A Word about Conversions

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
All measurements in this book are presented in both metric and U.S. measurements, with the metric units displayed first. All units of measure have been rounded off to a degree that is appropriate for the confectioner using them under that circumstance. For instance, in most formulas the confectioner would not need to scale heavy cream or sugar to a quarter-of-an-ounce measurement but would use single-ounce increments; so when converting from grams to ounces, the units are generally rounded to the nearest ounce. Only when the amount of an ingredient is extremely crucial, as with baking soda or spices, is the ounce measurement given with greater accuracy.