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Is there a "standard" number for increase in volume per type of anhydrous sugar added?
For other sugars... I know that 1 quart of honey = 6 lbs, so for every pound of honey the volume will increase about 0.1666666667 quarts
On Candi Syrups website: http://www.candisyrup.com/uploads/6/0/3/5/6035776/csi_doc_-_volumetrics-_rev_1.3.pdf they say that 1 lbs of candi syrup is 10.4 fluid ounces, which means for every pound of Candi syrup the volume increases 0.325 quarts.
I'm curious if there is a relatively uniform number for Dextrose, Cane Sugar, Brown Sugar, Lactose, Maltodextrin, etc. In my head I'm assuming no? Because I'm guessing their volume doesn't equal their weight? I think dextrose and cane sugar should result in the same gravity change, but one being a fine powder and the other being more crystalized and sandy, they should have slightly different volume increases?
For other sugars... I know that 1 quart of honey = 6 lbs, so for every pound of honey the volume will increase about 0.1666666667 quarts
On Candi Syrups website: http://www.candisyrup.com/uploads/6/0/3/5/6035776/csi_doc_-_volumetrics-_rev_1.3.pdf they say that 1 lbs of candi syrup is 10.4 fluid ounces, which means for every pound of Candi syrup the volume increases 0.325 quarts.
I'm curious if there is a relatively uniform number for Dextrose, Cane Sugar, Brown Sugar, Lactose, Maltodextrin, etc. In my head I'm assuming no? Because I'm guessing their volume doesn't equal their weight? I think dextrose and cane sugar should result in the same gravity change, but one being a fine powder and the other being more crystalized and sandy, they should have slightly different volume increases?