Comments on: Baking recipe abbreviations https://bakeschool.com/baking-abbreviations/ A website dedicated to baking and the science of baking Thu, 24 Feb 2022 00:27:20 +0000 hourly 1 https://wordpress.org/?v=6.8.3 By: Janice https://bakeschool.com/baking-abbreviations/comment-page-1/#comment-25788 Sat, 06 Feb 2021 16:12:35 +0000 https://bakeschool.com/?p=23225#comment-25788 In reply to Pete.

Thanks for your comment! I will modify the text to reflect that! In Canada, all our packaging uses a capital L for litres and mL for millilitres. From a science perspective, the international conventions for litre is the capital L and also l. Most scientists adopted the capital L to avoid any confusion between l and 1. It used to be that millilitres were abbreviated with a little m and a little l but the l was cursive font to avoid any confusion with the number 1. All that to say that the little l is still widely used, even though the scientific community made a push for the capital L.

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By: Pete https://bakeschool.com/baking-abbreviations/comment-page-1/#comment-25769 Sat, 06 Feb 2021 09:17:59 +0000 https://bakeschool.com/?p=23225#comment-25769 It would be unusual here in Europe to see millilitres written with a capital L. It’s pretty much universally written ‘ml’. 👍

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