Hakata-ku Fukuoka-shi, Fukuoka
– HAKATA IKKOUSHA –
Hakata's taste to the world!
Wherever you eat you can offer authentic taste!
Chuo-ku Fukuoka-shi, Fukuoka,
– HIDE CHAN-RAMEN –
I am using a Brix meter to make thick and rich pork bone soup that sticks to the noodles.
黒亭 – Kokutei –
I am using a Brix meter to preserve the taste of orthodox Kumamoto ramen.
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.