PAL-PÂTISSIER REFRACTOMETER

Very easy to use.
– Double Brix/Baumé scale.
– Digital readout in less than 3 seconds.
– Can be used to precisely monitor sugar content in sorbet, ice cream, jam, jelly.
– Measurement range: 0 to 85% Brix, 0 to 45° Baumé.
– Precision: ± 0.2% Brix, ± 1° Baumé.
– Measurement temperature: 10°C to 40°C.

Category: SKU: 250130

Out of stock

Description

  • 4 1/4″ x 1 1/4″ x 2 1/6″
  • Capacity: