Pan Sizes: Weighing The Grams

Baking pan sizes vary, and the amount of batter they can hold is dependent on their volume. The volume of a pan can be calculated by filling it with pre-measured water, or by using the formula for the volume of a cylinder or rectangular cuboid. The weight of the batter can be measured in grams or ounces.

When substituting a different pan size in a recipe, it is important to keep the batter depth the same as in the original recipe to avoid changing the baking time and temperature. A larger pan will result in a shallower batter and a shorter baking time, while a smaller pan will create a deeper batter and lengthen the baking time.

How to calculate the volume of a pan

To calculate the volume of a pan, you need to know its length, width, and height. The volume of a pan is important as it helps determine the right amount of ingredients to use, ensuring the food is cooked evenly and preventing overflow.

The formula for calculating the volume of a pan is:

> V = l x w x h

Where:

> V = volume of the pan (cubic units)

> l = length of the pan (units)

> w = width of the pan (units)

> h = height of the pan (units)

For example, if you have a pan with a length of 5 units, a width of 3 units, and a height of 2 units, the volume of the pan would be:

> V = 5 x 3 x 2 = 30 cubic units

So, the volume of this pan is 30 cubic units.

It's important to note that the formula assumes the pan has a rectangular or square shape. If you're working with a round pan, the formula is slightly different:

> V = π x r² x h

Where:

> V = volume of the pan (cubic units)

> π = 3.14 (or use a calculator)

> r = radius of the pan (distance from the centre to the edge)

> h = height of the pan (units)

Additionally, if you're working with a cake pan, there are online cake pan converters that can help you calculate the volume and adjust recipes accordingly. These converters take into account the shape and size of your pan and provide conversions for different pan sizes.

Remember, when calculating the volume of a pan, always use consistent units (e.g. inches or centimetres) throughout your calculations to ensure accurate results.

Converting pan sizes for cakes

Baking pans come in a wide range of sizes and shapes, from round cake pans to loaf pans. The size of the pan is important because different pans hold different capacities (volumes) of batter. This must be taken into account when substituting one pan size for another in a recipe.

If you use a larger pan than the recipe calls for, the batter will be shallower and will bake more quickly. Conversely, if you use a smaller pan, the batter will be deeper and will take longer to bake.

To determine the pan's volume (how much batter it will hold), you can fill it with pre-measured water, one cup at a time, until the pan is filled to the brim.

• Round pans: 6x2 inches (15 x 5cm) = 4 cups (960ml); 8x2 inches (20 x 5cm) = 6 cups (1.4 litres); 9x2 inches (23 x 5cm) = 8 cups (1.9 litres)
• Square pans: 8x2 inch square (20 x 5 cm) = 8 cups (1.9 litres); 9x2 inch square (23 x 5 cm) = 10 cups (2.4 litres); 10x2 inch square = (25 x 5 cm) = 12 cups (2.8 litres)
• Rectangular pans – 2 inches (5 cm) tall: 11x7 inches (28 x 18 cm) = 10 cups (2.4 litres); 13x9 inches (33 x 23 cm) = 14 cups (3.3 litres)
• Springform pans: 9x 2.5 inches (23 x 6 cm) = 10 cups (2.4 litres); 10x 2.5 inches (25 x 6 cm) = 12 cups (2.8 litres)
• Bundt pan – volume varies because of different designs: 10x3 inch (25 x 8 cm) = 10-12 cups (2.8 litres)
• Tube pan: 9x3 inches (23 x 8 cm) = 12 cups (2.8 litres)
• Jelly roll pans – 1 inch (2.5 cm) tall: 10x15 inches (27 x 39 cm) = 10 cups (2.4 litres); 12x17 inches (32 x 44 cm) = 12 cups (2.8 litres)
• Loaf pans – about 3 inches (8 cm) tall: 8x4 inch (20 x 10 cm) = 4 cups (960 ml); 9x5 inch (23 x 13 cm) = 8 cups (1.9 litres)

When substituting cake pans, it is important to keep in mind that the baking time may need to be adjusted. Even if the volume of batter remains the same, the dimensions of the baked good will change. Therefore, it is recommended to keep a close eye on the oven and begin checking for doneness earlier than the recipe states.

To determine the ideal pan substitution, you can use the following formula: (Volume of the Pan Size you want to use) divided by (Volume of the Pan Size given in the recipe). This will help you adjust the recipe accordingly and ensure the batter depth remains the same as in the original recipe.

For example, an 8x8 inch (20 x 20 cm) square pan (which is 64 square inches) can be substituted for a 9 inch (23 cm) round pan (which is 63.5 square inches) without changing the baking time or oven temperature.

If the new pan makes the batter shallower, you will need to shorten the baking time and raise the oven temperature slightly to prevent over-browning. Conversely, if the new pan makes the batter deeper, you will need to lengthen the baking time and lower the oven temperature to allow the batter to cook through without over-browning.

