Brixing information

[Guest guest]

For those wanting to know about brixing, there is some information

about it at http://www.crossroads.ws/brix/index.htm. Brix is the

unit of measurement found on a refractometer (from a sample of the

food being placed on it), the higher the number, the higher quality

of food, thus the better tasting and more nutritious it will be. A

brix chart is found at http://www.crossroads.ws/brix/index-page6.html

which is a good reference tool for interpreting the quality of the

food from the brix number reading.

 

Ron Koenig

Bellevue

[Guest guest]

This brix thing sounds interesting. It's the first I've ever heard of it. I think it would be a good idea for someone knowledgeable in this with a refractometer to give a presentation on this or at least a demo. I bet there'd be some interest in learning more.Ron Koenig <ron.koenig wrote:

For those wanting to know about brixing, there is some information about it at http://www.crossroads.ws/brix/index.htm. Brix is the unit of measurement found on a refractometer (from a sample of the food being placed on it), the higher the number, the higher quality of food, thus the better tasting and more nutritious it will be. A brix chart is found at http://www.crossroads.ws/brix/index-page6.html which is a good reference tool for interpreting the quality of the food from the brix number reading.Ron KoenigBellevue