Post History
Don't use the same combined "quantity" == (in my mind) volume. This is definitely a case where density matters. Either use a conversion based on typical difference in density or, even better, measu...
Answer
#2: Post edited
by
manassehkatz
·
2020-06-08T01:20:50Z (over 4 years ago)
- Don't use the same combined "quantity" == (in my mind) volume. This is definitely a case where density matters. Either use a conversion based on typical difference in density or, even better, measure by weight. Commercial recipes are typically by weight because that is the reliable way to get repeated results. In a quick search on white (granulated) sugar vs. brown sugar, I found:
- [Imperial Sugar Conversion Charts](https://www.imperialsugar.com/conversion-charts) - a bunch of information, including:
- * 1 lb. granulated = 2-1/4 cups
- * 1 lb. brown = 2-1/3 to 2-2/3 cups
- Using the average, that would be ~ 2-1/4 vs. 2-1/2 = ~ 11% difference.
- [Quora](https://www.quora.com/What-is-the-density-of-sugar):
- * granulated sugar: 849 kg/m^3
- * brown sugar: 721 kg/m^3
- This is a bit more ~ 17% difference.
- My guess is that it won't make much difference for something like a cobbler where it is in the fruit mix (which itself will vary depending on the source and quality of the fruit) or topping, but that this is enough to make a difference in a bread dough or cake batter where the chemistry determines how things rise, etc.
- Don't use the same combined "quantity" == (in my mind) volume. This is definitely a case where density matters. Either use a conversion based on typical difference in density or, even better, measure by weight. Commercial recipes are typically by weight because that is the reliable way to get repeated results. In a quick search on white (granulated) sugar vs. brown sugar, I found:
- [Imperial Sugar Conversion Charts](https://www.imperialsugar.com/conversion-charts) - a bunch of information, including:
- * 1 lb. granulated = 2-1/4 cups
- * 1 lb. brown = 2-1/3 to 2-2/3 cups
- Using the average, that would be ~ 2-1/4 vs. 2-1/2 = ~ 11% difference.
- [Quora](https://www.quora.com/What-is-the-density-of-sugar):
- * granulated sugar: 849 kg/m^3
- * brown sugar: 721 kg/m^3
- This is a bit more ~ 17% difference.
- My guess is that it won't make much difference for something like a cobbler where it is in the fruit mix (which itself will vary depending on the source and quality of the fruit) or topping, but that this is enough to make a difference in a bread dough or cake batter where the chemistry determines how things rise, etc.
#1: Initial revision
by
manassehkatz
·
2020-06-07T22:52:01Z (over 4 years ago)
Don't use the same combined "quantity" == (in my mind) volume. This is definitely a case where density matters. Either use a conversion based on typical difference in density or, even better, measure by weight. Commercial recipes are typically by weight because that is the reliable way to get repeated results. In a quick search on white (granulated) sugar vs. brown sugar, I found: [Imperial Sugar Conversion Charts](https://www.imperialsugar.com/conversion-charts) - a bunch of information, including: * 1 lb. granulated = 2-1/4 cups * 1 lb. brown = 2-1/3 to 2-2/3 cups Using the average, that would be ~ 2-1/4 vs. 2-1/2 = ~ 11% difference. [Quora](https://www.quora.com/What-is-the-density-of-sugar): * granulated sugar: 849 kg/m^3 * brown sugar: 721 kg/m^3 This is a bit more ~ 17% difference. My guess is that it won't make much difference for something like a cobbler where it is in the fruit mix (which itself will vary depending on the source and quality of the fruit) or topping, but that this is enough to make a difference in a bread dough or cake batter where the chemistry determines how things rise, etc.