Culinary Arts & Commercial Baking
Professional baking formulas specify ingredients by weight (mass) for foolproof consistency, but commercial kitchens, dispensers, and measuring vessels measure volume in litres or millilitres.
Because milk is denser than water, 2.5 kg produces 70 mL less volume than 2.5 kg of water. Overlooking density causes dough hydration imbalances and dry crumb structure.