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Standard for brix testing
Posted: Mon Mar 24, 2025 6:21 am
by Tammuz
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.
Re: Standard for brix testing
Posted: Fri May 16, 2025 9:10 am
by 8Ball
75 grams fermentable sugars in 100 grams generic panela is an approximate standard I use.
Re: Standard for brix testing
Posted: Fri May 16, 2025 1:55 pm
by Tammuz
Thank you for time and help
Re: Standard for brix testing
Posted: Fri May 16, 2025 2:32 pm
by NZChris
If you want to test it yourself, dilute it, test it, calculate the Brix.
Re: Standard for brix testing
Posted: Mon May 19, 2025 7:13 am
by Tammuz
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.
Re: Standard for brix testing
Posted: Mon May 19, 2025 1:00 pm
by NZChris
My test is to stick my finger in it and taste it. If it’s really nice, I buy extra.