My new job requires that I make sorbets, I want to start creating my own formulas, I have been reading the professional pastry chef by friberg and in the sorbet section all the recipes talk about Baume, What is the difference between Brix and Baume are they interchangeable can I use a refractometer to check baume and vica versa or do I need to get a baume hydrometer as well? Any information would be helpful Thanks