The principle of using a baker's scale is simple: The scale must balance before setting the weights, and it must balance again after scaling. The example cited illustrates using a scale with U.S. units. The same procedure is used for metric scales.
1. Set the scale scoop or other container on the leftside of the scale.
2. Balance the scale by placing counterweights on the rightside and/or adjusting the ounce weight on the horizontal bar.
3. Set the scale for the desired weight by placing weights on the rightside and/or by moving the ounce weight. For example, to set the scale for 1 pound 8 ounces, place a 1-pound weight on the rightside and move the ounce weight to the right 8 ounces. If the ounce weight is already over 8 ounces, so that you cannot move it another 8, add 2 pounds to the right side of the scale and subtract 8 ounces by moving the ounce weight 8 places to the left. The result is still 1 pound 8 ounces.
4. Add the ingredient being scaled to the left side until the scale balances.
same measure and pack it lightly. Level the top and weigh the flour. Note the difference. No wonder home recipes can be so inconsistent!
The baker's term for weighing out ingredients is scaling.
The following ingredients may be measured by volume because they weigh 1 pound per pint or 1 kilogram per liter.
Thus,if a formula calls for 2 pounds eggs,you may measure 2 pints (1 quart). (Liquid flavoring ingredients, such as vanilla extract, normally measured in very small quantities, may also be measured by volume; 1 tablespoon equals ounce.) In the metric system, 1 milliliter water weighs 1 gram; 1 liter weighs 1 kilogram.All other liquid ingredients (such as corn syrup and molasses) and all dry ingredients are normally weighed.
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