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    MALAYSIA

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    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

     

     

    More Info

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