CE certified.
Falling Number is manufactured in accordance with the methods of AACC, ICC official standards.
The Falling number measures alpha amylase enzyme in grains, flours and wheats.
Determination of amlayse activity is of enormous importance in terms of bread production.
İn this method, it is also possible to measure grains such as wheat, barley, durum, rye, noodle, pasta etc..
İt also gives an indication of the amount of sprout damage in wheat sample. Sprout damage may casuse many problems making bread process.
Sprout damage is pre-harvest and undesirable germination. İn wet field condition, unharvested wheat particularly remains vulnerable sprout damage.
Having too much enyzme activities causes wet sticky dough and crumb texture. On the other hand, having insufficient enzyme activities causes small volume of bread and dry.
Falling Number ES 5100
Competely user-friendly.
Large and sensitive touch screen
Designed according to the world stantards.
Automatic altitude correction.
Test mode, company information, date, time, temputure can be seen on display.
Realiable analysis.
Archieved results for all tested samples.
Easy to operate such as calculating amount of sample according to the moisture.
Possibilİty to register identification of samples to device and get printout the results.
Automatically adjusts boiling temputure according to the altitude.
Water recycling system and temputure stability.
FOR ANY QUESTİON OR OTHER İNFORMATİON PLEASE FEEL FREE TO CONTACT US.
info@cizgilab.com
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