Chapter 12: Calculations in Beverage Making

Sugar is the second most plentiful component of most beverages after water. Whether from natural sources or added by the processor, it is important to monitor the concentrations of sugar to ensure a consistent product from batch to batch and year to year. Chapter 12 looks at how sugar levels are measured, and how the actual amounts of sugar in a given batch of product can be calculated. It then goes on to present various related calculations for diluting concentrated sugar solutions or adding sugar to increase its concentration in a given solution. While mass balances are used for several of these calculations, the main emphasis is on the use of Pearson's Square for sugar-based calculations. Additional calculations are presented for Vitamin C in its role as an “oxygen scavenger” for packaged liquid beverage products. A sample calculation for the preparation of a minor ingredient premix is also included. The chapter is concluded with a brief overview of preservatives and potential allergens.