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Falling number apparatus FNA620
Falling number apparatus
Falling number apparatus FNA620
Falling number apparatus
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Falling Number Apparatus FNA620

888.57$

Falling number apparatus FNA620 is used to test the active amylase in grain. The falling number is the time in seconds it takes for a stirrer to fall through a hot slurry of ground wheat. The falling number apparatus can be used for: 
  • Whole meal and flour of wheat, durum wheat, rye, and barley
  • Automatic altitude correction
  • Data logging and export
  • Falling number apparatus (model no: FNA620)
The falling number apparatus can be used in grain stores, bread flour processing, and food processing
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The Falling Number Apparatus is a lab instrument used to measure the activity of alpha-amylase enzymes in grains and flour. 

The Falling Number test helps identify the structural integrity of starch chains. The test involves grinding grain into meal, adding water, mixing with a stirrer, and heating for 60 seconds. The Falling Number is the number of seconds it takes for the stirrer to fall to the bottom of the test tube. 

The Falling Number test is used to detect sprout damaged grain and optimize grain products for their intended use. Alpha-amylase activity is crucial to the final product quality of bread, pasta, noodles, and malt. 

The Falling Number Apparatus is a necessary quality testing instrument in grain stores, bread flour processing, and food processing.
Weight 1.9 g
Dimensions 25 × 20 × 25 mm

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