Finished jam weight at a target Brix

Extraits de code

curl "https://api.oanor.com/jam-api/v1/yield" \
  -H "x-oanor-key: oanor_test_..."

await fetch("https://api.oanor.com/jam-api/v1/yield", {
  headers: { "x-oanor-key": "oanor_test_..." }
});

$ch = curl_init("https://api.oanor.com/jam-api/v1/yield");
curl_setopt($ch, CURLOPT_HTTPHEADER, ["x-oanor-key: oanor_test_..."]);
curl_setopt($ch, CURLOPT_RETURNTRANSFER, true);
$out = curl_exec($ch);

import requests
requests.get(
    "https://api.oanor.com/jam-api/v1/yield",
    headers={"x-oanor-key": "oanor_test_..."}
)

Exemple de réponse

Une réponse réelle de ce endpoint, capturée lors du dernier contrôle de santé.

{
    "data": {
        "note": "Jam keeps when boiled down to about 65 % soluble solids (Brix). The solids are the sugar plus the fruit's own dry matter (~10 % for most fruit); the finished weight = solids ÷ (target Brix/100), and the rest boils off as water. 1 kg sugar + 1 kg fruit (~1100 g solids) boils down to about 1690 g of jam at 65 %, evaporating roughly 310 g of water. Higher Brix keeps longer but sets firmer and sweeter.",
        "inputs": {
            "fruit_g": 1000,
            "sugar_g": 1000,
            "target_brix_pct": 65,
            "fruit_solids_pct": 10
        },
        "soluble_solids_g": 1100,
        "starting_weight_g": 2000,
        "final_jam_weight_g": 1692.31,
        "water_to_evaporate_g": 307.69
    },
    "meta": {
        "timestamp": "2026-06-07T08:17:52.021Z",
        "request_id": "d28e2fab-ca69-4998-8ddc-3514fc32024a"
    },
    "status": "ok",
    "message": "Yield",
    "success": true
}