pastry, pastry chef, dessert, sweet, caramel, glazing, sugar, chocolate, jam, sugar, filling, frosting

NEW digital refractometer PAL-Pâtissier debut for pâtissiers that has dual scales of Brix and Baume. This is an ideal refractometer for cooking sweets.

Specifications

Model	PAL-Pâtissier
Cat.No.	4508
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°
International Protection Class	IP 65 (Water resistant)
Temperature compensation	10 to 100°C (ATC)
Optional	• MAGIC (for PAL): RE-39446 • PAL-Carrying Case : RE-39409 • PAL-Lanyard : RE-39410 • JORDAN for PAL (Silicon Cover) : RE-39414 • 10% Sucrose Solution (±0.03%) : RE-110010 • 20% Sucrose Solution (±0.03%) : RE-110020 • 30% Sucrose Solution (±0.03%) : RE-110030 • 40% Sucrose Solution (±0.04%) : RE-110040 • 50% Sucrose Solution (±0.05%) : RE-110050 • 60% Sucrose Solution (±0.05%) : RE-110060 *Calibration Certificate : NIST-traceable certificate. This will increase the lead time of the order by 2 to 3 weeks. Contact an ATAGO representative for details.

Customer Reviews

There are no customer reviews for this product. However, you can be the first person to add a review for this product.

Add Review

Name:

Review:

Rating:

(Your browser will be redirected back to this page)

PAL-Patissier

Customer Reviews

Add Review