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Digital Food pH Meter Accurate Waterproof Tester Sourdough Meat Cheese Bread fish
Original price was: KSh 15,000.00.KSh 7,499.00Current price is: KSh 7,499.00.
KSh 15,000.00 Original price was: KSh 15,000.00.KSh 7,499.00Current price is: KSh 7,499.00.
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.
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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