If you work in a flour mill, grain trading house, or bakery, you have almost certainly encountered the term “Falling Number.” Yet despite being one of the most widely used tests in the cereal industry, many operators still struggle to explain exactly what it measures — and why a single number can determine whether a shipment is accepted or rejected.

The Science Behind the Test

The Falling Number method, standardised under ICC No. 107 and ISO 3093, measures the activity of alpha-amylase enzymes in wheat and rye flour. Alpha-amylase breaks down starch, and when enzyme activity is too high — typically due to pre-harvest sprouting — flour produces sticky, gummy bread with poor crumb structure. Too low, and bread lacks volume and texture.

The test works by stirring a flour-water slurry in a boiling water bath and measuring how long a plunger takes to fall through the gelatinised starch paste. A high Falling Number (above 300 seconds) indicates low enzyme activity and structurally intact starch. A low number (below 200 seconds) signals excessive enzyme activity and damaged starch.

What the Numbers Mean in Practice

• Above 300 s — Ideal for most bread flours; good starch integrity.
• 200–300 s — Acceptable for some applications; borderline for premium bread.
• Below 200 s — Problematic; typically rejected for bread production.
• Below 62 s — Fully sprouted grain; severely compromised quality.

Equipment to Know

The gold standard instruments used worldwide include the Perten FN 1800 and Bastak Falling Number 5000. At Fuhler Labor, we stock verified pre-owned units from these manufacturers, all tested for accuracy before listing. Purchasing a refurbished analyser can save up to 70% compared to a new unit while delivering identical measurement precision.

For any mill or grain handler looking to make purchase decisions with confidence, the Falling Number test remains one of the most cost-effective quality checkpoints available.