TRUST & SCIENTIFIC RIGOR

Calculation & Nutrition Methodology

How CookingWithGuru.com calculates density-aware conversions, baker percentages, macronutrient splits, and recipe scaling.

1. Density-Aware Volume-to-Weight Conversions

Generic converters assume all food items have the same density as water (1.00 g/ml). Cooking With Guru maintains an explicit database of specific ingredient density ratings (ρ) measured in grams per milliliter (g/ml).

Mass (g) = Volume (ml) × Density (g/ml)

Reference values are benchmarked against USDA FoodData Central and King Arthur Baking laboratory weight standards (e.g. All-Purpose Flour = 125g/cup, Granulated Sugar = 200g/cup, Honey = 336g/cup).

2. Baker’s Percentage Anchor System

In baker’s percentages, the sum of all wheat and alternative flours is defined as the 100% anchor reference. All liquids, salt, yeast, and inclusions are calculated as direct percentages of that flour weight.

Ingredient Weight (g) = Total Flour Weight (g) × (Baker % / 100)

3. USDA FoodData Central Nutrition Sources

Nutritional data for ingredients is pulled from official USDA FoodData Central standard reference datasets. Values are stored per 100g basis and dynamically adjusted for scaled portion sizes.