Need help w/ brix conversions

mike johnson
@mike-johnson
02/17/13 13:34:36
6 posts

I am trying to candy orange peels. Does anyone know how to achieve the brix solution w/o a refractometer. I one i have, it's range is 58-90. I need to start at 40. w/ pate de fruit there is a temp range that correlates 68 brix w/ approximately 222.3 degrees but i can't find one for candying.


updated by @mike-johnson: 04/10/15 16:08:52
Thomas Snyder
@thomas-snyder
03/26/13 08:36:03
26 posts

One of my favorite products is a Black & Tan Citrus Confit (candied orange peel dipped half and half in milk and dark), and I've never heard of the term "brix solution"... Maybe it's because I'm completely self-taught, but nothing like this term ever came up in the book I use (Greweling's Chocolates and Confections At Home).

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