#brix refractometer

[uniglobalbusines]

Digital Brix Refractometer

Discover the Digital Brix Refractometer 0-55 for accurate sugar content measurement. These refractometers are equipped with LCD displays and effectively test the concentration and refractive index of sugar-containing. Buy online at Uniglobalbusiness and elevate your precision today!

[uniglobalbusinessindia]

Brix Meter

Discover the best Brix Meter for accurate sugar content measurement. At Uniglobal Business, We provide the best Brix Meter having accurate readings and a wide measuring range: 0 ~ 32 % Brix. It has a very compact design with a rubberized grip handle & Soft and flexible eyepiece, superior comfort while viewing.

[labnic235]

Digital Refractometer

A digital refractometer is a high-precision instrument used to measure the refractive index of transparent substances. It employs advanced optics and electronics to accurately determine how much light is bent as it passes through a sample, providing crucial data for various industries such as food and beverage, pharmaceuticals, and gemology. With features like temperature compensation and digital displays, digital refractometers offer fast and reliable measurements, making them indispensable tools for quality control and research applications.

[labotronicsscientific]

Refractometer

Refractometer is a table top device for the measurement of refraction index. It is equipped with high level sapphire prism and CCD photosensitive sensors for precise refraction and high speed signal collection. The front panel consists of the FTF touch screen for ease of visual and operational accessibility during the process of melting point determination.

[sofiyalabtronus]

portable Brix refractometer

A portable Brix refractometer is a handheld device used to measure the concentration of sugar in a liquid, typically in aqueous solutions. The term "Brix" is a scale that indicates the percentage of sucrose (sugar) by weight in a particular solution. The refractometer operates on the principle of light refraction. When light passes through a liquid, its speed changes based on the density of the liquid. The refractometer measures this change in the direction of light. A small sample of the liquid (usually a few drops) is placed on the refractometer's glass surface, which is often called the prism.Brix range-0.0 ~ 50 %;Refractive index-1.3330 nD ~ 1.4200 nD;Temperature-0 °C ~ 50 °C;for more visit labtron.us

[saladatomic]

Vegan Medovik(Russian Honey Cake)

This recipe makes enough for 4 bento cakes that are 150g each or for one 14cm cake that is 600g.

Ingredients:

Vegan "Honey":

200g apple juice

50g brown sugar

15g lemon juice

A strip of lemon peel

One teabag of herbal tea (I used English Teashop's "Calm Me")

Cake Layers

5g chia seeds

45g water(1)

15g water(2)

30g "honey"

35g neutral oil

150g flour

2.5g (1/2 tsp) baking powder

1g(1/4tsp) baking soda

Cream

150g raw unsalted cashews

80g water

15g refined coconut oil

10g powdered sugar

30g "honey"

Instructions:

"Honey":

 Put the apple juice, brown sugar, lemon juice into a saucepan and bring to a simmer.

Add in your teabag and a strip of lemon peel.

After 15 minutes remove the teabag and the lemon peel.

Continue simmering for roughly another 30 minutes. Your "honey" should have slightly thickened. If you have a refractometer the Brix should read around 80. You should end up with 70-90g of "honey".

Pour your "honey" into a container and let cool in the fridge. The consistency after cooling should be similar to real honey, if it's too liquid cook it down more, if it's too thick dilute it with a bit of hot water.

Cream(Make the night before):

Pour boiling water over the cashews. The water should be double the volume of the cashews. Let cashews soak for 6 hours, change the water every 2 hours.

Drain the cashews.

In a blender combine cashews, melted coconut oil, powdered sugar, "honey", and water. Blend until smooth.

Pour into a container/bowl. Cover the container with plastic wrap or a tightly fitting lid. Let sit at room temp(18-22C) overnight. The next morning put it in the fridge, while you are making the cake layers.

The next morning it should taste slightly sour. If it has any green/brown/black/grey/pink spots - it's mouldy and should not be eaten. 

Step 4 can be omitted, just blend everything together and put in the fridge while baking the layers. However the cake won't taste as "complete".  

Cake Layers:

 Make a chia egg by combining water(1) and chia seeds and letting them sit for 15 minutes.

 Meanwhile melt together the "honey", brown sugar, water(2). Whisk in the oil and the chia egg.

 Whisk together the dry ingredients(flour, baking soda, baking powder).

 Add the dry to the wet. Mix it until all the ingredients are combined, don't over knead. Over kneading will lead to a tough cake due to excessive gluten formation.

Form the dough into a ball, wrap in plastic wrap/cover the bowl with a towel and let rest in the fridge for at least an hour.

Preheat oven to 200C.

 On a silicone/teflon mat/parchment paper roll out the dough to a thickness of 2mm.

For bento cakes use an 8cm cookie cutter/tart ring, for a cake use a 16cm cake ring. Cut the layers out of the dough. For bento cakes don't reroll the scraps they will be used to coat the cake. If you are making bento cakes you should end up with 24 circles. For a full sized cake you will need to reroll the scraps. 

Prick all layers with a fork.

Bake until golden brown. This can take anywhere from 2 to 15 minutes depending on your oven. Make sure to watch the cake, they burn very quickly.

Cool your cake layers. When cooled the cake layers should be hard, like a cookie.

