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.

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Falling Number
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