Very often, many culinary recipes indicate the exact amount of an ingredient needed to prepare a dish. But not every housewife has special kitchen scales in her kitchen.

If such equipment is not available in your home, do not despair. You can measure the required amount using a teaspoon, dessert or tablespoon.

Note! But it is worth considering that the quantity will depend on the component itself. It all depends on the severity and density of the ingredient. Therefore, cutlery filled with different components will weigh differently.

A tablespoon is a cutlery. Its volume is 18 milliliters. This cutlery is used for eating porridge, first courses or other liquid culinary delights.

If you need to weigh a particular product, you should take into account the density of the ingredient and the “load” of the cutlery. The weight with and without a slide will vary from 4 to 6 grams.

The most common ingredients in the kitchen required to prepare a dish are sugar, flour and salt. Therefore, it is necessary to know the measurements of these products.

Table: measure of measurement.

Table: measures of other ingredients necessary for cooking.

How many grams are in cutlery	Without slide (in gr.)	With a slide (in gr.)
Baking powder	15	20
Raisins	15	20
Dried mushrooms	10	15
Milk	18	24
Powdered milk	20	25
Cream	14	18
Tea	6	11
Citric acid	25	30
Jam	18	24
Protein	15	19
Rice	25	30
Perlovki	25	30
Millet cereal	25	30
Wheat cereal	25	30
Wheat flakes	9	15
Corn grits	25	30
Barley groats	25	30
Sago grains	20	25
Beans	30	35
Peas	25	30
Powdered sugar	25	30
Sunflower oil	25	30
Buckwheat	25	30
butter	25	30
Flax seeds	16	23
Tomato paste	30	35
Bran	4,5	7
Lentils	25	30
Hercules	12	18
poppy	18	23
Condensed milk	48	55
Copper sulfate	65	75
Flaxseed oil	25	30
Cottage cheese	40	47
Cinnamon	20	25
Coffee	20	25
Vinegar	16	21
Cocoa	15	20
Oatmeal	12	18
Liquor	20	25
Corn flakes	7	13
Mayonnaise	45	50
Ground crackers	15	20
Oatmeal	18	22
Monkey	30	35
Gelatin	15	20
Water	18	23
Soda	29	35
Starch	12	15
Sour cream	18	24
Egg powder	16	20
Dry yeast	16	20
Fresh yeast	45	55
Vegetable oil	25	30
Ghee	25	30
Melted margarine	20	25
Ground black pepper	12	15
Rye flour	25	30
Ground walnuts	30	35
Ground peanuts	25	30
Ground hazelnuts	30	35
Ground almonds	30	35

Honey is often used in many dishes. This is a very allergenic product, so it is worth knowing how many grams of honey are in a tablespoon so as not to exceed its permitted dose. One spoon contains 30 g. honey, provided that it is of liquid consistency.

Tables like these help in the kitchen. They relieve women from the need to purchase unnecessary kitchen appliances and clutter up the kitchen space. This significantly saves a woman’s time, physical effort and financial resources.

How many grams are in a teaspoon: list

A teaspoon is a cutlery used for eating desserts, stirring tea, coffee or other hot drinks. The weight of the cutlery with and without a slide varies from 3 to 6 grams. The volume of the cutlery is 5 milliliters.

How many grams are in a teaspoon of the most commonly used ingredients:

Water - five.
• Salts:

  Coarse grind – ten.
  Fine grind – eight.

• Granulated sugar - eight.
• Wheat flour - eight.

Table: measures of weights of various ingredients in tea cutlery.

