Brix Converter
Brix measurement is essential for sorbet formulation. This tool converts between different sugar measurements and helps adjust recipes to target Brix.
Understanding Brix
Section titled “Understanding Brix”Degrees Brix (°Bx) = grams of sucrose per 100 grams of solution
| Brix | Meaning | Texture Result |
|---|---|---|
| 25° | 25g sugar per 100g total | Very icy |
| 28° | 28g sugar per 100g total | Firm sorbet |
| 30° | 30g sugar per 100g total | Optimal sorbet |
| 32° | 32g sugar per 100g total | Soft sorbet |
| 35°+ | 35g+ sugar per 100g total | Won’t freeze properly |
Interactive Brix Calculator
Section titled “Interactive Brix Calculator”25.0° Brix
Too low — icy
Target Brix by Product
Section titled “Target Brix by Product”| Product | Target Brix | Range |
|---|---|---|
| Fruit sorbet | 28–30° | 27–32° |
| Citrus sorbet | 27–29° | 26–30° |
| Creamy sorbet | 26–28° | 25–29° |
| Granita | 15–18° | 14–20° |
Manual Calculations
Section titled “Manual Calculations”Calculate Brix from Recipe
Section titled “Calculate Brix from Recipe”Brix = (Sugar Weight / Total Weight) × 100Example:
- Sugar: 150g
- Total base: 600g
- Brix = (150 / 600) × 100 = 25°
Sugar Needed for Target Brix
Section titled “Sugar Needed for Target Brix”Sugar = (Target Brix × Total Weight) / 100Example:
- Target: 30° Brix
- Total base: 600g
- Sugar = (30 × 600) / 100 = 180g
Brix Adjustment Guide
Section titled “Brix Adjustment Guide”Raising Brix (Base Too Low)
Section titled “Raising Brix (Base Too Low)”| Current | Target | Per 500g Base: Add |
|---|---|---|
| 25° | 28° | 20g sugar |
| 25° | 30° | 36g sugar |
| 26° | 30° | 27g sugar |
| 27° | 30° | 21g sugar |
Lowering Brix (Base Too High)
Section titled “Lowering Brix (Base Too High)”| Current | Target | Per 500g Base: Add |
|---|---|---|
| 35° | 30° | 83g water |
| 33° | 30° | 50g water |
| 32° | 30° | 33g water |
Using a Refractometer
Section titled “Using a Refractometer”Reading Tips
Section titled “Reading Tips”- Calibrate first — Use distilled water (should read 0°)
- Temperature matters — Standard is 20°C / 68°F
- Clean between readings — Rinse with distilled water
- Use enough sample — Cover entire prism
- Wait for equilibration — 30 seconds before reading
Temperature Correction
Section titled “Temperature Correction”Most refractometers are calibrated for 20°C. Adjust readings:
| Sample Temp | Correction |
|---|---|
| 15°C | -0.3° |
| 20°C | 0 |
| 25°C | +0.3° |
| 30°C | +0.6° |
Common Fruit Brix Values
Section titled “Common Fruit Brix Values”Natural sugar content before adding sugar:
| Fruit | Natural Brix | Notes |
|---|---|---|
| Strawberry | 6–9° | Varies by ripeness |
| Raspberry | 9–11° | Relatively high |
| Blueberry | 12–15° | High sugar |
| Peach | 10–14° | Varies widely |
| Mango | 14–18° | Very sweet |
| Passion fruit | 12–16° | High acid balances |
| Orange | 10–14° | Moderate |
| Lemon | 6–8° | Low sugar, high acid |
| Watermelon | 9–12° | Mostly water |
| Apple | 11–15° | Varies by variety |
Calculation Example
Section titled “Calculation Example”Strawberry sorbet target: 29° Brix
Starting materials:
- 500g strawberry purée at 8° Brix = 40g sugar content
Solve directly for the sugar to add:
x = (29·500 − 100·40)/(100−29) = 148 g sugar → final 188 g / 648 g = 29.0%.
Quick Reference: Sugar Addition Table
Section titled “Quick Reference: Sugar Addition Table”For 500g fruit purée at 10° Brix (50g natural sugar):
| Target Brix | Total Sugar Needed | Sugar to Add |
|---|---|---|
| 26° | 176g | 126g |
| 28° | 194g | 144g |
| 29° | 204g | 154g |
| 30° | 214g | 164g |
| 32° | 235g | 185g |