Amylograph-E

 

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

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

 

Features:

 

• 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?

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- 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

 

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What are the benefits?

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- Practice-oriented, international standard procedure

- High flour and end product quality

- No production losses due to usage of inappropriate material