Description
Protect your grain quality and ensure consistent end-product performance with the Bastak Falling Number 5000, a precision instrument designed to measure alpha-amylase enzyme activity in cereals and flours. Following international standard methods (ICC, AACC, ISO), this automated system delivers reliable Falling Number values that help millers, bakers, and grain traders detect sprout damage and predict processing quality.
The Falling Number test measures the time (in seconds) required for a stirrer to fall through a hot gelatinized sample. This value inversely correlates with alpha-amylase activity:
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High Falling Numbers (≥300 seconds) indicate sound grain with low enzyme activity, ideal for most baking applications.
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Low Falling Numbers (≤200 seconds) suggest sprout damage and high enzyme activity, which can lead to sticky crumb, poor bread volume, and processing difficulties.
The Bastak Falling Number 5000 automates the entire testing process, ensuring consistent, repeatable results while minimizing operator involvement.
Key features include:
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Fully Automated Operation: Programmed heating, stirring, and timing cycles eliminate operator variability.
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High Precision: Accurate temperature control and timing for reliable Falling Number values.
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Large Color Touchscreen: Intuitive interface for easy operation and real-time test monitoring.
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Multiple Sample Testing: High-throughput capacity for busy quality control laboratories.
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Data Management: Internal storage and connectivity options for result tracking and reporting.
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Compliance with Standards: Meets ICC 107/1, AACC 56-81B, and ISO 3093 methods.
Ideal for grain elevators verifying incoming shipments, flour mills monitoring wheat quality, bakeries ensuring consistent flour performance, and breeding programs selecting for sound grain, the Bastak Falling Number 5000 provides the critical data needed to make informed decisions and maintain product quality from field to fork.
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