Brix Calculation and Formulas Guide
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ScribdTranslationsBrix Calculation and Formulas Guide
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ScribdTranslationsFormulation - Brix Degrees - Yield
FORMULATIONS
Formulations are used in the workplace to standardize products, in order for the client
always find the product with the same characteristics and can meet your demands. Additional
With this, costs can be controlled as the exact quantities for production will be specified.
determined product.
The most common types of formulations are as follows:
Where the exact amount to be added of each ingredient is specified or depending on the quantity of another:
Hamburger Formulation
INGREDIENTS CANT.
Pork 300 g
Beef 500 g
Pork fat 200 g
Nitrites 0.3 g/kg Meat
Salt 20 g/kg Meat
Phosphate 3 g/kg Meat
Smoke 6 g/kg Meat
Garlic 4 g/kg Meat
Pepper 2 g/kg Meat
Water 100 g/kg Meat
Plant protein 10 g/kg Meat
Hamburger condiment 15 g/kg Meat
Cumin 1.5 g/kg Meat
Others may be expressed in percentages, where the amounts are expressed in percentages:
Antipasto formulation
INGREDIENTS %
Tomato 100
Salt 5
Sugar 10
Garlic 0,1
Vinegar 4
Basil 0.8
Oil 0.5
Vegetables 5
nutmeg 0.8
Nails 0.1
Paprika 3
Tuna 15
BRIX DEGREES
Brix degrees measure the amount of soluble solids present in food expressed as a percentage of
sucrose. Soluble solids are composed of sugars, acids, salts, and other compounds.
water-soluble substances present in the juice of food cells. They are determined using a
calibrated refractometer at 20 ºC.
The measurement of Brix degrees helps us know how much to concentrate a food or what amount of
sugar I should add so that it always has the same flavor. This measurement can be made through
of a refractometer.
°Brix = percentage of sugar present in a solution. It also represents the relationship between the mass of sugar.
and the volume of the solution (g/ml) (Kg/L)
Brix degrees can be calculated using the following formula:
(X * 100) / V1
Where:
X= Amount of sugar to be added
percentage of sugar dissolved in the solution
Volume of the solution
Example: What are the brix degrees of a solution that has 25g of sugar in 100ml of water?
°Brix = (25 * 100) / 100
°Brix= 25
2. To calculate the amount of sugar to be added to a product, we have the following formula:
X= (°Brix * V1)/100
Example: How much sugar should be added to prepare a 20L solution of water with 60°Brix?
X = (60 * 20) / 100
12Kg
3. When we are going to mix two solutions with different amounts of sugar and we want to know what they will be.
the resulting °Brix, it is ideal to use the following formula:
(M1 * X1) + (M2 * X2) = MF * XF
Where:
Mass of solution 1
°Brix of solution 1
Mass of solution 2
Brix degree of solution 2
MF = Mass of the final solution
XF= °Brix of the final solution
Example: There are 30Kg of a syrup at 65°Brix, and 40Kg of another at 48°Brix. Calculate the final °Brix.
(30Kg * 0.65) + (40Kg * 0.48) = 70Kg * XF
19.5Kg + 19.2Kg = 70Kg * XF
38.7Kg / 70Kg = XF
0.55 = XF
4. If I want to calculate the amount of water I need to add to alter the °Brix of a solution, I must use the
next formula:
VF = (100 * X1) / °Brix2
Where:
°Brix2 = Brix degrees to which the solution is desired to be left
initial amount of sugar that must be calculated with formula 2
VF = resulting volume from mixing V1 and Vwater.
VF = V1 + Vagua. This leads us to the following solution:
VF-V1
Example: There are 15L of a solution at 80°Brix, and it is desired to bring it to 55°Brix, how much water should I add?
First we calculate X1 like this:
X1 = (15 * 80) / 100
12Kg
Then, we proceed to use formula 4:
VF = (100 * 12) / 55
21.8L
Now we use the formula in which we solve for the Volume of Water
Vagua = 21.8 - 15L
6.8L
YIELD
Calculating the yield of a process mainly helps us to control production costs and
know the amount of raw material we must use to produce a certain product.
It is expressed as a percentage and calculated as follows:
R= (Pf/Pi)*100
Where:
R= Performance
Final weight
Initial weight
Example: 50Kg of pineapple was received, after peeling it 35Kg was obtained, what is the yield of the process?
R = (50/35) * 100
70%
If I already know the yield of a raw material in a certain process and I want to know how much I should
to process a product, I must use the following formula:
Pi=( Pf/R) * 100
Example: It is known that the yield of the mangosteen is 30%, how much should I buy to process
100kg of pulp?
Pi= (100/30) * 100
333.3Kg