What Is a Good Falling Number for Flour?
For a good bread flour, the falling number should be between 200 and 250 seconds. Values of 250 and above suggest the wheat suffered no climatic damage. But a single number hides a great deal too low and your bread is sticky and low-volume, too high and it is dry and dense. Here is what the falling number test actually measures, and how to read the result.
What the falling number test measures
The falling number test measures alpha-amylase enzyme activity in wheat and flour. Alpha-amylase breaks down starch during fermentation, producing the sugars that feed the yeast and the gas that raises the dough. Too much of it, and the starch liquefies too fast; too little, and the dough will not rise properly. The test works by measuring how long a stirrer takes to fall through a heated flour-and-water paste the faster it falls, the more the starch has broken down, and the lower the number.
What the numbers mean
| Falling number | Enzyme activity | What it means for your bread |
|---|---|---|
| Below 150 s | Very high | Sprout damage. Sticky crumb, low volume, short shelf life. |
| 200–250 s | Optimal | Ideal for quality bread flour. Good rise, good structure. |
| 250–300 s | Moderate–low | No climatic damage. Often needs malt or enzyme correction. |
| Above 300 s | Very low | Dry crumb, minimum volume. Enzyme supplementation required. |
A result around 600 seconds indicates essentially no alpha-amylase activity in the flour at all.
How the test is performed
Bastak carries out the falling number test with the Falling Number 5100 (FN Cheq), which measures two samples simultaneously in under 10 minutes. It runs two modes: FN for natural alpha-amylase, and FFN for total (microbiological plus natural) alpha-amylase — switched with a single button. The device automatically adjusts the boiling temperature to your altitude and corrects results to ICC standards.
More than 20,000 FN Cheq devices operate worldwide in flour, bread, pasta and biscuit manufacturers, universities and grain quality laboratories.
Which model do you need?
The Falling Number 5100 is the current flagship the most advanced model, with sprout-damage detection and full ICC correction. It is the device to specify for a new laboratory.
The Falling Number 5000 delivers the same core measurement and is a proven choice where the very latest features are not required.
Both are supported by two accessories that protect the accuracy of the result. The FNX Shaker 5050 mixes every sample identically, removing operator variation and improving repeatability. The Cooling Tower 5025 supplies continuous cooling water, saving both time and mains-water cost between tests.
Falling number is only half the picture
The falling number tells you about enzyme activity, but not about the starch itself. Damaged starch also drives water absorption and fermentation behaviour, and it is measured directly by the SD CHEQ 15000 from a 1 g sample. Together, the two give a complete read on how a flour will ferment and bake.
Choosing equipment for a flour or grain laboratory? Explore Bastak's flour and grain quality control equipment →
