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22
184633
ELECTRO FREEZE Models 876, 876B, 876C, 876RH, 876BRH, 876CRH
10.3 Refractometer/Brix Reading
A refractometer measures soluble sugar
content of mix, expressed in percentage
weight. This is normally referred to as a
“Brix Reading.” The typical refractometer
uses a scale from 0% to 32%.
Adjust the refractometer according to
the manufacturer’s instructions.
NOTE: A refractometer is a delicate
instrument and must be handled with care.
Never immerse the entire refractometer in a
cold drink. Cooling the refractometer will
cause it to give inaccurate readings. A
refractometer cannot be used to read
dietetic syrups.
1. Open the hinged side of the refrac-
tometer and place a few drops of mix on
the slide.
Close the slide and look throught the eye
piece, holding the refractometer toward the
light. A line will appear across a graduated
scale which indicates the Brix level.
Acceptable Brix level is 11-13 on a refracto-
meter.
NOTE:
Never go below 11 on the Brix
Reading.
Some experimentation may be necessary
before correct Brix and serving temperature
will be found. Generally, the higher the Brix
reading the lower the serving temperature.
Conversely, the lower the Brix reading, the
higher the required serving temperature. If
the complaint concerns product appearance,
(ie. too runny or too stiff) always first take a
Brix reading of the mix because variation in
sugar content will have a direct bearing on
actual freezing point.
Figure 10-2 Refractometer
