Standard flour viscometer
Ensure your baked goods meet the highest quality standards with precise starch and enzyme activity evaluation, simulating real baking conditions to deliver reliable results and streamline your quality control processes.
Analyzes Starch Gelatinization and Enzyme Activity
The Brabender Amylograph-E Flour Viscometer from Anton Paar is designed for precise starch and enzyme activity analysis in flour. Utilizing real-time temperature measurements and gradual heating, it mirrors baking conditions to provide accurate, consistent data. Ideal for applications in the food, baking, and flour analysis industries, it supports product development in bread, pastries, and more. The device accommodates a sample volume of approximately 550 mL and offers adjustable speeds and heating rates to suit diverse testing needs. Integration with MetaBridge software simplifies data management and device connectivity, allowing remote access to results. Engineered for compatibility with ICC, ISO, and AACCI standards, it ensures compliance and facilitates collaboration across global networks. The bench-top design supports both manual and continuous operations, making it an adaptable addition to any laboratory or processing environment.
Benefits
- Streamlines quality control by ensuring accurate, standard-compliant flour analyses.
- Enhances product consistency with precise temperature control and real-world condition simulation.
- Saves time with fast and efficient measurement processes.
- Facilitates remote data management and sharing through MetaBridge connectivity.
- Prevents starch damage and alpha-amylase deactivation with gradual heating.
- Applications
- Baking ingredients,Flour,Whole meal flour,Bakery products
- End products
- Cookies,Biscuits,Pizza dough,Buns,Bread,Muffins,Pancakes,Crackers,Cakes,Pastries,Scones
- Steps before
- Milling,Sieving,Blending
- Steps after
- Quality Control,Packaging
- Input ingredients
- flour,whole meal flour,starch samples
- Output ingredients
- starch gelatinization data,enzyme activity data,real-time temperature measurements,visualized diagrams with evaluation points,flour quality analysis
- Market info
- Brabender is renowned for producing high-quality, engineered-to-order lab equipment for material testing, particularly in food and plastics industries, specializing in precision instruments for measuring, preparation, and processing.
- Mains connection
- 1x 230 V
- 50/60 Hz + N + PE
- 2.8 A / 115 V
- 50/60 Hz + PE
- 5.6 A
- Heating rate
- Standard
- Adjustable
- 0.1 °C/min to 3.0 °C/min
- Sample volume
- Ca. 550 mL
- Speed
- Standard 75 min-1
- Adjustable 0 min-1 to 300 min-1
- Dimensions (W x H x D)
- 490 mm x 890 mm x 400 mm
- Weight
- Approx. 30 kg
- Enzyme activity assessment
- ICC,ISO,AACCI standards
- Temperature control
- Real sample temperature measurement
- Heating rate
- 1.5 °C/min
- Flour quality monitoring
- MetaBridge software integration
- Real-time data visualization
- Diagram with multiple evaluation points
- Gradual heating
- Prevents starch damage
- Sample volume
- Ca. 550 mL
- Integration capability
- MetaBridge software
- Temperature monitoring
- Accurate,fluctuation-free
- Baking condition simulation
- Replicates real baking conditions
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Machine Footprint
- 490 mm x 890 mm x 400 mm
- Weight
- Approx. 30 kg
- Sample Volume
- Ca. 550 mL
- Control Panel Type
- MetaBridge Software
- Integration possibilities
- MetaBridge software
- Control panel type
- MetaBridge connectivity
- Measurement visualization
- Real-time visual display with multiple evaluation points