Grain Hectoliter Weight Tester
SE-LAB-9007
Falling Number Apparatus
The Falling Number Apparatus by Sediroglu Group is designed to determine alpha-amylase enzyme activity in wheat and flour. This internationally recognized test method evaluates sprout damage and enzyme levels affecting baking performance. The system delivers accurate and repeatable results by measuring liquefaction of starch under controlled heating conditions, ensuring reliable grain quality assessment for milling and trading operations.
Machine code:
SE-LAB-9000
Quantity Selection
Select the quantity required for your order based on your project needs, ensuring accurate planning and efficient supply managementSpare Parts
Select the spare parts required for your machine based on your operational needs, ensuring continued performance and minimizing downtimeThe Answers to Your Questions Are Here
We've answered the most frequently asked questions about the product. From technical details and ease of use to maintenance and spare parts information, you can find comprehensive answers here. If you don't find what you're looking for, don't hesitate to contact us—we'd be happy to help.
The Falling Number test measures the level of alpha-amylase enzyme activity in wheat and flour. It evaluates starch degradation caused by sprouting damage. The result indicates baking performance and fermentation behavior by determining the liquefaction rate of a heated flour-water suspension under standardized conditions.
Falling Number values are critical for identifying sprouted grain and enzyme imbalance. Low values indicate excessive enzyme activity, which can weaken dough structure and reduce bread quality. Mills use this data to classify grain, adjust blends and maintain consistent flour performance.
Falling Number Apparatus is used by flour mills, grain traders, cereal processors and quality control laboratories. It ensures standardized enzyme measurement, supports procurement decisions and helps maintain international quality requirements in wheat processing.