Refractometer 0-90 BRIX

Refractometer 0-90 BRIX

Are you a big fan of ice cream and want to start making this refreshing confection? Then you can't do without the refractometer. The density of the sugar syrup used is essential for the final result. For the perfect ice cream, the sugar syrup used must have the ideal density. And it is precisely this ideal density that you can determine with the help of the refractometer.

Application and properties

Using the pipette, add a little sorbet to the prism and hold the device against the light. From the scale you can see if the sugar density is enough. The sugar content should be at 28 - 32 % Brix. If the value is too high, you can add some water. If the value is too low, you have to add sugar. The refractometer consists of a metal housing, non-slip rubber and comes with a pipette and a screwdriver.

Ice cream course at miniSchoggi

In our Ice cream course you will learn how to make various sorbets and cream glaces. We will also show you how to make delicious ice cream wafers and various toppings quickly and easily at home. Together we will make 9 different kinds of sorbets and 9 different kinds of cream glaces. Each person independently makes one kind of sorbet and one kind of cream ice cream. The sweet refreshments are frozen in a glace machine. Each participant will be provided with one. After production, the finished sorbets and cream glaces are filled into small ice cream cups. The produced varieties are divided among the participants, so that in the end everyone can take home 18 cups with different sorbets and cream glaces.