Description
Protect your grain quality and ensure consistent end-product performance with the Falling Number Device, the globally accepted standard for measuring alpha-amylase enzyme activity in cereals and flours. Used extensively by grain traders, millers, and bakers worldwide, this instrument detects sprout damage and predicts processing quality with reliable, repeatable results.
The Falling Number test works by rapidly gelatinizing a sample of ground grain or flour in a boiling water bath, then measuring the time (in seconds) required for a special stirrer to fall through the gel. This “falling number” inversely correlates to alpha-amylase activity:
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High Falling Numbers (e.g., >300 seconds) indicate sound grain with low enzyme activity, ideal for most baking applications.
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Low Falling Numbers (e.g., <200 seconds) suggest significant sprout damage and high enzyme activity, which can lead to sticky crumb, poor bread volume, and processing difficulties.
By providing an objective, numerical value for grain quality, the Falling Number Device empowers you to make informed decisions about grain purchasing, storage, blending, and pricing. Ensure your flour meets customer specifications and avoid costly production issues with this indispensable tool for quality control and assurance.
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