Soft Serve Brix Level

Soft Serve Brix Level

Standard Operations :: Soft Serve :: Brix Level


All soft-serve machines require a specific Brix level to freeze product correctly.  If you are planning on making your own custom product, or even mixing your product using a concentrate or powder, you will want to ensure your Brix level (dissolved sugar content) is within range.  This will ensure your product freezes correctly in your machine.  One-degree Brix is equal to 1 gram of sucrose per 100 grams of solution.  Brix represents the strength of the solution as percentage by mass.  Various things can effect the Brix level of your product, including: sugar content, alcohol content, other dissolved solids such as flavorings, etc.  


You will need to have a Brix Refractometer, which can be purchased here, that specifically measures the brix level of a liquid.  The required Brix levels for Spaceman USA machines is provided below.  

Spaceman USA recommends verifying the product’s Brix level for every batch that you make to ensure consistency.

For detailed instructions on how to measure your product's Brix level, please see the following article:

Recommended Brix Levels

For all soft-serve and milkshake products, Spaceman USA recommends a Brix level of 20-30 degrees Brix.

Soft Serve Machines

SM-6210, SM-6220, SM-6228H, SM-6235H, SM-6236H, SM-6250H, SM-6265h, SM-6268H, SM-6338H, SM-6378H

Suggested Degrees Brix: 20-30

Brix Issues

If your Brix Level is too high or too low, or if your brix level varies between batches, you may experience a variety of product quality issues.  As Brix level increases, the freezing temperature of the product decreases.  As the Brix level decreases, the freezing temperature increases.  This means that as the Brix level increases, the viscosity setting must also increase, and vice versa.  So, if the Brix level of your product changes, and you do not change your viscosity accordingly, you may end up with soft and runny product or a freeze-up.  Therefore, checking the Brix level of every batch is very important.  If you don’t know your Brix level, you will never be able to achieve consistent results out of your machine.

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