Refractometer Brix 0-80

£49.90
IN STOCK

Delivery

from £5.95 based on this item's weight shipped to UK Mainland. Read more about Delivery
Would like to just state what a wonderful service dealing with Rosie and Trevor has been despite not actually using my new pressure canner yet. I can't wait to get on with it and feel very confident given the full kit I purchased with the booked and guides it came with. With the added bonus of thumbing through all the amazing videos on their excellent website. I first picked up the phone before buying as I just wanted to speak to a human being before dipping my toes into the world of pressure canning. I spoke with Trevor and immediately know I was buying from a very proud business. Tie that with all the resources they've carefully put together, I was ready to part with my money. I was told due to the growing popularity that there would be a slight delay in receiving my ordered goods but that was fine. I'd already made my mind up that I was dealing with the right people. It was delivered very recently and I'm busy familiarising myself with the books and equipment and plan to start making my family some delicious meals which I know we can grab when we need to and be confident knowing what's actually in it! If you're hesitant about parting with your money be safe in the knowledge that the Love Jars team will be giving the very best service. Can't wait to get started! Thank you!
Kelly AE
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Description

Ref: JMERFTMT
It is a legal requirement that all producers - irrespective of the size of the business - declare the sugar content of jams on the label. This is measured by the use of a refractometer.

The instrument that we have sourced is made to a high specification and is supplied with full instructions for its use, and a carry case to keep it in. Also included, a pipette, cleaning cloth and screwdriver.

The range of this model is calibrated to cover the Brix range 0-80% of soluble solids of sucrose, measured at 20 deg C. The measurement is only approximate for samples other than sucrose.