When is it Syrup? Tools and techniques for measuring syrup density

One of the most important skills for sugarmakers to master is knowing when what’s boiling in the evaporator has become syrup. Quality control is key, and packaging syrup too dense or not dense enough will ruin the best of any sugarmaker’s efforts.

Download resource [298.55 KB]

Loader Loading...
EAD Logo Taking too long?

Reload Reload document
| Open Open in new tab

Download resource