Hanna HI9810382 HALO2 Wireless pH Tester for Bread & Dough

Description

Precision pH Testing Optimized For Baking

The Hanna HI9810382 HALO2 Wireless pH Tester for Bread & Dough is a specialized, professional-grade instrument designed expressly to meet the stringent demands of baking science and production. Engineered for simplicity without compromising accuracy, this tester fully complies with international food-hygiene standards, including Hazard Analysis Critical Control Point (HACCP) regulations. Whether you are a master baker ensuring the perfect fermentation profile of sourdough or a food quality laboratory validating pH in large-scale dough production, the HALO2 delivers unmatched precision. It features automatic pH calibration at up to three points (or four points when used with the Hanna Lab App), ensuring uncompromised reliability. The fully integrated Bluetooth® connectivity allows smooth linking to mobile devices, tablets, and Laboratory Information Management Systems (LIMS), enabling instant recording of calibration logs, measurement data, and easy sharing of results. Combined with GLP compliance, this tester ensures traceability and confidence in your pH verification process—a critical metric in controlling yeast activity, acidity, and texture formation during the baking cycle.

Advanced Build Quality Meets Harsh Environments

The HI9810382 offers IP65-rated water-resistant protection, safeguarding against dust ingress and water jets, making it perfectly suited for bakery floor conditions where wet environments, flour dust, and spills are common. The rugged casing thrives under challenging conditions, while its pocket-size form factor facilitates quick on-the-spot measurements anywhere—from artisan bakery benches to industrial dough mixing lines. The large LCD presents readings at a glance with crisp clarity, minimizing operator error. Furthermore, the single-button operation streamlines measurement workflows, reducing training time for staff and ensuring consistent testing in high-throughput facilities. Its robust mechanical build, paired with a lightweight structure of just 45 grams, ensures portability without sacrificing durability. The flexible design supports continuous testing in temperatures ranging from 0 to 50 °C, allowing quality teams to maintain oversight even during warm proofing stages or refrigerated dough storage scenarios.

Specialized Electrode For Bread And Dough

One of the most critical elements of the HI9810382 is its carefully engineered electrode, optimized for penetrating and assessing bread and dough matrices. Its conical glass tip enables direct insertion into semi-solids, letting operators acquire core pH values without tearing or excessively compressing the sample. The open junction design resists clogging from suspended solids, proteins, and oils—common in baked goods—facilitating faster pH stabilization and maintaining consistent accuracy over long-term use. Constructed with a PVDF body (Polyvinylidene Fluoride), the electrode resists chemical degradation from sanitizing agents like sodium hypochlorite or solvents and withstands mechanical abrasion during repeated use. The integrated temperature sensor at the electrode tip allows rapid automatic temperature compensation (ATC) or manual temperature compensation (MTC), ensuring readings reflect the true chemical environment. This combination of durability, precision, and functional geometry makes the HALO2 the most reliable choice for bakeries seeking long service life and optimal measurement accuracy.

Seamless Integration With Modern Data Systems

The HALO2’s open-source Bluetooth® protocol instantly integrates with the Hanna Lab App and modern Laboratory Information Management Systems, making data handling and compliance effortless. Within the app, operators can view real-time graphs, set stability criteria, receive calibration reminders, and tag measurements with annotations—valuable for tracking specific production batches. This wireless capability brings laboratory-grade functionality directly to baking production floors, eliminating the need for manual transcription and reducing data-entry errors. Since GLP compliance requires accurate logging of calibration and measurement conditions, the HALO2 provides full electrode condition status, pH/mV resolution logs, and temperature recordings alongside each measurement. The result is a streamlined process that meshes effortlessly with digital quality control systems, enabling traceable and accountable bread production from raw dough mixing to finished product testing.

Comprehensive Accessories For Immediate Productivity

Every HI9810382 is supplied ready-to-use with a complete accessory kit tailored to bakery needs. This includes two 20 mL sachets each of pH 4.01 and pH 7.01 calibration buffers, engineered cleaning and disinfection solutions for removing bread and dough deposits (2 sachets), and a 13 mL electrode storage solution dropper to preserve electrode hydration between uses. Using Hanna calibration sachets ensures freshness and accuracy, since buffer values can drift after opening. The storage solution minimizes organic growth and maintains the delicate pH glass tip in optimal operational condition. A CR2032 3V lithium battery offers approximately 1000 hours lifespan (500 hours with Bluetooth enabled), reducing downtime in busy environments. The package further contains an instrument quality certificate and clear instruction manual so that operators can begin testing confidently upon receipt. Combined, these accessories remove the barriers to implementation, letting bakeries and labs immediately integrate the HALO2 into their quality routines.

Targeted Applications In Baking And Dough Production

The HALO2 Bread & Dough pH Tester becomes indispensable at multiple stages of artisan and industrial baking workflows. In dough preparation, it allows precise monitoring of fermentation to achieve desired acidity for flavored breads, ciabatta, or sourdough, as well as controlling yeast activity in sweet dough for pastries or brioche. During proofing, pH checks prevent over-acidification that could weaken gluten structure. In industrial bakeries, it supports quality control checkpoints for frozen dough production and par-baked goods that will be reheated before sale. In research and development, the HI9810382 facilitates consistent evaluation of new recipes with variable hydration, flour blends, or fermentation starter types. Beyond bread, it is equally effective for pH testing in specialty dough such as pizza bases, naan, pretzels, or enriched bakery items. Its portability and precision make it a vital instrument wherever dough chemistry impacts texture, flavor, and shelf life.

Trusted Global Supply From tpt24.com

For bakers, laboratories, and food manufacturers worldwide, sourcing authentic and high-quality equipment is paramount. tpt24.com stands as the premier global online store for the Hanna HI9810382 HALO2 Wireless pH Tester for Bread & Dough. Every unit purchased through tpt24.com is delivered with a guarantee of authenticity and quality, ensuring you receive genuine Hanna Instruments performance. No matter your location, tpt24.com offers secure and efficient worldwide delivery, bringing advanced pH testing capabilities directly to your operation without delay. Customers benefit from professional service, warranty-backed products, and the confidence of dealing with a trusted supplier recognized across continents. This commitment to reliability and customer satisfaction makes tpt24.com the definitive choice for acquiring the HALO2 to elevate your bread and dough production quality.

Calibration And Long-Term Maintenance Excellence

Maintaining the performance of the HI9810382 involves straightforward routines designed for bakery practicality. Frequent rinsing of the electrode in distilled water between successive measurements prevents cross-contamination, while the supplied bread and dough cleaning solution quickly removes oily and proteinaceous residues. Calibration is simplified by compatibility with both Hanna and NIST standard buffer solutions, with automatic recognition ensuring correct settings. When the electrode is not in use, keeping it immersed in the supplied storage solution sustains quick response times and extends its lifespan. Avoiding storage in distilled water is essential, as it can damage the electrode gel. The robust PVDF housing combined with responsible care practices means bakers can depend on consistent readings for years. For HACCP-compliant bakeries and quality laboratories, regular calibration logs and maintenance records form part of documentation—fully supported by the HALO2’s integrated features and Hanna Lab App compatibility.