Adjusting baking time for different pan sizes

Baking is a delicate process that relies on chemistry, but it also requires judgement and common sense. When adjusting a recipe for a different pan size, the depth of the batter is more important than the size of the pan. Here are some tips to help you adjust baking time and temperature for different pan sizes:

• Read your recipe to find the recommended pan size, then calculate the volume of that pan. You can do this by filling the pan with water to the 2/3 mark and measuring the water into a cup.
• Calculate the volume of the pan you'll be using. If the pans hold comparable quantities of batter, you shouldn't have to make any further adjustments.
• If you've reduced the depth of your batter, it will bake more quickly. Increase the oven's temperature by 5 to 10 degrees Celsius to allow it to brown properly.
• If you've increased the depth of the batter, it will bake more slowly. Extend the baking time by 5 to 8 minutes, and be prepared to reduce your oven temperature if the cake browns too quickly.
• If you're moving from a small pan to a sheet pan but maintaining the same depth of batter, keep the temperature the same. However, large sheet pans can take slightly longer to bake in the middle, so you may need to use heating cores to conduct heat into the middle section.
• If you're making a drastic change, such as transferring your batter to a Bundt pan, look up the recommended baking times for your pan. Bundt pans speed up baking, but they often require longer baking times or lower temperatures.
• Remember that all cakes are not created equal. Light and frothy sponge cakes tend to bake faster than dense butter cakes and will be more affected by changes in pan size.
• Keep in mind that not all pans are created equal either. Dark pans transfer heat more effectively than light-colored pans, so if your new pan is darker, reduce the temperature to compensate.

Now, let's apply these principles to specific pan size adjustments:

• If your recipe calls for an 8-inch cake pan and you only have a 9-inch, increase the oven temperature by 25 degrees Fahrenheit and decrease the bake time by a quarter.
• In the case of a summer recipe for Plum-Upside Down Cake that calls for a 10-inch pan, but you only have a 9-inch, lower the temperature to 325 degrees Fahrenheit and bake for an additional 15 minutes or until done.
• If your pan substitution results in a shallower batter depth than the original recipe, raise the temperature and decrease the baking time.
• Conversely, if your pan makes the batter deeper, lower the temperature and increase the baking time.

In summary, when adjusting baking time and temperature for different pan sizes, focus on maintaining the same depth of batter as the original recipe. Calculate the volume of both the recommended and substitute pans, and adjust the temperature and time accordingly. Additionally, consider the type of cake and the colour of the pan, as these factors can also impact baking time and temperature.

Calculating the right amount of dough for your pan

The best way to calculate the right amount of dough is to do a little bit of math. You'll need to know the volume of the pan you want to use and the weight of your dough.

Calculating the volume of your pan

To calculate the volume of a rectangular or square pan, simply multiply the length, width, and height of the pan in inches. For example, an 8" x 3.5" x 3" pan has a volume of 84 cubic inches (8 x 3.5 x 3 = 84).

For a circular pan, you'll need to calculate the area of the circle and then multiply it by the height of the pan. To calculate the area of a circle, multiply the radius (half the diameter) by itself and then by π (pi), which is approximately 3.14. So, for a circle with a radius of 4.5", the area would be 20.25 x 3.14 = 63.5 square inches. If the pan is 3" tall, the volume would be 63.5 x 3 = 190.5 cubic inches.

Calculating the weight of your dough

The weight of your dough is the total weight of all the ingredients that went into it. You can calculate this by adding up the weights of each ingredient. Alternatively, you can simply weigh your dough once it's finished mixing or rising.

Determining the right amount of dough for your pan

Once you have the volume of your pan and the weight of your dough, you can calculate the right amount of dough to use. One way to do this is to calculate the grams per cubic inch of your dough. To do this, divide the weight of your dough by the volume of the pan you usually use. This will give you a constant ratio that you can use for any pan.

For example, if your original recipe pan size is 8" x 3.5" x 3" (84 cubic inches) and the weight of your dough ball is 450 grams, your grams per cubic inch would be 450 / 84 = 5.35.

Now, if you want to use a different pan, simply multiply the volume of the new pan by your grams/cubic inch ratio. For example, if your new pan size is 9" x 4" x 4" (144 cubic inches), you would need 144 x 5.35 = 770 grams of dough.

So, to increase your recipe to fit the new pan, you would multiply each ingredient by 770 / 450 = 1.71. For example, if your recipe calls for 300g of flour, you would use 300 x 1.71 = 513g of flour for the new pan.

Common dough weights for different pans

• Small loaf pan (8.5" x 4.5" x 2.75"): 450-550g
• Medium loaf pan (9.25" x 5.25" x 2.75"): 800g (considered "standard")
• Large loaf pan (10" x 4.5" x 3"): 900-1100g
• Small pullman pan (4.2" x 7.7" x 4.4"): 450g
• Standard pullman pan (9" x 4" x 4"): 750-850g
• Large pullman pan (13" x 4" x 4"): 900-1000g
• Extra-large pullman pan (13.58" x 5.39" x 4.72"): 1100-1200g

Converting cup measurements to grams

The number of grams in a cup varies depending on the ingredient being measured. For example, a cup of flour weighs around 125 grams, while a cup of sugar is around 200 grams. This is because different ingredients have different densities.

When converting cup measurements to grams, it is important to consider the density of the ingredient in question. The formula for converting cups to grams is:

> grams = cups × 236.588 × ingredient density (in g/ml or g/cm³)

For example, to convert 3 cups of all-purpose flour to grams, you would multiply 3 by 236.588 and by the density of all-purpose flour (0.529 g/cm³). So, the calculation would be:

3 × 236.588 × 0.529 = 375.5 grams

• Granulated sugar: 1 cup = 200 grams
• Powdered sugar: 1 cup = 121 grams
• Butter: 1 cup = 227 grams
• All-purpose flour: 1 cup = 125 grams
• Bread flour: 1 cup = 130 grams

Using gram measurements instead of cup measurements ensures accuracy in your baking. It also helps to prevent issues that can arise from the varying cup sizes used in different countries.

Frequently asked questions