Falling Number 1700
Automatic dual test of alpha-amylase activity in wheat and rye according to the Falling Number Method (AACC 56-81B, ICC 107/1, ISO/DIS 3093). Microprocessor controlled, with dual liquid crystal displays, RS-232 serial data output. 20 viscometer tubes and 2 viscometer stirrers.
Internationally standardized method for sprout damage detection.
The Falling Number System measures the alpha-amylase enzyme activity in grains and flour to detect sprout damage, optimize flour enzyme activity and guarantee soundness of traded grain. Alpha-amylase activity is crucial for final product quality of bread, pasta, noodles and malt. Anyone handling wheat, barley, rye or sorghum intended for these applications will benefit from the Falling Number system.