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 Jam • Marmalade
1. Taking a sample
Place 20-50 grams of jam/marmalade in a beaker and mix well with a plastic spoon. Apply 2-3 drops onto the prism surface. |
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2.Measuring Method
| ● Hand-Held Refractometers <MASTER-4α, 4T, 4M, 80H> |
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1) Apply a few drops of jam/marmalade onto the prism and close the daylight plate.
Make sure the jam/marmalade is spread evenly over the prism surface. |
2) Look through the eyepiece. Read the boundary line where the blue and the white color meet.
This is the Brix (%). |
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* Suitable for jam/marmalade during cooking.
The H-Series is best for samples that contain some acids. |
* After measuring, wipe the prism with a wet tissue. |
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| ● "Pocket" Refractometers <PAL-2, 3, α> |
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1) Apply a few drops of jam/marmalade onto the prism surface.
To ensure that the sample is covering the prism surface completely, press the sample down with a plastic spoon. |
2) Press the "START" key.
Brix (%) value displayed in 3 seconds! |
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* Wash with lukewarm water after measuring highly viscous samples. |
* Low-sugar jam and marmalades have become popular recently.
Some products show values between Brix 35-40% which can not be measured by the PAL-2 (Brix 45-93%).
In these cases, we recommend using the PAL-1 (Brix 0-53%),
PAL-α (Brix 0-85%) and PAL-3 (Brix 0-95%). |
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3.Brix of various Jam and Marmalade samples
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