Brix

3 articles tagged Brix

Stretchy chewy caramel showing perfect texture

Chewy Salted Caramel Recipe: 119°C, Brix and Aw

A 663 g chewy salted caramel cooked to 119°C, with the Brix, water and water-activity targets that define the chew, butter and salt timing, and what each degree of the cook does to the texture.

Caramel Salted caramel Chewy texture

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.

Pâte de fruit Pectin Fruit jelly

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

Technical Recipe • 8 min read

Strawberry Pâte de Fruit: A 1 kg Batch Cooked to 77°Brix

A 1 kg strawberry pâte de fruit with slow-set HM pectin, cooked to 77°Brix at pH 3.2: the formula, the calculator readings, the cook, cutting, coating and storage.

Pâte de fruit Pectin Strawberry

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