John Morris Scientific is pleased to introduce Atago’s PAL-Patissier refractometer for confectioners. This pocket-sized tool is ideal for measuring sugar levels in fruit, jelly and syrup.
The PAL-Patissier is dual scale (Brix and Baume) and has a measurement range of 0%–85% Brix (accuracy ±0.2%) or 0o–45o Baume (accuracy ±1o). The PAL-Patissier is water resistant and conforms to IP65.
Brix is often used when making syrup as it allows you to determine when the heat needs to be turned off. Syrup has a certain concentration on site and therefore the heat needs to be turned off at a specific moment.
For more information please contact John Morris Scientific.
