Amylograph-E

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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

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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.