How many grams	Without slide (in gr.)	With a slide (in gr.)
Baking powder	5	8
Raisins	5	8
Dried mushrooms	4	7
Milk	6	9
Powdered milk	5	8
Cream	5	8
Tea	2	5
Citric acid	5	8
Jam	5	8
Protein	5	7
Rice	8	11
Perlovki	8	11
Millet cereal	8	11
Wheat cereal	8	11
Wheat flakes	2	5
Corn grits	6	9
Barley groats	6	9
Sago grains	6	9
Beans	11	15
Peas	10	14
Liquid honey	10	14
Powdered sugar	8	11
Sunflower oil	6	9
Buckwheat	8	11
butter	6	9
Flax seeds	4	7
Condensed milk	12	16
Tomato paste	10	14
Bran	1,3	4
Mayonnaise	12	17
Hercules	6	9
poppy	5	8
Condensed milk	12	17
Copper sulfate	15	20
Flaxseed oil	6	9
Cottage cheese	10	15
Cinnamon	8	11
Coffee	8	11
Vinegar	6	9
Cocoa	4	7
Oatmeal	5	8
Liquor	8	11
Corn flakes	2	5
Ground crackers	6	9
Oatmeal	5	8
Monkey	7	10
Gelatin	5	8
Soda	12	15
Starch	6	9
Sour cream	5	8
Egg powder	6	9
Dry yeast	5	8
Fresh yeast	15	18
Vegetable oil	6	9
Cottage cheese	10	15
Ghee	6	9
Melted margarine	6	9
Ground black pepper	6	9
Rye flour	5	8
Ground walnuts	10	14
Ground peanuts	8	12
Ground hazelnuts	10	13
Ground almonds	10	14
Dry rosehip	6	9
Fruit juice	5	8
Carnations	3	7
Black peppercorns	4,5	8

Important! There are four teaspoons in one level tablespoon.

How many grams are in a dessert spoon

Dessert spoons are often used in the kitchen. Their volume is 10 milliliters. But the measure of measurement is not equivalent to their volume.

Weight of the most common products and ingredients in dessert cutlery (in g):

Bulk products:

• Table salt - twenty-five.
• Bulgur - fifteen.
• Peas - fifteen.
• Barley - fifteen.
• Rice - fifteen.
• Couscous - fifteen.
• Millet groats - fifteen.
• Buckwheat – fifteen.
• Granulated sugar - twenty.
• Semolina - fifteen.
• Flour (corn, rye, wheat) – twenty.
• Powdered milk - nine.

Additives:

• Soda - twenty-four.
• Powdered sugar - twenty.
• Citric acid – fifteen.
• Baking powder for dough - five.
• Cocoa powder - fifteen.
• Ground coffee - thirteen.
• Poppy - twelve.
• Gelatin - ten.
• Mustard - nine.

Viscous consistency ingredients:

• Condensed milk - twenty-five.
• Puree - twenty-five.
• Jam - thirty.
• Bee honey - twenty-five.
• Tomato paste - twenty-two.
• Sour cream - twenty.

Solid ingredients:

• Beans - fifteen.
• Candied fruits - twenty-five.
• Walnuts - fifteen.
• Fresh cherries, cranberries, currants - twenty.
• Raspberries - ten.

Having such tables at hand, the housewife can easily create an exquisite, unique and original dish in her kitchen, even according to a multi-ingredient recipe.

Knowing the unit of measurement will help her better understand the ratio of volume and mass of all products and ingredients necessary for cooking.

How many grams of dry yeast are in a teaspoon, weight (g, g) of the serving. How many milliliters (ml) are in a teaspoon, serving size. A SMALL reference TABLE 1 WILL HELP YOU KNOW THE WEIGHT in grams and VOLUME in ml of the PRODUCT.

