Atago’s PAL-Patissier refractometers for confectioners are available from John Morris Scientific . PAL-Patissier refractometers are pocket-sized tools used to measure sugar levels in fruit, jelly and syrup.
PAL-Patissier refractometers are dual scale (Brix and Baume) and have a measurement range of 0.0 – 85.0% Brix (accuracy ± 0.2%) or 0 – 45o Baume (accuracy ± 1o). PAL-Patissier refractometers are water resistant and conform to IP65.
When making syrup, Brix is often used because it allows the confectioner to determine when the heat needs to be turned off. Syrup has a certain concentration on site and therefore the heat needs to be turned off at a specific moment.