Useful starting equipment includes accurate scales, mixing vessels, spatulas, a thermometer and suitable filling tools. Products containing water may also need a pH meter and appropriate mixing equipment. Choose tools according to your recipe, batch size and testing requirements.

The scale's readability must suit the smallest ingredient amount you need to weigh. Small trial batches can require finer measurements for preservatives or concentrated actives. Check calibration, capacity and weighing uncertainty before choosing equipment for your recipes.

Calibrate the meter using the recommended buffer solutions and follow its instructions for the sample type. Measure at a controlled temperature and record the result. Clean and store the electrode correctly to maintain reliable readings between batches.