Brix Calculator

Estimated Brix
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add ingredients to calculate
Total Batch Weight
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grams
Dissolved Solids
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grams
Brix scale - target range 75–78°
0°20°40°60°80°100°
Below 72°
Too much free water. Gummies will be soft, sticky, won't hold shape. Microbial risk.
72° – 78°
Target window. Firm set, stable shelf life, clean snap. 75–78° is the sweet spot.
Above 78°
Oversaturation risk. Potential sugar bloom or graining. May be too firm.
Ingredients
Ingredient Grams Brix % Dissolved Solids
Quick-add ingredients
Part of the Gummy Wizard suite — batch scaling, potency calculation, batch records, process tracking and more. Coming soon.
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How it works: Brix = (total dissolved solids ÷ total batch weight) × 100. Each ingredient's dissolved solids = grams × (Brix% ÷ 100). Brix% represents the dissolved solid fraction of that ingredient - e.g. glucose syrup is ~80% solids by weight. Water and proteins (gelatin) contribute 0. Acids and pure sugars contribute ~100. Refractometer readings on a hot batch will read slightly lower than final cooled Brix.