Baumé Scale Readings

The Baumé scale of measurement is used to describe the concentration of sugar in a liquid by measuring the density. It is named for a French chemist, Antoine Baumé. Following are the Baumé readings for certain percentages of sugar solutions based on 2 cups (480 ml) water and varying amounts of sugar when the mixture is brought to a boil to dissolve the sugar and the solution is then measured at room temperature (65°F/19°C). When measured hot, the BE° will read 3° lower. If the syrup is boiled for any length of time, these readings will no longer apply because the evaporation that will take place will increase the ratio of sugar to water.