The Amylograph-E provides you with a reliable, reproducible picture of enzyme activity (α-amylases) in flours and whole grains.

This enables you to make statements on flours’ suitability for baking and control the dosing of, for example, baking malt or enzyme preparations.




  • Easy to use

  • Quality control in accordance with international standards

  • Gentle heating from 30°C to 93°C

  • Comprehensive picture of enzyme activity

  • Control the dosing of enzymes

  • No enzyme damage before measuring



Why is this important?

- The baking properties of flour depend on the starch gelatinization

  and on the enzyme activity (α-amylase) in the flour.

- Flour can be checked for application-specific characteristics


What are the benefits?

- Practice-oriented, international standard procedure

- High flour and end product quality

- No production losses due to usage of inappropriate material



Tel (Main): +65 - 6264 4628 | Fax: +65 - 6264 4625