FALLING NUMBER

Evaluate Alpha-Amylase Activity and Sprout Damage

Falling Number analyzers measure alpha-amylase enzyme activity in wheat, flour, and other cereals. The test is an internationally recognized method for assessing sprout damage, starch quality, and grain suitability for milling and baking applications.

Accurate Falling Number results help mills optimize wheat blending, maintain flour consistency, and meet customer specifications.

Applications:

– Incoming grain inspection
– Flour quality control
– Grain trading and grading
– Wheat procurement
– Baking performance evaluation