The Amylograph-E provides you with a reliable, reproducible picture of enzyme activity (α-amylases) in flours and whole grains. This enables you to make statements on flours’ suitability for baking and control the dosing of, for example, baking malt or enzyme preparations.

Optimise baking suitability and dosing: simply, precisely and reliably

The method is characterized by a simple test procedure. The measuring sensor placed directly in the product ensures a precisely adjustable temperature. This increases the reproducibility of your measurement results.

Track the effect of enzymes during the measurement and save costs through optimal control over the dosage of expensive enzymes. Analysis by Amylograph-E gives you precise results that meet international standards.