PAL-Pâtissier enables digital readings in both Brix and Baume scales in less than 3 seconds. Especially for syrups, the PAL-Pâtissier is an essential tool to precisely control and asses the quantity of sugar used during cooking. Plus it is trivial to clean-simply rinse the unit under a running tape. The Brix scale has an extended range of 0.0 to 85.0% and is practical for measurements on most food products. An automatic feature to compensate for temperature effects is built into the PAL-Pâtissier, which significantly improves the accuracy of readings taken for warm/hot samples.