FALLING NUMBER 5100

Falling Number Catalog Texts
 
Bastak brand 5000 and 5100 model FN Cheq (Falling Number) devices, of which more than 20,000 devices are operating in thousands of flour, bread, pasta, biscuits, grain industry manufacturers, universities, research industries and grain quality control analysis laboratories around the world, detect the amount of malt enzyme or commercial alpha amylase enzyme in 2 samples simultaneously in 10 minutes in commercial flour, wheat flour, whole wheat flour, durum wheat flour, bulgur, vital gluten, vermicelli, semolina.
 
Falling Number “FN” measurement mode is used to detect the amount of natural alpha amylase enzyme.
“FFN” measurement mode is used to determine the total (microbiological + natural) alpha amylase enzyme amount.
 
ADVANTAGES
 
1. The first and only device in Turkey with ICC Draft Standard No.189.
2. Test according to International World standards.
3. It has the feature of correcting the analysis results according to ICC standards.
4. It provides optimization of analysis time.
5. Falling Number "FN" measurement mode is used to determine the amount of natural alpha amylase enzyme, "FFN" measurement mode is used to determine the total (microbiological + natural) alpha amylase enzyme amount.
6. With a single button, it is possible to switch from FN measurement mode to FFN measurement mode and vice versa.
7. The device automatically adjusts the boiling temperature, which is the FN test temperature, according to the sea level.
8. The FFN test temperature is set at 90°C automatically by the device.
9. Opportunity to Print Test Results
10. Boiler Water Level Adjustment
11. Microprocessor Control
12. Membrane Technology
13. Altitude Adjustment
 
Proteolytic and amylolytic enzyme activities have an important place in determining the bread quality of flour, which is our most important staple food and the gold of the milling industry.
 
CO2 gas, which is necessary for dough and bread to rise, consists of sugars formed with the effect of amylase from starch that is present or damaged during the fermentation process.
 
Working Principle;

The most advanced method to determine enzyme activity in flour and wheat is the Falling Number test.
 
Falling Number analysis is the most effective method accepted in the world for the determination of α-amylase (Alpha Amylase) activity. And this test is made and we will continue to support scientific and sectoral research by following the developing technologies.