So, you want to find out how many grams of dry yeast are in 1 (one) teaspoon, convert teaspoons to g, gr. We will help you measure a portion of the product in grams without scales using a teaspoon . You, dear visitor to our site, only need to select the degree of filling of the spoon. What options might there be? See photo. It turns out that not everything is so simple. After all, we do not use a teaspoon for its intended purpose, as a cutlery, but are trying to use it as a measuring device that allows us to measure a certain volume. This is where we run into some problems. Depending on your “courage”, you can scoop up a very different amount with a spoon. For example:

1. Not quite complete- weight is indicated in TABLE: 4 ml
2. No slide- weight is indicated in TABLE: 5 ml
3. Little slide- weight is indicated in TABLE: 6 ml
4. Middle slide- weight is indicated in TABLE: 7 ml
5. Big slide- weight is indicated in TABLE: 9 ml
6. o-o-very big slide, the maximum of reasonable ones- weight is indicated in TABLE: 10 - 11 ml

It is quite possible that having learned what volumes of product we can measure with a cutlery and comparing them with the amount you need for a portion according to the recipe, reasonable doubts will arise about the convenience of measuring this method. Moreover, as you yourself probably understand, the accuracy of this method of measuring the amount of any product other than liquids is disgustingly low (this is a frank opinion of a specialist). You cannot measure large portions this way, not only because it is time-consuming and inconvenient, but the measurement error will be very large. Think, perhaps in your case it would be better to use a glass to measure the portion, or, in extreme cases, measure with a cup. Strange as it may seem, when measuring in glasses, the accuracy of determining portions in grams is much higher. If for some reason you are not sure which glass or cup is right for you measuring a portion of dry yeast in grams without weighing on a scale , it is useful to remember that:

1. A cut glass tumbler is smallest glass volume 200 ml(two hundred milliliters and two hundred cubic centimeters).
2. A standard glass is large glass volume 250 ml(two hundred and fifty milliliters and two hundred and fifty cubic centimeters).
3. A measuring cup is"neither this nor that", more than faceted, but less than standard glass, its volume is equal to 240 ml(two hundred and forty milliliters and two hundred and forty cubic centimeters).

By the way, not everyone has a good idea of ​​the “volumetric hierarchy of spoons.” They get confused in the “three pines”, sorry - in the “three spoons”. For order and confidence measuring food portions in grams without scales It is useful to remember that we are dealing with these volumes in milliliters:

1. Teahouse is smallest volume 5 ml. But 5 milliliters are obtained only when NO SLIDE AT ALL, but full.
2. The dining room is large volume 15 ml. But 15 milliliters are obtained only when NO SLIDE AT ALL, but full.
3. Dessert is"neither this nor that", more than a tea room, but less than a dining room, volume 10 ml. However, as you already guessed, 10 milliliters will be obtained if NO SLIDE AT ALL, but full.

ANSWERS TO THE UNSAYED QUESTIONS YOU SHOULD HAVE. Why do all sites indicate DIFFERENT amounts of how many grams of dry yeast (bread yeast) in a teaspoon? ARE THEY LYING? The objective difficulties of measuring with a teaspoon in g, g, making this method extremely inconvenient and completely inaccurate for independent measurements of the amount of product at home.

The best way to find out your weight or how to measure a serving of dry yeast in grams than direct weighing on precise scales has not yet been invented. An irrefutable, fundamental, sad and concrete fact. However, in practice, weighing small portions, even if you have scales in your kitchen (this happens by accident, I saw it myself once), is such a “headache” that a normal person will agree to get involved with weighing only “on pain of death” (figurative expression, in fact, no one has died for this reason yet). Only a very pedantic and meticulous (what a word!) person can force himself to voluntarily and not force himself to mess with the scales in order to measure out a little of the product according to the recipe. A true enthusiast of his craft, a “fanatic” of accurately measuring portions in grams.

If we put aside a certain touch of humor, without which it would be completely depressing to communicate, then the problem, by the way, is far from being a “kitchen problem”. In production, when receiving, packaging, selling, processing, storing and transporting, professionals also try to avoid weighing on scales. This procedure objectively complicates the organizational structure and incredibly effectively extends the time of any technological process, turning it into a “headache”. As practice has shown, measuring volumes is much simpler, faster and easier than weighing the product on a scale.

