brix

3 articles tagged brix

Amber salted caramel pouring from a copper pan beside caramels topped with sea salt.

Chewy Salted Caramel: Formulating for Target Texture Using the Caramel Calculator

Step-by-step walkthrough of the Formul.io Caramel Calculator for a 663g chewy salted caramel batch. Covers Brix targets, Aw prediction, texture control, and the full cooking process from 155°C to 119°C.

caramelsalted-caramelchewy

Sugar-coated translucent fruit jelly cubes, one cut to show a clean soft-set gel.

Technical Recipe • 6 min read

Fruit Jelly Recipe Formulation: Brix, Acid Balance, and Yield

How to formulate any fruit jelly from first principles — choosing the right Brix target, balancing acid for pectin gelation, controlling sugar ratios, and predicting yield before you cook.

pate-de-fruitpectinfruit-jelly

Sugar-coated strawberry pâte de fruit squares, one cut to reveal a translucent gel.

Technical Recipe • 12 min read

Strawberry Pate de Fruit: Balancing Pectin, Acid, and Brix for a Perfect Gel

A complete formulation walkthrough for strawberry pate de fruit using HM pectin. Covers Brix targets, pH control, citric acid timing, and the Formul.io calculator inputs that predict gel strength before you cook.

pate-de-fruitpectinstrawberry

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