Food & hospitality
Sugar syrup concentration Calculator
Calculate water addition or evaporation to reach a sugar mass fraction. This free sugar syrup concentration calculator shows the calculation and its assumptions so you can compare your own figures.
Your results
Calculate water addition or evaporation to reach a sugar mass fraction.
Calculated outcomes
- Total G
- 1,500 g
- Target Water G
- 500 g
- Water To Add G
- 0 g
Assumptions and estimates
- Method: Target water = sugar ÷ target sugar fraction − sugar. Compare target water with current water to find addition or evaporation.
- Assumes all sugar remains and only water changes. Sugar mass fraction approximates Brix only for a pure sucrose solution; other dissolved solids and food safety are excluded.
Useful next steps
- Use Compare options to test an alternative side by side.
- Copy, print or download a record of this calculation when you need one.
Reports open your email app addressed to s@s1.ie with the public page address only. Your inputs are never added.
How the sugar syrup concentration calculation works
Target water = sugar ÷ target sugar fraction − sugar. Compare target water with current water to find addition or evaporation.
Assumes all sugar remains and only water changes. Sugar mass fraction approximates Brix only for a pure sucrose solution; other dissolved solids and food safety are excluded.
Using this calculator
- Enter your own figures in the labelled inputs. Keep the currencies, units and time periods consistent.
- Choose any applicable rate profile, pattern or assumption shown for this tool. Open additional inputs when relevant.
- Review current sugar percent and water to evaporate g, then read the stated assumptions and eligibility conditions before using the result.
Worked example
This is a static example using illustrative inputs, not facts about you or today’s date. The displayed eligibility selections and assumptions apply only to this example.
See example inputs
- Sugar mass (g)
- 500
- Water mass (g)
- 1000
- Target sugar mass percentage (%)
- 50
- Current Sugar Percent
- 33.33%
- Water To Evaporate G
- 500 g