My 0.01 g pocket scale drifted after a month near the steamer — off by 0.3 g on a 600 g mirror glaze — and the finish lost that glassy, razor-edged slice I want on mousse bars. What model holds calibration in humidity, tars quickly with flour on the fingers, and do you keep a 10 g check weight on the station to verify before weighing agar or pectin?