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  2. Cooking weights and measures - Wikipedia

    en.wikipedia.org/wiki/Cooking_weights_and_measures

    Liquid ingredients are generally measured by volume worldwide. Dry bulk ingredients, such as sugar and flour, are measured by weight in most of the world ("250 g flour"), and by volume in North America ("1 ⁄ 2 cup flour"). Small quantities of salt and spices are generally measured by volume worldwide, as few households have sufficiently ...

  3. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    0.18 kg ÷ 10 kg = 0.018 1.8% Due to the canceling of uniform weight units, the baker may employ any desired system of measurement ( metric or avoirdupois , [ 16 ] etc.) when using a baker's percentage to determine an ingredient's weight.

  4. Stone (unit) - Wikipedia

    en.wikipedia.org/wiki/Stone_(unit)

    The stone or stone weight (abbreviation: st.) [1] is an English and British imperial unit of mass equal to 14 avoirdupois pounds (6.35 kg). [ nb 1 ] The stone continues in customary use in the United Kingdom and Ireland for body weight .

  5. The 8 Best Substitutes for Eggs in Baking—Plus Tips for ...

    www.aol.com/8-best-substitutes-eggs-baking...

    Use 1/4 cup buttermilk per egg in the recipe. Like eggs, this ingredient will help bind ingredients together while adding extra moisture. If you don't have buttermilk on hand, combine 1 cup whole ...

  6. 6 Egg Substitutes That Actually Work for Baking, Scrambles ...

    www.aol.com/6-egg-substitutes-actually-baking...

    You can also use silken tofu in baking as a substitute for an egg. Use 1/4 cup pureed silken tofu to stand in for one egg in cakes, brownies , and quick breads . Flaxseed (flax egg)

  7. Brix - Wikipedia

    en.wikipedia.org/wiki/Brix

    Degrees Brix (symbol °Bx) is a measure of the dissolved solids in a liquid, based on its specific gravity, and is commonly used to measure dissolved sugar content of a solution. [1] One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass. If the solution contains dissolved ...

  8. Dextrose equivalent - Wikipedia

    en.wikipedia.org/wiki/Dextrose_equivalent

    In all glucose polymers, from the native starch to glucose syrup, the molecular chain ends with a reducing sugar, containing a free aldehyde in its linear form. As the starch is hydrolysed, the molecules become shorter and more reducing sugars are present. Therefore, the dextrose equivalent describes the degree of conversion of starch to dextrose.

  9. Play Just Words Online for Free - AOL.com

    www.aol.com/games/play/masque-publishing/just-words

    If you love Scrabble, you'll love the wonderful word game fun of Just Words. Play Just Words free online!