Accurate Falling Numbers Results 

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The falling number test is used to evaluate the amount of sprout damage in Canadian wheats. Alpha-amylase is an enzyme found in sprout-damaged wheat. If germination occurs there is a dramatic increase of this enzyme.

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The falling number is the time in seconds for a stirrer to fall through a hot slurry of ground wheat. The greater the amount of alpha-amylase in the wheat, the thinner the gelationized starch paste and the faster the plunger will fall through the slurry.

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A high falling number or the longer it takes the stirrer to fall indicates the wheat is sound and satisfactory for most baking processes. A No. 1 Canada Western Red Spring wheat normally has a falling number greater than 350 seconds.

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Features:

• Used to measure amylase activity in grain

• Effectively measure grain germination

• Used in flour processing, grain storing, and food processing  

• Repeatability: The difference between the two determination results shall not exceed 10% than the average

• Barrel heater: 600W

• Specification of testing tube:
  - Inner diameter: 21± 0.02mm
  - Outer diameter: 23.8± 0.25mm
  - Interior height: 220± 0.3mm

• Instant print out of results with built in printer