1.
2.
2.
 
 
 
   
 
Falling Number

Manufactured by Perten Instruments AB, Sweden, The Falling Number method is the world standard for measuring the alpha-amylase enzyme activity in both flour & meal of wheat, durum, rye, barley, other grains & malted cereals. The method was developed by Mr. Seve Hagberg & Mr. Herald Perten in late 1950’s the reference of which could be found in thousands of international research papers. The method has official approvals like AACC/ No. 56-81 B, ICC No. 107/1 & ISO/DIS 3093. The Falling No. system detects 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.

Falling Number comes along with other accessories like Shakematic, Cooling Tower, Spolett and Integrated Printer.

« Products »
Texture Analyzer
VolScan Profiler
Rapid Visco Analyser
Dough Lab
Super Mill Grinder
Diode array
Inframatic
Glutomatic
Falling Number
Laboratory Mill
Single kernal characterisation sys
Aquamatic
Headspace Analyser
Permeation Analyzer
Water Activity Meter Aqualab
 
   
   
   
 
© All rights are reserved
powered by micrasoft