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.

General


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.

Technical Specifications


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

Operating Characteristics


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

Material Compatibility


Density/particle size
0.5–2.5 g/cm³ / 50–1000 µm

Physical Characteristics


Machine Footprint
490 mm x 890 mm x 400 mm
Weight
Approx. 30 kg
Sample Volume
Ca. 550 mL
Control Panel Type
MetaBridge Software

Custom Options


Integration possibilities
MetaBridge software
Control panel type
MetaBridge connectivity
Measurement visualization
Real-time visual display with multiple evaluation points