How do you know if frosting or wine are just sweet enough? The answer is °Brix – the unit for measuring the sugar content of aqueous solutions. Understanding where Brix comes from and how it works is crucial for the quality control of food and beverage products: http://bit.ly/2k0Xxrq
Although Brix is often equated to the concentration of many different kinds of sweeteners, extracts or solids, it is actually defined as the number of grams of sucrose in 100 grams of sample. Understanding how a Brix result is influenced by ingredients other than sucrose is crucial to developing a useful correlation to be used for quality control during production.
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