The content of water in honey (water-in-honey) is the quality standard that determines the ability of honey to remain fresh and to avoid spoilage by fermentation. High quality honey usually has a water content of less than 20%. The value of the honey increases the lower the water content is. Water-in-honey refractometers are high range sugar refractometers that have an inverted scale that shows, instead of expressing the sugar content in water, the water content in sugar. A water-in-honey refractometer by SCHMIDT + HAENSCH is a very reliable instrument for that purpose.
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