Hello guys what brands of sugar you think is effective in raising brix.
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Total solids or Brix,% is not a function of sugar brand but the nature of sugar itself in relation to its concentration in syrups.
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Do look at the ‘sugar syrup’ you have purchased, for example what we used here is the Redman Glucose syrup with brix stated of 81%. So accordingly you could buy some of those types available at your place since your aim is only to increase the brix.
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Form and function of each sugar.
Crystalline sugars close >98 Brix.
Liquid lower in Brix, as in glucose, but gives an impression of higher Brix, even viscosity, often confused.
Inverted syrups offer a little of both.
Brands of sugars are not an indicator of Brix at all.