Raw Sugar
Raw sugar weighs 200g per cup, the same as granulated white sugar. The large crystals contain a thin coating of molasses, giving a mild caramel flavor. It dissolves more slowly than refined sugar, which can affect cookie texture — expect slightly crunchier results. Works well as a finishing sugar sprinkled on top of muffins and scones before baking. Store in an airtight container to prevent clumping. Can be swapped 1:1 for granulated sugar in most recipes.
02 // FULL CONVERSION TABLE
03 // WHY IT MATTERS
If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.
A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.
Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.
The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.