The Practical Syrup Scale is ideal for making all your jams, jellies, syrups, coulis, sorbets, and liqueurs. It calculates the density of your jam (sugar concentration).
It has two measuring scales: Baumé degrees (from 10 to 45° Baumé) and g/ml (from 1000 to 1400 g/ml).
Included:
- conversion table of degrees in density and temperature.

Quick Start:

1. Place the syrup dispenser in the jam.
2. Read the density on the graduated rod at the height where it has stabilized