Gelatine, agar and pectin
Enter the weight of the mass and the set you want: the calculator shows how much gelatine (also in sheets), agar or pectin NH you need.
Syrup calculator: °Brix, Baumé and density
Enter the sugar and water: the calculator shows the °Brix, degrees Baumé and density, and how much sugar or water to add for the syrup you want.
How we calculate
- °Brix is the share of sugar in the syrup's weight: sugar ÷ (sugar + water) × 100.
- Density and degrees Baumé come from the °Brix using the standard sucrose table at 20 °C (approximately).
- For a target °Brix: sugar = weight × (target − now) ÷ (100 − target), water = weight × (now − target) ÷ target.
Frequently asked questions
What is a 30° Baumé syrup?
The classic soaking syrup: 1 litre of water and 1.35 kg of sugar, about 57 °Brix.
Which syrup for soaking a sponge?
Often 1 : 1 (50 °Brix) or a lighter 30–40 °Brix so the sponge is not too sweet; add flavour with alcohol or citrus.
The app goes further
In the app guided baking leads you step by step, and the assistant helps when a syrup crystallises or will not thicken.
Start for freeA free account: the trailer and first lesson of every course, no card needed.
More tools
Sugar cooking stages
Enter the temperature from your thermometer and your altitude: the calculator shows the sugar stage and what it is for.
Baker's percentages
Enter the dough's ingredients: the calculator shows each as a percentage of the flour and scales the recipe to a new total weight.