pH Analyser used for pH monitoring and control of yeast in bread making in China

As part of routine customer follow-up, a Pi engineer recently visited two factories belonging to one of China’s largest bread production enterprises, located in Beijing and Shanghai. During the visit, the four installed pH monitoring and control systems were inspected, and feedback from the operators confirmed that Pi’s water quality analyzer and automatic pH control system continue to be highly valued by the customer.

Both factories use the CRIUS® 4.0 pHSense pH analyser system, equipped with an automatic dosing unit control module and a PID control loop built into the CRIUS® 4.0. This configuration provides continuous online monitoring and fully automated control of the pH in the yeast solution mixing water.

pH control is a key step in bread production. Yeast fermentation requires a slightly acidic environment to promote activity and avoid acid-base imbalance that can affect dough quality. The optimal pH range for yeast fermentation is 5.0 to 5.8, and slightly acidic water (pH 5 to 7) helps to activate yeast and stabilise the fermentation process. In this application, the target pH for the yeast solution water is 6.4 to 6.6. When pH falls below this range, sodium carbonate is used for correction, while lactic acid is used when the pH is too high.

The CRIUS® 4.0 pHSense system combines a robust, high-sensitivity pH sensor with built-in PID control and automatic dosing pump control in a single intelligent controller. This integration simplifies system operation and ensures consistent pH control, helping the customer maintain high product quality.

If you have a similar application, or if you need to monitor water quality parameters in your food production process, please feel free to contact us at any time here.