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Amylograph-E
  • Amylograph-E
  • Amylograph-E
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Amylograph-E

Contract price

The Amylograph-E provides you with a reliable, reproducible picture of enzyme activity (α-amylases) in flours and whole grains.

Référence:
Amylograph-E
UPC:
EAN13:
Nouveau produit
Vendu par:
Brabender Instruments
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Description

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.

  • Easy to use
  • Quality control in accordance with international standards
  • Gentle heating from 30°C to 93°C
  • Comprehensive picture of enzyme activity
  • Control the dosing of enzymes
  • No enzyme damage before measuring

Optimise baking suitability and dosing: simply, precisely and reliably

The process features a test procedure that is easy to carry out.

At the same time, the measuring probe placed directly in the product ensures that the temperature can be precisely adjusted. This increases the reproducibility of your measurement results.

Analyses carried out with the Amylograph-E provide you with precise results that comply with international standards.

Principle

In the Amylograph-E, a suspension is heated in a rotating measuring container, at a rate of 1.5°C per minute. The heat rate simulates the process inside a breadcrumb during the baking process.

Depending on the sample’s viscosity, a measuring probe stuck into the sample is deflected into the measuring container. This deflection is measured as a torque value and automatically recorded in the amylogram.

Technical Data

Mains connection:

1x 230 V; 50/60 Hz + N + PE; 2,8 A
115 V; 50/60 Hz + PE; 5,6 A

Heating rate: Standard: 1,5 °C/min, adjustable 0,1…3,0 °C/min

Sample volume: ca. 550 ml

Speed: Standard 75 min-1, adjustable 0-300 min-1

Dimensions (W x H x D): 19.5 x 35 x 15.75 in

Weight approx. 66 lbs net

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