Calculator for sugar concentrates dilution
This calculator helps you to determine how many liters of water you must add to the concentrated syrup to get an aqueous solution of proper sucrose concentration.
Example: if 100 grams of 62 °Bx sugar syrup dilute with 540 grams of water we get the solution of 9.7 °Bx.
|Syrup (concentrate) sweetness||°Bx (grams of sucrose in 100 grams of aqueous solution)|
|Mixing ratio||1: parts of water|
The sweetness of final solution: °Bx (grams of sucrose in 100 grams of aqueous solution)
Recommended refractometers for concentrate:
Recommended refractometers for final solution:
The degree Brix (°Bx)
Degrees Brix (sign °Bx) are used for measuring of sweetness of the aqueous solution. It can be measured by using a saccharometer (hydrometer designed for sugar measuring), by saccharimeter (polarimeter designed for sugar measuring) or better using by a refractometer (you consume only a few drops of solution). If you measure value 25 °Bx it means that in the 100 g of aqueous solution is dissolved 25 g of sucrose. In other words, in 100 g of aqueous sucrose solution is 25 g of sucrose and 75 g of water. That is why is sometimes used the percent sign (%) as a unit because the sucrose content is a sucrose percentage by weight.
The usual concentrations of selected substances (fruits, vegetable, berries etc.)
|Metalworking emulsions||0 to 7||Rowan fruit||14|
|Beer wort||0 to 20||Semi-plums||15 to 18|
|Tomato juice||3 to 6||Prunus domestica Durancie||15 to 22|
|Peach juice||6 to 12||Dairy beverages||16 to 21|
|Orange juice||6 to 13||Plum||18 to 22|
|Apricots||8 to 11||Common juniper - berries||30|
|Sour cherry||8 to 18||Sorbets||25 - 32|
|Pears||8 to 22||Fruit juice concentrates||42 to 68|
|Damson (Prunus domestica insititia)||9 to 14||Condensed milk||52 to 68|
|Mirabelle plum (Prunus domestica syriaca)||10 to 15||Vegetable oil||57 to 90|
|Cherry||10 to 18||Sugar syrup||58 to 80|
|Great yellow gentian (bitter root) - root||10 to 25||Maple syrup||66|
|Apple juice, carbonated soft drinks||10 to 22||Fruit preserve, Jam, Jelly, Marmalade||60 to 70|