup ------------- 5 tablespoons plus 1 teaspoon
1/2 cup ------------- 8 tablespoons
3/4 cup ------------- 12 tablespoons
1 cup ------------- 16 tablespoons
1 pound ------------- 2 cups
1 quart ------------- 4 cups
1/2 tablespoon ------------- 1 1/2 teaspoons
1 tablespoon ------------- 3 teaspoons
1 stick butter or margarine ------------- 1/4 lb. or 1/2 cup
1 cup whipping cream ------------- 2 or more cups after whipping
2 large eggs ------------- 3 small eggs

 

Domino® Sugar Package Requirements (approximate)

Domino® Granulated Sugar
1 packet ------------- 1 teaspoon
1 lb. ------------- 2 cups
2 lbs. ------------- 4 cups
4 lbs. ------------- 9 1/3 cups
5 lbs. ------------- 11 1/2 cups
Domino® Confectioners Sugar
1 lb. ------------- 3 3/4 cups*
2 lbs. ------------- 7 1/2 cups*
4 lbs. ------------- 15 cups*
*unsifted
Domino® Brown Sugar
1 lb. ------------- 2 1/3 cups**
2 lbs. ------------- 5 cups**
4 lbs. ------------- 9 1/3 cups**
**firmly packed

 

Baking Temperatures

Fahrenheit   Celsius
275°F ------------- 140°C
300°F ------------- 150°C
325°F ------------- 160°C
350°F ------------- 180°C
375°F ------------- 190°C
400°F ------------- 200°C
425°F ------------- 220°C
450°F ------------- 230°C

 

Baking Pan Size Conversion Chart

American   Metric
8 x 1 1/2 inch round baking pan - 20 x 4 cm cake tin
9 x 1 1/2 inch round baking pan - 23 x 3.5 cm cake tin
11 x 7 x 1 1/2 inch baking pan - 28 x 18 x 4 cm baking tin
13 x 9 x 2 inch baking pan - 30 x 20 x 5 cm baking tin
2 quart rectangular baking dish - 30 x 20 x 3 cm baking tin
15 x 10 x 2 inch baking pan - 30 x 25 x 2 cm baking tin (Swiss roll tin)
9 inch pie plate - 22 x 4 or 23 x 4 cm pie plate
7 or 8 inch springform pan - 18 or 20 cm springform or loose bottom cake tin
9 x 5 x 3 inch loaf pan - 23 x 13 x 7 cm or 2 pound narrow loaf tin or pate tin
1 1/2 quart casserole - 1.5 liter casserole
2 quart casserole - 2 liter casserole

 

Agave Conversion Facts

For Light Agave: For each cup of granulated sugar in your recipe, use 2/3 cup Light Agave and reduce the amount of other liquids by 1/4 to 1/3 cup.

For Amber Agave: Use 2/3 cup Amber Agave to replace 1 cup light brown sugar and reduce liquids by 1/4 cup.