The pH of chocolate and cocoa powder influences the flavors, texture, color, and added ingredients of chocolate products. Measuring the pH during the production process for chocolate, in addition to ensuring batch consistency, also saves time and money.
Open Junction
The open junction design reduces clogging for a more stable pH measurement and reduced maintenance.
PVDF Body
Polyvinylidene Fluoride (PVDF) is a food grade plastic that is resistant to most chemicals and solvents used for disinfection in the food sector, including chlorine (bleach).
Conical Glass Tip
The conical shaped tip is designed to penetrate semisolids and emulsions for the direct measurement of pH during the chocolate making process. Low Temperature (LT) glass is used for quicker results at lower temperatures.
