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Measuring pH in shampoo

Published 18. December 2015

Shampoo is a hair care product used for removal of dirt, dandruff, skin particles, oils and other contaminated particles.

As the scientists behind hair care progressed, manufacturers synthesized chemical additives for use in shampoo as fragrance, foaming agents, and colored dyes. Shampoo is now created and structured towards various hair types, as well as to achieve a certain end result, such as the reduction of dandruff or greasy hair. Both the synthetic and natural ingredients used in a shampoo dictate the pH of that particular product. The pH of a shampoo will alter the natural pH of skin and hair, which ideally falls between pH 3 and 5 and pH 4 and 5, respectively, thereby affecting their physical and chemical makeup.


Measuring the Concentration of Flavored Sugar Syrups

Published 17. September 2015

Concentrated syrups are used throughout the food and beverage industry, from flavoring coffee to producing soft drinks. The concentration of sucrose not only affects the taste of the final product but also the aroma, shelf life, and potential for bacterial growth. As sucrose is the most common sugar used in syrup products, sugar content is typically reported as percent Brix (% Brix); one % Brix is equal to 1 gram sucrose per 100 grams of solution.

flavored syrups

Flavored syrups minimize brewing time and counter space

Coffee is one of the most popular beverages consumed worldwide, and is available in a myriad of varieties and flavors. Coffee can be flavored by enhancing the coffee beans with oils in the roasting stage, or by adding flavored syrup to the finished brew. A coffee shop that brews flavored beans requires many different carafes to hold each type of flavored coffee. Alternatively, if flavored syrups are used, a company simply brews regular roasts and adds the syrup after. Flavored syrups can be added to hot, cold, or specialty beverages, as well as desserts. Using flavored syrups opens up a variety of offerings to customers while also minimizing brewing time and counter space. The risk of carrying flavors over between brews is also decreased.

Sugar syrup, the most expensive and essential ingredient in crafting a quality beverage

In the production of flavoring aids, sugar syrup is the most expensive and essential ingredient in crafting a quality beverage. Cane, beet, or corn sugar is mixed with treated water to create the sugar syrup or base, typically around 63% Brix. Flavoring is then added to the base via extracts. Extracts are available as natural or artificial tinctures or powders, or a combination of the two. Fruit juice concentrates are a common example of an extract used to flavor syrup.

Are you a flavored syrup producer and would like to measure the concentration of your base sugar syrups?


Hanna Instruments recommends the HI96801 refractometer for food analysis. The HI96801 has a wide measurement range from 0 to 85% Brix with 0.1% Brix resolution and an accuracy of ±0.2% Brix. The dual LCD displays the % Brix as well as the sample temperature from 0 to 80°C (32 to 176°F); the meter also allows you to achieve temperature compensated readings automatically from 10 to 40°C (50 to 104°F). The HI96801 also features a stainless steel sample well, which proved much easier to clean than their mechanical refractometer.

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6000 Koper - Slovenija

Tel: +386 (0) 59029902/3

Fax: +386 (0) 59029898

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