The Amylograph-E enables the assessment of flour quality and the suitability of the flour for various applications. The Amylograph-E from Brabender accurately measures the gelatinisation of starch and its enzyme activity in wheat, rye, corn (maize) and rice flour according to international standards. 

This makes it possible to evaluate their baking characteristics and suitability for various applications.It is equally suited for the testing and production control of blended flours as for checking the proper proportioning of enzyme additives.

What does it test?

• Wheat Flour

•  Rye Flour

• Corn Flour

• Rice Flour
  

What does it test for?

• Gelatinisation of starch

• Enzyme activity
  

Features and Benefits:

• During testing, the influence of enzymes can easily be observed

• Produces visual results with a reference curve

• USB ports for the quick movement of data

• Used for production control and checking of flour blends in the mill

• Heating rate of 1.5°C/min (AACC/ICC) corresponds with the temperature increase of bread during baking