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What do I need to get started myself? We've been asked many times what are some of the basic pieces of equipment one should have on hand during product development. Here's a few of our favorites.
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A hand-held portable refractometer for Brix (60.0 - 100.0%) measurement of sugar content in high-temperature samples during the cooking or boiling process of food products is the best way to evalutate your candy.
A Handheld pH meter is necessary for reliable and accurate pH measurements in the lab.
A probe thermometer makes tracking temperature during cooking easy.
A thermo-hygrometer measures temperature and humidity, helping you manage moisture variables.
This depositor is useful in both candy labs and for basic candy operations creating gummies and other low viscosity candies