The Hanna HI981038 Bread & Dough pH Tester is designed for bakers who want to measure acidity directly in dough, sourdough starters and other semi-solid bakery samples.
It is especially useful for sourdough fermentation, starter management, dough development and production consistency, where pH can give a clearer picture of what is happening inside the dough.
Unlike a general liquid pH meter, this tester has a conical electrode that can pierce dough and semi-solid samples directly. The open-junction design helps reduce clogging from dough and food deposits, making it better suited to bakery use.
The tester measures from 0.00 to 12.00 pH, with 0.01 pH resolution and ±0.05 pH accuracy. Automatic calibration and temperature compensation help make testing straightforward and repeatable.
It is supplied with calibration buffer sachets, electrode cleaning solution, electrode storage solution, battery, quality certificate and instruction manual, giving you the essentials needed to start testing and maintain the probe correctly.
| Brand |
Hanna Instruments |
| Model |
HI981038 |
| Application |
Bread dough, sourdough starters and semi-solid bakery samples |
| pH range |
0.00 to 12.00 pH |
| Resolution |
0.01 pH |
| Accuracy |
±0.05 pH |
| Calibration |
Automatic, one- or two-point |
| Temperature compensation |
Automatic, 0–50°C |
| Electrode |
Conical open-junction pH electrode for dough and semi-solid samples |
| Battery |
CR2032 lithium battery, included |
| Battery life |
Approx. 800 hours continuous use |
| Auto-off |
8 minutes, 60 minutes or disabled |
| Included |
pH 4.01 buffer sachets, pH 7.01 buffer sachets, cleaning solution sachets, storage solution, battery, quality certificate and instruction manual |
