Poor climatic conditions can cause grains to sprout. Flour made from germinated grains has strong alpha-amylase activity. This can cause significant defects such as sticky dough, bread that doesn’t rise, and a reddish crust in baked products.
The Amylab FN can measure alpha-amylase activity in only 90 seconds using the Hagberg method and the new Testogram method.
Hagberg falling number
Measures the amount of time it takes for a stirrer to pass through, a starch sample formed by the gelatinization of a liquid flour suspension under the effect of its own weight.
The Amylab FN applies the principles of the Hagberg method while using innovative technologies. This guarantees that users will obtain the same results as with traditional instruments.
Testogram rapide testing method
Measures the viscosity of a gel made of flour and water that is agitated for 90 seconds at a constant temperature of 100°C.
After obtaining this measurement, the Amylab FN accurately predicts the Hagberg falling number. It is, on average, 66% faster than the Hagberg method.