NEW PAL Series, PAL-Pâtissier debut for pâtissiers. PAL-Pâtissier has dual scale of Brix and Baume, which makes this the ideal refractometer for cooking sweets. Wide range of 0.0-85.0 Brix can be measured.
Scale: Brix
Sugar Baume
Range: Brix : 0.0 to 85.0 %
Sugar Baume : 0 to 45°
Resolution: Brix : 0.1 %
Sugar Baume : 1°
Accuracy: Brix : ±0.2 %
Sugar Baume : ±1°
Temperature Compensation: 10 to 100°C