The difference between wet and dry measurements
Accurate measurements ensure you rise to the occasion when baking. Understanding the key differences between wet and dry measurements ensures perfect textures and flavours every time.
Let’s look at the difference between wet measurements and dry measurements and how you can enhance and simplify your baking process.
What are wet measurements?
Wet measurements are wet or liquid ingredients, such as water, milk, oil, and honey.
In baking, you measure wet ingredients using measuring jugs or cups designed specifically for liquids.
You’ll find that these jugs and cups have a spout for ease of pouring and markings that allow you to visually measure exact ingredient quantities.
Here is an image of a glass measuring jug, clearing showing the markings for ml and litres and the conversion for pints.
For wet ingredients, always measure at eye level to get an accurate pour.
You see, liquid in a measuring jug creates a curved surface, known as the meniscus. To get an accurate measurement, bend down so your line of sight is at the level of the measurement mark and the bottom of the meniscus (bottom of your wet ingredient) aligns with the line.
Inaccurate wet measures can result in your bread dough or scroll dough being sticky and not rising properly.
What are dry measurements?
Dry measurements are dry ingredients like flour, sugar, salt, and spices.
When you bake, you measure dry ingredients using dry measuring cups or spoons, which are designed to hold the exact amount of the ingredient when levelled off with a straight edge.
Once levelled off, you simply add the exact measure of each dry ingredient to your recipe.
Here is an image of a baker scooping a cup of flour with a measuring cup.
You would then run the back of a knife across the top of the cup to level off the flour, giving you exactly one cup of flour.
Key difference between wet and dry measures
This table summarises the key difference between wet and dry measurements, for your reference.
| Aspect | Wet Measurements | Dry Measurements |
|---|---|---|
| Measuring tools | Measuring jugs with spouts and clear markings | Measuring cups/spoons with flat tops |
| Method | Fill to the exact marking, consider the meniscus | Scoop and level with a straight edge |
| Consistency | Used for liquids that flow and settle evenly | Used for loose or granulated dry materials |
The challenge with mixing wet and dry measurements
Using the wrong tools can cause inaccuracies.
For example, measuring flour in a liquid jug might pack the flour too densely, resulting in more flour than intended.
And measuring liquids in measuring cups can lead to spills or overflow in ingredients, leading to incorrect measurements. Dry cups also lack the meniscus line, leading to incorrect measures when judging from above.
Why this matters for bakers
If you’re a commercial baker or run a cafe or food service business and make your own bread dough, then you’ll know how important getting wet and ingredients right is.
When making bread doughs, incorrect measurements can lead to overly wet doughs or dense, dry results.
We understand your concerns:
- Finding skilled staff, retaining them and the costs of labour
- How to come up with new and delicious products that delight your customers
- Ingredient sourcing and storage
- Logistics, space, and investing in a full bakery set-up.
At Suprima Bakeries, we understand these struggles and want to change the game by offering bakeries across the country a better, faster, and more cost-efficient alternative to traditional baking processes.
Introducing Frozen Dough
“It’s fresh dough made from scratch and snap frozen”
Fresh dough is a simple concept. We make bread doughs from scratch, snap freeze and then deliver to your door. All the mixing is done so you don’t have to worry about consistency and texture.
Thaw, Create, Proof, Bake. It is that simple!
All Suprima dough products will arrive at your store in a carton. When you need to use them, simply remove from your freezer, thaw, and bake fresh!
