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Accurate Measurements

Appears in
Sweet Studio

By Darren Purchese

Published 2012

  • About
The recipes in this book have been developed using the metric system. Some of my recipes rely on particular chemical reactions that will only occur if ingredients have been measured accurately. Therefore the imperial equivalents listed in this book can be approximations only, as the metric and imperial systems are fundamentally incompatible; metric is based on a decimal system (units of 10) and imperial measures are based on ½, ¼, ⅛, 1/16 and 1/32. It is particularly difficult to give accurate imperial equivalents for measurements of less than 30 g (approximately 1 ounce).

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