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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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