Syrup: °Brix and Baumé
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.
Gelling agent calculator: gelatine, agar, 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.
How we calculate
- Per kilogram of mass we use: gelatine 8, 12 or 18 g, agar 2, 5 or 10 g, pectin NH 6, 10 or 15 g (soft, medium, firm).
- Gelatine of another strength is converted with the square root of the Bloom ratio: weaker gelatine needs more.
- Bloom gelatine in five times its weight of cold water and dissolve it warm, not boiling; agar must boil for 1–2 minutes; mix pectin NH with sugar first.
Frequently asked questions
How much does a gelatine sheet weigh?
Most sheets weigh 1.7–2 g (Gold, about 200 Bloom); we count 2 g. Check the pack.
Can I swap gelatine for agar 1 : 1?
No. Agar is several times stronger, its gel is more brittle and does not melt in the mouth, so use the calculator's amount and always boil it.
The app goes further
In the app the pastry assistant explains how to swap the gelling agent in your recipe, and My recipes work out the cost and allergens.
Start for freeA free account: the trailer and first lesson of every course, no card needed.
More tools
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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.