Confectionery/Using Brix Refractometer
Does anyone here have experience using a refractometer in candymaking? New to me and I want to make sure I get the right tool! Found something on eBay that measures up to 90% brix, but the "compensation temperature range" (whatever the *&^@! that is) is only between 10-30 degrees C. I'm wondering if this means I can only use it in substances heated to that temperature (30 C = 86 F???), in which case obviously it's not for candy... but how many other things would you measure that read up to 90% Brix???
Oh, please, HELP!
Why are you needing a refractometer for candy making? You should only need a accurate thermo' (digital is preferred) and a scale.
The tool you are looking it is for growers to test sugar content of fruit before deciding to harvest.
My understanding is that there are different sorts of refractometers are used for all kinds of things - yes, testing fruit, but they're also used for making wine, beer, and syrups. I'm focusing on jellied candies; the book I'm using as my guide, "Chocolates & Confections: formula, theory, and technique for the artisan confectioner," by Peter P. Greweling, recommends using a refractometer for making jellies because it determines the solids content so you can be consistent from batch to batch.
i use a refractometer almost everyday at work to test the brix of corn syrup and sucrose for ice cream production for home use the compensation temperature range is not that big of a deal to worry about it is only needed in lab use when you need to keep the constants even they use a water bath to control the temp of the len and solution being measured any hand held refactometer should be fine for candy making there easy to use