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• Laboratory viscometer for flour - ICC No. 126/1, ISO 7973, GB 14490-93 | Amylograph®-E series

Laboratory viscometer for flour - ICC No. 126/1, ISO 7973, GB 14490-93 | Amylograph®-E series

The baking properties of flour majorly depends on the gelatinization of the starch and on the enzyme activity (a-amylase) in the flour. The Amylograph®-E is specially designed to measure wheat, rye, maize, and rice flour. The device provides assessment of the flour quality, the...

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