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  • 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

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.

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