That's why, not only in the kitchen measuring servings of dry yeast in grams we try to "weave" without weights, but and with large quantities of product, technologists structure production operations in such a way as to “loop” weighing, bypassing it through the volume. This “loophole”, which allows us to measure the weight of a product without scales, is well known to us from physics. It’s not for nothing that smart people came up with bulk density and volumetric weight. These values, in fact, turn out to be a simple linear relationship between the volume and mass of the product. What this means in practice is that if we know the bulk density or volumetric weight of a product, then by measuring the volume we can easily calculate its mass. Let's measure the serving size with a tea, table or dessert spoon, why not? Not everyone can measure quantities in cubic meters, cubic meters, cubes and other nonsense such as buckets, barrels, cars or tanks.

In theory, everything is great, however, When using this method of measuring in practice, “sides” always arise. Volume weight turned out to be a value very sensitive to a large number of various factors. Even a slight change in the particle size of the product, storage duration, caking (read: density), not to mention a change in humidity (amount of water), immediately finds a most serious reflection in the bulk density value. It turns out that the same volume can weigh more or less depending on the variety, quality or moisture content. If you think that this has little effect on how many grams of dry yeast are in a teaspoon, then you are mistaken. It has a noticeable effect.

But even greater “discrepancies” in how many grams are introduced by our measuring instruments themselves. How much teaspoon of bread yeast is NOT the same as how much measuring spoon of the product , although the volume is declared the same, equal to 5 ml. We just try to use them as measuring spoons and it turns out really bad. After all, the shape of a teaspoon (see photo) is very similar to a small spatula. It is almost impossible to fill it clearly without a slide (you have to try very hard). And the size of the slide or top is arbitrary for everyone, just look at the photo. The picture we get is that we are firmly confident that we are measuring 5 ml with a teaspoon, but in fact we are taking some completely different volume of a portion of the product. Which? I would call this volume “unpredictable” - this is the most accurate definition. Add to this the fact that cutlery is only approximately rated by the manufacturer in terms of capacity. In fact, any spoons can only conditionally, with great stretch, be considered standard utensils. Their volume varies greatly. Or are you suggesting that the Chinese “sleep and see” how they could more accurately observe the volume of dishes in milliliters? Yeah, they’re trying especially for us, only to make it clearer to us how many grams of dry yeast are in a teaspoon.

Why then does everyone want to know? how many grams of dry yeast are in a teaspoon and measure out the portion specifically to her if “everything is so bad”? Yes because:

1. Firstly: comfortable.
2. Secondly: fast.
3. Third:"on the drum" accuracy, an error even twice does not change anything particularly, a couple of grams "here and there" does not play any role.
4. Fourth: may not know that the method is extremely crude and inaccurate.
5. Fifth: and this is the main reason - EVERYONE DOES THIS.

Reference table 1. How many grams (g, g) of dry yeast are in 1 teaspoon.

When preparing baked goods, the question always arises of how much and what kind of yeast is best to put in it and how much dry yeast to replace fresh pressed yeast if this is not indicated in the recipe.

Fresh yeast - how to tell if it's good?

Fresh yeast is very flexible, but does not stick and does not get stuck on your fingers. And they are plucked off in layers, like good homemade cottage cheese. Only in cottage cheese these layers are large, while in yeast they are small. When breaking, pieces of yeast “squeak” on your fingers.
The color is gray, with streaks of different tones, and the more yellowish-brownish the shade, the more stale the yeast.
Be sure to pay attention to the corners of the piece; they should be absolutely exactly the same as the bulk of the entire “cube” of yeast. If they are weathered, they are also stale.
And the smell of very fresh, unstagnant yeast cannot be confused with anything else.
It smells “spicy” and “bready”. When there is a sweetness in the smell, or it simply smells unpleasant, it is better not to take these.

Fresh (pressed) and dry yeast are interchangeable.

In short, 1 g of dry yeast is equivalent in weight to 3 g of live pressed yeast. That is, if your recipe specifies 30 grams of fresh compressed yeast, you can replace it with 10 grams of dry yeast (divided by 3).

