Hanna HI981038 Bread and Dough Checker pH Tester

Hanna HI981038 Bread and Dough Checker pH Tester

The Hanna HI981038 Bread and Dough Checker pH Tester is a robust, waterproof pH meter specifically engineered for direct measurement in bread, dough, and semi-solid bakery products. With a built-in food-grade electrode, this device allows bakers and food quality professionals to accurately monitor fermentation activity and dough acidity, ensuring consistent flavor, texture, and shelf life.

Features

• Purpose-Built for Dough and Bread Testing
  Designed with a specialized flat-tip electrode, this tester allows for easy insertion into dough or moist bread samples without damaging the probe. As a result, it provides accurate pH readings directly from the source, without dilution or additional prep.

• High Resolution and Accuracy for Precision Baking
  With 0.01 pH resolution and an impressive ±0.05 pH accuracy, the HI981038 is perfect for tracking fermentation stages and verifying optimal pH during proofing and baking. Therefore, it helps control sourness and yeast activity more precisely.

• Automatic Temperature Compensation
  The built-in temperature sensor ensures that all pH measurements are automatically compensated for temperature variations between 0 to 50°C, leading to greater reliability. Moreover, this feature is crucial for consistent results in warm, active dough.

• Fast and Simple Calibration
  The device supports automatic one- or two-point calibration using standard pH buffers (pH 4.01, 7.01, or 10.01). Consequently, users can quickly recalibrate without interrupting busy baking operations.

• Durable, Compact, and Waterproof
  Housed in a waterproof (IP67-rated) case and weighing only 42 g, the tester is both rugged and lightweight. In addition, it’s easy to clean after contact with sticky dough or flour residue.

• Energy Efficient with Auto-Off Option
  Powered by a CR2032 lithium-ion battery, this tester offers up to 800 hours of continuous use. Furthermore, it includes an auto-off function (settable to 8 minutes, 60 minutes, or disabled) to preserve battery life.

Specifications

• pH Resolution: 0.01 pH

• pH Accuracy: ±0.05 pH @ 25°C

• Calibration: Automatic, one or two-point

• Temperature Compensation: Automatic from 0 to 50 °C

• Electrode: Built-in, optimized for dough and semi-solid foods

• Battery Type: CR2032 lithium-ion (included)

• Battery Life: Approx. 800 hours of continuous use

• Auto-Off: 8 minutes, 60 minutes, or disabled

• Environment: 0 to 50 °C (32 to 122 °F); RH max 95%

• Dimensions: 50 x 129 x 21 mm (2 x 5.1 x 0.9″)

• Weight: 42 g (1.48 oz.)

Applications

• Artisan Bread Production
  Monitor dough fermentation to fine-tune sourdough or yeast-based recipes. As such, the tester helps achieve optimal crumb structure, rise, and flavor profile.

• Industrial Baking and QA/QC
  Verify consistency across large batches to meet food safety and product quality standards. In particular, this is useful in standardizing fermentation control.

• Educational and Culinary Training
  Use in baking schools and training kitchens to teach students the importance of pH in dough development. Furthermore, it provides hands-on understanding of chemical processes during leavening.

• Food R&D and Lab Use
  Evaluate new formulations, additives, or starter cultures by tracking pH changes during the entire baking process. Therefore, it supports innovation while ensuring product consistency.