Hanna Bread and dough ph tester

HI-981038 Bread & Dough pH Tester – Accurate, Durable, and Food-Safe

Optimized for Bakeries and HACCP Compliance

The HI-981038 pH tester is designed specifically for measuring the pH of bread, dough, and related bakery products to ensure compliance with food-hygiene standards and Hazard Analysis Critical Control Point (HACCP) regulations. Its compact, water-resistant housing allows easy handling, while the one-button operation simplifies testing for both professionals and production staff. Automatic one- or two-point calibration and built-in temperature compensation guarantee accurate and consistent measurements.

The specialized conical electrode tip penetrates solids and semisolids such as dough, whey, and batters, while the open junction design prevents clogging and ensures fast, stable readings. The tester is praised for its reliability, food-safe PVDF body, and minimal maintenance requirements, offering a competitive advantage for busy bakery environments.

Probe Features

• Conical Tip: Enables direct measurement in dough, whey, and other semi-solid samples.
• Specialized Low-Temperature (LT) Glass: Provides fast stabilization and accurate readings at lower temperatures.
• Open Junction Reference: Solid gel interface prevents silver contamination and clogging, ensuring rapid, stable measurements.
• PVDF Body: Food-grade plastic resistant to chemicals, fungal growth, abrasion, and UV, suitable for daily bakery use.

Supplied With:

1. HI-70004 pH 4.01 buffer solution, 20 mL sachet (2 pcs)
2. HI-70007 pH 7.01 buffer solution, 20 mL sachet (2 pcs)
3. HI-700684 Electrode cleaning/disinfection solution for bread and dough deposits, 20 mL sachet (2 pcs)
4. HI-9072 Electrode storage solution, 13 mL dropper
5. CR2032 3V Lithium-ion battery
6. Instrument quality certificate
7. Instruction manual

Preparation Before Use

• Remove the protective cap. Rinse the probe with water and wipe dry; small salt deposits are normal. • If the glass or junction is dry, soak the electrode (4 cm) in storage solution for at least 30 minutes, then rinse and blot dry. • Calibrate the electrode before use, and recalibrate periodically for best accuracy.

Other Models Available:

Beer pH Tester | Milk pH Tester | Meat & Foodcare pH Tester

Accessories & Refills

1. pH Buffer Solution HI-70004P pH 4.01, 20 mL sachet (25 pcs)
2. HI-70007P pH 7.01, 20 mL sachet (25 pcs)
3. HI-77400P pH 4.01 & 7.01, 20 mL sachet (10 pcs, 5 each)

Electrode Cleaning Solution

1. HI-700601P General-purpose cleaning solution, 20 mL sachet (25 pcs)
2. HI-700684P Cleaning and disinfection solution for bread and dough, 20 mL sachet (25 pcs)

Electrode Storage Solution

1. HI-70300L Storage solution, 500 mL
2. HI-70300M Storage solution, 230 mL
3. HI-9072 Storage solution, 13 mL dropper

For bakeries and food production facilities that monitor acidity during fermentation and dough preparation, the Bread and Dough pH Tester can be complemented with other specialized instruments designed for food processing environments.

For example, the Chocolate pH Meter is specifically engineered for measuring acidity during chocolate production, helping maintain consistent flavor, color, and texture throughout the manufacturing process. In laboratories or processing plants where multiple water-based parameters must also be monitored, the Portable pH/EC/TDS/Temperature Meter with CAL Check™ provides a versatile solution capable of measuring pH, conductivity, total dissolved solids, and temperature with a single probe. For applications requiring highly accurate temperature monitoring alongside pH-controlled food processes, the Ultra-Accurate Reference Digital Thermometer offers precision temperature readings suitable for laboratory, food production, and quality control environments.

Q&A

Can this pH tester handle dense dough?

Yes, the conical tip and open junction allow for direct penetration of solids and semi-solids without clogging.

Is the PVDF body food-safe?

Absolutely, PVDF is a food-grade material resistant to chemicals, fungal growth, and UV, making it ideal for bakery applications.

How is the electrode maintained?

Rinse after use, soak if dry, and periodically calibrate. The open junction design minimizes clogging and extends electrode life.

Does it comply with HACCP regulations?

Yes, the HI-981038 is designed to meet food-hygiene and HACCP requirements for bakery production.

Are buffer solutions included?

Yes, pH 4.01 and 7.01 buffer solutions are supplied along with cleaning, storage solutions, and an instrument quality certificate.