Hi there,
Question about SG of honey as an ingredient - so far i've been using Canadian Honey Product Inspection manual. Chapter 5 ( http://www.inspection.gc.ca/DAM/DAM-food-aliments/STAGING/text-texte/honey_manual_chapter5_1385736657998_eng.pdf ) has a table on page 5-12 which lists brix measurment, sg, moisture and refractive index.
Recently I discovered, that BS3 uses some different formula, as entering same measured brix i get different resutls.
Any idea why?
Question about SG of honey as an ingredient - so far i've been using Canadian Honey Product Inspection manual. Chapter 5 ( http://www.inspection.gc.ca/DAM/DAM-food-aliments/STAGING/text-texte/honey_manual_chapter5_1385736657998_eng.pdf ) has a table on page 5-12 which lists brix measurment, sg, moisture and refractive index.
Recently I discovered, that BS3 uses some different formula, as entering same measured brix i get different resutls.
Any idea why?