For a regular sized cake reserve two cake layers, they will be used for the coating. Assemble the cakes by spreading an equal amount of cream between each layer. Then spread a thin layer over the top and the sides. If you are making one cake then I would recommend using a cake ring to assemble the cake. Let the cake(s) rest in the fridge for 2 hours before coating them with crumbs.

Use a blender/mortar and pestle/rolling pin and ziplock bag to turn the scraps(or the two reserved layers) into crumbs.

Use your hand to coat the cake with crumbs. 

Let rest in the fridge for at least 3 hours(preferably overnight).

[joemomrgneissguy]

So, as prev is pointing out, at one point in the video Amaury whips out this bad boy:

This is a brix refractometer. They're used a bunch in agriculture and in food processing to determine the total dissolved sugars within a liquid.

This is really useful in some situations to determine how ripe a fruit is, or if growing conditions 'watered things down', so to speak. A lot of grapes imported to the US are tested for brix, and US grade standards for cantaloupes require testing for it to determine 'internal quality'. They're also used in stuff like canning fruits to determine how much sugar needs to be added to have a certain consistency of syrup after equilibrating with the fruit.

It's interesting that he's using it here, since it seems like that would imply that whatever process he's using here is precise enough that he needs to correct for the natural sugars in the coconut water and pineapple juice to have the correct sugar ratio. Perhaps, like in the example of canning, the consistency depends greatly on the brix.

Also, @b0ringasfuck says that they think they had messed up because of the different colors in the pot, but I believe that is two different cuts. One pot had the pineapple mixture, another coconut, from what I can tell.

he’s at it again

[uniglobalbusines]

High-range digital refractometer 

The Digital Brix RI Refractometer (0–90%) from Uniglobal Business is perfect for accurately testing sugar concentration in juices, syrups, and beverages. With a wide measurement range and easy-to-read digital display, it's ideal for food processing, quality control, and lab use. Compact, reliable, and simple to operate — it's a must-have for precision work.

[vincentbarletta]

Harvesting Timing in Wine Making

Harvest timing is crucial in winemaking, as it directly influences the flavor and quality of the wine. To determine the optimal time for harvest, winemakers consider sensory evaluation, environmental factors, and scientific analysis. Key elements that affect harvest timing include climate, weather conditions, sugar levels, acidity, and pH.

Weather plays an important role in determining the harvest time. For instance, heat waves or heavy rain showers tend to delay the harvesting process. Also, weather determines the development of the grapes. Cooler climates cause the grapes to ripen slower, resulting in a tart flavor. Conversely, warmer climatic conditions cause the grapes to ripen faster, giving them a sweeter taste and higher alcohol levels.

Also, grape growers usually work with winemakers to determine the sugar, acidity, and pH levels of the grapes before harvest. When grapes begin to hit maturity, their sugar levels begin to rise. To measure the sugar levels, grape growers use a refractometer, which records the data in “Brix” (Bx). Winemakers usually look for a specific Brix level, depending on their wine style.

One sign that grapes are almost entering harvest season is that they begin to turn from green to a purple-red color or a translucent gold. During this period, the grapes also tend to get larger and feel softer in the hand. At this point, grape growers and winemakers begin to check out the fruit every day. They usually taste the grapes to determine their tannins, sugar, and acidity balance.

As the sugar levels in grapes rise, their acidity begins to decrease. Acidity is essential for balance and structure in wine, with tartaric acid being a key component. Measuring titratable acidity, or “TA,” helps determine ripeness. Grapes harvested early tend to retain higher acidity, which is crucial for certain wines like champagne, chablis, and pinot noir. In contrast, some wines require more mature grapes, which are left on the vine until later in the season.

The pH level is another important factor in determining grape ripeness. When there are low pH levels in grapes, it means that there is a very high concentration of acids in the grape. So, as the grapes ripen, their pH levels become high. A very high pH level indicates that the grape is overripe.

Grape growers harvest grapes either through mechanical or hand picking. Most grape growers opt for hand picking because it is gentler on the grapes, and it helps to retain their quality. This method also helps to pick grapes in vineyards that do not support the access of heavy mechanical harvesters. Hand picking requires a grape hook knife to cull and pick the grapes.

Mechanical picking involves the use of large machines to make the picking process easier and faster. Although these machines are typically harsh on the grapes, the ease of harvesting is more important to some vine keepers. With mechanical harvesting, trunk shakers or pivotal strikers usually remove the grapes from the vine. The pivotal strikers use a type of horizontal rod that hits the canopy of the vine and shakes the grape off the vine. Trunk shakers tend to move the rails back and forth, shaking the top of the trunk and making the grapes fall off. These mechanical processes often damage the grapes, causing most farmers to avoid them.

[labotronicsscientific]

Digital Refractometer

Digital Refractometer is a specialized unit designed to measure refractive indexes within the range of 1.3000 to 1.7000 ND across different substances. Equipped with a high-performance sensor and advanced temperature control, it precisely measures refractive index (Nd) and sugar content (Brix) in diverse liquids, ensuring accuracy in transparent, translucent, dark, and viscous substances

[khanvilkar-21]

https://hannainst.in/product/digital-refractometer-for-brix-analysis-in-foods-hi96801/

The HI96801 is a rugged, portable digital refractometer for food products designed to report the sugar content of aqueous solutions as % Brix. The HI96801 report the results with an accuracy of ±0.2% Brix. The operation of the meter is simplified with only two buttons: one button is to calibrate with distilled or deionized water and the other to take a measurement.