Description
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Additional information |
To measure the density of sugar, ice cream, chocolate crust or ice cream/sorbet. Bring the sugar solution to the boil and then measure by floating with the thermometer inside. Sorbet approx. 14-16 ° Bé fruit ice cream approx. 16-17 ° Bé ice cream approx. 18 ° Bé candied fruit approx. 25 ° Bé liqueur praline approx. 32 ° Bé Product information: test device and measuring range from 0 degrees to 50 degrees according to Baumé; Country of origin - Germany; The shipping packaging may not be original, the item is shipped fully or partially assembled; |