According to various sources, 2 teaspoons of dry yeast is equivalent to a 25 gram piece of fresh yeast and 10 g of fresh compressed yeast is equivalent to 1 tsp. dry, which doesn’t match a little

15 g of fresh yeast is equivalent to 1 tablespoon of dry yeast granules.

Easter cakes usually use 4 grams of fresh yeast per 100 grams of flour.

In general, on bags of yeast it is usually written how much compressed yeast is equivalent and how many grams of flour is calculated, these indicators vary depending on the manufacturer, so read on the packaging.

Here is information about instant yeast that is added directly to flour:

Dr.Oetker dry instant yeast, 7g sachet. A bag is designed for 500g of flour. The content is equivalent to 21-25 g of fresh yeast, i.e. half a yeast cube. Thus, if the recipe calls for 50 g of fresh yeast, then you need about 2-2.5 bags of dry yeast.

One sachet of SAF-MOMENT 11 g corresponds to 60 grams of fresh yeast and is used for 1 kg of flour. This bag contains approximately 4 teaspoons. That is, one teaspoon of SAF-MOMENT corresponds to approximately 15 grams of fresh pressed yeast.

And remember, all varieties of yeast ferment as quickly as possible at 30°C - any hotter and the yeast will be spoiled.

Dear friends! Having wondered how to convert the amount of dry yeast into fresh, I came across this information that may be useful:

Universal table of volumes

1 glass - 240 ml. 3/4 cup = 180 ml. 2/3 cup = 160 ml. 1/2 cup = 120 ml. 1/3 cup = 80 ml. 1/4 cup = 60 ml. 1 tbsp. l. = 15 ml. 1 tsp. = 5 ml.

1 tbsp. l. = 3 tsp. 1 cup = 16 tbsp. l. 1 liter = 4 cups + 2 tbsp. l.

The ratio of weight and volume of various products

Oil 1 glass of vegetable oil = 200 gr. 1 cup butter = 240 gr. 1 tbsp. l. butter = 15 gr.

Crumbs 1 cup cake crumbs = 110 g. 1 cup dry bread crumbs = 125 gr.

Dried fruits 1 cup dried fruits (chopped) = 150 gr.

Flour, cocoa, starch 1 cup regular or self-rising flour = 140 gr. 1 tbsp. l. = 10 gr. 1 tsp. = 3 gr. 1 cup whole grain flour = 125 gr.

White sugar/brown sugar 1 glass = 200 gr./240 gr. 1 tbsp. l. = 12 gr./15 gr. 1 tsp. = 4 gr. / 5 gr.

Powdered sugar 1 cup = 120 gr. 1 tbsp. l. = 8 gr. 1 tsp. ≈ 3 gr.

Honey, corn syrup, moulis 1 glass = 320 gr. 1 tbsp. l. = 20 gr. 1 tsp. = 7 gr.

Jam 1 cup = 330 gr.

Eggs Large egg = 65 gr. and more Medium egg = 60 g Small egg = 50 g.

Yeast 1 tbsp. l. dry yeast = 10 gr. 50 gr. fresh yeast = 17 gr. (2 tablespoons without top) dry yeast.

Miscellaneous 1 cup almonds/nuts. crushed into flour = 85 gr. 1 cup nuts/almonds, chopped into crumbs = 100 g. 1 tbsp. l. nuts/almonds (crumbs) = 6 gr. 1 glass of oatmeal = 100 gr. 1 cup long grain rice = 200 gr. 1 cup round rice = 210 gr. 1 glass of salt = 200 gr. 1 tbsp. l. salt = 20 gr.

Gelatin 1 tbsp. l. = 10 gr. 1 sheet of gelatin = 4 g. 14 gr. gelatin = 3.5 sheets.

Baking powder, soda 1 package = 10 g. ≈ 1 tbsp. l. 1 tbsp. l. = 9 gr. 1 tbsp. l. without top = 8-9 g. 1 tsp. = 3 gr.

