Brabender: Amylograph‑E
The Amylograph-E assesses starch properties and enzyme activity in flours according to ICC, ISO, and AACCI standards. Its gradual heating replicates baking conditions and captures the entire enzyme spectrum without starch damage. High-precision measurements are visually displayed in a diagram with multiple evaluation points. Real-time temperature measurements are devoid of fluctuations and guarantee precision throughout the process. Paired with MetaBridge software, it ensures standard conformity, allowing real-time flour quality monitoring and streamlined workflows. Accessible from any device, it simplifies instrument connectivity and enables effortless data sharing, saving valuable analysis time.
Key features
Know your flour quality aligns with standards
The Amylograph-E adheres to critical national and international standard for measuring starch gelatinization and enzyme activity, including ICC, AACCI, and ISO. This guarantees flour baking quality throughout the value chain and aligns with the global language of flour analysis through Brabender/Amylograph Units (BU/AU). This means you can easily communicate and collaborate with other industry players.
Our standard flour viscometer to assess enzyme activity offers insights into your flour analysis process. By providing a comprehensive visualization of the measurement journey, including multiple evaluation points, it goes beyond mere numbers so you can gain a nuanced understanding of your flour and whole meal flour. This lets you fine-tune your processes and ensure optimal results every time.
Unlike the falling number method, the Amylograph-E employs gradual heating, which prevents starch damage and alpha-amylase deactivation. Starting at 30 °C and increasing by 1.5 °C per minute, it mimics baking conditions, ensuring accurate results and exceptional bread quality. You can also expedite measurements with our standard flour viscometer beyond standards without compromising sample quality, saving you time: 20 minutes per test and several hours per working day.
The Amylograph-E measures the real sample temperature. Through direct contact with the sample, the temperature probe eliminates fluctuations, which ensures precise results. Unlike conventional devices, Amylograph-E delivers highly accurate results that mirror real-life production conditions. Boost the reliability of your analyses by frequent self-calibration of your instrument with specific flours.
Transform your flour quality control with MetaBridge Standalone, the essential upgrade kit for Amylograph-E. Ensure accurate results and know your compliant with standard methods. The software also lets you access measurements from any device, integrate multiple instruments, and share vital data for collaboration.
