We are committed to providing our readers with accurate, precise, and internationally recognized recipe measurements. To ensure consistency and adherence to global culinary standards, all recipes featured in our magazine use the metric system for ingredient quantities.
In our recipes, you will find ingredients measured in the following units:
- Grams (g): This metric unit of mass is used to measure dry ingredients, such as flour, sugar, and cocoa powder. Grams provide a precise measurement that ensures consistent results in baking.
- Milliliters (ml): This metric unit of volume is used to measure liquid ingredients, such as water, milk, and oil. In some cases, we may also use liters (L) for larger quantities.
- Tablespoons (tbsp) and teaspoons (tsp): While not strictly metric units, tablespoons and teaspoons are widely used in conjunction with the metric system. In our recipes, a tablespoon is equivalent to 15 milliliters, and a teaspoon is equivalent to 5 milliliters.
We understand that some of our readers, particularly those in the United States, may be more familiar with the imperial system, which uses units such as ounces (oz), pounds (lbs), and cups. However, we have chosen to use the metric system to align with international culinary practices and to provide a consistent, precise measurement standard for all our recipes.
If you have any questions about the measurement system used in Pastry Arts Magazine, please don't hesitate to reach out to our customer support team at
www.pastryartsmag.com/contact.