Standard for brix testing

Tammuz · Post by **Tammuz** » Mon Mar 24, 2025 6:21 am

Is there a standard method to figure out the total sugars in piloncillo? I have some that I tested that had a very low moisture content. I used a 5:1 water to piloncillo and arrived at 1.073. I want to go up to the area it's made to buy a couple hundred kilos and trying to figure out the best way to judge their quality.

Post by **8Ball** » Fri May 16, 2025 9:10 am

75 grams fermentable sugars in 100 grams generic panela is an approximate standard I use.

Tammuz · Post by **Tammuz** » Fri May 16, 2025 1:55 pm

Thank you for time and help

NZChris · Post by **NZChris** » Fri May 16, 2025 2:32 pm

If you want to test it yourself, dilute it, test it, calculate the Brix.

Tammuz · Post by **Tammuz** » Mon May 19, 2025 7:13 am

I bought 50 kg of dark and light for comparison. I'm just curious if I bought something made by a sugar master or is this just the run of the mill normal commercial. Trying to dial this in before I make a large purchase.

NZChris · Post by **NZChris** » Mon May 19, 2025 1:00 pm

My test is to stick my finger in it and taste it. If it’s really nice, I buy extra.

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Standard for brix testing

Standard for brix testing

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Re: Standard for brix testing