Unit Converter
Precise measurement is essential for consistent results. This converter handles all common frozen dessert measurements.
Interactive Unit Converter
Section titled “Interactive Unit Converter”3.53 oz
100 g = 3.53 oz
Quick Reference Tables
Section titled “Quick Reference Tables”Weight Conversions
Section titled “Weight Conversions”| Grams | Ounces | Pounds |
|---|---|---|
| 10g | 0.35 oz | — |
| 25g | 0.88 oz | — |
| 50g | 1.76 oz | — |
| 100g | 3.53 oz | 0.22 lb |
| 200g | 7.05 oz | 0.44 lb |
| 250g | 8.82 oz | 0.55 lb |
| 500g | 17.64 oz | 1.1 lb |
| 1000g | 35.27 oz | 2.2 lb |
Volume Conversions
Section titled “Volume Conversions”| Milliliters | Cups | Fluid Ounces |
|---|---|---|
| 30ml | ⅛ cup | 1 fl oz |
| 60ml | ¼ cup | 2 fl oz |
| 80ml | ⅓ cup | 2.7 fl oz |
| 120ml | ½ cup | 4 fl oz |
| 180ml | ¾ cup | 6 fl oz |
| 240ml | 1 cup | 8 fl oz |
| 480ml | 2 cups | 16 fl oz |
| 950ml | 1 quart | 32 fl oz |
Temperature Conversions
Section titled “Temperature Conversions”| Celsius | Fahrenheit | Use |
|---|---|---|
| -18°C | 0°F | Freezer storage |
| -12°C | 10°F | Serving temp |
| -6°C | 21°F | Draw temp (churn) |
| 0°C | 32°F | Freezing point (water) |
| 4°C | 40°F | Refrigerator |
| 35°C | 95°F | Agar sets |
| 65°C | 149°F | Gelatin dissolves |
| 72°C | 162°F | Egg safe temp |
| 82.8°C | 181°F | Custard target |
| 85°C | 185°F | Agar hydrates |
| 100°C | 212°F | Boiling point |
| 170°C | 338°F | Light caramel |
| 180°C | 356°F | Dark caramel |
Common Ingredient Weights
Section titled “Common Ingredient Weights”Dairy by Volume
Section titled “Dairy by Volume”| Ingredient | 1 Cup (240ml) |
|---|---|
| Milk | 245g |
| Heavy cream | 238g |
| Half-and-half | 242g |
| Buttermilk | 245g |
| Sour cream | 230g |
| Yogurt | 245g |
Sugars by Volume
Section titled “Sugars by Volume”| Ingredient | 1 Cup |
|---|---|
| Granulated sugar | 200g |
| Powdered sugar | 120g |
| Brown sugar (packed) | 220g |
| Corn syrup | 340g |
| Honey | 340g |
| Maple syrup | 315g |
Other Common Ingredients
Section titled “Other Common Ingredients”| Ingredient | 1 Cup |
|---|---|
| All-purpose flour | 125g |
| Cocoa powder | 85g |
| Nut butters | 250g |
| Chocolate chips | 175g |
| Chopped nuts | 120g |
Egg Measurements
Section titled “Egg Measurements”| Measure | Large Eggs | Weight |
|---|---|---|
| 1 whole egg | 1 | 50g |
| 1 yolk | — | 18–20g |
| 1 white | — | 30–33g |
| 1 cup whole | ~5 eggs | 250g |
| 1 cup yolks | ~12 yolks | 240g |
| 1 cup whites | ~8 whites | 250g |
Small Measure Conversions
Section titled “Small Measure Conversions”| Teaspoons | Tablespoons | Milliliters | Grams (water) |
|---|---|---|---|
| 1 tsp | ⅓ tbsp | 5ml | 5g |
| 3 tsp | 1 tbsp | 15ml | 15g |
| 6 tsp | 2 tbsp | 30ml | 30g |
| 12 tsp | 4 tbsp (¼ cup) | 60ml | 60g |
Stabilizer Measures
Section titled “Stabilizer Measures”For precision with stabilizers, always use weight:
| Grams | Approximate Volume |
|---|---|
| 1g | ¼ tsp |
| 2g | ½ tsp |
| 4g | 1 tsp |
| 5g | 1¼ tsp |
Temperature Formulas
Section titled “Temperature Formulas”Celsius to Fahrenheit
Section titled “Celsius to Fahrenheit”°F = (°C × 9/5) + 32Fahrenheit to Celsius
Section titled “Fahrenheit to Celsius”°C = (°F - 32) × 5/9Quick Mental Math
Section titled “Quick Mental Math”- °C to °F: Double and add 30 (approximate)
- °F to °C: Subtract 30 and halve (approximate)
Brix and Sugar
Section titled “Brix and Sugar”| Brix | Sugar per 100g | Sugar per Liter |
|---|---|---|
| 25° | 25g | ~280g |
| 28° | 28g | ~320g |
| 30° | 30g | ~350g |
| 32° | 32g | ~380g |
Container Sizes
Section titled “Container Sizes”Standard Containers
Section titled “Standard Containers”| Name | Metric | US Volume |
|---|---|---|
| Pint | 475ml | 16 fl oz |
| Quart | 950ml | 32 fl oz |
| Half gallon | 1.9L | 64 fl oz |
| Gallon | 3.8L | 128 fl oz |
Mason Jar Sizes
Section titled “Mason Jar Sizes”| Size | Capacity |
|---|---|
| Half pint | 240ml / 8 oz |
| Pint | 475ml / 16 oz |
| Quart | 950ml / 32 oz |
| Half gallon | 1.9L / 64 oz |