Homemade self-rising flour 1 cup self-raising flour = 1 cup plain flour + 1 tsp. baking powder. 1 kg of self-rising flour = 1 kg of plain flour + 2 packs (20 g) of baking powder.

Conversion table in % of the required number of products when changing the diameter of the tray.

Increase: from diameter 22 cm to 24 cm - 20% 22 cm -> 26 cm - 40% 22 cm -> 28 cm - 60%

Reduction: from diameter 26 cm to 24 cm - 15% 26 cm -> 22 cm - 30% 28 cm -> 22 cm - 40%

Name of products/In a tea glass/In a faceted glass/In a tablespoon/In a teaspoon Water 250 200 18 5 Peanuts, shelled 175 140 25 8 Jam 330 270 50 17 Fresh cherries 190 150 30 * Gelatin powder * * 15 5 Raisins 190 155 25 7 Cocoa powder * * 25 9 Citric acid (cr.) * * 25 8 Fresh strawberries 150 120 25 * Ground cinnamon * * 20 8 Ground coffee * * 20 7 Buckwheat 210 165 25 7 Corn flour 160 130 30 10 Liquor * * 20 7 Mac * 135 18 5 Fresh raspberries 140 110 20 * Melted margarine 230 180 15 4 Melted animal butter 240 185 17 5 Almonds (kernel) 160 130 30 10 Condensed milk * * 30 12 Powdered milk 120 100 20 5 Whole milk 255 204 18 5 Potato flour 180 150 30 10 Wheat flour (1 s.) 160 130 30 10 Hazelnut (kernel) 170 130 30 10 Ground pepper * * * 5 Strawberry puree, etc. 350 290 50 17 Fig 240 180 30 10 Sawed sugar 200 140 * * Granulated sugar 230 180 25 10 Powdered sugar 180 140 25 10 Cream 250 200 14 5 Sour cream 250 210 25 10 Baking soda * * 28 12 Vinegar * * 15 5 Salt 50 40 7 2 Oat flakes 100 80 14 4 Wheat flakes 60 50 9 2 Blackcurrant 180 130 30 * Egg powder 100 80 25 10

Since the “Eat at Home” website is still a respected publication, wouldn’t it be bad if the website could provide such information in the best traditions of professional cookbooks? Especially applicable to modern products..

If anyone agrees with this idea, maybe it makes sense to vote?

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Dry yeast are a necessary ingredient for every housewife. They are divided into instant and active yeast. The first type of yeast is used for baking bread; it dissolves without soaking. Active yeast requires soaking. Dry yeast can be stored for 1-2 years. They are more resistant to external influences. They do not need to be stored in the refrigerator.

Amount (in grams) of dry yeast in various utensils and containers

Sometimes we need a certain amount of a given product, but it often happens that we don’t have special scales at hand. In this case, ordinary kitchen utensils, which are always found in every housewife’s kitchen, will come to the rescue.

Below is a table by which you can determine how many grams of dry yeast are contained in various cutlery and containers.

In a tablespoon - 8 g (with a slide - 11 g)

In a teaspoon - 3 g (with a slide - 4 g)

A few facts about using dry yeast

• This product has the following beneficial properties: the presence of protein (up to 60%), amino acids (10%), minerals (potassium, phosphorus, magnesium), vitamins B (for those suffering from the nervous system, improves sleep, alleviates apathy), dietary supplement, which is necessary for adequate body work.
• It is useful to use yeast if you have decreased tone of the gastrointestinal tract, if you have peptic ulcer disease or gastritis.
• If you suffer from anemia, then dry yeast is necessary.
• Dry yeast is also considered an excellent ingredient for preparing hair growth products to provide beauty and strength. To do this, you should mix about 2 teaspoons of yeast with warm water. After an hour, add 2 tbsp to the contents. spoons of honey and a little kefir. Mix everything and distribute it over the entire length of your hair. After about an hour, rinse with warm water.