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Invert blending

Blend two syrups to the invert sugar level a confection needs, by the rule of allegation, in parts by weight and in volume.

01 · Inputs

Enter the invert of each syrup from your glucose meter, the target, and how much blend you need.

Glucose meter on a 1 to 10 dilution by weight: the mg/dL reading × 0.02 is the percent invert.

An invertase doctor solution converts to about 67%, above what a glucose meter reads.

Maple cream 0.5 to 4% (1.5 ideal); molded sugar under 1.5% (ideally under 0.7); granulated sugar under 2%.

Leave both at 66.9 for finished syrup; the split is then the same by volume as by weight.

03How this is calculated

This is the rule of allegation from the North American Maple Syrup Producers Manual. Each syrup’s share is the difference between the other syrup’s invert and the target. For 0.5% and 2.2% syrups blended to 1%, that is 1.2 parts of the 0.5% syrup to 0.5 parts of the 2.2% syrup, or 12 to 5.

Those parts are by weight. When both syrups are at about the same density, the same ratio works in any unit, gallons or pounds. When they are not (a light syrup, or concentrate), the calculator converts each syrup’s weight to volume using the weight per gallon of a sugar solution at its Brix, from the National Bureau of Standards tables.

To read invert with a blood glucose meter, dilute the syrup 1 to 10 by weight and multiply the mg/dL reading by 0.02. Meters are accurate to about 10 to 20%, so check yours with repeat readings. The target ranges in the hint are the manual’s: 0.5 to 4% for maple cream with 1.5 as ideal, under 1.5% for molded sugar, and under 2% for granulated sugar.

Sources

  1. Ch. 9, "Blending for optimal invert levels" (rule of allegation; proportions by weight)NAMSPM 3rd ed. (2022)pp. 9-7 to 9-8
  2. Ch. 9, invert sugar levels for confections (granulated sugar, maple cream, molded sugar)NAMSPM 3rd ed. (2022)pp. 9-12, 9-14 and 9-19, Tables 9.3, 9.4 and 9.7
  3. Weights per United States Gallon and Weights per Cubic Foot of Sugar SolutionsSnyder, C.F., Hammond, L.D. (1946). National Bureau of Standards Circular C457Table 1, pp. 3–34: true specific gravity 20 °C/20 °C and pounds per US gallon in air at 20 °C, by tenth degree Brix; Table 2 for water

Find the barrel you tested

Invert in barreled syrup holds steady unless it ferments or is reheated. Sapline keeps each barrel’s grade, volume, and fill history in one place, so the syrup you tested is the syrup you find again.

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