– Rock'n'Billy Super One –
PAL is never a product that produces taste or brings out deliciousness. You can adjust the taste.
無鉄砲 – Muteppou –
Tonkotsu soup of Muteppou is a soup with plenty of collagen made
with high quality domestic pig bone and water only.
Every day, it is stewed until the bone marrow melts.
While making the sense of craftsmen cultivated through years of know-how as an important part of the taste index, the Brix meter is useful as a supporting tool, which can objectively see a small change in daily life.
Nishi-ku Osaka-shi, Osaka
カドヤ食堂 – Kadoya Shokudou –
By adding extra effort, we can see the material change in accordance to seasonal change.
I am also committed to noodles so we are also measuring Kansui.
Since it is equipped with automatic temperature compensation there is no need to worry about the temperature.
鉢ノ葦葉 – hachinoashiha –
By digitizing the aiming taste, it makes it easier to make stable products. When the value breaks, it is also important to think about the cause.
For stabilization of taste!
A must-have item for a ramen shop.
After repeated experiments with ramen soup and sauce, we achieved to be able to obtain a stable value within 2 seconds even when it is hot. In addition, it is possible to measure the salt content of thick liquids such as sauce without dilution.
|Range||Brix : 0.00 to 90.0%
Salt concentration : 0.00 to 15.00％
|Resolution||Brix : 0.1％
Salt concentration : 0.01％
Brix : ±0.2％
Displayed value : ±0.05％
(for salt concentration of 0.00 to 0.99%)
Relative precision : ±5％
(for salt concentration of 1.00 to 9.99%)
Relative precision : ±10％
(for salt concentration of 10.00 to 15.00%)
*In sucrose solution and sodium chloride solution (20°C)
Can soup broth be measured even at high temperatures?
The high temperature sample will stable in about 30 seconds.
Can any soup be measured?
If soup contains oil, stable measurement can be taken by placing the sample
mixing it with the tip of chopsticks,
then press the START key.
The salinity readings have become unstable!
The electrode may be dirty.
By leaving water for about 30 minutes will naturally loosen and build up.
●Concentration check for when mixing soy sauce and chashu sauce.
●Concentration check for when dilluting or stewing prepackaged soups for franchised restaurants.
●Replicating flavor when creating a new menu.
The flavor of the soup is controlled by weight, taste, and stewing time. When Brix is added, the best flavor is attained.