Amylograph-E
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.
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?
- 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
