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Barksdale Limited
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The Digital Food pH Meter offers high-accuracy pH and temperature readings for various food applications. Its sensitive double probe and stable readings make it ideal for sourdough bread, sausages, fermented sauces, salami, cheese, sushi rice, canned goods, and more. The unique double-lance probe easily tests the pH value of meats and is perfect for managing sourdough fermentation. This pH meter kit includes calibration solution, KCL storage solution, and a cleaning kit, making it a great gift for food enthusiasts or those needing to check the pH of cosmetics. It features a pH range of 0-14 to suit all your requirements.
Food Grade pH Tester for Sourdough Bread Meat Cheese Fermenting Food
The pH of cheeses ranges from 5.1 to 5.9. If the pH is too low, the cheese may appear mushy; if the pH is too high, the cheese may become too firm.
Yewhick pH food tester is an essential tool with a 0.00-14.00 pH range and ±0.01 accuracy to fully meet your requirements for making all sauces.
The optimal pH environment for yeast survival is between 4.5 and 5.0, and the optimal temperature for dough fermentation is between 25°C and 28°C.
The pH of fermented sausages is usually between 4.5 and 5.5, depending on the degree of fermentation. Temperature control below 15°C is recommended.
Easy Calibration
1. Two calibration modes: 6.86/4.00/9.18 and 7.00/10.01 can be chosen to dissolve the chosen powders in different cups with 250 ml distilled water.
2. Put the electrode into 6.86 solutions, wait for the value to stabilize, and press "cal" for 5 seconds and the screen will display "cal". Release the button and wait for 6.86 to flash 3 times to complete 6.86 calibrations.
3. Repeat the above steps if you need to calibrate pH 4.00 or pH 9.18.
Food PH Meter
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