Perten Falling Number 1000 uses the Hagberg method to measure alpha-amylase (AA) enzyme activity in flour, seeds and grain.

Measuring alpha-amylase activity is essential for ensuring the final product quality of various food staples, including bread and pasta.

Using this instrument, you can:

• Detect sprout damage

• Optimise flour enzyme activity

• Guarantee the quality of grain for trading

• Verify total enzymic activity in flours with fungal enzyme supplements.

Use Perten Falling Number 1000 to test for:

• Alpha-amylase

On these products:

• Cereal grain

• Flour

• Seeds

• Barley.

Why Choose Perten Falling Number 1000?

• It’s the world leading method for testing Alpha Amylase

• It’s user-friendly, with auto-start, automated water level control and sensing for temperature and atmospheric pressure

• It’s safe to use, with an insulated water bath and safe-to-touch cooling lid

• It optimises analysis time by allowing you to set it to a target FN value, at which point it will stop automatically

• It’s equipped to test flours with the addition of fungal alpha-amylase

• It makes automatic altitude corrections

• It has an easy touch-screen operation and is equipped with multiple ports for connectivity.

How Does it Work?

The falling number (FN) test transfers a flour sample into a starch-like substance by combining it with hot water. A falling paddle tests the thickness of the substance over a specified time, measured in seconds.

FN is the measurement of the time it takes to mix the substance, plus the time it takes the paddle to fall through the mixture’s gelatinised starch.

Perten Falling Number 1000 streamlines the falling number (FN) process.

FN tests for:

• Enzyme activity in wheat flour

• Sprout damage to wheat kernels

• Water-binding capacity and water absorption

• Issues related to dough-handling

• Flour specifications.

Benefits of Testing using Perten Falling Number 1000

Measuring Alpha Amylase activity in baking ingredients is essential for optimising baking processes and results.

The right amount of Alpha Amylase activity enables bakers to achieve high volumes of bread with an ideal combination of firm and soft textures.

When Alpha Amylase is too low, the breadcrumb will be drier. When Alpha Amylase is too high, the resulting dough will be stickier. In both cases, you get less volume from your bake.

FN manages risk in baking, helping you get a consistency of quality from your bake, and producing bakes with specific desired qualities. You can use Perten FN 1000 to set specific FN targets and register sample IDs.

The instrument can provide mean moisture calculations, moisture and altitude-corrected results, and calculate blends and malt addition.

It provides a uniform, globally recognised standard of testing for grain farmers, intake and processors.

For more information, please contact Calibre Control.