Brabender - Amylograph‑E | Standard Flour Viscometer Get latest price

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The Amylograph-E assesses starch properties and enzyme activity in flours according to ICC, ISO, and AACCI standards. Its gradual heating replicates baking conditions and captures the entire enzyme spectrum without starch damage. High-precision measurements are visually displayed in a diagram with multiple evaluation points.

Real-time temperature measurements are devoid of fluctuations and guarantee precision throughout the process. Paired with MetaBridge software, it ensures standard conformity, allowing real-time flour quality monitoring and streamlined workflows. Accessible from any device, it simplifies instrument connectivity and enables effortless data sharing, saving valuable analysis time.

In line with international standards, a defined suspension of flour, whole meal flour, or meal and distilled water is prepared and transferred to a measuring system. This is then heated at 1.5 °C/min, which makes the starch in the sample gelatinize at a characteristic temperature. The changing viscosity is recorded as a diagram and provides the various evaluation points. The curve depends on the amount of starch-splitting alpha-amylase, the so-called enzyme activity of the flour. The higher the enzyme activity, the lower the maximum curve.

Why Choose This Product?

• Your flour quality is described in a globally established language: Brabender/ Amylograph Units (BU/AU).
• The Amylograph-E captures the entire enzyme activity before they’re deactivated by excessively high temperatures.
• The stainless steel measuring system doesn’t wear out and can be used for many years without additional followup costs.
• The instrument measures the temperature directly in the sample.

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To contact Anton Paar Australia about Brabender Amylograph‑E | Standard Flour Viscometer use Get a quote.