Standard flour viscometer
In the flour milling and baking industries, accurately measuring starch properties and enzyme activity is essential for ensuring consistent product quality. This involves simulating real baking conditions to evaluate flour performance and verify compliance with industry standards.
Measure starch properties and enzyme activity
The Brabender Amylograph‑E is a standard flour viscometer designed to assess starch properties and enzyme activity according to ICC, ISO, and AACCI standards. It replicates real baking conditions with gradual heating starting at 30 °C and increasing by 1.5 °C per minute. This process prevents starch damage and alpha-amylase deactivation. The instrument measures precise real-time temperatures and displays high-precision measurements through a diagram with multiple evaluation points. Paired with the MetaBridge software, it allows for standard-compliant flour quality monitoring from any device. This viscometer aids the entire value chain by guaranteeing baking quality and streamlining workflows. The Amylograph-E features a sample volume capacity of approximately 550 mL and weighs around 30 kg.
Benefits
- Ensures compliance with ICC, ISO, and AACCI standards
- Provides high-precision measurements and real-time data visualization
- Prevents starch damage and enzyme deactivation with gradual heating
- Streamlines workflow with MetaBridge software for real-time monitoring
- Suitable for ensuring flour quality throughout the production process