Syrup making

[BakingBee]

Hi, I am a newbie and so glad to find this useful forum.

Recently I got a recipe from my friend. In it I have to boil sugar & water (2.2 : 1) to a thick syrup and it mentioned that 'boil to 72-73 on the refractometer'. I don't have a refractometer'. What can I do? What does that mean?

Any advice? Thanks!

[miladyinsanity]

Does it say degrees Brix or Baum?

[Patrick S]

Hi, I am a newbie and so glad to find this useful forum.

Recently I got a recipe from my friend.  In it I have to boil sugar & water (2.2 : 1) to a thick syrup and it mentioned that 'boil to 72-73 on the refractometer'.  I don't have a refractometer'.  What can I do?  What does that mean?

Any advice?  Thanks!

←

I don't use a refractometer, but my understanding is that a reading of 72-73 Bx indicates a solution that is 72-73% sucrose. If that is the case, you don't necessarily need a refractometer. The temperature of the boiling syrup will tell you the sucrose concentration. At sea level, the boiling point of a sucrose solution at will be 222F at 70% sucrose, and 227F at 75% sucrose. So mix your sugar and water, boil until you get to 222-227F as measured on a thermometer, and you should have a syrup that is 70-75% sucrose.

[BakingBee]

[Thanks Pat, I would like to know more about it. Can you recommend where I can learn more about the theory behind (i.e.which temp at which level of sucrose, etc)?

Besides, will it make any different if I changed the proportion of water and sugar?

[Wendy DeBord]

I plead total ignorance to using a refactometer.........never had one in my hands, I don't do anything with syrups. BUT isn't there a chart that breaks down the proportions of sugar to water (with-out using a refactometer).........I thought in either Gisslen, Frieberg or the CIA book? There must be something similar you can find online.

[Patrick S]

[Thanks Pat, I would like to know more about it.  Can you recommend where I can learn more about the theory behind (i.e.which temp at which level of sucrose, etc)? 

Besides, will it make any different if I changed the proportion of water and sugar?

←

Last question first -- I don't think it matters if you start out with too much water. You can make a 70% sucrose syrup from a 60% sucrose syrup, or a 10% syrup, etc. No matter what ratio of sugar to water you start out with, the boiling temperature will tell you when you've reached the right concentration. As far as the theory goes, if you're asking for a physical explanation of the relationship between boiling temperature, sucrose concentration, and refractice index (what a refractometer measures), I'm not much help. What I can do is refer you to this page, which lists the boiling points of sucrose solutions from 40-95% sucrose.

[scott123]

Nice chart Patrick!

[BakingBee]

Thanks a lot, Patrick! The info that you provided is very helpful!!!

[qrn]

], which lists the boiling points of sucrose solutions from 40-95% sucrose.

Not sure of the adjustment for altitude...At 5500 ft B/P is 202º. so would temps be 10º less than chart???

Bud

[Patrick S]

], which lists the boiling points of sucrose solutions from 40-95% sucrose.

Not sure of the adjustment for altitude...At 5500 ft B/P is 202º. so would temps be 10º less than chart???

Bud

←

I think so, but I'm not totally sure how altitude affects the relationship between temperature and sucrose concentration. Assuming the temps should be changed the same way that the boiling point changes, you can use this boiling point calculator to determine the appropriate correction for your altitude.

[schneich]

thanks for the great chart!