YINMIK pH Tester with Calibration Solution

Updated October 15, 2026

LotNumber: 127 Shelf Location: B3 Condition: New - Open Box In Packaging?: Yes Assembly Required?: No Damaged?: No Functional?: Yes Missing Parts?: No Buy 1 pH Meter Get pH Calibration Solution Kit: YINMIK Digital pH meters come with 4.00 and 7.00 calibration solution, which not only save money, but also save time. No longer worry about looking for calibration accessories everywhere, or worry about can't use pH meter without calibration fluid. YINMIK store can fully meet your needs for calibration accessories. Wonderful pH Indicator with Stable Reading: More chips for more stable reading, with two times quantity than other products, there is no need to worry about the reading all over the place. Built with ATC system, whether it's a hot summer day or a cold winter day, you'll always get accurate measurements. What's more exciting is that the protective cap of the tester contains a wet sponge soaked in KCL solution, making the spear probe always moist, and that gives the tester more long-term life. pH Meter for Fermentation Food: Acidity plays an important role in many forms of fermentation. The lower the pH, the safer your product. If you are committed to making delicious sausages, salami, cheese, sushi rice, canned jam, fermented sauces, pepper sauce or salsa, you need to do the pH testing job carefully. Fermented foods must maintain proper temperature throughout the entire fermentation and reach a pH of 4.6 or less. YINMIK pH tester is essential tool with 0-14 pH range, which meet all your requirement perfectly. pH Meter for Sourdough Bread: pH measurement is an important analysis in the bakery industry. The optimal pH range for sourdough is 3.9-4.2 pH. The YINMIK food pH tester for semi-solid products is equipped with a pH electrode designed specifically for bread and dough, featuring conical tip, open junction. The Digital pH-meter is great for managing sourdough fermentation. You can use it to check the pH of your sourdough bread dough during the bulk fermentation step.

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