Description
Food Grade pH Tester for Sourdough Bread Meat Cheese Fermenting Food
pH Meter for Food
pH Tester for Cheese Making
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.
pH Meter for Fermenting Sauce
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.
pH Tester for Sourdough
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.
pH Meter for Sausage making
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.
pH Meter for Sourdough Breadmaking
Digital pH Meter for All Types of Meat
Widely Used for All Kinds of Making Fermented Foods
Best pH Meter for Lotion and Cosmetics
How to calibrate the pH meter?
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.
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