The exact meaning of honey concentration refers to the percentage of soluble solids in honey. Because the higher the concentration of honey, the greater the specific gravity, and the concentration is directly proportional to the Baume degree, so in actual work, the Baume degree of honey is called the concentration of honey, which has become a habitual name. In essence, the two are different, not a concept. Honey's Baume degree is most affected by temperature. When the temperature increases, the Baume degree becomes smaller; when the temperature decreases, the Baume degree becomes larger. In order to unify the comparison standard, the international standard stipulates that the temperature is measured at 20 ° C. Therefore, the Baume degree on the honey product label is measured at 20 ℃. At standard temperature, the relationship between honey's Baume degree / water content is as follows: 40 / 23.1, 41 / 21.2, 41.5 / 20.2, 42 / 19.2, 43/17. Some honey product labels directly indicate the Baume value, and most product labels only indicate the quality grade of honey (first grade or second grade). According to the new national standard for honey, the water content of the first-grade products generally does not exceed 20%, and the water content of the second-grade products generally does not exceed 24%. According to the above correspondence, we can know that the Baume degree of first-class honey should be above 41.6 degrees. Baume degree is one of the three ways to express the concentration of honey. In addition, there are water content and sugar content. They can also be freely converted between them. You only need to know one to know the other two values. The international common unit is Baume.
Honey Baume is the concentration of honey