I'm working to refine a mass candy making process which requires batches of 12kg be produced in rotation over the course of 24 hours per day, 5 days per week. The current process works in the assumption that by achieving a temperature of 245°F, we're achieving an approximate brix of 86. This brix, combined with our activated gelling agent (Pectin) appears to provide the best results for our purposes; however, a new consultant reviewing the process is adamant that temperature is not a sufficient indicator of Brix for consistent mass production confection manufacturing. I'm hoping to get additional insight from other professionals with experience in the process whom can better clarify whether the cook temp of a sugar syrup mixture is an accurate indicator of Brix.
It is not correct to rely on the temperature for the end Brix measurement. However, there is a correlation between the temperature and brix. For example the end point of jam preparation is 68 Brix or 105 C.
So u need to measure Brix with respective to temperature.
