Digital honey refractometer for quick and easy measurement of three key parameters of honey: sugar content, Baume degree, and moisture. Additionally, it can measure refractive index and high sugar solution concentration, offering wide applicability with precise and rapid measurements. The Baume degree on honey product labels is measured at 20°C. At standard temperature, the relationship between honey’s Baume degree and moisture content is as follows: 40/23.1, 41/22.3, 41.5/20.2, 42/19.2, 43/17.

Some product labels directly state the Baume degree, while most indicate only the honey’s quality grade. According to new honey standards, first-class honey typically has a moisture content not exceeding 20%, while second-class honey generally stays under 24%. Based on the above correspondence, it can be inferred that honey’s Baume degree should be above 41.6 degrees.